The pan-Nordic project, NordMar Plastic , aims to coordinate methods for monitoring and measuring plastic in the environment, promote public education and the publication of teaching materials for children and adolescents. The project advertises for videos in a video competition where the topic is the plastic problem of the world.
The videos should look at the following: How do I see the plastic problem in the world? - What steps or solutions do I envisage that can be taken / developed to solve the plastic problem or part of it? The competition is intended for 13 - 19 year olds, but The deadline for submissions is 1 December.
Great prizes on offer, including helicopter flights and participation in Arctic Plastics where the top 10 videos will be shown. Please send the videos to nordmarplastic@matis.is.
Matís is a participant in the project Macrofuels (H2020 #654010) which is now coming to an end. The project was intended to examine the feasibility of using seaweed for the production of fuel for vehicles and covered all aspects of such production: seaweed cultivation; storage; pre-processing for the release of fermentable sugars; fermentation for the production of biofuels; and fuel engine testing.
This November, an important phase of the project was reached when a passenger car was driven on a fuel mixture produced by seaweed fermentation. Ten liters of bio-ethanol, produced by Macrofuels, were mixed with 90 liters of gasoline and a vehicle was driven on the mixture about 80 km. The chemical content of the exhaust was measured and the possible effects on the operation of the engine were monitored. All measurements showed that the properties of the fuel are comparable to conventional fuels.
Heat-loving microorganisms, isolated from Icelandic hot springs, have long been studied at Matís. The number, proximity and diversity of Icelandic hot springs is unique, and the microorganisms found there and the enzymes they produce are often adapted to high temperatures and very low acidity. These are the same conditions that often prevail in industrial biomass processing and are therefore (and their enzymes) very suitable for such utilization. Matís' participation within Macrofuels was to develop these microorganisms and their enzymes with the aim of maximizing the production of seaweed fuel. Seaweed used for fuel production in Macrofuels contains three sugars (alginate, laminarin and mannitol). Yeast, commonly used for bio-ethanol production, is only capable of utilizing one of these three sugars. Matís developed a thermophilic bacterial strain that utilizes all three sugars in the seaweed, with the aim of significantly increasing yields during production. The enzymes that Matís developed split the polysaccharides of seaweed into oligosaccharides and monosaccharides. Such pre-processing is necessary in order to ferment the sugars and produce biofuels.
Compared to other types of biomass, seaweed is very suitable for fuel production. Seaweed grows the fastest of all plants in northern areas, its cultivation does not compete with food production on arable land, and it contains a high proportion of fermentable sugars. There is an increasing emphasis on the use of biofuels and other sustainable energy sources instead of fossil fuels around the world. The results of the Macrofuels project indicate that bio-ethanol can be produced from seaweed, which has the same properties as conventional fuels.
Seaweed grows in large quantities in Iceland, but it is only practical to a small extent. In order to strengthen seaweed processing in Iceland, it is important to develop derivative products that can be created from the seaweed. This could lead to increased value creation and the strengthening of the economy, especially in rural Iceland. Development projects such as Macrofuels and Matís' participation are a step in this direction.
Matís is researching whether Icelandic algae can reduce methane emissions from cows in the SeaCH4NGE project, which is funded by EIT Food. Foreign studies have shown that the use of algae as part of feed can reduce the production of methane gas from ruminants. SeaCH4NGE is researching a wide range of Icelandic algae and whether they can reduce methane from cows. The algae are both studied in laboratories for chemical content and also for their ability to reduce methane production. The algae that come out best in laboratories will then be further investigated in a feed experiment with cows.
It is clear that the effects of catastrophic warming are far-reaching and serious. A recent report by the United Nations Intergovernmental Panel on Climate Change (IPCC) pointed to the serious consequences of global warming of 1.5 ° C from the Industrial Revolution compared to global warming of 2 ° C. We are already aiming for a minimum of 3-4 ° C global warming in 2100 - but the average temperature difference today and during the ice age is exactly approx. 4 ° C. In this context, it is clear that such a rise in global temperature would overthrow ecosystems.
Meat and dairy products are mentioned in this context. The reason is that cows emit methane gas during fertilization, but methane is a very strong greenhouse gas and is 28x more effective greenhouse gas than carbon dioxide. Due to the enormous number of cows worldwide, this methane emission plays a major role in greenhouse gas emissions from agriculture, which is almost a quarter of anthropogenic emissions.
It is necessary to act. Changes in food habits, agricultural systems, policies and legislation as well as a reduction in food waste are, among other things, important measures to respond to. There is no magic solution to the problem and a holistic approach must always be considered. SeaCH4NGE aims to be a single link towards positive changes in agriculture in terms of the environment.
