Nordic Food in Tourism

12/04/2022

Our final reports and findings are out! Take a look and tell us what you think.

Feel free to share, make input, and comment.

"Why are people interested in Nordic cuisine?
People become interested in Nordic cuisine because of an interest in health and wellness, as a byproduct of travel, from a general interest in food, from an interest in a more sustainable lifestyle, and through organic exploration of social media. Based on the views expressed online, four themes were identified around the concept of Nordic food and what function it serves in their lives."

The reports are on our webpage: www.nordicfoodintourism.is One is in Icelandic and one is in English.

Thanks for all the great input folks from all over the Nordics. ☘️

Daniel Byström, Brynja Laxdal, Thora Valsdottir, Sofie Broomé, Bård Jervan, Tiina Björklund, Marie Bergsli, Guðrún Þóra Gunnarsdóttir, Selma Dögg Sigurjonsdottir, Laufey Haraldsdottir, Tjörvi Bjarnason, Sunna Þórðardóttir, Terhi Hook, Erla Gunnarsdóttir, Anne Nivíka Grødem (an all the others

11/10/2021

HEY - have you seen all the video recordings from our conference since September 30th. Take a look here and get inspired 🚀

Nordic Food in Tourism 2021 - Erindi ráðstefnunnar

02/10/2021

30/09/2021

Takk fyrir daginn / thank you for the day!

Thank you for joining us today online and in person. We'll be posting the recorded talks online and a few follow up posts in the coming days.

If you have any questions about any of the content today or to follow up with any of our presenters, be in touch here on Facebook or with Ásta on [email protected].

Follow our instagram for insights from the conference and to experience our trip around the east tomorrow remotely.

Make sure to engage with the Hacking Austurland Hackathon hosted by Hacking_Hekla and Austurbrú on Saturday 2. Oktober. More info here: https://xn--hugmyndaorp-pib.hackinghekla.is/is/happening_activity/19/

30/09/2021

15:45 – 16:00
🗣🔉 Visitor’s Journey and Design Thinking | Daniel Byström

Our final speaker for the conference is Daniel Byström. Daniel’s talk will focus on design thinking for responsible tourism management and destination development. While the Nordic region is famous for interior and furniture design, Daniel is talking today about designing experiences in our Nordic tourist destinations. Destination design is about telling a good story, and food is a strong storyteller.

Daniel worked on developing Destination Austurland / Visit Austurland and has maintained close ties with East Iceland throughout his career. He now sits as Vice Chairman on the Board of Design Sweden, on the Board of Swedish design node Form/Design Center and Svensk Form Syd, and is guest Professor in Furniture Design at Jönköping University.

To read more about Daniel’s work please visit https://good-design.org/ambassadors/daniel-bystrom/

30/09/2021

15:25 – 15:40

🗣🔉 Behaviour Design and Nudging to Stimulate Local Value Creation and Sustainability | Bård Jerven

Bård’s second presentation of the day will address nudging techniques that can be used in marketing and signage to influence consumers to make more sustainable solutions. A short but thought-provoking presentation that taps into intuitive thinking and how we can help our guests make responsible choices in the tourism industry.

If you missed his earlier talk on Norway’s new National Tourism Strategy you can engage with the post here:

30/09/2021

15:10 – 15:25
🗣🔉 Communicating the Impacts of Climate Change in Nordic Food Systems | Dr. Afton Halloran

Dr. Afton Halloran is an independent consultant in sustainable food systems transitions and a transdisciplinary scientist. Her talk today will address communicating the impacts of climate change in Nordic food systems. She joins us live over Zoom to talk about how food is affected all the way from production to consumption.

Dr. Afton Halloran advises on issues related to food and agriculture and works with organizations such as the World Bank, World Health Organization, Food Planet Prize Secretariat, and the Nordic Council of Ministers. She has written and co-authored multiple books and research papers on food policy and security, underutilized foods, urban agriculture, dietary shifts and gastronomy.

Follow Dr. Halloran’s on Instagram/Twitter or LinkedIn www.linkedin/in/aftonhalloran. For more information visit www.aftonhalloran.com

30/09/2021

14:15 – 14:30
🗣🔉 Sustainable Food Tourism in the Nordic Region | Jonatan Leer

Jonatan Leer (PhD) is head of food and tourism research at University College Absalon, Roskilde. He joins us live over Zoom to present his lecture on sustainable food tourism. He encourages us to rethink the role of the food tourist, and encourage guests to be more flexible, co-creative and responsible rather than just passive consumers.

He has published widely on food culture, notably on the new Nordic cuisine and contemporary food trends. He is PI on the research project “Sustainable Food Tourism in the Nordic Region” funded by the Nordic council of ministers. Jonatan is visiting lecturer at the University of Gastronomic Sciences in Pollenzo, Italy, and member of the Danish gastronomic academy.

30/09/2021

13:50 – 14:15
🗣🔉 Food and Nutrition as Medicine – Changes Ahead | Birna Ásbjörnsdóttir

Birna Ásbjörnsdóttir will speak on food and nutrition as medicine and the changes she foresees coming to the sector. Her talk explores the mental health benefits of eating particular foods, the value of continuing to eat traditional foods like skyr and fermented foods as health food.

Birna posed the question: Will we lose our freedom and become dependent upon our bodies if we ignore our proper nourishment?

Birna invites you email her any questions at [email protected].

30/09/2021

13:35 – 13:50
🗣🔉 Towards Sustainable Diets: Facts, Obstacles and Future Perspectives | Thorhallur Ingi Halldorsson

Thorhallur Ingi Halldorsson is a professor at the Faculty of Food Science and Nutrition at the University of Iceland. His work on food safety touches both directly and indirectly on many areas related to diet and environmental sustainability and today, his talk will discuss facts, obstacles and perspectives on sustainable diets.

30/09/2021

13:10 – 13:35
🗣🔉 How Will Food Tech Shape the Future of Food? | Sara Roversi

Welcome back after the lunch break. In the first session post-break we will see a recorded presentation from Sara Roversi focusing on how food tech will shape the future of food.Sara is a director of Future Food Institute and You Can Group, focused on innovation, education, research, digital, design and food.

Find out more about Sara’s work by visiting https://futurefood.academy/about/

30/09/2021

11:20 – 11:30
🗣🔉 The New National Tourism Strategy for Norway | Bård Jervan

Bård Jervan will lead two lectures today, with the first focusing on the new National Tourism Strategy for Norway to 2030. In his talk Bård will discuss the importance of sustainable tourism for Norway and a holistic strategic approach that actively involves stakeholders in the collaborative process.

Bård is an expert in sustainable tourism development in the Nordics with over 25 years of experience. Innovation-driven tourism development, cluster formation, and strategy development are at the heart of his vision for a knowledge-based co-creation of tomorrow’s travel.