Increasing food self-sufficiency means rethinking global supply chains, (re-)adapting to local contexts, and ensuring optimal conditions for selling and buying locally produced food. Increased self-sufficiency and improved local food systems can have positive environmental, social, and economic consequences. However, whether increased self-sufficiency adds to more sustainable food systems depends on myriad factors, including production methods, the type of food in question, and the availability of local food on the local market. Previous research shows that local food production does not automatically equate to sustainable food production. This project sought to increase knowledge of how greater food self-sufficiency can contribute to increased sustainability and resilience in the food systems of five Nordic island societies: Bornholm, the Faroe Islands, Greenland, Iceland, and Åland.