Join the conference on future reindeer husbandry

Climate change now effects all aspects of our lives and societies. Reindeer herding is no exception. The Nordic Conference on Reindeer Herding adresses the problem, and also focuses on the impact of predators in reindeer herding.

 

Nordic Agri Research (NKJ) invites researchers reindeer herders, stakeholders and government officials and representatives from the sector engaged in reindeer husbandry to The Nordic Conference on Reindeer Husbandry 9-10 November 2022.  The conference will be held at NIBIO Svanhovd, Pasvik, Norway.

The topic of the 2022 conference is challenges to reindeer husbandry, in particular the impact of predators, as well as consequences of a changing climate in Sweden, Finland and Norway. The first day of the conference will focus on current status, policy and governance on predators, and the second day will be focused on issues connected to climate change.

Preliminary agenda:

9 November 9-17

Part 1: Loss of reindeer to predators

Part 2: Governance and management to prevent loss of reindeer

Part 3: Presentation of ongoing research projects

 

10 November 9-12

Part 4: Reindeer husbandry in a changing climate

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.

 

Photo: Lotta Berg, SLU

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.

Call text (EN)

Call text (DK)

Application form

New Nordic Food

 

Åländska insikter om drivkrafter för hållbar matkultur

Ett “Foodlab” är en mötesplats för alla intressenter inom mat. Idén är att bidra till lönsamhet och utveckling av åländsk mat genom möten och innovation.
Text: Bettina Lindfors

 

Under 2022 ordnas åtta dialogtillfällen i Norden inom ramen för revitaliseringen av det nordiska köksmanifestet på initiativ av Ny Nordisk Mat-programmet. Dialogtillfällena ska ge insikter om drivkrafterna för den nordiska matkulturen och hållbarhetsperspektiven både lokalt och regionalt.

Den första dialogen ordnades på Åland på temat “Hur gå från strategi till handling för en hållbar matregion Åland?”. Dialogen resulterade exempelvis i en konkret idé om ett ”FoodLab”, för det åländska matklustrets utveckling, innovation och kompetensförsörjning.

– Mat berör oss alla. Åland önskar tillsammans med de övriga nordiska självstyrande områdena och länderna vara en föregångare i hållbara och hälsosamma livsmedelssystem. Den lokala matkulturen och dess särdrag uppmärksammas som en gemensam värdegrund i det åländska köksmanifestet. Genom att värna om det åländska matskafferiet värnar vi samtidigt om den nordiska matidentiteten baserat på hållbarhet och god hälsa, framhåller Lena Brenner, landsbygdsutvecklare.

– Nu är det dags att vi utforskar vår gemensamma värdegrund närmare, förankrar ur olika hållbarhetsperspektiv och modigt diskuterar på djupet hur vi går från strategi till handling. På Åland kan alla som jobbar med mat och måltider vinna på en sund värdering om ett hållbart kök, där vi alla bidrar med att lyfta lokala råvaror och produkter och deras tillredning från säsong till säsong, befäster Harriet Strandvik, ordförande Ny Nordisk Mat Åland.

Vid det åländska dialogtillfället deltog olika representanter för det åländska matklustret. Frågan om hur de olika aktörerna i värdekedjan ska gå från strategi till gemensam handling för en hållbar matregion Åland diskuterades på djupet. Dialogen faciliterades av Ny Nordisk Mat-programmet i samarbete med Dialogpausstiftelsen.

Stark framtidstro trots utmaningar i lönsamhet

Under dialogen framkom utmaningar som lönsamhetsproblematiken inom mat- och restaurangbranschen, svårigheten att matcha skördesäsong och matsäsong med turistsäsong, koncentrationen av turistsäsongen till juli månad, brist på lagring av lokala råvaror och livsmedel för att tillgodose efterfrågan från säsong till säsong, utmaningar i att möta konsumenternas och matgästernas olika matvanor och önskemål, avtal som binder producenter att leverera råvaror till endast en beställare, obefintliga resurser till fortbildning och produktutveckling inom restaurangbranschen.

Trots utmaningarna befäste dialogen en stark framtidstro bland deltagarna. Gemensamt insikt i att väldigt få matregioner som är så liten till ytan har ett så stort produktutbud som Åland. Centralt att värna om försörjningsberedskapen av livsmedel på Åland och samtidigt underlätta lagring jämte utbud av lokala råvaror från säsong till säsong. I diskussionen lyftes också frågan om vad som är lokalmat, axganmat, i framtiden på Åland.

 

Innovation och utveckling behövs för att säkra livskraftighet

Under dialogen framlades olika möjligheter för långsiktig utveckling av de åländska produkterna och måltidsupplevelserna i syfte att säkra lönsamheten, kompetensförsörjningen och samspelet i hela värdekedjan, även för utbildning och innovation. Det diskuterades bland annat satsningar på innovativa mötesplatser för producenter och professionella matlagare, nya sätt att kommunicera värdet i de lokala råvarorna och deras tillredning enligt säsong, skapande av nya matsäsonger samt måltidsupplevelser året runt i samarbete med turismen, samarbete mellan offentliga och privata kök och andra aktörer i kedjan i att möjliggöra lagring och användning av lokala råvaror året runt samt fördjupat samarbete mellan branschen, näringslivet och utbildningen med fokus på utveckling.

Idé om nytt FoodLab på Åland

– Lösningen finns i dialog, modigt och nytt tänkande, långsiktigt samarbete och lärande av varandra. Vi kom gemensamt fram till en konkret idé i syfte att bidra till utvecklingen och lönsamheten i åländska mat- och måltider i form av ett ”Foodlab”. En innovativ mötesplats som ger konkret stöd och inspiration, där näringslivet (branschen, professionella, offentliga och privata), möter råvaruproducenter (det åländska skafferiet) och studeranden (framtiden). Foodlab ska ses om ett innovationskluster i att skapa ett hållbart ekosystem för mat- och restaurangbranschen. Detta ger ny kompetens, intresse och synergier i hela värdekedjan, även förädling, industri, handel och konsument samt på tvärs med utbildning, kultur och turism. Generellt bidrar det till praktisk främjande av ett hållbart livsmedelssystem och samhälle på Åland, sammanfattar Harriet Strandvik.

