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.
Author: Kristín Edda Gylfadóttir
Contact
Sigurjón Arason
Chief Engineer
sigurjon.arason@matis.is
Salting is an ancient method of preserving food, but Icelanders could not use it for a long time due to the lack of salt. The main methods of storing food in Iceland were drying and pickling.
The handbook How do I make good salted fish? is available here, but it contains information and lore about the history, handling and everything possible about the saltfish.
The aim of the project was to investigate the effect of environmental factors on the amount and bioactivity of polyphenols and polysaccharides in seaweed and kelp. In this way, the aim was to increase knowledge of the ecology and chemistry of these species for a more cost-effective isolation of biological substances, their detailed analysis and utilization for bioactivity measurements. Samples of kelp, kelp, bubble seaweed and claw seaweed were taken in three places in the country; on the north side of Reykjanes, in Breiðafirður and Eskifjörður, a total of six times during the year, from March to June, in August and October. A method was developed to isolate fucoidan and laminaran polysaccharides from bubble seaweed and kelp. Total polyphenols were measured in all samples and bioactivity in selected samples. In addition, heavy metals and iodine were measured in selected samples.
The amount of polyphenols was measured high in bubble seaweed and claw seaweed, but low in marin core and kelp. Antioxidant activity, measured as ORAC and in cellular systems, was high in the samples containing high levels of polyphenols. Sea kelp and seaweed extract showed anti-inflammatory activity.
The results of the project significantly increase knowledge in the field of seaweed and kelp utilization. They are useful in the current development of seaweed processing for human consumption.