Reports

Snæfellsnes Bioeconomy Analysis - The Impact of Innovation and Discoveries / Bioeconomy Assessment - The Impact of Innovation and Discoveries

Published:

21/11/2017

Authors:

Birgir Örn Smárason, Íris Mýrdal Kristinsdóttir, Ragnheiður Sveinþórsdóttir, Arnljótur B. Bergsson

Supported by:

Snæfellsnesbær, Stykkishólmsbær, Grundarfjarðarbær

Contact

Birgir Örn Smárason

Research Group Leader

birgir@matis.is

Snæfellsnes Bioeconomy Analysis - The Impact of Innovation and Discoveries / Bioeconomy Assessment - The Impact of Innovation and Discoveries

The aim of the project is to strengthen the knowledge base of ecological development and thereby promote better utilization of raw materials from the ecosystem in and around Snæfellsnes with increased sustainable value creation, especially in terms of nutrients and the need to feed fish, as a guideline. The project was carried out with the support of the municipalities of Snæfellsnes, Snæfellsbær, Grundafjarðarbær and Stykkishólmsbær. The project was divided into four sections. The results of the study indicate, among other things, that the most important criteria for entrepreneurs' utilization of natural resources come from knowledge of the environment, the impact of their location, knowledge of specific areas and their possibilities, as well as the knowledge of the entrepreneur in question. The motivation is the result of external factors such as value creation, product development, passion for clean production and less waste, as well as an interest in sustainable, organic production. Regulations prove to be both an incentive and an obstacle for entrepreneurs, as they are well implemented and strictly work well, while others that are not as well thought out stand in the way of sustainable action. Funds and grants do not play a major role in exploiting opportunities, however, entrepreneurs rely on their own capital, they develop their products slowly and utilize resources from previous production and development.

The aim of the project is to strengthen the knowledge base of ecological development and thereby support the improved utilization of raw materials in and around Snæfellsnes with increased sustainable value creation, especially regarding nutrients and feeding farmed fish as a guiding principle. The project was carried out with the support of the municipalities in Snæfellsnes, Snæfellsbær, Grundafjörður and Stykkishólmsbær. The project was described and separated into four work packages. The results of this research indicate, among other things, that the most important prerequisites for the use of natural resources by entrepreneurs are the knowledge of the environment, the effects of their location, the knowledge on specific areas and their possibilities, as well as the skills of the relevant entrepreneur. The motivation is the result of external factors such as value creation, product development, passion for cleaner production and less waste, along with an interest in sustainable organic production. Regulations are both incentives and obstacles to entrepreneurs, where the well-executed and strict regulations work well but others that are less well-founded stand in the way of sustainable operations. Funds and grants do not play a major role in the utilization of opportunities, on the other hand, the entrepreneurs trust on their own financial resources, they slowly develop their products and make use of resources from previous production and development.

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Reports

Workshop on SMEs and Nordic Food Competence Centers - Ny Nordisk Mad II / Workshop on food factories and new Nordic foods

Published:

01/05/2012

Authors:

Gunnþórunn Einarsdóttir, Guðjón Þorkelsson

Supported by:

New Nordic Food

Contact

Guðjón Þorkelsson

Strategy & Stakeholders

gudjon.thorkelsson@matis.is

Workshop on SMEs and Nordic Food Competence Centers - New Nordic Mad II / Workshop on food factories and new Nordic foods

All over the Nordic countries, there are food factories that provide entrepreneurs and small producers with advice and access to production facilities. The food factories have organized courses, conferences and helped to form networks and exchange experiences. There are 5 such workshops in Norway that Nofima runs with the support of Innovation Norway. In Iceland, there are three food factories that Matís runs in collaboration with municipalities and business development associations. In Finland, the Food Development Competence Cluster is part of the National Center of Expertise Program and has five food factories around the country. There are many such workshops in Sweden, for example there are counseling centers in Jämtland for farmers who produce milk on a small scale. In the town of Östersund, which was voted "Unesco City of Gastronomy" in 2011, you will find Eldrimner, a national center for small producers in Sweden. In Denmark, there are many different centers with a similar approach, ie. to support entrepreneurs and small producers. The aim of this workshop was for representatives from all these food workshops to meet and learn from each other, build networks and come up with ideas on how activities such as these could support and strengthen "New Nordic Food".

In all Nordic countries there are competence centers that offer entrepreneurs and very small scale producers services like consultation, processing facilities, courses, seminars, networks, work practice exchanges and more. In Norway there are five centers run by Nofima and supported by Innovation Norway. In Iceland there are three runs by Matís in collaboration with local authorities and support agencies. In Finland the Food Development Competence Cluster is a part of the National Center of Expertise Program with five food centers around the country. In Sweden there are many centers for example: Resource center for small scale dairy production in Jamtland. In Östersund the Unesco city of gastronomy 2011 we have „Eldrimner“, the Swedish National Center for Small Scale Artisan Food Processing giving producers the best possible support. In Denmark there are many different centers with the same approach to support entrepreneurs and small scale producers. The aim of this seminar / workshop was to bring the Competence Centers together for two days to get to know and learn from each other; build a network and to discuss and come up with proposals on how these activities can support and strengthen New Nordic Food.

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