Concern over waning interest in careers in food production
The agriculture, food, and fisheries industries across the Nordic Region are facing major challenges in terms of an ageing workforce and the need for innovation and development. Meanwhile, in an era of climate change and geopolitical unrest, it has become clear what a crucial role our food systems play in community preparedness and the green transition. The challenges facing the industry were therefore high on the agenda when the Nordic ministers for fisheries, aquaculture, agriculture, food and forestry met in Kuopio on 11 and 12 June.
Young people key to future sustainable Nordic food systems
At the meeting, Thomas Niedomysl, Research Director at Nordregio and Jonas Kačkus Tybjerg, Research Assistant at Nordregio presented the preliminary results of the Growing Food(ies) project, which has looked at how to increase young people's interest in a career in the food sector. Among other things, they emphasised the importance of the right support, networks, training, and inclusion.
“Our analysis shows that we can start to change the situation by putting successful young entrepreneurs in the spotlight and creating more touchpoints between city and countryside,” says Jonas.
Also present were youth representatives from several Nordic agricultural organisations. Together with the ministers, they discussed how to address these challenges.
“I consider it very important that we discuss with young people and create opportunities to enter the field. The food sector needs more young people to participate at all levels – in primary production, industry, and research. Young farmers also spoke about the importance of the vitality of rural areas,” says Finland's Minister of Agriculture and Forestry Sari Essayah.
“Today's discussions demonstrate that young people are not only the workforce of the future, but the agents of change. They're well-positioned to create a Nordic food system that is attractive, innovative, and inclusive,” summarises Ellemann.
The ministers also discussed robust and resilient food supplies, the strengths of Nordic meat production in international sustainability comparisons, the dietary and exercise habits of people in the Nordics, a joint Nordic presence at COP30, and New Nordic Food.
