Close to Christmas Nordplus mobility brought me to the Norwegian University of Life Sciences at Ås, appr. 40km south of Oslo. According to NMBU’s website, its mission is to contribute to the wellbeing of the planet through its interdisciplinary research on food, health, environmental protection, climate and sustainable use of natural resources. Coming from sustainable…
Tag: sustainable gastronomy
Sustainable Exchange of Knowledge
We arrive at Helsinki airport with an early Tuesday morning flight. It’s efficient and clean – as we know it from Copenhagen. When we’re comfortable in our seats on the train, the difference and breath taking beauty of this country starts to unfold, the land of a thousand lakes and trees, it already feels highly…
Sustainable food production in Iceland
We headed for Iceland to learn about sustainability of Icelandic food production. During our trip we met Dóra Svavarsdóttir from Slow Food and Solheimar Eco-Village, Haflidi Halldórsson from Icelandic Lamb, representative of Matis, and Eyjólfur Fridgeirsson, the founder of Islensk Hollusta. We also saw quite a few incredible landscapes, ate various Icelandic delicacies and even…
Study trip to Iceland – discussions about sustainable food
Skyr is only the tip of the iceberg of Icelandic food. We dived into the food scene of Iceland and found out that the country is much more than we had dared to imagine. As every travel guide loves to mention, Iceland is the land of fire and ice. For food production, this means incredible…
Sustainable Nordic Food 