Exchange of knowledge and expertise between food actors
Welcome Nordic food colleagues!
The 1st Nordic Food Forum in Trondheim will gather Nordic food colleagues under its roof to strengthen innovation, co-creation, and networking. The Forum will act as a catalyzer in bringing together academia, industry and food actors, SMEs, and startups to discuss Nordic Food System Transformation. It will include consumer perspectives, foodtech opportunities and future perspectives for sustainable development.
The Forum will focus on key elements in succeeding with a sustainable change of the food system and define the future in our Nordic food context. We will co-create and jointly develop strategies and effective initiatives for the sustainable processing, manufacture and consumption of food products considering issues related to quality, stability, and consumer trust.
This event will facilitate networking among different stakeholder groups from researchers, industry players, food entrepreneurs, municipalities and funding organizations. It will comprise presentations, debates, food concepts demonstrations and food innovations. We have an impressive list of speakers from municipalities, researchers, and industry and we also offer the possibility to send abstracts for short presentations on each topic.
We look forward to seeing you in the fall and do note that Trondheim and Trøndelag won the title as a European region of Gastronomy in 2022.
Contact us: organisation@nordicfoodforum.org
Welcome Nordic food colleagues!
The 1st Nordic Food Forum in Trondheim will gather Nordic food colleagues under its roof to strengthen innovation, co-creation, and networking. The Forum will act as a catalyzer in bringing together academia, industry and food actors, SMEs, and startups to discuss Nordic Food System Transformation. It will include consumer perspectives, foodtech opportunities and future perspectives for sustainable development.
The Forum will focus on key elements in succeeding with a sustainable change of the food system and define the future in our Nordic food context. We will co-create and jointly develop strategies and effective initiatives for the sustainable processing, manufacture and consumption of food products considering issues related to quality, stability, and consumer trust.
This event will facilitate networking among different stakeholder groups from researchers, industry players, food entrepreneurs, municipalities and funding organizations. It will comprise presentations, debates, food concepts demonstrations and food innovations. We have an impressive list of speakers from municipalities, researchers, and industry and we also offer the possibility to send abstracts for short presentations on each topic.
We look forward to seeing you in the fall and do note that Trondheim and Trøndelag won the title as a European region of Gastronomy in 2022.
Contact us: organisation@nordicfoodforum.org
Topics
- Circular food systems for less food loss and waste
- Unexplored resources and novel technologies for sustainable food systems
- Sustainable food systems for a healthy planet and people
- Education and capacity building for sustainable food systems
Debates on
- How to advance the transitioning to sustainable food systems
- Public meals as a lever for food systems change
Topics
- Circular food systems for less food loss and waste
- Unexplored resources and novel technologies for sustainable food systems
- Sustainable food systems for a healthy planet and people
- Education and capacity building for sustainable food systems
Debates on
- How to advance the transitioning to sustainable food systems
- Public meals as a lever for food systems change
Program
Click on the name of the participant for more information
Day 1 – 21 September
| 11:00-12:00 | Registration and Lunch |
| 12:00-13:00 | Opening of the First Nordic Food Forum Moderator: Lasse Berre Welcome speech by Marit Reitan, Pro-Rector for Education NTNU Cooking in the Anthropocene – Recipes and opportunities for future catastrophes Zane Cerpina – Curator and designer – Norway Reimagining Protein: Policy and Enabling environment for Research in an Emerging Research Field Acacia Smith – Senior policy manager – Good Food Institute Europe – Belgium |
| 13:00-13:15 | Break |
| Sustainable food systems for a healthy planet, people and bioeconomy | |
