Gastronomy New Nordic Food

The Future of New Nordic Food (Part 1)

For the past month, I have been speaking with different people from around the Nordic region about the future of New Nordic Food. From Iceland to Finland, join me on a journey to explore the impact that a shift in food culture has had on the region and where we are headed in the future. Seven different stories make up this series. You can find them here.

All brains but no hands: what’s a food revolution without qualified people?

When sitting down to a delicious meal in one of Copenhagen’s many new restaurants, you’d never even consider that we’re going through somewhat of a crisis. Yes, new menu options and ingredients are more abundant than ever before. And, yes, there are more and more cookbooks and cooking shows being produced. But where are all the formally trained service staff?

Read the story here.

The Nordic sustainability agenda: a powerful driver of food systems change

Upon its release in 2003, the New Nordic Kitchen Manifesto became an important catalyst in igniting new discussions about environmental sustainability in food, agriculture and fisheries systems in the Nordic region. Now more than ever, there is a need to rethink our food. According to the EAT Lancet Commission, a diet that includes more plant-based foods and fewer animal source foods is healthy, sustainable, and good for both people and planet. In this part of the Future of New Nordic Food series, we ask influencers, experts, festival coordinators, restauranteurs and scientists about how the New Nordic Food movement has changed the way we produce and consume food in the region and what we must do in order to maintain the momentum of positive change.

Read the story here.

Food entrepreneurs are tantalising our taste buds and broadening the definition of New Nordic Food

Fermented cucumber water keffir? Danish-grown lupin tempeh? Finnish fava bean granola? From Helsinki to Reykjavik, Nordic startup culture is changing what and how we eat. A new generation of consumers is among us, demanding much more from their food. If it’s not experiential, ethical, local, seasonal, Instagram-worthy or good for the planet, a promising product might be a hard sell. And with no shortage of challenges facing humanity, Nordic entrepreneurship will be expected to grow in strength and number. In fact, this is just the beginning. New Nordic Food 2.0 will be characterised, in part, by the startup era.

Read the story here.

Keep an eye on this space for the other four stories!

Looking for someone to explore food-related topics in depth? I write extensively on food culture and the transition to sustainable food systems. Find out more about my consultancy services here.

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