Ny Nordisk Mad : Nyheder http://arkiv.nynordiskmad.org/ Nyheder da Ny Nordisk Mad : Nyheder http://arkiv.nynordiskmad.org/ http://arkiv.nynordiskmad.org/ Nyheder TYPO3 - get.content.right http://blogs.law.harvard.edu/tech/rss Final report of New Nordic Food II: The emerge of a new nordic food culture http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/final-report-of-new-nordic-food-ii-the-emerge-of-a-new-nordic-food-culture/?tx_ttnews%5BbackPid%5D=56 New Nordic Food (NNF), based on the New Nordic Kitchen Manifest, has strived in the last eight years to raise the profile of the Nordic cuisine and the meal experience both in the Nordic Region and... final report of New Nordic Food II 2010-2014 " The emerge of a new Nordic food culture". ]]> Fri, 11 Sep 2015 12:05:00 +0200 The future of New Nordic Food - special edition of "Green Growth the Nordic Way" http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/the-future-of-new-nordic-food-special-edition-of-green-growth-the-nordic-way/?tx_ttnews%5BbackPid%5D=56 New Nordic Food has been a major success all over the world - a new kitchen with a social conscience. Where is the Nordic food movement heading? www.nordicway.org/nnf  Click here to read the press release! Contact information
Michael Funch, Senior Adviser, Nordic Council of Ministers, mifu@norden.org Photographer: Yadid Levy]]>
Sun, 29 Mar 2015 19:18:00 +0200
Ny Nordisk Livsstil konferens, Åland #nordiclifestyle http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/ny-nordisk-livsstil-konferens-2015-paa-aaland/?tx_ttnews%5BbackPid%5D=56 Det nordiska köksmanifestet med efterföljande Ny Nordisk Mat programmen har med stor framgång fört fokus på det nordiska köket och våra lokala fina råvaror. Nu inkluderas ytterligare byggstenar för... Tilläggsuppgifter:
Harriet Strandvik, projektledare, NY Nordisk Mat Åland, harriet.strandvik@hsconsulting.ax
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Thu, 12 Mar 2015 00:00:00 +0100
The Future of New Nordic Food http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/the-future-of-new-nordic-food/?tx_ttnews%5BbackPid%5D=56 In 2015 the New Nordic Food programme will continue under the auspices of the Nordic Council of Ministers, but in a downscaled version with a smaller budget. sign up here. To subscribe to news about the activities of the Nordic Council of Ministers in this and other areas in general you can sign up here. See also www.nordicnutrition.org for info on the Nordic cooperation on nutrition in general. More information:
Michael Funch, Senior Adviser/Communication, Direct +45 21 71 71 43, mifu@norden.org ,Nordic Council of Ministers, www.norden.org Picture: norden.org]]>
Wed, 21 Jan 2015 00:00:00 +0100
Staging Nordic Table 2024 #NORDICFOOD2024 http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/staging-nordic-table-2024-nordicfood2024/?tx_ttnews%5BbackPid%5D=56 Staging Nordic Table 2024 was a closing statement from the Food & Creative Industries project, and at the same time, the beginning of a new platform for interplay between creators, investors, and... #1 Social media mapping as a tool to understand food-related values
The idea “Christmas present” is about playing with expectations in order to better understand and adopt present and future values of the customers. By checking out randomly invited guests’ social media profiles it was possible to identify their food values. Based on those findings a menu was prepared and served, where the guests were asked to interact and “hashtag” the experience, to see if it matched the predicted expectations. Team: Bo Lindegaard, Hafdís Sunna Hermannsdóttir, Richard McCormick #2: An organic network of rural food systems and foodscapes
In the future, the consumption patterns will change and there will be other economical systems, not based on monetary value. There will be a great need for integration of the rural food systems with the urban communities. Rather than making the rural adapt the urban, the idea is to reverse the movement by breaking boundaries of communication and by opening collaboration. The idea was to tap into other sources of information than those obvious to us today, and share this information via an interactive platform constructed of actors and tasks that (inter)-activate the rural food realities and system.
