Reports

Food and sustainable tourism. Summary.

Published:

01/04/2014

Authors:

Þóra Valsdóttir, Guðjón Þorkelsson

Supported by:

Technology Development Fund

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

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. 

View report

Reports

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Published:

01/05/2011

Authors:

Þóra Valsdóttir, Þórarinn E. Sveinsson

Supported by:

Agricultural Productivity Fund

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Skyr is an important part of the Icelandic heritage, since the settlement, but a dairy product under this same name was then known in all the Nordic countries. Skyrgerð, however, seems to have been preserved only in Iceland. Major changes have taken place in the production of skyr in the last century with the advent of its factory production, and there has been a discussion that traditional skyr should be affected. This summary will cover information gathering on traditional skyr production, a survey of where and how it is produced today, an overview of research, criteria and descriptions of traditional skyr, as well as the preparation of an application for international recognition of traditional skyr. . Such recognition can lead to an increase in the value of the product and contribute to the maintenance and growth of work knowledge that is currently in decline. This can boost local food production, diversify it and thereby increase the number of valuable jobs.

Skyr is an important part of Icelandic heritage, dating back to the settlement of the country. At that time skyr production existed as well in the other Nordic countries but seems to have vanished except for Iceland. With industrial production starting in the 20th century, processing of skyr has changed, and growing concern is of the maintenance of traditional skyr production. In this summation, overview of existing knowledge on traditional skyr production is made as well as opportunities for international recognition are discussed. Such recognition could be a tool for maintaining the traditional production and processing knowledge, as well as provide opportunities for local food production in rural areas.

View report
en_GBEnglish