Welcome to New Nordic Food’s newsletter
September 2009
New Nordic Food’s newsletter will be published monthly with news from the projects, from the New Nordic Food ambassadors and the steering committee, and from partners and interested parties. The newsletter will also help to form networks in the growing group of people interested in promoting Nordic food and Nordic produce.
New Nordic Food – from visions to realizations
SEMINAR IN DENMARK: The Nordic Council of Ministers in cooperation with
Nordic Innovation Centre and the University of Copenhagen, have the pleasure of inviting you to the seminar 2-3 November 2009 on Borupgaard.
Read more and join the seminar on: http://www.nynordiskmad.org/nyheder
Local food in conflict with EU?
SWEDEN AND DENMARK: The Danish and Swedish climate campaigns both recommend consumers to buy food produced locally. This is a way of cutting down on transport, which emits CO2. However, the food administration in Sweden, according to the Danish newspaper ‘Information’, has been directed to stop the publication of a campaign with climate-friendly dietary advice, because it recommends buying locally produced food, and that is against the EU competitive regulations.
Further information (in Danish) on http://www.nynordiskmad.org
Møre and Romsdal has picked its taste
NORWAY: The Møre and Romsdal County final of the Taste of Norway took place during The Norwegian Food Festival in Ålesund. The prize for the "Best produce from the sea" was won by Nordic Seafarms AS for their farmed Atlantic halibut. This year’s "Best produce from the land" was a salami sausage with aquavit spices from Tind Spekevarer AS, and the "Best product of the year" went to a matured blue cheese from Tingvollost. The three local winners will go forward to the national final which will take place during the Meal of the Year in Stavanger on 19 November 2009.
Read more about it (in Norwegian) on: http://www.mrfylke.no/hoved.aspx?m=22664&amid=2801677
Gotlandish meat in COOP
SWEDEN: COOP has launched new lamb, beef and pork products. The 29 new organic products use the KRAV label and are sold under the trade mark Änglamark. COOP has made new deals with farms organized in the Gotlands Ekologiska, Ostgotha and Upplandsbonden producer associations. COOP’s environmental manager says that they are aiming at even better animal welfare and ecology with the new organic meat.
Further information (in Swedish) on http://www.pirab.se/MIMA/standard/getPIRWebb.asp?x=A634396A
Goal for sustainable schools in 2014
FINLAND: The Finnish Commission for Sustainable Development has set up a number of national goals for ecology and sustainability. The Commission wants, among other things, all educational institutions to establish their own sustainable development action plan in 2010, and that 15% of these schools, upper secondary schools and day care centres are working towards being awarded a certificate for sustainable development in 2014.
Read more (in Finnish) on http://www.ekocentria.fi
Taste the crazy reindeer
DENMARK/FINLAND: Three of Lapland’s best chefs Lauri Närhi, Antti Tuononen and Timo Nieminen from Hotel Hullo Poro (which means the crazy reindeer) in Sirkka in Finnish Lapland have been in Denmark to run workshops and serve cult dinners with Claus Meyer in Meyers, Copenhagen. Among the new interpretations of the Sami food culture were roast reindeer liver with lingonberries, reindeer confit with reindeer sweetbreads, porcini dumpling, lappish potato mayonnaise and cranberry sauce, followed by cloudberry soup with reindeer milk mouse and raspberry sorbet.
Read more (in Danish) on http://www.meyersmadhus.dk
Småland’s culinary culture and heritage
SWEDEN: Småland would like to be the culinary centre of Sweden. The Swedish Minister for Agriculture, Eskil Erlandsson, has nominated Småland’s number one regional dish. The choice fell on ’isterband' – a traditional coarsely-ground smoked sausage with potatoes in white sauce, parsley and raw lingonberry preserve, followed by cheese cake with whipped cream and raspberry preserve. Regional Culinary Heritage and 12 Swedish food companies in the area also provided food made with local ingredients for Erlandsson’s EU colleagues in the middle of September when they held a meeting in Växjo and made study visits to farms and shops.
Read more on http://www.culinary-heritage.com
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