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.
Innovation small producers - Nordbio
The aim of the project was to follow up and further support small producers in the wake of innovation projects carried out under NordBio, the Icelandic Presidency of the Nordic Council of Ministers 2014-2016. The main goal of the innovation projects for small producers was to have a direct economic impact through innovation and value creation in the Nordic bioeconomy, thus strengthening regional economic growth. Work was done on 17 innovation projects. The experience of the projects is that knowledge and training are necessary for ideas to come true and for enabling producers to meet all food safety requirements. The Nordbio innovation projects have shown that the use of "innovation credit" can be an effective way to encourage innovation, knowledge transfer and technology to increase the value of living resources. There is a clear need to offer this type of grant to small producers and entrepreneurs in order to encourage innovation and unleash the power of imagination. It would be a great incentive to establish funds that can promote innovation in the spirit of the Nordbio projects.
The aim of the project was to follow up on and support further small-scale producers that participated in innovation projects as a part of the Nordbio program, the Icelandic chairmanship program in the Nordic council of ministers 2014-2016. The overall objective of the innovation projects was to have a direct economic impact through innovation and value creation in the Nordic bioeconomy and thereby strengthen regional and economic growth. 17 innovation projects where carried forward. The projects have shown that knowledge and training are essential for ideas to be realized and to enable manufacturers to meet all food safety requirements. The Nordbio innovation projects have demonstrated that using "innovative voucher" can be an effective way of encouraging innovation, knowledge transfer and technology to increase the value of biofuels. There is apparently a need to offer small producers and entrepreneurs funding of this kind. Establishment of funds under the same format as Nordbio functioned with innovation vouchers can enable increased value creation through innovation.
Food and sustainable tourism. Summary.
Food and sustainable tourism was a priority and cluster project to promote environmentally friendly food production and food processing in connection with tourism. The project was carried out by public bodies in the business support system, regional development associations and the University of Iceland. The project was carried out in response to a great deal of interest in local food and the environment in connection with the growing activities in tourism. The emphasis was on supporting entrepreneurs in the development of new products and sales channels that benefit tourism in each area. The innovation segment was successful and had a multiplier effect both domestically, nationally and internationally. At the same time, important research was conducted on sustainability criteria, consumer attitudes and quality and shelf life. The communication and communication part of the project was no less important. This report briefly describes the progress of the project and the main conclusions.
Food and Sustainable Tourism was a 3 year collaboration project between academia, R&D institutions and regional development agencies. In the project focus was put on strengthening small scale local food production to encourage sustainability in tourism. The project was executed as a response to rise in interest in local food and environmental issues within tourism. Focus was put on supporting entrepreneurs developing new products and sales channels. Research on sustainability indicators, consumer attitudes and product quality was carried out.
Reform of the food value chain. Summary / Improvements in the food value chain. Roundup
It is known that a lot of waste takes place in the food value chain. There are many causes, such as incorrect product management, incorrect handling, broken cooling chain or insufficient cooling at some stage, broken packaging and countless many more. Food producers and retailers believe that such waste can be significantly reduced through the concerted efforts of all those involved in the value chain. In this way, food prices could be reduced significantly. The aim of the project was to identify where in the food value chain shrinkage takes place and to define measures to minimize the waste resulting from the shrinkage. Emphasis was placed on the value chain of one category of food: chilled meat products. Excessive or incorrect production and excess inventory of sensitive products were identified as one of the main causes of waste. Incorrect product handling and logistics are also important. A prototype of an information system was developed to improve production management and reduce inventory costs in the value chain. The results of the project indicate that high-quality and disciplined work methods in the entire value chain and a good flow of information between suppliers and retailers offer enormous potential for optimization, not least in the field of product management.
Great amount of waste is created in the food value chain. The reason is manifold; inadequate logistics, wrong treatment, inadequate temperature management, damaged packaging etc. Food producers and retail belief this waste can be reduced substantially by joint forces of stakeholders in the food supply chain, resulting in lower food prices. The aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. Fresh / chilled meat products were chosen for the case study. The main sources of waste were identified as excessive production and inventory levels of persiable products, improper handling of products and raw material and problems with logistics. Prototype of decision support system was made to improve inventory and production management in the supply chain. The results indicate that elaborate and disciplined practices throughout the value chain and improved information sharing between suppliers and retailers can create opportunities for rationalization, especially in the field of logistics.
Reform of the food value chain. Product mapping and product management / Improvements in the food value chain. Mapping of product process and logistics
This report addresses the first part of the Food Chain Reform project, the main objective of which is to identify where food degradation occurs in the food chain and to define measures to minimize the waste resulting from shrinkage. In this first part, emphasis was placed on analysis / mapping of the product process and product management, and it was divided into three work components that were carried out in parallel. All participating companies were visited. The work processes of the companies were reviewed, their facilities inspected and an opinion obtained on what could be done better in the process of chilled meat products from their point of view. It was examined what kind of information the companies have about the products, in what form they are and how they are used. It was also examined what information is received between links in the value chain, how it is received and what information / data from other links can help the party in question to better manage unnecessary shrinkage. Following this work, an analysis was made of the factors that were considered most important and proposals were formulated for improvements regarding procedures, information, measurements, etc.
This report discusses the first part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this first part emphasis was put on product processes and logistics.