Food Fraud a Joint Nordic Threat Assessment Food Fraud has become an important issue throughout the EU and EEA following the horsem... 08.11.22
Food Sustainability Understanding in the Nordic-Baltic countries Consumer-citizens are concerned about food sustainability. However, there is a gap betw... 06.10.23
Let's Not Waste Food Youth outlook on household food waste reduction Food waste represents a multifaceted challenge that entails financial cost, severe envi... 15.09.22
A Nordic approach to food safety risk management of seaweed for use as food Current status and basis for future work Interest in using seaweed as food is growing in Nordic countries and in other countries... 23.01.23
Takeaways from the Nordic Food Waste Summit 2023 For two days, ministers, entrepreneurs, activists, and royalty stood side by side at th... 20.06.23
Nordic Food Transition Low emission opportunities in agriculture Nordic agricultural producers face a large challenge in meeting a growing food demand w... 23.06.21
Food Labelling Nordic Consumers' Attitudes to Food Labelling This report summarizes the final results of a quantitative study on Nordic consumers... 04.03.14
Food Labelling Report from a Nordic Seminar, Oslo, Norway, November 2006 The European Commission has launched an extensive revision of the Food Labelling legisl... 04.03.14
Policy Brief: Healthy and sustainable food futures - Policy design for behaviour change This brief outline a range of interventions and measures that policymakers can implemen... 18.06.23
LOCAL FOOD SYSTEMS FORMATION The potential of local food initiatives in the Baltic Sea Region This working paper describes the state of play of local food initiatives in the Baltic ... 25.10.17
Food composition data and labelling A challenging dialogue This report describes the activities of two projects that were carried out us-ing the i... 03.04.20
Cucurbitacins in plant food Poisoning due to Cucurbitaceous vegetables seems to be linked to intake of immensely bi... 04.03.14
Democratising good food Mapping Sustainable, Inclusive and Healthy Gastronomy Initiatives Who are the people behind sustainable, inclusive and healthy gastronomy initiatives aro... 11.06.19
Mushrooms traded as food Nordic questionnaire, including guidance list on edible mushrooms suitable and not suitable for marketing Mushrooms recognised as edible have been collected and cultivated for many years. In th... 04.03.14
New Nordic Food – a sustainable choice The cold winters, the long summer evenings, the clean waters and the many varieties of ... 04.03.14
Preventing Food Waste - better use of resources “The Nordic Region – leading in green growth” is the Nordic Prime Ministers’ green grow... 27.06.17
Setting the stage for a sustainable food future Seven takeaways from Nordic Food Day at COP23 How can the Nordic countries address pressing global challenges like food waste, unsust... 15.12.17
Food waste and Date labelling Factors determining the durabilityof refrigerated foods Date labelling has been part of a Nordic project on reducing food waste. The project wa... 05.07.17
Ethical Labelling of Food Consumers are showing concern for ethics in food production, and their interest is focu... 04.03.14
Food self-sufficiency in five Nordic island societies Increasing food self-sufficiency means rethinking global supply chains, (re-)adapting t... 12.08.22
Nordic project food contact materials Control of declarations of compliance (DoC) Denmark, Finland, Faroe Islands, Iceland, Norway and Sweden have in 2013–2015 conducted... 19.08.15
Food waste and date labelling Issues affecting the durability The purpose of the project has been to identify how date labelling legislation on food ... 15.08.16
Human biomonitoring at food authorities Human biomonitoring as a tool in policy making Human biomonitoring (HBM) can be defined as the systematic standardized measurement of ... 17.04.18
Sustainable Development of Food Safety – new bearings in the Nordic countries The Nordic countries, Denmark, Finland, Iceland, Norway and Sweden published a strategy... 04.03.14
Nordic checklist food contact materials Declaration of compliance and supporting documentation Documentation of compliance with the legislation is a corner stone in the control of fo... 02.10.15
Seminar - Ethical Information about Food Stockholm, March 25th 2004 At a seminar in Stockholm on March 25th, 2004, the Nordic Council of Ministers opened a... 04.03.14
Setting the table – a story of food policy innovation Where are the bold policies to follow, support or even lead the transition to a healthi... 28.06.21
Eight megatrends in Nordic-Baltic food systems In the context of climate change, future-oriented thinking is more important than ever ... 07.12.20
Food contact materials - short version In-house documentation: Nordic check lists to industry and trade In-house control and the documentation of it, is the basis for the assurance of complia... 04.03.14
Undeclared allergens in food Food control, analyses and risk assessment Denmark, Finland, Norway and Sweden collaborated during 2015 in a control project on al... 13.06.16
Nordic co-operation on food information Activities of the Nordic Food Analysis Network 2013–2016 The Nordic Food Analysis Network project (NFAN, 2013–2016) focused on creating a common... 30.08.17
Safer food supplements in the Nordic countries Report from a Nordic workshop November 21-22, 2018 There have been incidents of serious health problems from intake of food supplements, a... 12.02.19
Food Redistribution in the Nordic Region Phase II: Identification of best practice models for enhanced food redistribution The Nordic Food Redistribution Project investigates food waste reduction through the re... 10.02.16
Safe and Wholesome Food - Nordic Reflections Conference Proceedings Modern food production technology, marketing and transport systems, together with liber... 04.03.14
Food contact materials - metals and alloys Nordic guidance for authorities, industry and trade Metals and alloys are widely applied as food contact materials, e.g. as process equipme... 04.06.15
The Covid-19 Pandemic and Food Consumption Patterns Due to the Covid-19 pandemic, consumer eating patterns and habits have changed. Before ... 05.10.21
New Nordic Food II – A popular movement continues Halfway report 2010–2012 This report describes the activities within New Nordic Food II in 2010–2012. New Nordic... 04.03.14
Food losses and waste in primary production Data collection in the Nordic countries This project has resulted in a suggested definitional and methodological framework for ... 04.07.16
Food Redistribution in the Nordic Region Experiences and results from a pilot study This report has a focus on waste prevention through redistribution of food to low-incom... 29.01.15
The emergence of a new nordic food culture Final report from the program New Nordic Food II, 2010–2014 New Nordic Food (NNF), based on the New Nordic Kitchen Manifest, has strived in the las... 17.09.15