The Nordic Kitchen Manifesto – a catalyst for exploring future dialogues on sustainable and healthy food systems
The webinar is a kickoff for creating a constructive dialogue about Nordic food culture and its different drivers for promoting sustainable lifestyle. It’s time to explore the New Nordic Kitchen Manifesto as a catalyst in creating a new tool for a constructive dialogue to match the different sustainability perspectives of just food systems in the Nordics.
The Nordics are on a mission to transform their food systems. The countries want to further strengthen their role as pioneers. One step for reaching sustainable development goals is to share Nordic solutions, innovations and best practices. Here we need to listen to, network with, be inspired by and learn from the younger generation of professionals such as chefs and other key actors within the whole value chain of food.
The Nordic Kitchen Manifesto was conceived and formulated in 2004 and summarized in ten points on purity, season, ethics, health, sustainability and quality. It has led us to a new level of consciousness by placing meals in front and in center. Support for bottom-up processes and innovation in the food service sector have been a priority for Nordic co-operation ever since. National strategies have subsequently been drawn up, using food as a tool not only for attracting tourism, supporting artisans and entrepreneurs, improving hospitality, national branding and sustainable growth but also to consolidate new holistic principles for Nordic food identity based on sustainability and good health.
The New Nordic is the new normal. It has slowly become part of our educational system teaching the next generation about food, agriculture, cooking and sustainable wellbeing that benefits us all. The growing awareness, actions and new forms of leadership revitalizes our Nordic food culture and identity every day. Moving ahead we need a constructive dialogue and networking with drivers for change in building an equitable and just food system transformation.
The revitalization process is facilitated by the New Nordic Food programme and Ministry of Agriculture and Forestry as part of Finland’s presidency of the Nordic Council of Ministers in 2021. The New Nordic Food programme aims at initiating, facilitating and coordinating activities grounded in the New Nordic Kitchen Manifesto. The revitalization process includes a kick off webinar for stakeholders, workshops for focus groups, networking events, dialogues and communications in the Nordic countries 2021-2022.
The webinar is organized in technical collaboration with Hanaholmen – the Swedish-Finnish Cultural Centre.
The Nordic webinar will be executed in Swedish and English. We reserve the right for changes in the programme.
Warmly welcome!
PROGRAMME
12:00 Opening of webinar – setting the Nordic table. Moderator Bettina C. Lindfors, Project Manager, New Nordic Food
12:05 Why does sustainable food policy in a Nordic context matter? Jari Leppä, Minister of Agriculture and Forestry of Finland
12:15 Sustainability at the core of Nordic cooperation – how to engage in change? Thomas Blomqvist, Minister for Nordic cooperation and equality
12:25 New Nordic Kitchen manifesto strengthens the Nordic as a sustainable gastronomic region – voices from the initiators of the manifesto with the lead of Leif Sörensen, chef, Faroe Islands & representatives of the younger generations of chefs and other key actors in the food systems about drivers for the future
Inspirational talks about the challenges and possibilities for Nordic co-operation within sustainability perspectives of food systems:
12:45 Sustainability perspective from Greenland by Anne Nivíka Grødem, Deputy Manager, Sermersooq Business and Cluster Manager & NERISA – an Arctic Food Cluster
12:55 Sustainability perspective from Iceland by Ásta Kristín Sigurjónsdóttir, Manager, Icelandic Tourism Cluster
13:10 Sustainability perspective from Denmark by Magnus Nilsson, Director, MAD Academy
13:25 Sustainability perspective from Sweden by Elin Aronsson-Beis, Sustainability consultant in food business, FoodLoopz & Paul Svensson, chef, developer of restaurant business
13:35 Sustainability perspective from Finland by Hanna Mattila, Ministerial Adviser, Climate Food Programme, Ministry of Agriculture and Forestry & Robert Jordas, vertical gardener, Lilla Robbes Trädgård
13:50 Sustainability perspective from Norway (tbc)
14:05 Sustainability perspective from Faroe Islands by Elisabeth Skarðhamar Olsen, lecturer, University of Faroe Islands
14:20 Sustainability perspective from Åland Islands by Gustav Eriksson, Chef, Silverskär and Johanna Dahlgren, food & beverage entrepreneur, Pub Stallhagen, Chair of Artisan food entrepreneurs in Åland Islands
14:35 Wrap up of inspirational talks about possibilities and challenges with representatives of the younger generation of chefs and other key actors in food systems supported with a policy comment by Katja Svensson, Senior Adviser, Nordic Council of Ministers
14:45 Process of creating a constructive dialogue tool – common steps forward. Bettina C. Lindfors, Project Manager, New Nordic Food
15:00 End of webinar
For more information, please contact:
Bettina C. Lindfors
Project Manager, New Nordic Food
Nordic Council of Ministers c/o Ministry of Agriculture and Forestry of Finland
+358 40 920 9810
bettina.c.lindfors@gmail.com
Twitter: @BettinaLindfors
For more information about the New Nordic Kitchen Manifesto, www.norden.org/en/information/new-nordic-food-manifesto
For more information about New Nordic Food programme, www.norden.org/en/new-nordic-food
