Food in the tourism of the future - Iceland. Discussion paper and summary after workshops with Icelandic stakeholders in February and March 2021




Editors: Þóra Valsdóttir Matís and Brynja Laxdal Matarauður Íslands Co-authors: Ásta Kristín Sigurjónsdóttir Íslenski ferðaklasinn, Guðrún Þóra Gunnarsdóttir Rannsóknarmiðstöð ferðamála, Kolbrún Sveinsdóttir Matís, Laufey Haraldsdóttir Háskólinn á Hólum, Óli Þór Hilmarsson Matís, Rakel Halldórsdóttir Matís, Háma Dnsdóttir, Selma Dnsdóttir, Selma Dnsdóttir - and the Ministry of Innovation, Sunna Þórðardóttir The Ministry of Culture and Commerce, Tjörvi Bjarnason The Icelandic Farmers' Association

Supported by:

Nordic Council of Ministers

Eight Nordic countries are involved in the Nordic Food in Tourism project, which is funded by the Nordic Council of Ministers for the period 2019-2021. in how climate change, consumption changes and other trends can shape the future of food in tourism. The aim is to raise awareness of future challenges and opportunities related to tourism assessment and to provide strategic guidance that supports future action and policy-making in the Nordic countries that is also in line with the United Nations' Sustainable Development Goals. The results of the project are based on data analysis, futuristic methods and interviews with experts in collaboration with the consulting company Kairos Future. To explore the challenges and opportunities we face in Iceland regarding food in tourism, an introductory meeting and two workshops were held in February and March 2021 under the auspices of the Nordic Food in Tourism project. Nordic Food in Tourism also participated in three solutions tournaments that were held in Iceland 2020-2021, where solutions were worked on that promote increased sustainability and it was proven that great emphasis was placed on food-related opportunities.

Many suggestions for action were made in the workshops, but in many cases it is unclear who should pull the cart and be responsible for following the suggestions. Proposals were submitted for implementation and partners of actions, but more parties could be involved in their implementation. This document is a summary that reflects the attitudes of the participants in the workshops and the emphases of the participants in the solutions. Furthermore, to this extent, other results from the Nordic Food in Tourism project as well as other sources are interwoven with this aim, with the aim of deepening the understanding of the discussion points that were made and the measures that are proposed. The actions and emphases that emerge are limited to Iceland and the emphases that the participants of the workshop in this country wanted to convey. The aim is for this summary to be used as a basis for proposals for policy-making on tourism assessment in Iceland and to provide inspiration for further collaboration, development, investment and innovation in tourism assessment with sustainability as a guiding principle.

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