Team: Josefin Vargö, Björn Ylipää, Edith Salminen #3 Eat with us by eating with somebody you don’t know
The idea “Eat with me” is a field-study in community-design targeting scary figures like; 40% of us live alone, we’re getting more isolated and becoming strangers to each other. The idea is to break down the fourth wall that we have boxed ourselves into, and start new conversations by inviting somebody we don’t know to eat with us. The meal is a strong mechanism when interacting and food has a very powerful democratic source. This artistic staging refers to the vision of New Nordic Food being the people’s movement and illustrates an art of generosity.
Team: Brynhildur Pálsdóttir, Hiroko Tsuchimoto, Nikolaj Danielsen #4 Eating will be something wired to other fields
"Generally, individual transactions will be connected into one big knowledge base. Eating will also be something wired to other fields. I stage a future table using Mx. <mixology>." The Mx. app collects input on 'combination, rating, description' of the combinations created, which is projected in real time on the screen. Many findings and inspirations can be attained from this database, collectively generated bottom-up, as Mx. permits randomness, playfulness, and a chance to pitch in with some magic. People could create data that inspires chefs for a change. With interdisciplinary thinking, the growth of our gastronomy can be achieved in various directions.  
Team: Prang Lerttaweewit </mixology> #5 Interaction between wild and cultivated ecosystems
The idea was to show the necessity of interaction between wild and cultivated ecosystems. The search for new food sources that have less effect on the food chain is necessary, but also to intertwine the rural areas with the urban and suburban areas. In the urban areas there are many different culinary contexts and if products that are adjusted to the climate and culinary qualities are in demand - a new cuisine can arise. Biodiversity is a prerequisite for culinary diversity in the future. A pink (3D printed) hen was placed on top of the circle formed meal installation as a symbol of today’s failed system.
Team: Ayhan Aydin, Cecilie Dawes, Kristín María Sigþórsdóttir, Roar Svenning Conclusions Driver of democracy: For 2024, we will have to tear down our safety net/walls and make food an integrated player in new social, public and technological spaces. Food will be a driver of democracy, and the design of new communities and relations will be critical for the development of a sustainable society. Subcultures re-inventing Nordic food culture: The necessity of interaction between wild and cultivated ecosystems became clear. New innovative and sustainable food systems can emerge through new takes on e.g. traditions by including subcultures and segregated areas, as well as linking urban and rural areas closer by exchanging ideas, spaces and facilities. Rethink utensils for the future: Rethink the perspectives and systems (education, living) of global change along with new languages, habits, tools and tech. New demographics create new needs and demands, and changing habits make e.g. the smart phone just as important a tool for a meal as the fork and knife. Also, it’s time to leave the stage to the future food fighters. Interdisciplinary climate as a state-of-mind: A few years ago we were talking about a need for future cross-creative collaboration. Now, the staging and this first test of a collaborative platform have shown that an interdisciplinary climate is a state of mind for tomorrow’s players and entrepreneurs when interplaying and creating. This shows great potential for the creative environments in the Nordic region, but further support is needed to open up more platforms. Invitation: http://nynordiskmad.org/Staging_Nordic_Table_2024-Invitation.pdf For more information: Elisabet Skylare, elisabet@skylare.com, +45 26207579 Food and Creative Industry New Nordic Food II Picture: New Nordic Food II #NORDICFOOD2024 are a series of vision workshops, which will be about how far we need to go, to realise the vision of the Nordic kitchen in a number of selected areas in 10 years' time. The idea is to invite a group of leading players from across the Nordic region to discuss which activities and visions we should work on in the future, if a stronger Nordic food culture is to be an effective solution for future societal challenges. ]]>
