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