Tag: Sustainability

Reports

Kids Chefs: Testing entertainers to increase young students' knowledge and interest in food and food production

Published:

29/12/2021

Authors:

Kolbrún Sveinsdóttir Matís and HÍ, Berglind Lilja Guðlaugsdóttir HÍ, Anna Sigríður Ólafsdóttir HÍ, Rakel Halldórsdóttir Matís, Eva Margrét Jónudóttir Matís, Þóra Valsdóttir Matís and Guðjón Þorkelsson Matís and HÍ

Supported by:

EIT Food

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Kids cooks is a project that has been in development at Matís since 2017 as a step towards the sustainability goals of the United Nations. Kids cook was developed based on the idea that kindergartens and elementary schools could use the project in an easy and effective way to teach about sustainability and food nutrition through entertainment and education (fun). The project Krakkar kokka was first tested in the fall of 2018 in Skagafjörður in the Elementary School east of Vatna and in Varmahlíðar School. In 2020, Krakkar kokka was connected to the European project WeValueFood, which aimed, among other things, to increase food awareness, interest and knowledge of European children.

A total of six schools within and outside the capital city area started the project in collaboration with Matís and the University of Iceland's School of Education. Children aged 11-12 years old learned about local community consumption and sustainability through entertainers (Krakkar Kokka), who combine education, field trips to source ingredients, cooking and consumption, as well as documentary filmmaking. The impact of the curriculum was assessed with a questionnaire administered to the children before and after the fun education, and with interviews with teachers.

Due to Covid-19, four schools out of six completed the project, and only one school managed to finish within the time frame. However, positive signs of change could be seen, as the children showed more interest in food-related topics after the project, as well as they tried to reduce food waste and paid more attention to information related to food produced in the local environment. Teachers were generally satisfied with the learning material and were interested in continuing to use it.

Project description Kids cooks for schools and videos of school children from the implementation of the project are available on Matís' website: https://www.matis.is/krakkar-kokka/

Funded by the European Union through EIT Food, WeValueFood was a two-year collaborative project of several European universities, research institutes and innovative companies. In addition to Matís in collaboration with the University of Iceland, the Universidad Autónoma de Madrid (UAM-IMDEA) and IMDEA Food Institute in Spain, EUFIC in Belgium, Koppert in the Netherlands, University of Cambridge and University of Reading in Great Britain, University of Helsinki in Finland came to the project , University of Turin in Italy, University of Warsaw in Poland and Flatev in Switzerland. The project was led by the Institute for Global Food Security, Queen's University Belfast, Northern Ireland.
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Kids Cuisine is a project that has been in development at Matís since 2017 as a step towards reaching the sustainability goals of the United Nations. Krakkar kokka is designed from the viewpoint that primary schools can easily and effectively use the project in education on health, well-being and sustainability, through entertainment and education, combined in edutainment.

The first testing of the implementation of the project took place in the northern part of Iceland (Skagafjordur) during the school year 2018-2019. In autumn 2020, the project implementation was tested again, including evaluation of children's food engagement and teacher's feedback, as a part of the European project WeValueFood, that aimed at increasing European children's food awareness, interest and knowledge.

A total of six schools within and outside the capital area participated in the project in collaboration with Matís and the University of Iceland's Faculty of Education, where 11-12 year old children learned about local consumption and sustainability through edutainment (Krakkar Kokka). The concept was straight forward, combining education, field trips to gather raw material, cooking and consumption, as well as documentary filmmaking of the process. The impact of the curriculum was assessed with a questionnaire administered to children before and after the education, together with interviews with teachers.

Due to Covid-19, four schools out of six completed the project, and only one school managed to finish within the time frame. However, positive signs of change could be seen, as the children showed more interest in food-related topics after the project, as well as they tried to reduce food waste and paid more attention to information related to food produced in the local environment. Teachers were generally satisfied with the learning material and were interested in continuing to use it.

Project description of the Krakkar kokka project for schools and videos of school children from the implementation of the project are available on Matís' website: https://www.matis.is/krakkar-kokka/

WeValueFood was supported by the EU through EIT Food. It was a two year collaborative project between Matis, University of Iceland, Universidad Autónoma de Madrid (UAM-IMDEA) and IMDEA Food Institute in Spain, EUFIC in Belgium, Koppert in the Netherlands, University of Cambridge and University of Reading in England, University of Helsinki in Finland University of Turin in Italy, University of Warsaw in Poland and Flatev in Switzerland. The entire project was managed by the Institute for Global Food Security, Queen's University Belfast, North Ireland.

