{"id":43668,"date":"2007-08-16T09:50:00","date_gmt":"2007-08-16T09:50:00","guid":{"rendered":"https:\/\/matis.is\/?p=43668"},"modified":"2021-08-30T09:52:17","modified_gmt":"2021-08-30T09:52:17","slug":"nyr-norraenn-matur-hvad-er-thad","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/nyr-norraenn-matur-hvad-er-thad\/","title":{"rendered":"New Nordic food: what is it?"},"content":{"rendered":"

There is an increasing demand for foods that have special purity and properties that are believed to improve people's health. The Nordic countries have a strong position in this regard in an international context, and this unique position can be used to create business opportunities. In particular, it is believed that local governments that are suffering from economic hardship can take advantage of this strength to their advantage.<\/h4>\n\n\n\n

The Nordic Council of Ministers' co-operation program, "New Nordic Food and Cuisine", aims to explain the potential for value creation in Nordic food production and food culture. The aim is also to strengthen the countries' co-operation in the field of food production and link it to projects in the fields of tourism, health services, regional development and trade.<\/p>\n\n\n\n

The main characteristics of Nordic ingredients: Purity, taste and hygiene<\/strong><\/p>\n\n\n\n

The co-operation program for "new Nordic food and cuisine" is due to the fact that within Europe there is an increasing emphasis on local food specialties and an increasing number of people who are interested in getting to know and experience food related to specific areas. Although the Nordic countries have different criteria for food production in various ways, Nordic chefs have increasingly highlighted the characteristics of the countries as a whole. The main characteristics of Nordic ingredients are considered to be purity, taste and hygiene.<\/p>\n\n\n\n

Create a more positive attitude towards your own food culture<\/strong><\/p>\n\n\n\n

A special steering group was set up to work on the plan. Iceland is represented by Emil\u00eda Martinsd\u00f3ttir from Mat\u00eds and Laufey Haraldsd\u00f3ttir from the Department of Tourism at H\u00f3lar University. In each country, "ambassadors" have also been nominated with the task of disseminating knowledge and raising awareness of Nordic cuisine. The ambassadors work on presentations of Nordic cuisine and culture. The Icelandic ambassadors are Sigur\u00f0ur Hall and Baldvin J\u00f3nsson.<\/p>\n\n\n\n

Among the tasks of the steering group is to define the meaning of the term "New Nordic food and cuisine". We need to take into account the different food traditions within the Nordic countries and create a more positive attitude among Nordic people towards their own food culture. Innovation in Nordic food production will be encouraged and local raw material use and food production will be supported.<\/p>\n\n\n\n

NEW NORWEGIAN FOOD IN BRIEF<\/a><\/strong><\/p>\n\n\n\n