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.
What is New Nordic Food?
This webinar aims to explore how cross-border cooperation can overcome challenges faced by smaller research projects, which might otherwise be overlooked, and how it can facilitate broader variety testing and screening. By working together, we can increase the size and diversity of our datasets, including a wider range of climatic conditions and soil types across the Nordic region.
