Here are the projects that will create our future food
Nordic food has achieved new milestones: four projects were granted funding in the New Nordic Food latest call.
1 Food as a pedagogical tool is a project addressing the challenge of sustainable eating habits as it is strongly connected to climate change, biodiversity loss, resilience of Nordic communities, low food self-sufficiency and loss of traditional knowledge. It also address teachers need of relevant and updated educational material and methods on sustainable food production and consumption.
This will be achieved by gathering, co-creating with pupils and testing food education models for schools (pupils ages 12-16) were school meals, food and route of food function as a practical pedagogical tool.
The project is a part of the bigger project Food education for future (FeFF), which aims to increase teachers’ and municipal employees’ knowledge of sustainable food and how an increased degree of self-sufficiency of food can be an adaptation to counteract climate change and support resilience in Nordic areas.
2 Building a New Nordic Food and sustainability program is a program with the long-term objectives to ensure an increased focus on sustainability and New Nordic Food within UWC Red Cross Nordic as a showcase for other similar schools and actors. The three primary short-term objectives of the project are to
1) Change the culinary profile of the school food into a Nordic Food and sustainable profile
2) Increase students’ knowledge and capacity regarding local foods and sustainability
3) Bring the knowledge from the project into humanitarian work with young people attending Red Cross ‘summer camps’ and students from ‘lejrskoler’ located at the UWC RCN campus.
3 Ungdommens Madmøde is a part of the bigger project Madens Folkemøde, which is a recurring event regarding food and food systems including among other things, master classes, workshops and food experiences. Now it is wanted to also include the children and youth in the event and this is to be done by the project Ungdommens Madmøde.
The hope is to create a platform for experts, teachers and institutions who are working with healthy, sustainable and locally produced food to children in the Nordic countries and at the same time involve children in the activities of the event. The objectives of the project are to
1) Create a Nordic Youth Food Meeting that practices the natural and culinary community that is Nordic food. And thereby show how positive experiences can involvechildren in a sustainable, Nordic food culture.
2) Create a – preferably an annually recurring – Nordic symposium to develop food experiences for children and how food for children is part of the major social challenges.
3) Increase public interest in the societal goals that can be achieved by working with prevalence and quality and Nordic ideals in public meals for children.
4 Seminar på Røros (Norge) om «terroir» og lokale smaker knyttet til nordiske melkeprodukter is a project which aims to create a Nordic arena for the exchange of expertise and knowledge between the professional community, business, educational institutions and future farmers and employees in the industry.
This is done by arranging a seminar at the dairy Rørosmeieriet. Rørosmeieriet is the largest dairy in Norway which produces organic milk and milk products and the place where it is located, Røros, is an important area for locally produced food and food products.
Join the TARANDUS workshop on reindeer and feeding related diseases
Welcome to the 4th TARANDUS workshop in Norway 7-8 March 2023. Find full program here, and more information here!
“Feeding related diseases and other threats to reindeer populations” is the title of the fourth workshop within the TARANDUS network. Read about the three previous ones.
The event will take place in Norway on 7-8th of March 2023. The venue is the Sommarøy Arctic Hotel. More information is available here. The workshop will also be livestreamed in Teams.
Target group for this workshop are reindeer researchers, veterinarians, particularly those working in the reindeer herding regions, and other stakeholders focusing on reindeer husbandry and climate change adaptation.
The registration is closed, but it’s still possible to attend online. Program is available here. If you have questions about the TARANDUS network membership and activities, please send an email to Anna (anna.omazic@sva.se).
The workshop will be coordinated by UiT the Arctic University of Norway and the Inland Norway University of Applied Sciences, in cooperation with the National Veterinary Institute (SVA), Sweden.
Concrete tools for checking the health of soil
Researchers have gathered science based information from different Nordic countries in a manual on how to check out the health of soil with low-tech methods, readily available and easy to use for farmers and others. The researchers also provide strategies for improving soil health.
During 2021-2022 researchers gathered in the network “Nordic Network on soil health” (NetSH). They shared research, knowledge and experiences on how to improve and sustain soil health in Nordic agricultural soils. They shared the most relevant low-tech methods for evaluating soil health with each other and in workshops.