Tue, 20 Jan 2015 00:00:00 +0100
Debatt: Den nordiska matens uppgång och fall? #NORDISKMAT2024 http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/debatt-den-nordiska-matens-uppgaang-och-fall-nordiskmat2024-1/?tx_ttnews%5BbackPid%5D=56 Visions arbetet kring #NORDISKMAT2024 inleddes med en debatt om Den nordiska matens uppgång och fall? Debatten arrangerades i oktober på Berns i Stockholm i samarbete mellan Ny Nordisk Mat II och...  ”Tänkt dig korvarna på bastuugnen … de är fantastiska … Eller det finska surbrödet och all saltgurkan. Det är enkelheten som gör det. Givetvis – när man kommer till havet – Kalixlöjrom. Och i Tornedalen, den halstrade siken. Och den samiska matkulturen, suovas.” ”Jag vill inte utnämna någon särskilt favoritrestaurang … men vi har väldigt duktiga svenska kockar som tar till sig nya kulturer och ständigt söker nya matupplevelser. Olikheterna är bra för svensk matkultur. Vi är öppna för det nya.” ”Vi har haft en utveckling i svenskt jordbruk som inte är bra. Vi har tappat 15 000 jobb inom svenskt jordbruk de senaste 7-8 åren.” ”Vi måste veta vart vi ska. Därför ska vi jobba stenhårt med att ta fram en svensk livsmedelsstrategi. Den berör basproduktion, förädlingsled, handel, gastronomi, export … att ta fram starka svenska varumärken som vi kan bära ut i världen. Vi lever jättefarligt … vi är ett av de länder i Europa med sämst självförsörjningsgrad, och så har vi en värld som efterfrågar bara mer och mer mat. Vi måste höja vår självförsörjningsgrad och satsa på kvalitet”. ”Det talas ofta om att vi ska stödja svenskt jordbruk och ha upphandlingar av närproducerat. Men vi allihop har en enorm betydelse om vi ska kunna ha ett livskraftigt jordbruk och livsmedelsindustri. Hur vi beter oss själva. Jag hatar EMV-varor! Jag har aldrig sett en ICA-ko, en Coop-ko, inte en Coop-höna eller ICA-höna. Vi måste börja inse att det är något annat vi behöver.” ”Jag ser framför mig ett svenskt jordbruk som har god lönsamhet, och svenska råvaror med en jättestor efterfrågan. Och jag ser … om tio år en innovativ livsmedelsindustri, både smått och stort, som har exportvaror som man tar ut i världen. Jag ser att världen har upptäckt det svenska och finska skolköket … Och jag ser besöksnäringen kopplad till naturturism och den hälsosamma svenska maten som ger utveckling på landsbygden.” Emil Blauert. Grundare av WNEAT. Tidigare direktör på Meyers Madhus och chef på danska regeringens Madkulturen samt projektledare på Ny Nordisk Mat II.
 ”Det nordiska köket finns inte – egentligen. Idén från början … var att bygga en vision eller manifest för att förstå på vilket sätt vi lagar mat. Att bygga värdegrunder för hur vi tänker mat. Plattformen skulle bli ett instrument för att göra förändringar av samhället. Det var det som kockarna tyckte behövdes – ett nytt hållbart sätt att laga mat på. De var INTE ett kök, det var mer en utopi.” ”… jag tror att det allra viktigaste som hänt i Danmark (och jag tror också det hänt i Sverige) är att vi börjat prata om mat och matkultur som någonting viktigt inte bara för politiker utan även för samhället.” ”Om man tittar på det som händer just nu inom vardagsmaten, det som händer i skolorna i Danmark, och det som händer inom streetfood, som är väldigt stort både i Danmark, Sverige, Finland och över hela världen … Man pratar inte så mycket om det ”nordiska” längre.” ”Om jag hade hundra miljoner eller bara fyra kronor för framtiden skulle jag lägga pengarna på … de människor som verkligen behöver den här revolutionen. Nu har vi gjort en revolution som är bra för turisterna, nu får vi göra en revolution för de som bor i Norden, till exempel våra barn.” ”Om det är en fråga som vi förhoppningsvis ska lösa snabbt är att lära våra barn att laga maten själva. Det kan bli en revolution i sig självt. Där skulle jag lägga pengarna, framför allt för att det är en bra investering.” ”Nu har vi de bästa restaurangerna i världen. Jag tycker vi skulle lägga pengarna på att skapa den bästa skolrestaurangen. Och vi kanske inte ska kalla det offentligt kök längre … det låter inte så roligt. Alla riktigt bra restauranger har ett eget namn.” ”Sverige är bra på några saker inom den offentliga maten och Danmark är bra på andra. Därför tycker jag man ska arbeta tillsammans.” Ami Hovstadius. Ansvarig för internationell marknadsföring av Sveriges mat, dryck och upplevelser på VisitSweden.
