Diet, classes and sports at her new boarding school

A new and exciting chapter has begun for Josephine of Denmark. At just 14, the daughter of King Frederik and Queen Mary has left Copenhagen and the family home to take her first steps toward independence.

The young Princess, fourth in line to the throne, has moved to southeast Jutland to attend Spir Efterskole, a boarding school founded by a friend of her father and described as modern, ambitious, and research-based. Josephine chose the school herself, and she’s already settled comfortably into its rhythm. 

© Shutterstock

Here’s a look inside her new daily life:

Princess Josephine, who has charmed in recent public appearances with her style and confidence, follows the school’s standard academic program. But Spir Efterskole is known for much more than textbooks. 

Students can pick from eight “challenges,” Adventure, Art & Design, Gastronomy, Team Sports, Racquet Sports, Aquatic Life, Technology, or Dance & Theater, choosing the one that best fits their interests.

© Steen Evald, Kongehuset

While the school hasn’t officially confirmed Josephine’s choice, all signs point to Dance & Theater. She seems to have inherited Queen Margrethe’s artistic streak, as she has already acted in school plays and even appeared in two Danish TV series, landing her roles the same way as any other young actor, through open casting calls.

© Kristian Tuxen Ladegaard Berg / SOPA Images/Sipa USA

The school also encourages students to try sports that most teenagers only dream of. Think sailing, diving, kayaking, windsurfing, Navy SEAL–style aquatic training, wakeboarding, and water skiing. Born on 8 January 2011, Josephine has already shown she enjoys an active lifestyle, and she even took part in the Royal Run alongside her family.

Following a healthy diet:

Before she eventually heads to university, Josephine is following a healthy and highly intentional food program. As the school explains, their kitchen team prepares a “low-fat, nutritionally balanced diet tailored to physically active students aged 13 to 17.”

© IDA MARIE ODGAARD

Meals include whole-grain bread and cereals, fruits, vegetables, and staples such as potatoes, rice, or pasta every day. Several times a week, students have fish and vegetarian dishes, and their meat intake is kept to about half a kilo per week. Low-fat dairy products, cheeses, and lean meats round out the menu, and cooking with butter is avoided in favor of oil.

© Martin Sylvest Andersen

To help students build habits that last beyond their time at school, Spir Efterskole gets them involved in the kitchen. “We want their healthy habits to endure,” the school says. “That’s why the students take part in cooking and, for one week during the school year, help prepare meals, clean up, and wash dishes.”

And like any teenager, Josephine fits right in, sometimes seen with her phone in hand, adjusting to her new life just like the rest of her classmates.