Healthy soil functions are important for healthy soil-plant ecosystems on the farms, so strategies for farmers to improve and sustain soil functions, soil structure and soil biology have been in focus.
NetSH also held an open webinar, “Soil health in the Nordic region”, that gained a lot of attention with 130 participants. In addition to this, there were two online meetings and one on-soil workshop arranged by the network.
Photo: Reidun Pommeresche, NORSØK
MANUALS: How to check your soil?
Methods to evaluate soil health on farms has been demonstrated to make them available to as many as possible. Assessment of soil structure, soil compaction, root growth and soil biology has been discussed in the network and knowledge has been exchanged.
The most important tool is the spade combined with sensory evaluations, including pressing soil clumps between your fingers to evaluate how easily they brake and checking the smell of the soil in different depths.
The manuals are available in four Nordic languages:
• Danish: Tjek jordens sundhed
• Finnish: MARA Maan rakenteen aistinvarainen arviointi (2019) – Avointen oppimateriaalien kirjasto (aoe.fi) and Peltomaan laatutesti, Microsoft Word – Peltomaan_laatutesti_Havainto_ohjeet2.doc (proagria.fi)
These methods give a high score to soils with good structure with raisin shaped (rounded and porous) soil aggregates, deep and well growing plant roots, how easily the soil clumps brake, not to hard soil pans and the presence of several pink (inside) root noodles on legume roots and some earthworms in the soil. A healthy soil should relatively fast decompose organic matter, have some dark brown to black color due to organic matter content and have a smell of different fungi, like forest soils. All these methods include focus on comparing soil samples taken with a spade and to visualize and discuss soil functions and soil health with the farmers.
Compacted soil – a common Nordic problem
In the Nordic region we all experience the most severe soil problems in vegetable and cereal production. Much of this can be linked to soil compaction, with a very hard pan (zone) just below the tillage depth. But also in grass production there are soil structural and drainage challenges. In many cereal fields and some grass fields the straw and plant residues decompose very slowly or almost not at all.
In the Nordic region the soil types range from organic (peat) agricultural soils with more than 40 % soil organic matter to different mineral soils with low content of organic matter. In some areas the content of soil organic carbon (SOC) is creeping under 1,5 % (= 3 % soil organic matter SOM) which often is highlighted as a critical lower limit to several soil functions. In our Nordic cool conditions, we discussed that the content have to be higher than this for the soil to function well.
Some strategies to improve soil health
A selection of strategies to improve soil health in the Nordic region as discussed in the Network-meetings and on the workshop is listed here. The order of the key words is not ranked.
Mineral soil:
How to improve soil biology? Input of plant residues and other organic material, better crop rotations and plant diversity, enough water and oxygen in the soil, increase the content of SOM if it is very low.
How to improve aggregate stability? Ley (grass/clover) in the crop rotation, green plants most of the year, use of animal manure and compost, and liming with limestone or natural gypsum.
How to avoid soil compaction and improve soil structure? Lowering tire load and tire pressure and not driving on wet soil. Use a mixture of cover crops, sub crop in cereal and when deep tillage is used, sow plants immediately.
How to improve the decomposition rate of straw and plant residues in the soil? Cover crops, cut the material before incorporation, check for drainage problems. Oxygen and gas exchange very important for decomposition. Improve soil structure.
How to loosen a hard ploughing pan? Crop rotation + mechanically subsoiling, alfa alfa 2 years and animal manure/sludge.
Peaty soil:
In agricultural organic (peat) soil the aim should be to reduce carbon losses, instead of trying to increase the carbon content. Improve the soil structure from above, not plowing organic material to deep.
Let the spade become your friend
The Nordic farmer should use the spade to check their soils and a more diverse crop rotation as a start to improve soil health. Focus on soil structure and year around green plant cover will be useful in a future with a more unstable climate, with more heavy rains and droughts.