 ”René Redzepi och Claus Meyer satte 2004 strålkastaren på vår region … Rörelsen de drog igång var en fantastisk möjlighet för oss. Går vi tillbaka fem år var det inte en människa som kopplade ihop Sverige och mat ute i världen. Möjligtvis IKEAs köttbullar. Annars var vi i princip okända. Idag, fem år senare … har 2 500 artiklar skrivits … 19 miljoner utländska besökare lägger 19 miljarder kronor på restaurang. Lägg till vad de spenderar på livsmedel blir det 38 miljarder. Sverige har blivit en spelare på den globala matscenen vilket var otänkbart innan. Nu handlar det om att ta nästa steg.” ”Jag tycker det är fantastiskt att vi nu pratar om rotselleri från vår region och inte foie gras eller kaviar.” ”Alla vi nordiska länder har varit otrygga och inte så stolta över vår egen mat … vi har pratat om all annan mat men inte vår egen. Nu tror jag att vi börjar vi hitta tillbaka till stoltheten … vår matkultur, vår historia, våra regionala maträtter. Tryggheten det ger att ha hittat identiteten möjliggör att vi kan samarbeta i Norden.” ”Framtidens matkultur finns här i vår region. Jag hoppas att vi alla tar tillvara på de fantastiska råvarorna och förutsättningarna och verkligen utnyttjar dem.” Stefan Eriksson. Kock och vinnare av Årets kock 2005.
 ”Hela det här nordiska köket har varit en upptäck av det vi har runtikring oss. Råvaror som funnits, men som vi inte har använt. ”I somras föreläste jag om alger på svenska västkusten. Jag började med att tacka för att jag fick komma och prata, sen var jag tvungen att skälla ut dem! Vet ni vilka råvaror ni har runt knuten? Jag skulle ge min bästa sashimikniv för att få vara här och laga mat på de fantastiska algerna och skaldjur … Vi snackar världskvalitet! Jag skulle kunna öppna en världsrestaurang här i Havstenssund, och alla skulle vilja åka hit, så bra råvaror har ni! Plötsligt är det en helt ny värld. Det är en helt ny värld att utforska som vi inte vet så mycket om.” ”För mig finns det bara en väg … Vi måste lägga allt krut nu på barnen och lära dem vad mat är och lära dem laga mat. Lära dem förstå att det här är så, det växer så, därför fungerar det så här. Gör vi inte det kommer vi aldrig komma någon vart. Om vi ska få fler matlagare och fler producenter måste alla människor förstå vad det här handlar om. Och då måste vi börja på dagis.” Peter Eriksson. Tidigare språkrör för Miljöpartiet och nytillträdd EU-parlamentariker med fokus på mat- och jordbruksfrågor.