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Reports

Virtual reality in teaching

Published:

29/12/2022

Authors:

Þóra Valsdóttir Matís, Kolbrún Sveinsdóttir Matís and HÍ, Svava Sigríður Svavarsdóttir HÍ and Anna Sigríður Ólafsdóttir HÍ

Supported by:

EIT Food

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Children are usually interested in new technology and open to new knowledge, as long as it is presented in an interesting way. An intervention study was carried out with the aim of evaluating whether virtual reality-based educational material has a greater effect on the learning and attitudes of children aged 12-13 than more traditional ways of presenting the material. The intervention included the introduction of new teaching materials in six primary schools, where emphasis was placed on healthy eating to promote one's own health as well as that of the earth. The teaching material included a slide deck, a virtual reality video and practical exercises. The intervention went under the working title "The Tomato Project” where the theme was tomatoes. Emphasis was placed on sustainability, the origin of food, food technology, food production, food waste, etc. in relation to tomatoes. A questionnaire was given to the children, both before and after the intervention, to measure the effect of the teaching material on learning, and interviews were conducted with teachers after the intervention to assess the usefulness of the teaching material in teaching.

The results of the intervention indicated that the use of virtual reality in teaching can increase interest in food and contribute to positive changes in children's attitudes towards healthier eating. Overall, there was satisfaction with the teaching material among the teachers, the teachers who had used the virtual reality glasses were the most enthusiastic. The intervention also demonstrated that the use of virtual reality can be integrated with teaching in other formats. A positive learning experience and increased interest in a healthy diet, including eating tomatoes, was observed in all cases, regardless of the type of teaching material. Teachers were also satisfied with teaching materials that contained such a wide range of concepts that could be combined in the theme and how theoretical and practical learning could be integrated. The teachers' experience was that a lot of material could be covered in a relatively short time.
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Children are generally excited about new technology and open to consuming knowledge if it is made interesting to them. An intervention study was performed whose goal was to assess whether virtual reality-based educational material has a greater impact on children's learning and attitudes than more traditional ways of presenting the material. The intervention involved the introduction of new teaching materials in six primary schools where the emphasis was on healthy eating for one's own well-being and as well as for the planet. The teaching material includes a slide pack, a virtual reality video and practical exercises. The intervention went under the working title "The Tomato Project" as the theme was tomatoes. Emphasis was placed on sustainability, food origin, food technology, food production, food waste, etc. in relation to tomatoes. The children filled in a questionnaire before and after the intervention to measure the effect of the teaching material on learning and interviews were conducted with teachers to evaluate the usefulness of the teaching material in teaching.

The results of the intervention indicated that the use of virtual reality in education can increase interest in food and contribute to changes in children's attitudes towards healthier and healthier diets. Overall, there was satisfaction with the teaching material among teachers, those teachers who had used the virtual reality glasses were the most interested. The intervention also demonstrated that the use of virtual reality can be integrated with teaching in other forms. Positive learning experiences and increased interest in healthy eating, including eating tomatoes, were observed in all cases, regardless of the type of teaching material. Teachers were also pleased with the teaching material that contained such a wide range of concepts that could be combined in the theme and how theoretical and practical learning could be integrated. The teachers' experience was that it was possible to cover a lot of material in a relatively short time.

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Reports

Kids Chefs Outreach: Adaptation and Testing Project and Procedure Descriptions

Published:

30/08/2024

Authors:

Kolbrún Sveinsdóttir, Þóra Valsdóttir, Margrét Geirsdóttir

Supported by:

EEA Grants/Iceland Liechtenstein Norway grants/Bluegrowth Programme

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

The main subject of the project BlueProject was value creation from the underutilized fish species "Sarrajão" (Sarda Sarda), found off the coast of Portugal. However, this type of fish is not marketed today for human consumption as it has a considerable amount of bones and a thick skin that is difficult to remove. However, the nutritional value of sarrajão is quite high.

Matís' approach to the project was to support promoting interest and educating the next generation towards healthy and sustainable eating habits in Portugal. This was done by adapting the project and procedure description of Krakkar Kokka (e.Kids Cuisine), which is based on entertainers, and the philosophy that has previously been developed, tested and implemented in Icelandic primary schools (Krakkar Kokka: https://matis.is/matis_projects/krakkar-kokka/) to more general conditions than those found in Iceland, for example in terms of factors such as climate and cultivation possibilities. The material was published in English and Portuguese, and the concept of Krakka Kokka was implemented in Portuguese primary schools.