Contact
Network – Sustain Nordic soil health (NetSH)
Reidun Pommeresche, Norwegian Centre for Organic Agriculture (NORSØK) reidun.pommeresche@norsok.no
Lars J. Munkholm (m), Aarhus University lars.munkholm@agro.au.dk
Sari Iivonen (f), FORI/Luke, (Finnish Organic Research Institute under Luke) sari.iivonen@luke.fi
Eva Salomon (f), RISE (Research Institute of Sweden) eva.salomon@ri.se
Workshop: infectious diseases, parasites and future challenges for future reindeer husbandry
TARANDUS network arranges their third workshop 13-14 September 2022, this time in Rovaniemi, Finland. There will be three main focuses.
The themes discussed in the workshop are these:
- Current status of infectious diseases in reindeer
- Parasites
- Challenges for future reindeer husbandry and pastoralism
Program with speakers is found here. The research presentations can also be followed from Teams.
The location for the event is Arktikum Science Centre in Rovaniemi. A study visit to Sieriporo reindeer farm is also planned.
Scientists and students on reindeer biology, herding and pastoralism are hereby invited to present their experiments and results at the workshop. If you do not have detailed results but would like to introduce your project, you are most welcome. Contact heli.lindeberg@luke.fi, no later than 15th of August 2022.
The workshop will be coordinated by the Natural Resources Institute (LUKE), Finland, in cooperation with the National Veterinary Institute (SVA), Sweden.
Registration to the workshop Register August 26th at the latest!
If you are interested to join the TARANDUS network, contact Anna Omazic (anna.omazic@sva.se).
Bridge builders network spread knowledge on international conference
The NKJ network Bridge builders participated in the 12th International Conference on Culinary Arts and Sciences (ICCAS 2022) was held in Lyon, France, on June 1st-3rd.
Text: Sari Ranta, coordinator Bridge builders
Bridge builders presented their activities at the ICCAS 2022 in order to discuss how a multidisciplinary approach can contribute with new knowledge to promote sustainable healthy aging in relation to food, nutrition, health and well-being services.
Researchers and practitioners were also invited to join the network, and to attend the webinar 14th of June.
Both the presentation and the invitation rose interest and opened opportunities to get to know new colleagues and to strengthen our co-work in ongoing and future research areas related to healthy eating and aging from a holistic perspective.
The 12th International Conference on Culinary Arts and Sciences (ICCAS 2022) was held in Lyon, France, on June 1st-3rd. Lyon, which is the capital of French gastronomy, besides serving great food also provided a wide variety of interesting topics and findings to support health and well-being and enhance the development of the food science, food industry and food services. ICCAS has initially been found as a forum for culinary artists, food scientists and food industry to have an international conference where all sides can get to know each other’s’ work, share ideas and built networks. This concept has shown to be beneficial and successful.
The theme of this conference was sustainable meal systems worldwide: Challenges for culinary arts and sciences. Topics included sustainability, meal systems, food culture, foodservice and hospitality, food systems and politics, the resilience of the food and food service sector in a crisis context, food marketing, food habits and consumer behavior, food science and safety and nutrition and wellbeing. All this was packed in seven sessions of oral presentations and 28 posters filled with interesting settings, methods and findings. Since the “menu” was so versatile and full of choices, everyone was able to find special scientific treats to please one’s needs.
The conference was hosted by the Institute Paul Bocuse, which is a leading higher education school in culinary arts, food service and hospitality. The program included a visit to the Institute’s culinary school, research center and living labs where a culinary demo and tasting as well as a reception were held.
More information
sari.ranta(at)xamk.fi
Publication
Michaud, M., Giboreau, A. and Perez-Cueto, A. (eds.) 2022. Twelfth International Conference on Culinary Arts and Sciences. ISBN 2275-5748 – Lyon, June 2022
The network Bridge builders – Building sustainable nutritional bridges between research and health and wellbeing services for elderly consists of expertise in food and nutrition research (healthy food, alternative proteins, mealtime interventions, aging) as well as in service applications and good practices (dietary habits and environments, training of social and health professionals). Participants represent Denmark (University College Copenhagen), Finland (South-Eastern University of Applied Sciences), Norway (University of Stavanger) and Sweden (Linnaeus University).