 ”Vi serverar i Sverige idag ungefär 4 miljoner portioner varje dag till människor i skolor, daghem, äldreomsorg. Kan vi se till att få bra råvaror, en satsning på att riktiga kockar får möjlighet att göra riktig mat i äldreomsorg och till ungarna skolan är det en kultursatsning som vi ska jobba med.” ”Det lokala är det universella. När det gäller författarskap så är det de lokala förmågorna som får nobelpriset. Så är det nog även när det gäller mat. Det är den lokala erfarenheten, uppbyggnaden, historiken och kulturen som är intressant och spännande och något att bygga på för framtiden.” ”Till exempel i Lund är 60 procent av maten i skolorna ekologisk. I Uppsala har man i år tagit beslut att hundra procent av råvarorna ska vara ekologiska 2020.” ”… försöka komma bor från det här industriartade projekten som varit svensk mat under alldeles för lång tid. Det är ett förfall som vi kommer ifrån, och grunden till att det behövs ett återupptäckande av råvarorna och att laga mat på riktigt i skolorna och äldreomsorgen.” ”Vad jag jobbar med nu i Europaperspektivet är att ta fram en rapport om urban farming. Det intressanta är om det här är en trend som bara är spännande och romantisk … eller har riktig potential och kommer vara en viktig del i framtiden.” Sammandrag av debatten hittas här #NORDICFOOD2024 er en række visionsworkshops med fokus på, hvor Ny Nordisk Mad er på vej hen og ikke mindst, hvor langt vi ønsker at være med at realisere visionerne fra det nordiske køkken indenfor en række udvalgte områder om 10 år. Nordisk Ministerråd inviterer en gruppe toneangivende aktører fra hele Norden til at diskutere hvilke handlinger og visioner, vi skal arbejde med i fremtiden i forhold til Ny Nordisk Mad. Läs mer här ]]>
Thu, 15 Jan 2015 11:46:00 +0100
From niche to critical mass #NORDICFOOD2024 http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/from-niche-to-critical-mass-nordicfood2024/?tx_ttnews%5BbackPid%5D=56 Developing Nordic food products from niche to critical mass calls for refinement, close relations between producers and consumers, and storytelling based on genuine respect for craft and quality raw... Innovation through local food refining
Nordic food should be dedicated to creating added value through refinement, as experience shows that processed food products are more likely to enjoy commercial success. Product development should be focused on local raw materials, used locally to produce local foods, all of which should be characterised by their origin. This has been key to Nordic food’s commercial success and will continue to be so in the future. Involvement from throughout the value chain
Value creation should be based on close relations between primary producers, food manufacturers, retail and consumers. Closer interaction between producers ensures that valuable knowledge and production technologies are preserved, while consumer dialogue strengthens loyalty towards the product. Innovation must take place at all levels, in everything from feed composition at the individual farm to production and marketing. Synergies between large and small food producers
The variety of Nordic food products should be enhanced through cooperation between large and small food producers. While small manufacturers would benefit greatly from the larger producers’ expertise and distribution chain, their innovative energy and flexibility would be a valuable asset in the larger companies’ product development. Such cooperation would broaden the array of products within each food category, giving consumers a choice between a variety of qualities and price ranges. Culture of quality and diversity in the public sector
The public sector should use its purchasing power to support local and sustainable food production, buying into a culture of quality, sustainability and healthy foods. Furthermore, rules and regulations must accommodate and encourage producers that use local biodiversity in developing unique Nordic food products. Build the legend – the history of origin, quality, sustainability and health
Consumers increasingly seek products that are high in quality, value-driven and produced with the utmost respect for raw materials and natural environment. Conveying the history of origin, quality ingredients and sustainable production is key in engaging consumers. Strong narratives will thus play a vital role in enhancing Nordic food product value and building commercial success. Text by Páll Tómas Finnsson
Picture: New Nordic Food II
#NORDICFOOD2024 are a series of vision workshops, which will be about how far we need to go, to realise the vision of the Nordic kitchen in a number of selected areas in 10 years' time. The idea is to invite a group of leading players from across the Nordic region to discuss which activities and visions we should work on in the future, if a stronger Nordic food culture is to be an effective solution for future societal challenges. ]]>
Tue, 13 Jan 2015 00:00:00 +0100
Public meals as a future welfare solution #NORDICFOOD2024 http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/public-meals-as-a-future-welfare-solution-nordicfood2024/?tx_ttnews%5BbackPid%5D=56 More than six million public meals are served in the Nordic region every day, and each of these meals should incite a healthy and sustainable food culture. This was the main conclusion when experts... Education and research for a sustainable public eating culture
Participants agreed that the public meal is a core element of future welfare and identified exchange of best practices and strong public procurement networks as areas of Nordic synergy. More evidence of the public meal’s value needs to be accumulated, and personnel should be supported in obtaining the necessary competencies to fulfil their roles. A common Nordic approach to benchmarking, education and research should be adopted to ensure broad political support for better public meals. Food culture for life
