The purpose of the workshop was to pave the way for continued collaboration in food culture in the Nordic region. The Nordic region is a pioneer in sustainable food production and a reference internationally for a healthy food culture, and we want to work to maintain that position. The participants discussed which themes are important for the upcoming work. Among other things, the discussion touched values, competitiveness, proteins of the future and innovation.

The results of the workshop were then discussed at the meeting of the Nordic Council of Ministers for Fisheries and Aquaculture, Agriculture, Food and Forestry (MR-FJLS) on 19 June. The foundation was also laid for a dialogue that will be arranged in the autumn, and where many actors in various parts of Nordic gastronomy and food production will be involved. The dialogue will further elaborate the Nordic food culture for the future.

More about the Karlstad declaration

20 years of shared, Nordic food culture and collaboration must be celebrated properly! It was done through an evening menu by Christoffer Schyman at Matstudion in Karlstad, based on local ingredients and drinks in a New Nordic spirit. During the evening, speeches were given by Camilla Bender Larson, chairman of the steering group for New Nordic Food, and Judith Kyst, director at Madkulturen and representative in the steering group for new Nordic food. Christina Möller and Carl Jan Granqvist also spoke during the evening about the importance of gastronomy, the joint work with food culture and the importance of food enjoyment.

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