capsim business plan asia essay writers example of executive summary in business plan creative ways to write a letter dissertation layouts

#NORDICFOOD2024 From Niche to Critical Mass Markets

10-12-2014

10th of December from 9.00 to 13.00 @ Livsmedelskademin, Anckargripsgatan 3, 211 19 Malmø.

PROGRAM

08.30-09.00 Breakfast (Informal)

09.00-09.05 Welcome & purpose of the day- Lotta Törner, VD Livsmedelsakademin
09.05-09.25 Agenda & participant presentations - Emil Blauert, WNEAT & Nordic Council of Ministers
09.25-09.45 Culinary Innovations in Times of Transformation, Jesper Strandgaard, Professor, CBS & Director at Imagine
09.45-09.55 Questions and discussion
09.55-10.25 Title TBA, Claus Meyer, Gastronomic Entrepreneur, Meyer Group
10.25-10.35 Questions and discussion
10.35-10.45 Break
10.45-11.05 Jacobsen - Craft at Scale, Morten Ibsen, Brewmaster & Didrik Fjeldstad, Director Strategy & Innovation Carlsberg Brand
11.05-11.15 Questions and discussion
11.15-11.45 Group-discussions - Challenges and opportunities for the future 11.45-12.15 Group presentations
12.10-12.15 Conclusions - What can we do together?
12.15-13.00 Lunch
Practicalities
The official language will be english.
Follow #nordicfood2024 #nordiskmat2024
PARTICIPANT LIST
NEWS/PRESS RELEASE (8.12.2014): Toppmöte om nordiska kökets framtid
Emil Blauert, Project Manager, New Nordic Food II, +45 53 57 60 20, emilblauert@If you can see this, please update your browsergmail.com
Bettina C. Lindfors, Communication adviser, New Nordic Food,+358 505995244, bettina.c.lindfors@If you can see this, please update your browsergmail.com
Picture: @skanefood

The goals of the meeting is to:

  • Connect innovators in the food industry and establish new relations

  • Create new ideas and perspectives for future products and market

  • Formulate input to the Nordic Council of Ministers for the future nordic framework on food

INVITATION

More information:

#NORDICFOOD2024 are a series of vision workshops, which will be about how far we need to go, to realise the vision of the Nordic kitchen in a number of selected areas in 10 years' time. The idea is to invite a group of leading players from across the Nordic region to discuss which activities and visions we should work on in the future, if a stronger Nordic food culture is to be an effective solution for future societal challenges. Read more here



<- Back to: Visning