Category: Events

The side products and ideas workshop will take place on Thursday, June 8 at 9:30 a.m. in Sjávarklasan

The focus will be on sludge from aquaculture and research in that context. The workshop is organized by the project Microorganisms for aquaculture sludge enrichment which is led by Matís and worked in collaboration with Sjávarklasan and Samherja fish farm.

That June 6 Next, Matís will host a special symposium on the future of food production in Iceland and the role of food research in promoting sustainable production, innovation and increased value creation.

Agenda:

speech

• Svandís Svavarsdóttir, Minister of Food, opens the meeting

Errand

• Studies on pelagic fish
• Aquaculture research
• Food safety in Iceland new challenges
• Food production and climate issues
• Sustainable fertilizer production in Iceland
• Kátur is a meaty crumb
• Icelandic grain and food security
• Are algae the food of the future?
• New opportunities in algae cultivation. Prof. Alejandro H. Buschmann
• Discussion

Board of Directors:

Bergur Ebbi Benediktsson

When

June 6, 2023 – from 9:00 a.m. – 12:30 p.m 

Where

Harpa's Northern Lights Hall

Registration for the event

Event on Facebook

On Thursday, October 21, an honorary seminar will be held for Sigurjón Arason in Veröld, Vigdís' house

Sigurjón Arason has worked for Matís since its establishment and now works as a chief engineer at the company. The honorary symposium will, among other things, cover the many and varied tasks he has carried out over the years in the interest of food development.

The program of the event is outlined below.

14 students from Poland and Iceland are currently completing a course on the utilization of by-products of food.

The course ends with a hackathon on Saturday where participants are divided into teams to find solutions to the problems of three food companies in the utilization of certain foods.

Hacking program:

10.00 Welcome. Allocating teams to problem

10:30 Ideation and selecting idea

12:00 Lunch and inspirational talk

13:00 Team working on ideas. Prototyping

14:00 Other kind of activity

14:15 How to pitch

14:45 Team working on pitches

16:30 Pitching in front of jury

17:30 Prices. Certificates. Thank you and farewell. 

All interested people are encouraged to participate. If you want to register or get more information, you can contact Guðjón Þorkelsson via e-mail gudjont@matis.is 

Prizes are awarded for the best ideas.

A workshop on salmon farming was held on 27 October Ölfus Cluster, Hafnarberg 1, 815 Þorlákshöfn.

The topics of the workshop were:

• Future feed preparation for salmon farming
• Future response to lice problems in marine fires
• Cultivation of juveniles in a controlled environment on land (RAS)

The agenda of the meeting has been attached to the agenda here:

New development in sea- and salmon louse

1. Lumpfish genetic research: Dr. Ólöf Dóra Bartels Jónsdóttir, Iceland
2. Fish welfare to prevent sea lice issues: Esbern Patursson, Faroes Islands
3. Dispersion of sea lice, connection between farms and economic cost: Tróndur Kragesteen, Faroe Islands
4. Salmon lice biology, Sussie Dalvin, Norway

Feed: New sources and optimal composition for different environments

1. Special feed production from pelagic production, Sigurjón Arason, Iceland
2. Salmon Feed: Turid Mørkøre, Norway
3. Kalle Sinisalo: Research scientist, Finland
4. Challenges in feed production for salmon in the future, Gunnar Örn Kristjánsson, Iceland

Production of large smolts in hatcheries

1. Large smolts production: Sigurdur Petursson, Iceland
   • Construction of a juvenile farm at Rifos and Kopasker, Jónatan Þórðarson, Large Smolt
   •  Large Smolt RAS - Design and Development: Line Topp Olsen, Denmark

About the meeting:

The meeting is open to anyone who is interested in salmon farming and wants to get to know the main things that are happening regarding its topics. There has been a lot of discussion about land-based farming, but the cultivation of juveniles is partly land-based farming, where placement in sea cages is shortened but the length of controlled farming on land. It is part of the fight against salmon / fish lice, for example.

Refreshments will be offered at the meeting and payment for ISK will be expected. 3,000. The meeting will be held in English.

The agenda of the meeting is outlined below.

All interested are welcome!

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The Nordic Salmon Workshop in Thorlakshofn 27^th of October at 08:30

A workshop on salmon farming will be held on October 27 at Ölfus Cluster, Hafnarberg 1, 815 Þorlákshöfn. The meeting starts at 08:30 and ends at 17:00 the same day.

