First annual

Nordic Food Forum

21-22 September 2022

Trondheim, Norway


Future sustainable food systems

First annual
Nordic Food Forum
21-22 September 2022
Trondheim, Norway
Future sustainable food systems

Exchange of knowledge and expertise between food actors

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

Two women eating. Photo

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
 
Food on a table. Photo

Debates on

  • How to advance the transitioning to sustainable food systems
  • Public meals as a lever for food systems change
 
Two women eating. Photo

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

Food on a table. Photo

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

11:00-12:00Registration 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

13:00-13:15Break
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

14:35-14:55Break
Circular food systems to minimize food loss and waste
14:55-16:15Giovanni 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

16:15-16:35Break
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

18:00-19:00Break
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
– Larger Map to the Archbishop’s Palace – Erkebispegården

Pre-registering due to planning for minimal food loss.

21:30-00:00Networking @Sellanraa

Day 2 – 22 September

08:20-08:30Opening
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

09:50-10:10Break
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

11:10-11:30Break
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

12:40-13:30Lunch Break
and walking to NTNU
Demonstration activities from research at NTNU
13:30-16:00Demonstration of PhD activities
(responsible: Sophie Kendler – PhD candidate), NTNU – Norway

Short session about joint activities for PhD candidates
16:00End of day 2

Day 1 – 21 September

11:00-12:00Registration 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

13:00-13:15Break
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

14:35-14:55Break
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

16:15-16:35Break
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

18:00-19:00Break
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
– Larger Map to the Archbishop’s Palace – Erkebispegården

Pre-registering due to planning for minimal food loss.

21:30-00:00Networking @Sellanraa

Day 2 – 22 September

08:20-08:30Opening
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

09:50-10:10Break
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

11:10-11:30Break
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

12:40-13:30Lunch Break
and walking to NTNU
Demonstration activities from research at NTNU
13:30-16:00Demonstration of PhD activities
(responsible: Sophie Kendler – PhD candidate), NTNU – Norway

Short session about joint activities for PhD candidates
16:00End 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

Bus from Trondheim ca. 08:30 and back in Trondheim ca. 14:30 (lunch included)

The bus will depart close to Munkegata 1 (where Munkegata intercepts Bispegata)

Organizing Committee

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.

  1. Use the Nordic Food Forum’s abstract template (RTF)
  2. 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

Tables and chairs in a room with a lot of light. Photo

Venue

DIGS Café – Coffee & bakeries

Krambugata 2, Trondheim, Norway

Two people eating outside a cafe. Photo

Venue

DIGS Café – Coffee & bakeries

Krambugata 2, Trondheim, Norway

Two people eating outside a cafe. Photo

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.