Project and procedure description Kids cook in English for schools, together with presentation material and instructions is available on Matís' website: https://matis.is/en/matis_projects/blueproject/. The project Blue Project (Bioeconomy, PeopLe, SUstainability, Health) was funded by EEA Grants/Iceland Liechtenstein Norway grants/Bluegrowth Programme. It was a two-year collaboration between Matís, GUIMARPEIXE – Comércio de Produtos Alimentares, SA, Portugal TINTEX Textiles, SA, Portugal UNIVERSIDADE DO MINHO, Portugal INSTITUTO POLITÉCNICO DE VIANA DO CASTELO, Portugal CÂMARA MUNICIPAL DE ESPOSENDE, Portugal AEP – Associação Empresarial de Portugal, CCI and Portugal VISUAL THINKING – Digital Organization, Lda, Portugal.
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The BlueProject aim was to increase value creation, the sustainable growth of the blue economy, scientific research, and literacy in Blue Economy, based on the Marine Resources available on the North Atlantic Coast of Portugal. The focus was placed on the fish species "Sarrajão" (Sarda Sarda), It is found by the Portuguese coast, but is not marketed today in Portugal for human consumption as it has considerable quantities of bones and a thick skin which is difficult to remove. However, its nutritional value is considerably high.

The main focus of Matis in the project is to contribute to the engagement, education and empowerment of the next generation towards healthy and sustainable food habits in Portugal. This was done by adjusting the Krakkar Kokka (e. Kids Cuisine) edutainment concept, previously developed, tested and implemented in Icelandic compulsory schools (Krakkar Kokka: https://matis.is/matis_projects/krakkar-kokka/) to more general situations compared to Iceland, eg regarding climate and agriculture. The edutainment material was published in English and Portuguese, and the Kids Cuisine concept implemented in Portuguese primary schools.

The Kids Cuisine Project and predecessor description, introduction slides and guidelines are accessible via Matís website: https://matis.is/en/matis_projects/blueproject/. The Blue Project (Bioeconomy, People, Sustainability, Health) was supported by EEA Grants/Iceland Liechtenstein Norway grants/Bluegrowth Programme. It was a two-year collaborative project between Matís, GUIMARPEIXE – Comércio de Produtos Alimentares, SA, Portugal TINTEX Textiles, SA, Portugal UNIVERSIDADE DO MINHO, Portugal INSTITUTO POLITÉCNICO DE VIANA DO CASTELO, Portugal CÂMARA MUNICIPAL DE ESPOSENDE, Portugal AEP – Associação Empresarial de Portugal, CCI and Portugal VISUAL THINKING – Digital Organization, Lda, Portugal.

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Reports

Increased sustainability in Aquaculture with focus on feed and sidestreams

Published:

25/06/2024

Authors:

Birgir Örn Smárason, Anna Berg Samúelsdóttir, Gunnar Þórðarson and Margrét Geirsdóttir

Supported by:

Nordic Council of Ministers - Working Group for Fisheries (AG-Fisk)

Contact

Birgir Örn Smárason

Research Group Leader

birgir@matis.is

The Nordic countries are major players in fish farming, including salmon (Salmo salar). Many demanding environmental issues are related to this production and they are found in every step of the process. The main focus of this report has been on new feed ingredients and improved utilization of by-products. Both of these issues concern a large amount and it is of great importance for the business world as well as the sustainability and environmental impact of this important profession that they are handled in a better and more efficient way than the current methods. Future food security for our planet's population, in a sustainable manner in the long term, requires a revolution in the way we produce our food. There is an urgent need to maximize sustainable feed production.
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The Nordic countries are big players in salmon aquaculture (Salmo salar). Many challenging environmental issues are related to this production, and they are to be found in every step of the process. The main focus in this report has been put on novel and alternative feed ingredients and sidestreams utilization. Both those issues involve vast volumes and it's of high importance for the economy as well as the sustainability and environmental impact of this important profession that they are tackled in a better and more efficient manner than current approaches. Future food security for our global population that does not compromise the long-term sustainability of our ecosystems requires a revolution in the way we produce our food and there is an urgent need to nutritionally optimize a sustainably produced feed ingredient for inclusion in aquafeeds. 

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Reports

Microorganisms for aquaculture sludge enrichment   

Published:

21/12/2023

Authors:

Anna Berg Samúelsdóttir, Matís, Alexandra Leeper, Sjávarklasinn, Clara Jégousse, Sjávarklasinn, Ólafur H. Friðjónsson, Matís, Elísabet Eik Guðmundsdóttir, Matís, Hörður Guðmundsson, Matís and Birgir Örn Smárason, Matís

Supported by:

Hringrásarsjóður

Contact

Anna Berg Samúelsdóttir

Project Manager

annab@matis.is

The main goal of the project "Microbes for the enrichment of aquaculture sludge" was to develop a method for treating side streams from aquaculture (sludge) with microorganisms so that the sludge can be used as fertilizer for agriculture.  

Considering the rapid growth of aquaculture in Iceland, it is crucial for the sustainability of the industry to find solutions for side currents and thus strengthen the circular economy. The implementation of solutions that promote the use of side streams, and promote circulation, are in line with the United Nations' goals for sustainable development. 

The legal framework for the use of fish farm sludge as fertilizer is both extensive and in parts quite complex, i.e. what is allowed and who grants permission. As an example of the requirements for using sludge as fertilizer, sludge must be applied to the pasture before December 1st if the area is to be used for grazing, animals can then be grazed on the area 5 months later or on April 1st at the earliest.  