School food is an ideal instrument to introduce children to a sustainable food culture, based on quality raw materials and the joy of eating good food. The vision is that all children in Nordic schools and pre-schools should have access to sustainable meals, made locally and from quality produce, and served in a social context. The public meal should empower younger generations to create a strong, inclusive and responsible food culture in the future. Eat food, not industrial produce
The public meal should lead the way when it comes to local, sustainable and healthy food. It should be eaten where it’s produced and be made from raw materials rather than industrial produce. A more holistic focus on raw materials calls for a heightened level of competence in the public kitchens and stronger emphasis on the meal’s gastronomic qualities. Public food culture should be built around ambitious organic strategies, reduced use of animal energy and more consumption of plants. Flexible hospital meals 24/7
The vision for the hospital meal is founded in quality, flexibility, and a pleasant meal experience. Nutritious food is a given, but emphasis should be placed on attractive meal surroundings and hostmanship – there should be a host for every meal. Patients should be able to order à la carte meals around the clock for optimal recovery, and more scientific documentation of food’s impact on recovery processes should be gathered on a Nordic level. My food, my resource
Healthy food is a vital resource for the elderly and should play a larger role in meeting the challenges of an aging population. Public meals for the elderly should cater for the individual need and life situation, ranging from those needing little assistance to people relying entirely on professional food competences. Everybody should be offered worthy choices with respect for their food culture, physical condition and social needs. This will allow people to live longer in their own homes, which will be vital for Nordic welfare in the future. Text by Páll Tómas Finnsson
Picture: Livsmedelsverket
#NORDICFOOD2024 are a series of vision workshops, which will be about how far we need to go, to realise the vision of the Nordic kitchen in a number of selected areas in 10 years' time. The idea is to invite a group of leading players from across the Nordic region to discuss which activities and visions we should work on in the future, if a stronger Nordic food culture is to be an effective solution for future societal challenges.  ]]>
Mon, 12 Jan 2015 00:00:00 +0100
Bioeconomy and innovation for a sustainable food chain #NORDICFOOD2024 http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/vision-workshop-on-bioeconomy-and-innovation-for-a-sustainable-food-chain-nordicfood2024/?tx_ttnews%5BbackPid%5D=56 After a highly successful decade for the New Nordic Food movement, it is now time to discuss visions of what Nordic food should be capable of towards 2024. The second in a series of six vision... Responsibility throughout the food chain
One of the main conclusions was that achieving a sustainable Nordic food chain requires consumers and producers to become more conscious of their role in the chain. This calls for more cooperation on educational efforts throughout the value chain, providing insights into everything from primary production to consumption and food waste streams. Every link in the chain must be aware of the ways in which his or her efforts influence the end result for the consumer. Moreover, all these efforts should be tracable. Education for a sustainable food system
Better understanding of the food production system as a whole would allow consumers to adjust their consumption in order to reduce its environmental impact. Engaging and educating young consumers is particularly interesting in this regard, as they will be able use their food consumption choices to influence producers towards sustainability. Food innovation is a key element of the bioeconomy
Underutilised resources and side streams in the bioeconomy are a source of vast opportunities for sustainable food innovation. The experts therefore stressed that food and meals should remain an integrated part of the bioeconomy debate, rather than it focussing solely on biorefineries, technologies and economics. Healthy foods and the combination of food and health technologies were highlighted as areas that hold a lot of potential for Nordic food innovation. Great value in cross-sectoral collaboration
Involvement from a broad range of sectors is a prerequisite for developing a sustainable Nordic food chain. Apart from the many sectors directly involved in the food value chain, involvement from sectors such as the cultural and creative industries will be a valuable asset. Establishing suitable venues for such cross-sectorial cooperation will be important in the transition towards a more innovative and sustainable food production. New ways of communicating sustainable food
Building this broad engagement requires manifold communication - in education, media, entertainment, and on new communication platforms. To an urban population, food is often the main – and in some cases the only – biological link to the rural areas that form the basis for thriving urban communities. Food should be a natural way to increase the awareness of a fragile global system, as well as the need for a change from a technical to a more biologically based society. Storytelling evolving around the many success stories about sustainable foods and local food producers will be elemental in the Nordic food narrative of the future. TAGS
#Producers and consumers shall regain respect for own role in sustainable food chain
#Bridges between actors via food education, new communication tools, and cross-sectorial networks
#Interaction between health tech and food production as goal for innovation More information about the vision workshop #NORDICFOOD2024 here Text by Páll Tómas Finnsson
Picture: Matis Ltd.
