Matkovin (The Pantry) - Faroe Islands

Matkovin has been nominated for the Nordic Council Environment Prize 2021.

One of the major challenges in the food system of the Faroe Islands is the relatively large import of food from countries that in many cases are so far away that the distance could hardly be greater. This is despite the fact that the Faroe Islands is one big pantry, and largely lives by exporting food to the rest of the world.

In an attempt to focus on local food production and thereby shorten the distance between Faroese consumers and producers, Sunniva Gudmundsdóttir Mortensen has launched the website Matkovin (‘The Pantry’). The website is a showcase for new and traditional high-quality Faroese products. Here, the Faroese consumer meets the Faroese farmer, fisherman and hunter. Recipes are shared, contact and trust between producer and consumer is established and food is ordered. And here, the Faroese consumer can be introduced or reintroduced to the old virtue of using everything edible to avoid food waste: From air-dried goose to sheep testicles with aioli.

Because Matkovin creates a shorter path between food and its consumers, the project has been nominated for the Nordic Council Environment Prize 2021.

About this year’s theme: Sustainable food systems

For food production to be considered sustainable, the food must be produced locally where possible, using environmentally sustainable methods. In agriculture, the emphasis is on recirculated plant nutrition and environmentally friendly farming practices that take into account greenhouse gas emissions and carbon sequestration, biodiversity and good management of water resources. Those engaged in animal husbandry and fish farming accept an environmental responsibility and maintain high standards of animal welfare. Natural resources used for food, such as game, wild fish and other natural products, are exploited wisely.

When ingredients are processed into food products, as much as possible of their nutritional content is preserved. There is no waste of resources in the food industry, products are packaged in an energy-efficient way and the environmental impact of distribution is minimised. Companies and retailers offer customers sustainable alternatives, and minimise food waste through their own initiatives. The food that consumers buy is based on environmentally sustainable alternatives, such as vegetarian food adapted to the seasons. We eat as many calories as we need, no food goes to waste and organic waste is recycled.