Below is a video in English which is a short summary of the project and its benefits.
The Land on RÚV recently covered grain farming in Skagafjörður. Information from Matís about the potential of grain for food and feed production came into play. Cereal cultivation in Iceland could become very important in the future if climate change makes it difficult for grain production in the southern regions and the price of grain to rise. Sustainability will also need to be increased by producing more food and feed domestically.
Matís' activities include looking at the future needs of the business community and the general public in the food sector. When it comes to grain, Matís has worked closely with farmers and companies in Icelandic, Nordic and Arctic projects. The result is increased knowledge in the business sector, guidelines and job descriptions that are ready when there is a need to increase domestic production. The instructions have been made available here.
NextGenProteins is a 4-year project with 21 partners from 10 European countries, four of them participants from Iceland.
Matís ohf. leads a new European research project, NextGenProteins, where the next generations of food and feed proteins are to be developed in a sustainable and environmentally friendly way. The project is part of the revolution that needs to take place in world food production in the coming years to meet the world's increased protein needs in the most environmentally friendly way. The project received more than ISK 1 billion in funding from the European research program Horizon 2020 earlier this year and is now starting.
Access to high-quality, sustainably-produced proteins is becoming increasingly limited due to population growth, increasing pressure on natural resources and climate change. At the same time, global demand for protein has never been higher. To meet increased demand, current protein production must double by 2050. Europe is not sustainable in terms of protein production, but 70-80% of the continent's feed proteins are imported, mostly from South America. This fact has focused on food security and the overall competitiveness of Europe.
High need for sustainable protein donations
The negative effects of modern protein production are largely related to factory farming, which causes widespread greenhouse gas emissions, excessive land and water use, and the loss of biodiversity. In order to meet projected future demand for protein, current production methods will put increasing pressure on the world's resources and lead to further greenhouse gas emissions. It is therefore very important to find and develop sustainable protein sources that can be produced in quantities that meet the growing demand of the food and feed industry.
NextGenProteins will develop the production of three new proteins from microalgae, insects and unicellular organisms and verify their usefulness in various foods and animal feeds. An important part of testing is to meet customers' needs and strengthen their confidence in new proteins. Demonstrating the usefulness of the next generation of proteins - produced with less strain on natural resources and less environmental impact - in food and feed and their economic viability, the project will be part of strengthening food security and the sustainability of protein production in Europe.
The Icelandic Food Craft Championship, Askurinn 2019, will take place in November. Registration closes today, November 4th, and competitors will submit competition products to Matís on November 19th. Judges' work and professional evaluation of the competition products will take place at Matís on 20-21. November. The results of the competition and prize giving will be announced at the Food Festival in Hvanneyri on November 23 at 14:00. Matís ohf is responsible for the competition in collaboration with Matarauð Íslands. Partners in the award ceremony are the West Iceland Strategy, the West Iceland Marketing Agency, the Agricultural University of Iceland.
A competition in food crafts is for producers of food crafts based on the Swedish model, Svenska Mästerskapen i Mathantverk. also called Særimner, has been held annually, with a good reputation since 1998 Eldrimner which is the Swedish National Center for Food Crafts. The competition involves producers receiving a professional assessment of the quality of the product and a prize, the Askurinn, is awarded for the products that are considered to excel. Winners will receive a certificate of recognition and permission to mark the winning products with an appropriate sticker, gold, silver or bronze box, with the logo of the competition and the year. The markings on prize products may be used until the next competition. The gold medalist is also the Icelandic Champion in the relevant category.
A food craft competition was held for the first time in the autumn of 2014 in collaboration with Matís and New Nordic Food (Ny Nordis Mad). The competition was very successful, 110 products took part in 8 food categories from all the Nordic countries. The winners received good media coverage and some of them are still using this recognition in their marketing work.
What is a food craft?
Food craftsmanship is about creating products with an emphasis on unique taste, quality and not least image, which industry can not create. The emphasis is on the use of local ingredients, production in small quantities that are often regional. Food craft products are wholesome, without unnecessary additives and products that can be traced back to the source. The hallmark of food craftsmanship is to use the raw materials, manpower and know-how available on site, throughout the entire production chain. In food crafts, the emphasis is on developing traditional products for today's consumers.
Many Icelanders, all over the country, took the opportunity during Saltfiskvikan, which was blown up earlier this autumn, and tasted these unique products that have so many fans around the world. Customers who ordered salted fish dishes at one of the restaurants that took part in the campaign were especially encouraged to post a photo on Instagram, marked with the hashtag #saltfiskvika, which resulted in a prize pool that would be reduced.
