{"id":45936,"date":"2022-04-01T15:20:32","date_gmt":"2022-04-01T15:20:32","guid":{"rendered":"https:\/\/matis.is\/?post_type=matis_projects&#038;p=45936"},"modified":"2022-04-05T14:38:46","modified_gmt":"2022-04-05T14:38:46","slug":"nordic-food-in-tourism-nyting-stadbundinna-mataraudlinda-sem-framtidardrifkraft-i-norraenni-matarferdamennsku","status":"publish","type":"matis_projects","link":"https:\/\/matis.is\/en\/matis_projects\/nordic-food-in-tourism-nyting-stadbundinna-mataraudlinda-sem-framtidardrifkraft-i-norraenni-matarferdamennsku\/","title":{"rendered":"Nordic food in tourism"},"content":{"rendered":"<h4 class=\"wp-block-heading\">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. <\/h4>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Further information on the project can be found on the webpage: <a href=\"https:\/\/nordicfoodintourism.is\/\">Nordic Food in tourism.<\/a><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Published reports:<\/h4>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-matis wp-block-embed-matis\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"k4dR5ZOkgA\"><a href=\"https:\/\/matis.is\/en\/skyrsla\/report-nordic-food-in-future-tourism-february-2022\/\">Report Nordic Food in Future Tourism February 2022<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"\u201cReport Nordic Food in Future Tourism February 2022\u201d - Mat\u00eds\" src=\"https:\/\/matis.is\/skyrsla\/report-nordic-food-in-future-tourism-february-2022\/embed\/#?secret=0J3ngfNnfS#?secret=k4dR5ZOkgA\" data-secret=\"k4dR5ZOkgA\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<figure class=\"wp-block-embed is-type-wp-embed is-provider-matis wp-block-embed-matis\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"ET4BuRQm3q\"><a href=\"https:\/\/matis.is\/en\/skyrsla\/matur-i-ferdathjonustu-framtidarinnar-island-umraeduskjal-og-samantekt-eftir-vinnustofur-med-islenskum-hagadilum-i-februar-og-mars-2021\/\">Food in the tourism of the future - Iceland. Discussion paper and summary after workshops with Icelandic stakeholders in February and March 2021<\/a><\/blockquote><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&quot;Food in the tourism of the future - Iceland. 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