The workshop subjects:

1. Salmon feed: new sources and optimal composition for different environments
2. New development in sea- and salmon louse
3. Production of large smolts in hatcheries

1. Salmon feed will be a very dynamic area of research and development in the future. With feed requirements of salmon growing in extreme environmental conditions, such as low temperature, are not fully understood. Furthermore, technical solution to minimize movements of fish in sea cage during the coldest periods in winter could improve conditions of fish during the coldest months
2. Several options already exist for chemically treating salmon lice in sea cages. However, there are two main problems associated with treating lice in such a way. Firstly, there are negative environmental impacts and secondly, lice can and have developed resistance to many of the available chemicals currently being used
3. There has been a growing interest in land-based salmon farming under more controlled environment. Large smolt farming is a land-based farming, with longer growing time ashore and shorter in ONP, reducing risk in farming with higher cost. Reducing lead time in sea also enables producers to reduce the spread in biomass throughout the year. This may be one of the most sustainable ways of maximizing utilization of licenses.

The meeting is open to anybody interested in salmon farming. Included are refreshments at the meeting and reception at Lax-inn in Reykjavík after the meeting. The cost is ISK 3,000.

The meeting will be in English.

The board

• Gunnar Thordarson, Matís, Isafjordur, Iceland
• Björgolfur Hávardsson, NCE Seafood Innovation Cluster AS Norway
• Gunnvør á Norði and Jóhanna Lava Kötlum, Fiskaaling, Faroe Islands
• Kurt Buchmann, Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, Denmark
• Niels Henrik Henriksen, The Danish Aquaculture Organization, Aarhus, Denmark
• Marko Koivuneva, Finnish Fish Farmers' Association, Helsinki, Finland.

Instituions participating

• Matís ohf. - Gunnar Thordarson (Iceland)
• Björgolfur Hávardsson, NCE Seafood Innovation Cluster AS Norway
• Fiskaaling - Gunnvør á Norði and Jóhanna Lava Kötlum - (Faroe Islands)
• University of Copenhagen, Department of Veterinary and Animal Sciences, Frederiksberg - Kurt Buchmann (Denmark)
• The Danish Aquaculture Organization, Aarhus - Henrik Henriksen (Denmark)
• Finnish Fish Farmers' Association, Helsinki - Marko Koivuneva (Finland
• Ölfus Cluster - Páll Marvin Jónsson

On 30 September, Nordic Food in Tourism will hold a Nordic conference at Hótel Valaskjálf and present the results of three years of mapping the status of Nordic cuisine and the future of sustainable food tourism. The conference will be held in English and will also be accessible electronically on Zoom. Here you can register for the conference.

Agenda - Lectures in alphabetical order:

Afton Halloran, PhD Independent Consultant in Sustainable Food Systems Transitions

Communicating the impacts of climate change in Nordic Food Systems

__

Bård Jervan, Senior partner and founder of MIMIR AS and co-founder of BeSmart Nordics AS

The new National Tourism Strategy for Norway, and how food experiences are part of it

__

Birna G. Ásbjörnsdóttir, M.Sc. in Nutritional Medicine

Food and nutrition as medicine - changes ahead

__

Brynja Laxdal M.Sc. Nordic food in Tourism

Nordic food in Tourism, project, and results 2019-2021

__

Daniel Byström, Industrial Designer and Founder of the Swedish design agency, Design Nation

Visitor Journey and design thinking

__

Erik Wolf, founder of the food travel trade industry, and Founder and Executive Director of the World Food Travel Association

The future of Food Tourism

__

Jonatan Leer, PhD, Head of Food and Tourism Research University College Absalon, Roskilde Denmark

Sustainable Food Tourism in the Nordic Region: examples, definitions and challenges

__

Sara Roversi, Founder of Future Food Network and Director at Future Food Institute

How will food tech shape the future of food?

__

Þórhallur Ingi Halldórsson, Professor, Faculty of Food Science and Nutrition, University of Iceland

Towards sustainable diets: Facts, obstacles, and future perspectives

About Nordic Food in Tourism

Nordic Food in Tourism is one of the three Presidency projects of the Nordic Council of Ministers under the auspices of Sustainable Tourism in the North. The Ministry of Industry is leading the project in collaboration with the Icelandic Travel Cluster and Matís. Nordic partners come from Norway, Denmark, Sweden, Greenland, the Faroe Islands, Åland and Finland, as well as an expert group from universities and the business community.

One of the main goals of the project is to realize the changing consumption behavior of travelers and how they choose to access food and products during their travels. Climate change and the changing environmental awareness of visitors to the Nordic countries have a lot to do with changing behavior, and efforts must be made to find out which factors will change or be most affected. Among the products of the project are answers to what foods, production methods and or changed composition of products our future visitors will seek and how we need to develop and improve methods to meet it. Great emphasis is placed on focusing on food in tourism and not only food tourism. Partners in the project will also use the source of knowledge and results that emerge to disseminate and become leaders in sustainability and development when it comes to assessment in tourism.

Here you will find more information about Nordic food in tourism https://nordicfoodintourism.is/

The electronic conference The Nordic Kitchen Manifesto: a catalyst for dialogue on a sustainable and healthy food culture for the future will take place on 27 September.

