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Start / About NNF II / About New Nordic Food /  Programme Goals

Programme Goals

The aim of New Nordic Food II is to further develop and strengthen New Nordic Food as a concept and how it can be utilized, as well as heighten awareness of the ideas behind it.

The primary goal is to carry out a number of different activities that can spark innovation in all sectors engaged in the programme and in all Nordic countries. Additionally, the goal is to, to a higher degree, utilize the New Nordic Food concept for branding purposes.

The New Nordic Food II programme will: 

  • Communicate the traits of and purvey knowledge of New Nordic Food as well as create recognition of the New Nordic Food brand among consumers and professionals. 
  • Make the necessary efforts to strengthen cooperation between public authorities, trade organizations and other important operators in the food and tourism sectors in the Nordic countries. As a result, increased value can be added to investments and national food ventures. 
  • Build strong relationships and increase motivation among Nordic operators in order to fully utilize the programme's potential for innovation and business growth. 
  • Clarify the ways in which the Nordic food culture is linked to traditional Nordic values and culture and thus creates continuity and cultural identity among people all over the Nordic region. 
  • Focus on expanding utilization of the region's biological diversity, from genomes to everyday gastronomy. 
  • Focus on the food culture's scope for development, from field(or fjord) to fork. By further exploiting the know-how around taste, nutrition and seasonal produce the Nordic countries can strengthen the impact of their efforts to promote a healthy diet. 
  • ”Talk the talk and walk the walk”: the programme's purpose and ambitions are mirrored in all its activities, events and catering. By putting theory into practice it can serve as a model for others and show how they can benefit from integrating New Nordic Food and Nordic food culture when entertaining.