The climate in the Nordic countries gives the food a special taste which we should take more advantage of, both gastronomically and commercially. This is what the food industry and others can learn more about in this workshop. Trends and branding will also be important issues.
Programme:
May 12th
Joint dinner in Oslo at Oslo Spiseforretning 7.30 pm
May 13th
09.30-10.00 Registration and coffee at Nofima Mat, Ås
10.00 Workshop start
Status and future of Nordic Terroir
Einar Risvik, Nofima Mat and Chairman of New Nordic Food
10.30 Trends
Market opportunities for food with terroir
Claus Meyer, MEYERS, Denmark
Refreshments
Production of artisan food with a terroir dimension
Bodil Cornell, Eldrimner, Sweden
Rural restaurants creating experiences made of food
The Explore project, New Nordic Food
Elisabeth Ljunggren, Nordland Research Institute, Norway
12.00 Lunch - Nordic food
13.00 Added values
Genes as a source for added values in food
Jessica Kathle, NordGen
Terroir in practice - the Bilberry project
The Bilberry project, New Nordic Food
Inger Martinussen, Bioforsk, Norway
Opportunities for Nordic herbs
Bertalan Galambosi, Agrifood Research, Finland
Refreshments
14.30 Labelling
Branding the origin of food - experiences from Norway
KSL Matmerk, Norway
How to brand the SME company and its products
Salme Haapala, Foodwest, Finland
Panel debate
Is it possible to communicate Nordic Terroir trough labelling?
16.00 Concluding remarks
Hotels
Terroir workshop English