| 13:15-14:35 | Deniz Koca – Sustainable food systems, Chairperson for LU Food Faculty – a university wide collaboration network, Lund University – Sweden Kristina Widell – Solving the sustainable development goals through the food value chain EU-project ENOUGH, SINTEF Ocean – Norway Mie Bjune Gjetend and Gisle Bakken – Sustainable food value chain, Norsk Kylling – Norway Emilia Nordlund – VTT vision for the development of sustainable food system, VTT – Finland Panel discussion |
| 14:35-14:55 | Break |
| Circular food systems to minimize food loss and waste | |
| 14:55-16:15 | Giovanni De Grandis – Food waste reduction in Norway: from data collection to (collective) action? The ambition of the Food Waste Reduction Pathways and Index (PAX), NTNU, AFINO (Responsible for research and innovation in Norway) research network – Norway Eva Nordberg – Circularity in the food system, Lund University – Sweden Janna Cropotova – A new European project IMPRESSIVE – Improved Processing to Enhance Seafood Side Stream Valorization and Exploration, Associate Professor, NTNU – Norway Claus Heiner Bang-Berthelsen – Using microbial diversity for valorization of side-streams, Senior Scientist, DTU National Food Institute – Denmark Panel discussion |
| 16:15-16:35 | Break |
| Debate: How can we advance the transition to sustainable food systems? | |
| 16:35-18:00 | A panel of different food actors and perspectives Harald Sverdrup – Norwegian Food System in a Secure, Resilient, and Sustainable Nordic Region: A System Dynamics Perspective, Professor of Systems Dynamics – Game School, Inland Norway University – Norway Damien Jourdan – Where is The Farmer? Hypothesis for the transition toward a distributed food system, Director of Open Innovation and Community animation – Danone – France Susanna Winblad – Circular food systems – a regional perspective, Sustainability strategist – Region Skåne – Sweden Kristine Rise – Working together for strengthening the food region of Mid Norway, Project leader, Oi! Trøndelag Foods and Beverages, Trondheim – Norway Other panelists Dr. Stefan Hellstrand – Nolby Ekostrategi – Kil, Sweden Cindie Christiansen – Founder & Executive Director Foodprint Nordic Denmark |
| 18:00-19:00 | Break |
| 19:00-21:00 | A mini concert for the participants in the Nidaros Cathedral (Nidarosdomen) followed by a local food dinner at the Archbishop’s Palace (Erkebispegården) prepared by chef Bjørn-Erik Vangen. (Map with Erkebispegården marked – The Nidaros Cathedral (Nidarosdomen) is closeby) – Larger Map to the Nidaros Cathedral – Nidarosdomen Pre-registering due to planning for minimal food loss. |
| 21:30-00:00 | Networking @Sellanraa |
Day 2 – 22 September
| 08:20-08:30 | Opening |
| Unexplored resources and novel technologies for sustainable food | |
| 08:30-09:50 | Federico Gómez Galindo – Emerging technologies for sustainable food processing, Professor, Lund University – Sweden Eva Falch – Green technologies to increase utilization of food resources, NTNU Food Forum, NTNU – Norway Kristi Ekrann Aarak – Exploring the change into Nordic raw materials from a company perspective. GC Rieber Oil – Norway Emilia Nordlund – New production and processing concepts for alternative food ingredients, VTT – Finland Panel discussion |
| 09:50-10:10 | Break |
| Food Innovation Eco Systems / Experiences from EIT Food and Industry | |
| 10:10-11:10 | Janna Cropotova (sub-moderator) – Introduction Justyna Kulawik-Dutkowska – The stakeholder collaboration model of EIT Food, Project Manager Legal Advice & Funding at EIT Food CLC North-East European Institute of Innovation & Technology (EIT) Food – Belgium Mirva Lampinen – Startup ecosystem building to Nordics with accelerator program EIT FAN, VTT´s Co-Creation Manager VTT – Finland Short case presentations Gustav Myraune – Local foodbox & logistics done in small scale business, fresh vegetables to consumers, RÅGO, Company – Norway Marte von Krogh – Making public meals matter – how to transform the food system through capacity building in public schools, Matvalget – Norway |
| 11:10-11:30 | Break |
| Education and capacity building for sustainable food systems | |
| 11:30-12:40 | Bent Egberg Mikkelsen – Capacity building for the food sector, Professor University of Copenhagen – Denmark Per Hansson – Capacity Building, Executive manager at the Department of people and society, SLU, Swedish University of Agricultural Sciences – Sweden Mirna Habuda-Stanic – The case of international student GREEN Conference, Professor University of Osijek – Croatia Kari Helgetun Langfoss – Sustainable food from students’ perspective – dialogue with NTNU students, NTNU – Norway Panel discussion |