The conference aims to launch a debate on Nordic food culture and its various driving forces to promote a sustainable lifestyle. It's time to explore how the Nordic Kitchen Manifesto can be a forum for constructive dialogue between different sustainability perspectives on a fair food system in the Nordic countries.

The conference will be held in English and Swedish through Zoom on September 27, 2021 from 9: 00-12: 00 Icelandic time.

Registration is open until September 24. Click here to register

• Here you will find more information about the conference and its agenda.
• Here you will find more information about Nordic Kitchen Manifesto
• Here you will find information about New Nordic Food program. 

Schedule for The Nordic Kitchen Manifesto September 27, 2021:

12:00	Opening of webinar - setting the Nordic table Bettina C. Lindfors, Moderator, Project Manager, New Nordic Food
12:05	Why does sustainable food policy in a Nordic context matter? Jari Leppä, Minister of Agriculture and Forestry of Finland
12:15	Sustainability at the core of Nordic cooperation - how to engage in change?          Thomas Blomqvist, Minister for Nordic cooperation and equality
12:25	New Nordic Kitchen manifesto strengthens the Nordic as a sustainable gastronomic region - voices from the initiators of the manifesto with Chef Leif Sörensen, Faroe Islands & representatives of the younger generations of chefs and other key actors in the food systems about drivers for the future
Meeting the challenges and possibilities for Nordic collaboration within sustainability perspectives of food systems - inspirational talks:
12:45	Sustainability perspective from Greenland by Anne Nivíka Grødem, Deputy Manager, Sermersooq Business and Cluster Manager & NERISA - an Arctic Food Cluster
12:55	Sustainability perspective from Iceland by Ásta Kristín Sigurjónsdóttir, Manager, Icelandic Tourism Cluster
13:10	Sustainability perspective from Denmark by Magnus Nilsson, Director, MAD Academy
13:25	Sustainability perspective from Sweden by Elin Aronsson-Beis, Sustainability Consultant in food business, FoodLoopz & Paul Svensson, Chef, Developer of restaurant business
13:35	Sustainability perspective from Finland Climate Food Program, Hanna Mattila, Ministerial Adviser, Ministry of Agriculture and Forestry & Robert Jordas, vertical gardener, Lilla Robbes Trädgård
13:50	Sustainability perspective from Norway (tbc)
14:05	Sustainability perspective from Faroe Islands by Elisabeth Skarðhamar Olsen, Lecturer, University of Faroe Islands
14:20	Sustainability perspective from Åland Islands by Gustav Eriksson, Chef, Silverskär and Johanna Dahlgren, food & beverage entrepreneur, Pub Stallhagen, Chair of Artisan food entrepreneurs in Åland Islands
14:35	Wrap up of inspirational talks in discussion with representatives of the younger generation of chefs and other key actors in food systems supported with a policy comment by Senior Adviser Katja Svensson, Nordic Council of Ministers
14:45	Process of creating a constructive dialogue tool - common steps forward
15:00	End of webinar

The event's project manager, Bettina C. Lindfors, provides further information about the electronic conference and warmly welcomes everyone.

Bettina C. Lindfors
Project Manager, New Nordic Food 
Nordic Council of Ministers c / o Ministry of Agriculture and Forestry of Finland
+358 40 920 9810
bettina.c.lindfors@gmail.com
Twitter: @BettinaLindfors

The purpose of the Inspire summer schools under the auspices of EIT Food is to train students and young people in the labor market in innovation and to become entrepreneurs. Students will be trained in product development and business planning for new ideas and new opportunities related to current global food issues. In this way, they are prepared to face the challenges and changes that lie ahead in food production in the coming decades. In 2021, 6 summer schools will be offered, each of which will take about 3 weeks. Matís will take part in summer schools about aquaculture and new protein sources in food that take place in late summer. 

Applications have already been opened for summer school for new protein sources of the future!

We encourage master's and doctoral students to study summer school alone and draw attention to the fact that most universities value these courses as 4 ECTS credits. 

Further information: https://www.eitfood.eu/projects/inspire

// English version //

Protein for Future - summer school 2021.

Do you want to develop new ideas on the future proteins in our diet to counteract some of the causes of climate change through entrepreneurial capacity training in a 3 week summer school starting August 16th and ending September 3rd? 

You will be taught how new and alternative proteins, like plant, cell and insect based proteins, can be integrated in our food systems. You will work and be coached in teams. You will end up in new business ideas that will be pitched in front of professional jury. Critical questions on how to develop a sustainable future food system will be addressed. How can new and alternative food proteins be integrated into our food systems? What are the technological obstacles, and what are the regulatory and consumer / market related barriers? How do we design and develop alternative proteins and how can we develop and formulate alternative protein based food products.

More information: https://www.eitfood.eu/projects/inspire