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.
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.
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.