| 12:40-13:30 | Lunch Break and walking to NTNU |
| Demonstration activities from research at NTNU | |
| 13:30-16:00 | Demonstration of PhD activities (responsible: Sophie Kendler – PhD candidate), NTNU – Norway Short session about joint activities for PhD candidates |
| 16:00 | End of day 2 |
Day 1 – 21 September
| 11:00-12:00 | Registration and Lunch |
| 12:00-13:00 | Opening of the First Nordic Food Forum Moderator: Lasse Berre Welcome speech by Marit Reitan, Pro-Rector for Education NTNU Cooking in the Anthropocene – Recipes and opportunities for future catastrophes Zane Cerpina – Curator and designer – Norway Reimagining Protein: Policy and Enabling environment for Research in an Emerging Research Field Acacia Smith – Senior policy manager – Good Food Institute Europe – Belgium |
| 13:00-13:15 | Break |
| Sustainable food systems for a healthy planet, people and bioeconomy | |
| 13:15-14:35 | Deniz Koca – Sustainable food systems, Chairperson for LU Food Faculty – a university wide collaboration network, Lund University – Sweden Kristina Widell – Solving the sustainable development goals through the food value chain EU-project ENOUGH, SINTEF Ocean – Norway Mie Bjune Gjetend and Gisle Bakken – Sustainable food value chain, Norsk Kylling – Norway Emilia Nordlund – VTT vision for the development of sustainable food system, VTT – Finland Panel discussion |
| 14:35-14:55 | Break |
| Circular food systems to minimize food loss and waste | |
| 14:55-16:15 | Giovanni De Grandis – Food waste reduction in Norway: from data collection to (collective) action? The ambition of the Food Waste Reduction Pathways and Index (PAX), NTNU, AFINO (Responsible for research and innovation in Norway) research network – Norway Eva Nordberg – Circularity in the food system, Lund University – Sweden Janna Cropotova – A new European project IMPRESSIVE – Improved Processing to Enhance Seafood Side Stream Valorization and Exploration, Associate Professor, NTNU – Norway Claus Heiner Bang-Berthelsen – Using microbial diversity for valorization of side-streams, Senior Scientist, DTU National Food Institute – Denmark Panel discussion |
| 16:15-16:35 | Break |
| Debate: How can we advance the transition to sustainable food systems? | |
| 16:35-18:00 | A panel of different food actors and perspectives Harald Sverdrup – Norwegian Food System in a Secure, Resilient, and Sustainable Nordic Region: A System Dynamics Perspective, Professor of Systems Dynamics – Game School, Inland Norway University – Norway Damien Jourdan – Where is The Farmer? Hypothesis for the transition toward a distributed food system, Director of Open Innovation and Community animation – Danone – France Susanna Winblad – Circular food systems – a regional perspective, Sustainability strategist – Region Skåne – Sweden Kristine Rise – Working together for strengthening the food region of Mid Norway, Project leader, Oi! Trøndelag Foods and Beverages, Trondheim – Norway Other panelists Dr. Stefan Hellstrand – Nolby Ekostrategi – Kil, Sweden Cindie Christiansen – Founder & Executive Director Foodprint Nordic Denmark |
| 18:00-19:00 | Break |
| 19:00-21:00 | A mini concert for the participants in the Nidaros Cathedral (Nidarosdomen) followed by a local food dinner at the Archbishop’s Palace (Erkebispegården) prepared by chef Bjørn-Erik Vangen. (Map with Erkebispegården marked – The Nidaros Cathedral (Nidarosdomen) is closeby) – Larger Map to the Nidaros Cathedral – Nidarosdomen Pre-registering due to planning for minimal food loss. |
| 21:30-00:00 | Networking @Sellanraa |
Day 2 – 22 September
| 08:20-08:30 | Opening |
| Unexplored resources and novel technologies for sustainable food | |
| 08:30-09:50 | Federico Gómez Galindo – Emerging technologies for sustainable food processing, Professor, Lund University – Sweden Eva Falch – Green technologies to increase utilization of food resources, NTNU Food Forum, NTNU – Norway Kristi Ekrann Aarak – Exploring the change into Nordic raw materials from a company perspective. GC Rieber Oil – Norway Emilia Nordlund – New production and processing concepts for alternative food ingredients, VTT – Finland Panel discussion |
| 09:50-10:10 | Break |
| Food Innovation Eco Systems / Experiences from EIT Food and Industry | |
