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Longreads on the future of Nordic food

Plante Pølsen

Plante Pølsen is using the hotdog as a kind of Trojan horse to introduce plant-based foods to a broader audience.

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Jesper Rais

Plante Pølsen is using the hotdog as a kind of Trojan horse to introduce plant-based foods to a broader audience.

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Dive into longreads from some of the pioneers who set out to create the new Nordic kitchen, as well as the thoughts of a number of food activists on the future of food.

Think pieces

All brains but no hands: what’s a food revolution without qualified people?
The Nordic sustainability agenda: a powerful driver of food systems change
Startups changing the face of New Nordic Food
Towards equality, one public meal at a time
Raising the status of gender equality and diversity in the food world
Follow the food: the rise of gastronomic tourism in the Nordics
Quality food, quality of life: the socioeconomic power of gastronomy

Interviews with six of the creators of the New Nordic Cuisine

Claus Meyer: New Nordic Cuisine is the new
Mathias Dahlgren: The Nordic Kitchen Manifesto strengthens the the Nordics as a…
Roger Malmin: Be faithful to the produce and highlight the quality of what the …
Michael Björklund: A view from Åland
Hákon Már Örvarsson: My business today is in the countryside of Iceland

Essays

Nikolaj Danielsen: The art of generosity
Prang Lerttaweewit & Mischa Billing: Approaching new Nordic food's disciplinary…
Bo Lindegaard: Creating memorable eating experiences while jumping fences
Johan Arnø Kryger: How can the creative industries capitalise on the success of…
Lars Charas: Chefs as change agents for sustainability, food security and health
Ayhan Aydin: How can a kitchen be a cornerstone of an art institution as a part…
Kirsten Bertelsen & Elisabet Skylare: Connecting creative potential
Edith Salminen: Do we all live in a new Nordic food world?
Gösta Rik: Food educators - a resource in the school kitchen?
Carola Magnussson: Food, the environment and people
Einar Risvik: Hospital kitchen cuts hospital expenses, but not food expenses
Roar Svenning: Back to the future, (Again)
Dr. Christian Patermann: Food and the bioeconomy
Cheryl Akner Koler: Aesthetics, haptics & taste
Annika Grälls: Food, meals and packaging
Joel Lindholm: The new Nordic drinks!
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