The Nordic Cuisine model was
presented as a poster at an international conference of nutrition
under the headline food culture practices.
The Nordic Cuisine shall create and
inspire the joy of food, taste and variety, nationally and
internationally based on food pleasure, food culture, health and
wellbeing.
Nutritional policies
in the Nordic countries (Norway, Sweden, Denmark, Finland, Iceland,
Ferroe Islands, Greenland, Åland) have long time been founded on
evidence based models for nutritional recommendations and dietary
guidelines. To create a complete model for influence consumer
behaviour towards Nordic food is to translate the evidence based
recommendations and guidelines into Nordic cuisine, production and
consumption.
Nordic Council of
Ministers has supported a program called New Nordic Food aimed to
influence food culture in order to promote positive changes in eating
behaviour. The Nordic common values (Equality, Health
conscious, Short power distance, Sustainable development,
Environmentally friendly, Democratic development)
and the Nordic food values (Pure, Fresh, Simple, Ethnical &
Season, Traditional, Value chain, Gastronomy) have
been identified through a New Nordic Cuisine Manifesto. New Nordic
Food programme has established a series of activities in order to
strengthen Nordic cuisine and hereby changing eating behaviour, as
the third element in a complete dietary policy system.
New Nordic Food projects are based on social entrepreneurships
through interdisciplinary collaboration and communication with
researchers (food and health), consumers, chefs, industries and
authorities and the Nordic Cuisine model is created
- Foodscapes (improved public meals) - To develop healthy Nordic food to targeted sectors and vulnerable groups such as school meals for children, public meals in hospitals and institutions
- SME in the Bioeconomy - Small and medium size food enterprises (SMEs) are encourage to exchange knowledge and inspiration about food meals with high cultural and sensory qualities through product development and marketing of local, seasonal and traditional food
- Food diplomacy and creative industries (food as art) are tools for communication of culinary experiences for all senses that strengthen the Nordic countries’ unique values, at home and abroad
- Food and nutrition - The food nutrient content and quality are affected along the value chain, and an increased knowledge of what happens with the nutrients in the raw materials, during processes, preparation of meals and after it has been eaten, are important to develop healthy Nordic food
The concept of New
Nordic Cuisine is an innovative approach to traditional foods
combined with strong health perspectives and an ethical production
philosophy. The interdisciplinary cooperation is the key success
factor in the Nordic model with main focus on food, nutrition and
welfare.
IUNS 20th
International Congress of Nutrition, Granada, Spain 15. – 19.
September 2013
Book of abstracts:
Ann Nutr Metab 2013, 63(suppl 1) 1 – 1960
https://www.karger.com/Journal/Issue/261117
Page 1745 CAN THE
NORDIC DIETARY POLICIES BE A ROLE MODEL? P. Baardseth, E. Risvik,
Nofima
Pernille Baardseth, Nofima, pernilla.baardseth@nofima.no
Picture: Nofima.no
