What o sustainable agro-marine food systems mean in different nordic contexts?, webinar

Formally, the Nordic region consists of Denmark, Norway, Sweden, Finland, Iceland and the self-governed Danish areas of Greenland, the Faeroe Islands and the Finnish self-governed isles of Åland. Altogether it is an area of 3,5 million km² with a total of 25 million inhabitants.

If on one hand, the Nordic countries share many characteristics and give place to a common food culture, on the other there are also enormous differences among them.

Aim of this webinar is to explore the commonalities, differences and peculiarities of the Nordic national food systems and try to understand if there is just one common Nordic approach to food sustainability or many.

You are warmly welcome to join our webinar and join the discussion avbout the Nordic food systems!

PLEASE REGISTER BY 12th OF JUNE!

Agenda for the webinar (CET time) 14.6.2023

12:00 Welcoming words

Silvia Gaiani, Senior Researcher at Helsinki University Ruralia Institute and Coordinator of the NKJ funded Nordic Research Network

12:05 Introduction by the moderator

Maja Kruuse, ICE Innovation Festival in Kirkenes, Norway

12:15 The Norwegian food system with a special view to food consumption and sustainability
Gunnar Vittersø, Senior Researcher, SIFO – National Institute for Consumer Research, OSLOMET, Norway

12:30 The Finnish food system: A selection of specificities and issues

Xavier Irz, Professor, Department of Economics and Management – Agricultural Economics – University of Helsinki, Finland

12:45 Sustainable food provision from an indigenous perspective – Sami perspectives from Sweden

Ildiko Aztalos Morell, Associate Professor in Rural Development, Swedish University of Agricultural Sciences, Sweden

13:00 Local knowledge and skill sharing – a key pillar of sustainability and resilience to the Faroese food system

Sunniva Gudmundsdóttir Mortensen, anthropologist, food activist and social entrepreneur, Faroe Islands

13:15 Barriers to a circular blue bioeconomy in Iceland

Nína M. Saviolidis, Post-doc researcher, University of Iceland, Iceland

13:30 Importance of innovation and collaboration in the food system in Denmark

Lars Visbech Sørensen, CEO, Food Bio cluster Denmark, Denmark

13:45 – 14:00 Q&A