Food for elderly arises vivid debate
The open webinar arranged by the NKJ network Bridge Builders for researchers and professionals working in elderly care.
Text: Sari Ranta
After having arranged two workshops and participating the ICCAS conference in Lyon, the Bridge Builders network organized an open webinar on the 14th of June 2022. It was for researchers, teachers and health and social care professionals working in elderly care. Due to the covid restrictions a webinar proved to be a workable solution.
The first part of the webinar consisted of Danish Breakfast Club studies (2018-2022) presented by Lise Justesen (University College Copenhagen), followed by a Swedish Creating caring places study presented by Anna Sandgren (Linnaeus University). Both of these studies took place in a nursing home context.
Three phases in the study
The Breakfast Club study, Hospitable meal practices as rehabilitation strategies in nursing homes, consists of three phases. The first part (2018) included an ethnographic study and baseline measurements after which during the second part (2019) focus was on residents’ food related functionality, quality of life and principals for their involvement in food related activities. During the third part (2021) dynamic hospitality was implemented as everyday meal practices.
Malnourishment in nursing homes
The Swedish study, Creating caring spaces – development of mealtime interventions in nursing homes, points out that 50% of the residents in nursing homes are malnourished, 90% of people with dementia develop at some time behavioral and psychological symptoms and the mealtime is a key social focal point and occupies a large proportion of activity during a day. In this study Five Aspect Meal Model (FAMM) was used. This model is originally a tool for developing meal services in restaurants. The Room, the Meeting and Product together form the Atmosphere. The management control system serves as a tool for control and logistics. The aim was to develop interventions that target and expand caring qualities of mealtime environments for people living with dementia and besides this to optimize mealtime environments in nursing homes in a way that support health, QoL and well-being of the residents.
The second session of the webinar started with a presentation named Development of healthy food -Healthy and sustainable foods for elderly by Cornelia Witthöft and Mohammed Hefni (Linnaeus University) from Sweden. Food science is widely presented at the university of Linnaeus where research activities cover food chemistry and food composition, functional plant foods for a healthy diet, nutrition policies and sustainability, nutrition and bioavailability and food processing for functional ingredients. Special attention has been focused on the role of legumes in promoting health. Development of ingredients for new legume food, especially those that are folate-enhanced, has been emphasized. Also studies of bread with low GI, clinical intervention studies to enhance gut health and assessment of metabolic effects and identification of dietary biomarkers of legume intake using metabolomics and microbiomics have been carried out. One central aim has been to find sustainable ways to reduce the consumption of meat. To meet current and future societal changes we need interdisciplinary knowledge environments to gather prominent research, education, and collaboration.
The last presentation was by Kai-Victor Myrnes-Hansen (University of Stavanger, Norway) whose topic was Elderly and meal knowledge. He covered the impact of color of porcelain, how presentation can increase appetite, and knowledge of food can promote healthy life. Fridge stories vividly illustrated, how just one look into the fridge can reveal the state of the eating and meals of an elderly person living at home. The presentation covered the relations of good food, good health and good economy and rose the question what´s next. We need to figure out how we can join forces, increase cross-sectional research, develop education and the care to the best for the elderly and find out what it is, what they want.
Presentations rose questions and vivid conversation. Topics varied from theory and models to settings and methods, even to new ways of pizza baking. It seems that the network needs people outside universities, people who can put the scientific findings into action in the so-called real life. We are missing and inviting practitioners, such as nurses and social workers as well as service entrepreneurs and producers to join the network. Based on what was heard and learned it is interesting to head towards planning future actions in the fall.
Bridge builders – Building sustainable nutritional bridges between research and health and wellbeing services for elderly
• Bridge Builders consists of expertise in food and nutrition research (healthy food, alternative proteins, mealtime interventions, aging) as well as in service applications and good practices (dietary habits and environments, training of social and health professionals). Participants represent Denmark (University College Copenhagen), Finland (South-Eastern University of Applied Sciences), Norway (University of Stavanger) and Sweden (Linnaeus University).
