Environmental School Trips & Tours to Copenhagen

On this amazing bike tour, you will get inspiration on how to lower your climate footprint while experiencing  green transformation in the city of the future. On this 3-hour bike ride we learn about what contributes most to CO2 emissions: food waste, the fashion industry, and the city.

The Tivoli Gardens amusement park was founded in 1843 and is a national treasure in Denmark and a major international attraction for visitors to the city. Rumoured to have provided inspiration to Hans Christian Anderson and Walt Disney, the gardens are filled with stunning architecture, historic buildings and lush gardens; along with rollercoasters and rides.

Tivoli Gardens is the second oldest Amusement Park in the World. Despite the multitude of exciting rides for the visitors, Tivoli is still a green and relaxing venue, committed to acting responsible, respecting Tivoli’s visitors, employees and environment.

Sustainability is one of the 3 core values in Tivoli's strategy, but it is not new for the company to work purposefully to take the environment into account. During the workshop, pupils are taken around the Garden, where the story of Tivoli's work with sustainability is based on some concrete examples of how the company has worked in the last 20 years to reduce, for example, electricity consumption and the amount of single-use plastic. 

Spectacular and innovative in the true sense of the words. That’s Copenhill in Copenhagen – the artificial ski slope and recreational hiking area, built on top of a new waste management centre. Look around the centre and see innovation at its very best and enjoy the activities. 

The former industrial district has become one of Copenhagen’s hippest areas and a hub for creativity, alternative urban development, festivals and great foods of very different kinds. Easily reached by bike, bus or even harbour bus, the island is an integral part of the city but with its very own identity. All of the stalls in the organic street food market have to follow the sustainable dogmas "Reduce and Reuse": Use compostable food service, reduce food waste, use organic, free-range and local ingredients wherever possible. They also have to sort their waste so it can be reused as far as possible.