Addressing the twelve intervention areas might contribute to achieving a green, socially sustainable, and competitive Nordic region. The white paper, containing the intervention areas, represents the vision of all those who contributed to it and builds on data and evidence collected in existing reports and projects.

The aim was neither to duplicate what has already been written on the Nordic sustainable food system nor to present a list of “easy recipes” to promote a Nordic vision. Rather, it aimed to reflect on several topics and intervention actions that should be prioritised, as they are often neglected in the current literature.

Cooperation will be the way
In NKJ, we often say that the Nordic countries are stronger together. They share sustainability commitments and similar food system challenges. By realising their potential and exploring their options and opportunities for joint action, the Nordic countries are expected to engage in discussions with other countries worldwide and be a leading example.

No ranking
All intervention areas are equally urgent and should not be addressed in isolation, due to Silvia Gaiani, part of the network that wants to implement a holistic approach that underlines structural changes to reach a common Nordic vision.

– If one intervention area is prioritized, the risk is that some others might be delayed, she says.

For policy makers – and public
The paper is meant to be read by policy makers, but also the public. It raises awareness and allows actors to reflect on and make sense of their roles in promoting action on sustainable food system solutions.

– We hope it can create a space for communication and negotiation, encouraging synergies between actors from the various sectors which are searching for and implementing sustainable food systems approaches, says Silvia Gaiani.

She has a dream about the future, where the white paper can play a role:

– Above all I would like the Nordic countries to set examples and best practices and lead the way to the establishment of sustainable, future proof food systems.

The change is necessary
On the other hand, if nothing changes, she has worries for the future. She sees increased inequalities, fragmented food systems, power imbalances in the food supply chain, loss of biodiversity, increased health risks and non communicable diseases, and unethical consumerism.

New pathway to the future
NKJ is currently sponsoring a follow-up on the previous network, entitled ”A Nordic Baltic framework for Sustainable Food Systems”. Its aim is to create a theoretical framework which will lead to the development a database for Nordic and Baltic sustainable food systems. A consortium has been organized, with eight participating Nordic institutions, and will collaborate with experts and international organizations.

– We are truly committed to support a just and green transition of the Nordic food systems. We are on a mission to create the change we want to live in, says Silvia Gaiani.

Download the white paper

Read more about the ambitions and partners of the  network “The role of Nordic research in transition to sustainable agro-marine food systems” here!

Contact: Jette Feveile Young, jettef.young@food.au.dk

Cultivated meat is a relatively new food concept, currently in the developmental stages in terms of both technology and consumer awareness/acceptance. While the USA, the Netherlands, and Israel are leading the way, the Nordic region features a significant food production and food & biotech industry, with a strong focus on green transition and innovation. Consequently, the Nordic countries have much to offer in developing cultivated meat from a technical perspective. Surveys conducted in Norway, Finland, and Denmark reveal that consumers in these countries have a neutral to slightly optimistic view of cultivated meat, particularly among men and younger individuals. Familiarity with cultivated meat appears to enhance acceptance, and consumers who are surrounded by positive attitudes and intentions toward cultivated meat within their social networks are more inclined to try it.

However, attitudes and engagement alone are not sufficient. Cultivated meat production in the Nordic countries must include solutions acceptable to the typical Nordic consumer, with a positive environmental footprint being a crucial factor for the endorsement. For the Nordic consumers to accept cultivated meat, sustainability aspects such as energy consumption, land use, raw material source and ethics must be addressed. Generally, cultivated meat based on non-GMO cells and locally accessible raw material for cell media and scaffolding is considered a favorable solution in Nordic countries. Cultivated meat is likely to be embraced only if policies are designed and implemented in the spirit of the Nordic welfare societies. This means ensuring that no one, including farmers or traditional industries, is left behind, while also addressing the environmental, societal, and ethical aspects of cultivated meat.

Nordic consumers’ beliefs about the necessity of cultivated meat and its impacts on the global economy are significant predictors of their intentions to buy and consume it. Additionally, positive first impressions of cultivated meat drive intentions and dietary substitution, even though familiarity and knowledge associated with cultivated meat are somewhat limited.

The network Cultivated Meat – Nordic take has focused, from start to finish, on information, awareness and societal debates as crucial factors for engaging stakeholders and gaining consumer acceptance. Information about the novel concept of cultivated meat has been communicated through podcasts, popular media, scientific media, festivals, radio and television. These network activities have been interwoven, leading to common international and collaborative applications and conference organization. Both Norway and Denmark have successfully attracted large grants covering technical topics as well as ethics and social sciences. These projects, with their broad scopes and activities, are well-suited for vital interdisciplinary collaborations and serve as essential vital platforms from which to communicate scientific breakthroughs and engage with the public in the Nordic countries.

THE NETWORK: Cultured meat – Nordic take:
The technology of cultured meat is still at the early stages and many concepts have yet to be investigated. The network has contributed to increase the awareness of this topic among stakeholders (academia, companies, investors, and different types of organization) and its emerging activities in the Nordic countries. Following the first stakeholder seminar in 2022 (online due to Covid-19) some stakeholders made contact of which a few led to collaborations and also direct funding.

Cultured meat – Nordic take IN MEDIA:

Nordisk produceret laboratorieskabt kød undervejs

Publications from the network:

Köckner, C.A., Engel, L., Moritz, J., Burton, R.J., Young, J.F., Kidmose, U., Ryynänen, T. 2022. Milk, Meat, and Fish from the petri dish – Which attributes would make cultured proteins (un)attractive and for whom? Results from a Nordic survey. Frontiers in Sustainable Food Systems. 6, 17 s., 847931 DOI: 0.3389/fsufs.2022.847931

Engel, L., Vilhelmsen, K., Richter, I., Moritz, J., Ryynänen, T., Young, J.F., Burton, R.J.F., Kidmose U., Klöckner, C.A. (2024). Psychological factors influencing consumer intentions to consume cultured meat, fish and dairy. Appetite. https://doi.org/10.1016/j.appet.2024.107501

Rasmussen, M.K., Gold, J., Kaiser, M.W., Moritz, J., Räty, N., Rönning, S.B., Ryynänen, T., Skrivergaard, S., Ström, A., Therkildsen, M., Tuomisto, H.L., Young, J.F. (2024). Critical review of cultivated meat from a Nordic perspective. Trends in Food Science & Technology. 144: 104336. DOI: 10.1016/j.tifs.2024.104336

Wali, M.E., Karinen, H., Rønning, S.B., Dorca-Preda, T., Skrivergaard, S., Rasmussen, M.K., Young, J.F., Therkildsen, M., Mogensen, L., Ryynänen, T., Tuomisto, H.L. (2024). Life cycle assessment of culture media with alternative compositions for cultured meat production. The International Journal of Life Cycle Assessment. Published online 1 Aug 2024. DOI: 10.1007/s11367-024-02350-6