One lucky participant was drawn at the end of the week, but the prize was a trip for two to Barcelona. The lucky one was Jóna Dóra Jónsdóttir in Selfoss, who had eaten salted fish at the Riverside restaurant in Hotel Selfoss. In addition to a trip to Barcelona for two, she also gets a salted fish feast for two at the restaurant La Gourmanda in the city, which is exactly the restaurant Carlota Claver who was one of the foreign guest chefs at Saltfiskvik.
Master Chef Carlota Claver
Overall, Saltfiskvikan went very well and there are already plans to repeat the game next autumn. When asked, the vast majority of the representatives of the more than 20 restaurants and canteens that took part this year were satisfied with the initiative, saying that it was a fun change as well as having a good effect on diversity and creative joy in the workplace. It was also mentioned how important it was to introduce the raw material authentic salted fish to both Icelanders and foreign tourists.
It is clear that the salted fish still has a strong foothold in the country as well as its visitors - although it is possible that this valuable export product has left little to be desired in its home area in recent years. Must be considered a full reason to blow back to Saltfiskvika in his honor this year.
Saltís Week was hosted by Matís, Íslandsstofa, Kokkalandsliðið and the Association of Icelandic Saltfish Producers.
Matís participates in the European co-operation project "WeValueFood" which aims to support the European food economy by educating and empowering the next generation of consumers with increased knowledge, interest and participation in food-related issues.
At the beginning of December, a conference will be held by "WeValueFood" in Warsaw, Poland. It will discuss how to strengthen the participation, interest and knowledge of the next generation in food awareness, where emphasis will be placed on the latest research in this field, the role of social media and improved communication between the food industry and the next generation of consumers. For more information, see attached advertisement and registration for the conference will take place here before November 7, 2019.
WeValueFood is part of and sponsored by EIT Food, a large European food knowledge and innovation community that aims to transform the environment of food production, processing and consumption by connecting consumers with companies, entrepreneurs, scientists and students across Europe. EIT Food supports new, sustainable and cost-effective solutions to improve consumer health and to ensure access to safe, high-quality food that has the least impact on the environment.
on Tuesday 5 November at 13.00-16.00 at Hotel Saga.
Matvælalandið Ísland and Landbúnaðarklasinn are holding a conference at Hótel Saga on consumption changes and their impact on food production on Tuesday 5 November. Lecturers come from various backgrounds, but will all discuss how changes in public consumption behavior and technological change will affect the food sector in the near future.
Schedule at 13.00:
What do surveys say about Icelanders' consumption behavior? Friðrik Björnsson, Sales Manager at Gallup
Sustainability of the food system and Iceland's opportunities Sigurður H. Markússon, Landsvirkjun / University of Cambridge
Challenges and Opportunities in the AgriFood Sector Marit Sommerfelt Valseth, consultant at Innovasjon Norge
What's around the corner? Ragnheiður I. Þórarinsdóttir, Rector of the Agricultural University of Iceland
Pause
What do customers want tomorrow? Gréta María Grétarsdóttir, Managing Director of the ISK
Food awareness and knowledge: the enlightened consumer or influencers? Anna Sigríður Ólafsdóttir, Professor of Nutrition at the University of Iceland
The food step - carbon calculations for meals Helga Jóhanna Bjarnadóttir, division manager at Efla engineering
Land use and a changed future Árni Bragason, CEO of Landgræðslan
Can I offer you cockroach milk? Elín M. Stefánsdóttir, Chairman of the Board of Mjólkursamsälan
Moderator: Finnbogi Magnússon, chairman of the Agricultural Cluster
Venue: Katla, Hotel Saga, Tuesday 5 November. at 13.00-16.00
Landbúnaðarklasinn is a co-operation network of those who work in agriculture and related industries.
Matvælalandið Ísland is a co-operation platform for parties working in the food sector. These include the Confederation of Icelandic Industries, the Farmers' Association of Iceland, the Confederation of Icelandic Fisheries, Íslandsstofa, Matís, the Icelandic Tourism Association, the University of Iceland and Matarauður Íslands.
Admission to the conference is free and registration is required here.
On that occasion, we offer an event where the career of Viggós Þór will be discussed, but his research has mainly focused on different habitats of microorganisms; what microorganisms are present, where they come from, what they are doing and how.
These habitats range from environments related to food, such as fish and animal farming, their processing environment, the impact of micro-organisms on food and food safety, to an extreme environment, where no life thrives except micro-organisms. Examples of such peripheral areas are sea and land hot springs, underground ecosystems and lakes under glacial icebergs. Viggós' research has revolved around both basic and practical research.
The professor's lecture will be held on Wednesday 6 November at 15 in Læknagarður in room 201. After the lecture, refreshments will be served on the 4th floor of Læknagarður. Everyone is welcome.