| 10:10-11:10 | Janna Cropotova (sub-moderator) – Introduction Justyna Kulawik-Dutkowska – The stakeholder collaboration model of EIT Food, Project Manager Legal Advice & Funding at EIT Food CLC North-East European Institute of Innovation & Technology (EIT) Food – Belgium Mirva Lampinen – Startup ecosystem building to Nordics with accelerator program EIT FAN, VTT´s Co-Creation Manager VTT – Finland Short case presentations Gustav Myraune – Local foodbox & logistics done in small scale business, fresh vegetables to consumers, RÅGO, Company – Norway Marte von Krogh – Making public meals matter – how to transform the food system through capacity building in public schools, Matvalget – Norway |
| 11:10-11:30 | Break |
| Education and capacity building for sustainable food systems | |
| 11:30-12:40 | Bent Egberg Mikkelsen – Capacity building for the food sector, Professor University of Copenhagen – Denmark Per Hansson – Capacity Building, Executive manager at the Department of people and society, SLU, Swedish University of Agricultural Sciences – Sweden Mirna Habuda-Stanic – The case of international student GREEN Conference, Professor University of Osijek – Croatia Kari Helgetun Langfoss – Sustainable food from students’ perspective – dialogue with NTNU students, NTNU – Norway Panel discussion |
| 12:40-13:30 | Lunch Break and walking to NTNU |
| Demonstration activities from research at NTNU | |
| 13:30-16:00 | Demonstration of PhD activities (responsible: Sophie Kendler – PhD candidate), NTNU – Norway Short session about joint activities for PhD candidates |
| 16:00 | End of day 2 |
Day 3 – 23 September
Excursion (needs pre-registering):
Excursion to regional food industry, Norsk Kylling (poultry) and Skjølberg Søndre a local farmer and producer.
- Norsk Kylling. During 2022 all chicken in the value chain of Norsk Kylling will be produced in accordance with the animal welfare requirements of European Chicken Commitment (ECC)
- Skjølberg Søndre. A biodynamic circular farm for taste and diversity
The bus will depart close to Munkegata 1 (where Munkegata intercepts Bispegata)
Organizing Committee
- Eva Falch
Ass. Professor/Head of NTNU Food Forum
NTNU - Deniz Koca
Ass. Professor/Chairperson LU Food faculty
Lund University - Janna Cropotova
Ass. Professor
NTNU - Henrik Søndergaard
Project manager
Lund University - Sophie Kendler
PhD candidate
NTNU - Jens Wroldsen Haugdal
Senior Executive Officer NTNU - Medya Temelli Fenerci
Advisor
NTNU - Bent Egberg Mikkelsen
Professor
University of Copenhagen - Eileen Brandsegg
Bylivsutvikler, Bylivsutvikling
Call for abstracts
The Scientific Committee of the 1st Nordic Food Forum has started to accept abstracts for oral communications.
The deadline for submission of abstracts is 20th of August 2022.
Topics for your contribution fall into the following main categories:
- Circular food systems for less food loss and waste
- Unexplored resources and novel technologies for sustainable food systems
- Sustainable food systems for a healthy planet and people
- Education and capacity building for sustainable food systems
How to apply
You are kindly invited to submit your abstract.
- Use the Nordic Food Forum’s abstract template (RTF)
- Send the template to our email: organisation@nordicfoodforum.org
The submitted abstracts will further be examined in the above-mentioned categories by the Scientific Committee of the 1st Nordic Food Forum.
Registration
Register for the 1st Annual Nordic Food Forum
The event is free of charge (a no-show fee will be charged)
Accommodation
Scandic Bakklandet offers a discount for participants at the Nordic Food Forum
Use this link to receive discounted prices at Scandic Bakklandet
There are also several other hotel options close to the venue.
Here are a few examples:
Venue
DIGS Café – Coffee & bakeries
Krambugata 2, Trondheim, Norway
Venue
DIGS Café – Coffee & bakeries
Krambugata 2, Trondheim, Norway
Getting to Trondheim
It is feasible to arrive at the venue on the first day, from Denmark or Sweden, by taking the following route
From Copenhagen Airport (CPH)
Copenhagen-Oslo, Depart 7:10 Arrive 8:20 with Norwegian
Oslo-Trondheim, Depart 9:05 Arrive 10:00 with SAS
From Stockholm Arlanda (ARN)
Stockholm-Oslo, Depart 7:00 Arrive 8:00 with Norwegian
Oslo-Trondheim, Depart 9:05 Arrive 10:00 with SAS
Getting to the venue
From Trondheim Airport (Værnes) shuttle busses are available every 20 minutes from bus stop A3.
The 10:25 bus is recommended. Tickets are available at Vaernesekspressen.
Take the bus to the stop Olav Tryggvasons Gate 1.
From here there’s a 4-minute walk to the venue, DIGS Café, Krambugata 2.
