NYHEDER

The Future of New Nordic Food

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. The scope and aim of the new programme will be decided by a Nordic steering group set up under the Nordic Council of Ministers for Fisheries a...

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The Nordic Region as a sustainable gastronomic region #NORDICFOOD2024 Food tourism has become an important component in the five Nordic countries’ tourism strategies. A vision workshop held at Copenhagen Street Food expl... arkiv.nynordiskmad.org

Public meals as a future welfare solution #NORDICFOOD2024 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 cul... arkiv.nynordiskmad.org

Staging Nordic Table 2024 #NORDICFOOD2024 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 f... arkiv.nynordiskmad.org

From niche to critical mass #NORDICFOOD2024 Developing Nordic food products from niche to critical mass calls for refinement, close relations between producers and consumers, and storytelling ba... arkiv.nynordiskmad.org

Bioeconomy and innovation for a sustainable food chain #NORDICFOOD2024 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 ... arkiv.nynordiskmad.org

Chef Leif Sørensen: The New Nordic food culture is here to stay 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 qu... arkiv.nynordiskmad.org