News

Matís with involvement in project selection in Sierra Leone

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

The Ministry of Foreign Affairs is currently preparing for an increase in bilateral development cooperation with the government of Sierra Leone. The main goal of the collaboration is to work on new projects in the field of fisheries and the blue economy.

A delegation consisting of representatives of four fisheries agencies in Iceland as well as representatives of the Ministry for Foreign Affairs went to Sierra Leone at the end of March last year to examine the involvement of Icelandic experts in projects that can support the positive development of fisheries and the blue economy in that country. 

Matís' representative on this trip was Oddur Már Gunnarsson, but in addition there were representatives from the Marine Research Institute, the Directorate of Fisheries and the GRÓ Fisheries School. The delegation met with the country's Minister of Fisheries as well as other representatives of the Ministry, other agencies and companies and representatives of partner countries involved in fisheries in Sierra Leone.

The group also visited landing sites for coastal fishing boats and gained an insight into the life of fishing communities, where fish are handled, processed and marketed. About 70% of landed catch in Sierra Leone comes from coastal fishing.

Following this trip, work will be done with the Ministry for Foreign Affairs on further implementation of projects where Icelandic ingenuity and knowledge can be used in the development of fisheries and the blue economy in Sierra Leone.

Reports

By-products from the vegetable sector

Published:

07/03/2022

Authors:

Eva Margrét Jónudóttir, Ólafur Reykdal, Rósa Jónsdóttir

Supported by:

Matvælasjóður / Icelandic Food Innovation Fund

This report is part of the project "Improved quality, shelf life and reduced waste in the value chain of Icelandic vegetables." roughly estimate the amount of by-products that occur on an annual basis. In addition, chemical measurements were performed on selected by-products.

The report contains a summary of conclusions and proposals. It is believed that there is great potential for value creation from the by-products that occur during vegetable production in Iceland. One way of value creation is the isolation of bioactive substances for use in food, dietary supplements and cosmetics. Possibilities also include fermentation and acidification of by-products and their processing for incorporation into food. Horticultural waste must also have waterways that lead to utilization. Food safety should always be the first issue when developing products from by-products. It is therefore necessary to make measurements of undesirable substances in by-products before new products are developed.
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This report is a part of the project „Improved quality, shelf-life and reduced waste in the vegetable value chain.“ The main tasks were studies of (a) current utilization of by-products from the vegetable production, (b) possible product development, (c) information on toxins in the by-products, (d) amount of available by-products. Additionally, nutrient analyzes were carried out on selected by-products.

The report includes conclusions and proposals. It is concluded that there are considerable possibilities for value creation from vegetable by-products. One of the possibilities is the use of bioactive compounds from by-products for food, supplements and cosmetic products. Other possibilities are fermentation and addition of homogenized by-products to foods. Wastes from horticulture should also have routes for utilization. Food safety should always be considered when food uses of by-products are considered. Therefore, by-products should be analyzed for contaminants and toxicants.

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Reports

Food in the tourism of the future - Iceland. Discussion paper and summary after workshops with Icelandic stakeholders in February and March 2021

Published:

02/03/2022

Authors:

Editors: Þóra Valsdóttir Matís and Brynja Laxdal Matarauður Íslands Co-authors: Ásta Kristín Sigurjónsdóttir Íslenski ferðaklasinn, Guðrún Þóra Gunnarsdóttir Rannsóknarmiðstöð ferðamála, Kolbrún Sveinsdóttir Matís, Laufey Haraldsdóttir Háskólinn á Hólum, Óli Þór Hilmarsson Matís, Rakel Halldórsdóttir Matís, Háma Dnsdóttir, Selma Dnsdóttir, Selma Dnsdóttir - and the Ministry of Innovation, Sunna Þórðardóttir The Ministry of Culture and Commerce, Tjörvi Bjarnason The Icelandic Farmers' Association

Supported by:

Nordic Council of Ministers

Eight Nordic countries are involved in the Nordic Food in Tourism project, which is funded by the Nordic Council of Ministers for the period 2019-2021. in how climate change, consumption changes and other trends can shape the future of food in tourism. The aim is to raise awareness of future challenges and opportunities related to tourism assessment and to provide strategic guidance that supports future action and policy-making in the Nordic countries that is also in line with the United Nations' Sustainable Development Goals. The results of the project are based on data analysis, futuristic methods and interviews with experts in collaboration with the consulting company Kairos Future. To explore the challenges and opportunities we face in Iceland regarding food in tourism, an introductory meeting and two workshops were held in February and March 2021 under the auspices of the Nordic Food in Tourism project. Nordic Food in Tourism also participated in three solutions tournaments that were held in Iceland 2020-2021, where solutions were worked on that promote increased sustainability and it was proven that great emphasis was placed on food-related opportunities.

Many suggestions for action were made in the workshops, but in many cases it is unclear who should pull the cart and be responsible for following the suggestions. Proposals were submitted for implementation and partners of actions, but more parties could be involved in their implementation. This document is a summary that reflects the attitudes of the participants in the workshops and the emphases of the participants in the solutions. Furthermore, to this extent, other results from the Nordic Food in Tourism project as well as other sources are interwoven with this aim, with the aim of deepening the understanding of the discussion points that were made and the measures that are proposed. The actions and emphases that emerge are limited to Iceland and the emphases that the participants of the workshop in this country wanted to convey. The aim is for this summary to be used as a basis for proposals for policy-making on tourism assessment in Iceland and to provide inspiration for further collaboration, development, investment and innovation in tourism assessment with sustainability as a guiding principle.

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Reports

Report Nordic Food in Future Tourism February 2022

Published:

02/03/2022

Authors:

Brynja Laxdal Matarauður Íslands, Þóra Valsdóttir Matís, Ásta Kristín Sigurjónsdóttir Íslenski ferðaklasinn

Supported by:

Nordic Council of Ministers

Under the Icelandic Presidency of the Nordic Council of Ministers in 2019 the priority was set on youth, sustainable tourism, and the marine environment. This 3-year project is a contribution to sustainable tourism. The project aims to understand the perception of Nordic food, highlight the importance of local food in sustainable tourism, and gain insight into how climate change and trends can shape our future of food in tourism. The objective is to raise awareness of future challenges and opportunities related to food in tourism and provide strategic guidelines that support future actions and policymaking. Our vision is that visiting the Nordics should be about experiencing a place where people and the planet prosper in sustainable harmony and economic growth. Where eating and traveling in harmony with nature and local culture is a desirable lifestyle. Our contribution is not about the competitive advantage but about our drive for a sustainable future.

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