Dialogtillfället på Åland ordnades av Ny Nordisk Mat-programmet i samarbete med NNM Åland samt Dialogpausstiftelsen. De totalt åtta dialogtillfällena samlar aktörer på bredd i syfte att skapa en djupare förståelse om aktuella frågor, som möjliggör nätverkande, kommunikation och samarbete inom främjande av hållbara livsmedelssystem i Norden. Det nordiska köksmanifestet utforskas som den gemensamma värdegrunden och fokus läggs på den yngre generationens aktörer.

Följande Ny Nordisk Mat dialogtillfällen ordnas i Norden 2022:
Färöarna (8/4)
Finland (25/4)
Danmark (2/5)
Island (9/5)
Sverige (16/5)
Norge (21/6)
Grönland (8/22)

 

Kontakt:

Bettina C. Lindfors, projektledare, Ny Nordisk Mat -programmet c/o Nordiska Ministerrådet, SLU/NKJ
+358 40 920 9810 @BettinaLindfors @nynordiskmat @nordensk

www.norden.org/sv/information/manifestet-ny-nordisk-mat

 

Harriet Strandvik, ordförande, Ny Nordisk Mat Åland,

+ 358 40 559 2904 @Hstrandvik @nynordiskmatåland
https://skordefest.ax/koksmanifestet/

Nordic workshop for interested in health and welfare of wild reindeer populations

Welcome to the 2nd TARANDUS workshop 26 April 2022!

Photo: Skarphéðinn Þórisson

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

Follow NKJ in social media (links below) or register for the newsletter to get all updates!
 

NKJ soc media:
Facebook

Twitter

LinkedIn

 

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).

Abiotic stress in crops in Nordic conditions – welcome to participate in meeting

The NKJ funded network NordCrop “Climate resilient crops in the North and beyond” is happy to announce its second meeting in Alnarp and online 10 March 2022. 

The focus will be on abiotic stress in crops in Nordic conditions and also a focus on young researchers. 

It will be a hybrid meeting, but if Covid-19 regulations does not allow a physical meeting we will go fully online. The physical place will be Crafoord Hall, Navet, SLU Alnarp. Link for online participation will be provided after registration.

For registrations:

https://www.plantlink.se/nkj-nordcrop-meeting-climate-resilient-crops-in-the-north-and-beyond-slu-alnarp-and-online-10-march-1300-1630-cet/

The meeting is open for all, though with restrictions linked to the meeting room.

 

Program 10 March 13:00-16:30 CET

13.00 Key note 1: “Climate effects on stomatal regulation” Ebe Merilo, University of Tartu

13.30 ”Priming for enhance resilience of crops to major abiotic stresses”, Dr Xiangnan Li, Chinese Academy of Sciences

13.50    “Root and shoot hydraulic integrity of tomato plants in response to drought under elevated CO2”, Dr Shenglan Li, University of Copenhagen

14.10 “Interaction of multiple stresses and CO2 in wheat”, Dr Lamis Abdelhakim, Aarhus University

14.30Susceptibility genes and salt tolerance”, Prof Erik Andreasson, SLU

14.50 Short break

15.00 Key note 2: “Phenotyping for yield” Erik Murchie, University of Nottingham

15.30  “Phenotyping in the Nordic region”, Dr Eva Rosenqvist, University of Copenhagen

15.50:  “HeRo – Healthy Roots”, Dr Jonathan Cope and Dr Ida Karlsson, SLU

16.10: “Drought resistance in Sorghum”, Dr Kibrom Abreha, SLU

Welcome to the launch of a method handbook for gender equality

Welcome to the grand finale and final project meeting for BioEquality (The Digital Bioeconomy – a method handbook for gender equality in the Nordic bioeconomy)!
 
 
 
SNS and NKJ have worked together in this project to gather tools for a more gender equal bioeconomy sector in the Nordic countries. The result is now ready for use: a method handbook.
 
The method handbook that will be presented contains a combination of podcasts, videos, literature recommendations and further educational material that are to be used by educators at Nordic universities teaching bioeconomy related courses.
 
General information about the project, including the report that was produced within work package 1, can be found here.
 

Grand finale:

When: Friday 28th of January, 10.00 am – 12.00 am CET
Meeting ID: 890 3651 6411
Passcode: 494213
 
Agenda
Welcome to Bioequality                
  • Project owner Nordic Forest Research and project manager Maria Tunberg welcome everyone and present the events leading up to this meeting
Gender equality in the digital bioeconomy – why caring?
  • Project participants share their reasons for participating, including teachers, students and the Secretary General of the Nordic Council of Ministers, Paula Lehtomäki
  • Keynote speaker Pernilla Alexandersson from Add Gender paints the picture of where we are heading and what this type of change could ultimately lead to

Short break

Gender equality in the digital bioeconomy – what do we know?
  • The literature review Redefining digital bioeconomy is presented by the authors
Gender equality in the digital bioeconomy – what have we done?
  • The method handbook and its components are presented by one of the creators
Gender equality in the digital bioeconomy – what’s next?
  • Project owner Nordic Forest Research, project financer NIKK and project manager Maria Tunberg share reflections on what has been done and what is next on the horizon after this project
Mingle
  • Time to mingle around freely in a virtual meeting room

Please feel free to share this invitation further with anyone you think may be interested!