More information
sari.ranta(at)xamk.fi
New Nordic Food: OPEN CALL on sustainability with children/young as target groups
This open call is an opportunity to strengthen networking at a strategic level among central Nordic institutions. We want to gather the forces in the Nordic food culture movement with a focus on children and young people!
Collaborations and projects that meet the goals and criteria are welcome to apply, however, there is a particularly interest for applications in the following areas:
• Public food, such as school food
• Sustainable development and communication about Nordic food culture and Nordic diet
• Sustainable meal tourism with a special focus on meals for children/young people
Application deadline: 30.09.2022 at 23.59 CEST
Max funding: 500.000 DKK/project
With this call, the steering group for New Nordic Food wishes to support projects and activities that fall within the framework of the Kitchen Manifesto and the current Nordic Nutrition Recommendations with sustainability as the overarching theme.
The project must support and promote sustainable eating habits, and the focus can be, for example, the promotion of locally produced and organic food, gastronomic values, foreign food culture and traditional dishes/products or reducing food waste. The project can identify and test or disseminate best practices to promote interest in sustainable eating habits.
The target group of the project must be children and young people between 12-20 years, e.g. at institutions such as schools, high schools, boarding schools, folk high schools, food schools, vocational schools or similar in the Nordic countries.
Nordic workshop for interested in health and welfare of wild reindeer populations
Welcome to the 2nd TARANDUS workshop 26 April 2022!
The second workshop within the TARANDUS network will focus on health and welfare of wild reindeer populations. It will be coordinated by the East Iceland Nature Research Centre in cooperation with the National Veterinary Institute (SVA). As we are living in uncertain times when it comes to international travelling, we have decided to make it digital.
The workshop starts 13.00 and end 17.00 on 26th April 2022. Everybody interested is most welcome to join!
AGENDA
Register
If you are a PhD student (or Post Doc) and would like to be engaged in the TARANDUS PhD network, please send an e-mail to Karin Wallin (karin.wallin@sva.se). We would like to invite all PhD students and Post Docs to join a meeting 10.00-12.00 on 27th of April 2022 in order to discuss your ongoing field work and/or manuscript.
The TARANDUS network gathers reindeer researchers from Iceland, Finland, Norway, and Sweden. The network will cover many aspects of reindeer health and welfare linked to climate change. Please, contact Anna Omazic if you are interested to join the TARANDUS network. Web page
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NKJ network gets proposal accepted
The NKJ researcher network Bridge Builders has arranged their second workshop in Stavanger with good results and very happy participants.
The main goal for the workshop was to plan and co-write an abstract/presentation proposal for ICCAS 2022, (International Conference on Culinary Arts and Sciences 2022; Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences). The proposal was accepted in December 2021!
During our workshop we also had a chance to meet Stavanger’s PhD candidates, one of whom gave us an inspiring presentation of her research among the elderly. Discussions about future actions within education development were vivid as well as discussions about joint research and funding possibilities for continuing the network activities. Collaboration procedures, network theories and various approaches deserve further attention as well as strengthening the ways of sharing currently available materials.
The workshop offered us a stage to meet each other in person, an opportunity to get to know each other and our different ways of working, and to write together. The workshop was described being mind opening, it strengthened the network, helped clarify our purpose and revealed a need of future discussions and preparations. Our meeting and days at Stavanger were filled with warm Norwegian spirit and overflowing hospitality.
At the coming conference, our network’s aim is to present the activities of the Bridge Builders network in order to discuss how a multidisciplinary approach can contribute with new knowledge to promote sustainable healthy aging in relation to food, nutrition, health and well-being services. We would furthermore like to invite researchers and practitioners who participate in the congress to join the network.
This spring we will continue our monthly online meetings and presentations of ongoing and future research areas related to healthy eating and aging from a holistic perspective. Also Erasmus+ exchange between several partners will go on as well as the preparation of articles and conference contributions.
Bridge Builders consists of expertise in food and nutrition research (healthy food, alternative proteins, mealtime interventions, aging) as well as in service applications and good practices (dietary habits and environments, training of social and health professionals). Participants represent Denmark (University College Copenhagen), Finland (South-Eastern University of Applied Sciences), Norway (University of Stavanger) and Sweden (Linnaeus University).