#NORDICFOOD2024 are a series of vision workshops, which will be about how far we need to go, to realise the vision of the Nordic kitchen in a number of selected areas in 10 years' time. The idea is to invite a group of leading players from across the Nordic region to discuss which activities and visions we should work on in the future, if a stronger Nordic food culture is to be an effective solution for future societal challenges.
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Thu, 08 Jan 2015 00:00:00 +0100
Succesful Nordic Playlist Radio Bar http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/succesful-nordic-playlist-radio-bar/?tx_ttnews%5BbackPid%5D=56 Congratulations Nordic Playlist and Nomex for a successful year. Tue, 06 Jan 2015 10:37:00 +0100 Blogg: Måltider, kreativitet och vetenskapsförmedling http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/blogg-maaltider-kreativitet-och-vetenskapsfoermedling/?tx_ttnews%5BbackPid%5D=56 Under värdskap av Nobelmuseet och NNM II genomfördes den sista aktiviteten inom programmet NNM II, den 17 december i Stockholm. Vid mötet presenterades och diskuterades hur mat & måltider kan bli en... här ]]> Tue, 30 Dec 2014 00:00:00 +0100 Chef Leif Sørensen: The New Nordic food culture is here to stay http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/chef-leif-soerensen-the-new-nordic-food-culture-is-here-to-stay/?tx_ttnews%5BbackPid%5D=56 Early in my career, the Nordic Cuisine and local Faroe dishes were not considered good enough for fine dining. Today, Nordic chefs are aware of the quality of our produce, and we continue to win... Read the New Nordic Kitchen Manifesto Related articles #nordicfood2024:
Chef Roger Malmin: Be faithful to the produce and highlight the quality of what the local farmers delivers (19.12.2014)
Chef Hákon Örvarsson: The New Nordic Cuisine movement makes you think closer (14.12.2014)
Chef Michael Björklund on the Nordic Kitchen Manifesto (9.12.2014)
Chef Mathias Dahlgren: The Nordic Kitchen Manifesto consolidates the gastronomic Nordic Region (18.11.2014)

Picture: Honestcooking.com]]>
Sun, 28 Dec 2014 12:28:00 +0100
Chef Roger Malmin: Be faithful to the produce and highlight the quality of what the local farmers deliver http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/chef-roger-malmin-be-faithful-to-the-produce-and-highlight-the-quality-of-what-the-local-farmers-de/?tx_ttnews%5BbackPid%5D=56 Nordic cuisine is supposed to be clean, with original flavors. I see it as primary to be faithful to the produce, highlighting the quality of what the local farmers deliver: vegetables, herbs, fish -... Read the New Nordic Kitchen Manifesto Related articles #nordicfood2024:
Chef Hákon Örvarsson: The New Nordic Cuisine movement makes you think closer (14.12.2014)
Chef Michael Björklund on the Nordic Kitchen Manifesto (9.12.2014)
Chef Mathias Dahlgren: The Nordic Kitchen Manifesto consolidates the gastronomic Nordic Region (18.11.2014)

Picture: Horecanytt.no
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Fri, 19 Dec 2014 00:00:00 +0100
The Nordic Region as a sustainable gastronomic region #NORDICFOOD2024 http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/the-nordic-region-as-a-sustainable-gastronomic-region-nordicfood2024/?tx_ttnews%5BbackPid%5D=56 Food tourism has become an important component in the five Nordic countries’ tourism strategies. A vision workshop held at Copenhagen Street Food explored the future of Nordic food as an element of... Green and clean region – sustainable food tourism
