Reports

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

Published:

02/03/2022

Authors:

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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Reports

Sustainability in local food production and tourism. Symposium at Smyrlabjörg 26-27. October 2011. Greinagerð / A seminar on local food production, tourism and sustainability

Published:

01/04/2014

Authors:

Þóra Valsdóttir, Fanney Björg Sveinsdóttir, Þorvarður Árnason

Supported by:

Technology Development Fund

contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Sustainability in local food production and tourism. Symposium at Smyrlabjörg 26-27. October 2011. Greinagerð / A seminar on local food production, tourism and sustainability

The symposium Sustainability of local food production and tourism was held in Smyrlabjörg in October 2011. The aim of the symposium was to present the results of measurements of sustainability in Hornafjörður in the summer of 2011, present related projects and discuss how local food production can promote sustainability in tourism. to the marketing of local food and to get ideas for actions and projects that promote increased sustainability in small-scale production and tourism in Iceland. There were 11 presentations at the seminar. They will be briefly described here. The appendix contains a report prepared in the wake of the seminar on origin labeling and the marketing of regional foods.

In October 2011 a seminar on local food production, tourism and sustainability. The aim of the seminar was to report results on sustainability analysis within the Hornafjordur region, introduce related projects and encourage discussions on how local food can support sustainability in tourism, how to market local food and bring forward ideas on actions and projectsthatsupport increased sustainability in small scale production and tourism in Iceland.

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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. 

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