Introduction by Dagfinn Høybråten,
Secretary-General of the Nordic Council of Ministers
The New Nordic Food phenomenon was truly a bottom up movement that started with a group of food aficionados and chefs who had a love for Nordic food and food products. They set up a manifesto underlining not only the importance of wholesome raw materials and sustainable farming methods, but also stressing the overall social responsibility of the food business.
The Nordic Council of Ministers was quick to take up the challenge and set up a programme to support this new culinary movement with a broad range of activities, focusing on everything from street food to Michelin restaurants, and from children’s food to public procurement of food for the elderly.
In this special edition of “Green Growth the Nordic Way” you can read interviews with a number of the pioneers who set out to create the new Nordic kitchen. You can also read the thoughts of a number of Nordic food activists on the future of New Nordic Food, as well as an outline of six workshops marking the closing of the yearlong programmes of the Nordic Council of Ministers on New Nordic Food.
A new world kitchen has been born and the Nordic food movement still has spark and vitality enough for many years to come. The Nordic Council of Ministers hopes to support this development by setting up a new advisory group to help initiate and facilitate many of the new project ideas popping up.
New Nordic Food is very much about innovation and it springs from a Nordic innovation culture, based on our egalitarian welfare model, a willingness to experiment and an openness to take new chances. So I am optimistic that the Nordic kitchen will remain new for many years to come.
Secretary-General, Nordic Council of Ministers
For more information on the New Nordic Food programme of the Nordic Council of Ministers see norden.org
Read also the “New Nordic Kitchen
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