First and foremost, the region should enforce the image of a clean nature, healthy and sustainable foods and green growth. The bioeconomy’s principles of optimal use of resources and less food waste should be key in all destination development. Through fresh, local and organic produce and strong connections to nature, Nordic food tourism should strive to change the world. Local and authentic in a global world
Nordic food should master the art of being local and global at the same time. Authenticity and intimacy are key words in developing Nordic food travel, and this will attract global attention. Food travellers seek authentic experiences, i.e. farm visits, small restaurants, food markets and cooking classes. This can be harvested by creating unique destinations, firmly rooted in the Nordic terroir. Big data and digital dialogue
Digitalisation, big data and virtual tourism will become increasingly important. Marketing of the region will rely on use of big data to forecast travelling and tourism, and foodies will draw attention to Nordic food by sharing their experiences on social media. Virtual tourism will open a new world of opportunities, allowing people to experience destinations, restaurants, and even taste and smell from their own home. A region of strong technical competences, the Nordics should explore these possibilities and lead the way in the digitalisation of food tourism. Momentum through collaboration
The Nordic countries must constantly explore new ideas, concepts and food events that could attract tourists and bring renewed energy to the successful Nordic food scene. Nordic Street Food is an example of a collaborative approach that has generated exponential growth and opportunities in tourism. Such innovation should involve different industries and interests from all layers of society. New narrative about Nordic lifestyle
A new narrative should be developed for Nordic food to attract tourists to the region. Firmly rooted in the values embedded in the manifesto, i.e. respect for nature, sustainability and local quality, this narrative should also merge Nordic welfare, society and culture into the notion of a Nordic way of living. A stronger Nordic identity must be based on regional identity and domestic qualities. Text by Páll Tómas Finnsson
Picture: New Nordic Food II
#NORDICFOOD2024 are a series of vision workshops, which will be about how far we need to go, to realise the vision of the Nordic kitchen in a number of selected areas in 10 years' time. The idea is to invite a group of leading players from across the Nordic region to discuss which activities and visions we should work on in the future, if a stronger Nordic food culture is to be an effective solution for future societal challenges. The vision workshop about The Nordic countries as a sustainable gastronomic region, was held on 8th December 2014 in Copenhagen. ]]>
Wed, 17 Dec 2014 21:41:00 +0100
Chef Claus Meyer: New Nordic Cuisine is the new normal http://arkiv.nynordiskmad.org/nc/aktuellt/nyheter/artikel/chef-claus-meyer-new-nordic-cuisine-is-the-new-normal/?tx_ttnews%5BbackPid%5D=56 Now we should just move on, talk less about the New Nordic Cuisine and just let it become a part of our lives. Not cling to it as a sort of successful brand to preserve for 200-300 years, having to... Read the New Nordic Kitchen Manifesto Related articles #nordicfood2024:
Chef Hákon Örvarsson: The New Nordic Cuisine movement makes you think closer (14.12.2014)
Chef Michael Björklund on the Nordic Kitchen Manifesto (9.12.2014)
Chef Mathias Dahlgren: The Nordic Kitchen Manifesto consolidates the gastronomic Nordic Region (18.11.2014)]]>
Tue, 16 Dec 2014 00:00:00 +0100