In the project, work was done to enrich nitrate in the sludge with microorganisms to increase the possibility of using the sludge as a fertilizer. An enrichment culture was established with the aim of enriching ammonia-oxidizing bacteria in the sludge. A chemical analysis of the sludge was also carried out to assess its nutrient content. The results of chemical measurements indicate that sludge can be ideal as a supplement or additive to, for example, biodegradable livestock manure. It is important to continue with a project that contributes to increasing the value of by-products such as sludge in order to keep nutrients within the circular economy. The use of sludge as fertilizer is beneficial for both aquaculture companies and Icelandic agriculture.  
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The primary objective of the project "Microorganisms for aquaculture sludge enrichment" was to develop a method for treating side streams from aquaculture (sludge) using microorganisms, thereby rendering the sludge suitable for use as agricultural fertilizer. 

Given the rapid expansion of aquaculture in Iceland, finding solutions for side streams is imperative to sustain the industry and enhance circular economy practices. Implementing solutions that encourage side stream utilization aligns with the United Nations' sustainable development goals. 

The legal landscape for utilizing fish farm sludge as fertilizer is extensive and, in certain aspects, complex, delineating what is permissible and who grants permission. For instance, applying sludge to pasture for grazing requires adherence to specific timelines, such as application before December 1st, with grazing permitted no earlier than 5 months later or on April 1st. 

The project focused on enriching the sludge's nitrogen content with microorganisms. An enrichment culture was established to promote ammonia-oxidizing bacteria in the sludge, increasing its potential as a fertilizer. Chemical analysis of the sludge was conducted to evaluate its nutrient content. The results indicate that the sludge can serve as an ideal supplement or additive, for instance, with biodegradable livestock manure. Continuing projects that enhance the value of like sludge is crucial for maintaining nutrient cycles within the circular economy. The use of sludge as fertilizer is mutually beneficial for both aquaculture companies and Icelandic agriculture. 

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Reports

Proceedings from a conference on "Environmental impacts and energy transition in the Nordic seafood sector"

Published:

14/12/2023

Authors:

Jónas R. Viðarsson

Supported by:

AG-fisk (Nordic council of Ministers Working group for Fisheries and Aquaculture)

Contact

Jónas Rúnar Viðarsson

Director of Business and Development

jonas@matis.is

Fish and other seafood play an important role in ensuring food security, employment and the economy in the world, and especially in the Nordic countries. In addition, seafood of Nordic origin generally comes from sustainably exploited stocks, is particularly healthy for consumption and in most cases has a very limited carbon footprint compared to other protein sources. It can therefore be argued to a certain extent that Nordic seafood is a "sustainable superfood". However, consumers are often not sure if seafood is an environmentally friendly option. The Nordic fishing industry is now faced with the opportunity to take the lead in the energy exchange, and thus be able to boast of offering the best and most environmentally friendly seafood available.

The Working Group on Fisheries and Aquaculture (AG-Fisk) operating within the Nordic Council has identified these opportunities, and as part of Iceland's presidency of the Council in 2023, AG-fisk funded a project designed to promote networking within the Nordic fisheries to increase awareness and share knowledge about past, present and future progress in terms of sustainability and energy transition in the fisheries sector. The highlight of the project was a conference held in Reykjavík on September 13, 2023, but the day before a working meeting was held where opportunities for increased Nordic cooperation were discussed. The conference consisted of 13 talks and about 150 people attended the event, which took place in Harpa. This report contains an overview of the presentations made at the conference. Recordings from the conference are also available at website of the project.
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Seafood is generally a climate-efficient and nutritious type of food. Consumers, however, are often confused as to whether seafood is sustainable or not and what seafood to choose. The Nordic seafood sector now has the opportunity to take the lead in transitioning to low greenhouse gas emissions through energy efficiency measures and shifting to alternative fuels.

The Working Group for Fisheries and Aquaculture (AG-Fisk) within the Nordic council has recognized this, and as part of Iceland's presidency of the council in 2023, initiated a networking project to raise awareness and share knowledge on past-, present- and future advances in reduction of environmental impacts in Nordic seafood value chains. The highlight of the project was a conference that was held in Reykjavík on 13 September 2023. The conference consisted of 13 presentations and was attended by close to 150 persons. This report contains the proceedings from the conference, representing an abstract of each presentation and the slides presented. Recordings form the conference are also available on the project's webpage.

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Reports

Report Nordic Food in Future Tourism February 2022

Published:

02/03/2022

Authors:

Brynja Laxdal Matarauður Íslands, Þóra Valsdóttir Matís, Ásta Kristín Sigurjónsdóttir Íslenski ferðaklasinn

Supported by:

Nordic Council of Ministers

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.

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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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