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
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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
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Birna G. Ásbjörnsdóttir, M.Sc. in Nutritional Medicine
Food and nutrition as medicine - changes ahead
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Brynja Laxdal M.Sc. Nordic food in Tourism
Nordic food in Tourism, project, and results 2019-2021
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Daniel Byström, Industrial Designer and Founder of the Swedish design agency, Design Nation
Visitor Journey and design thinking
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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
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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
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Sara Roversi, Founder of Future Food Network and Director at Future Food Institute
How will food tech shape the future of food?
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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.
Meðal helstu markmiða verkefnisins er að átta sig á breyttri neysluhegðun ferðalanga og hvernig þeir kjósa að nálgast mat og afurðir á sínum ferðalögum. Loftlagsmál og breytt umhverfisvitund gesta sem sækja norðurlöndin heim hefur mikið að segja með breytta hegðun og verður leitast við að finna hvaða þættir munu helst breytast eða verða fyrir áhrifum. Meðal afurða verkefnisins eru svör við hvaða matvæli, framleiðsluaðferðir og eða breytt samsetning afurða munu framtíðar gestir okkar sækjast eftir og hvernig þurfum við að þróa og bæta aðferðir til að mæta því. Mikil áhersla er lögð á að einblína á mat í ferðaþjónustu en ekki matarferðaþjónustu eingöngu. Samstarfsaðilar að verkefninu munu að auki nýta þann þekkingarbrunn og niðurstöður sem koma fram til að miðla áfram og verða leiðandi í sustainability og þróun þegar kemur að mat í ferðaþjónustu.
Here you will find more information about Nordic food in tourism https://nordicfoodintourism.is/