Nordic Food for children and youth 2019

Goes to a person or an organization, who has developed an idea or a concept which notably has contributed to develop future generation knowledge and skills in relation to Nordic food and food culture.

The Nominees are

Iceland

Matartíminn

Matartíminn (e. The mealtime) is a trademark owned by farmers who strive to increase the share of Icelandic products on the schoolchildren's tables, especially Icelandic vegetables, meat and fish. The company has made remarkable progress in increasing the share of Icelandic goods in primary and pre-primary schools in the capital area of Reykjavík.

Matartíminn is known for its flexibility and variety in production and servive. Emphasis is placed on ensuring food safety, and there are strict working rules regarding food allergies and food intolerance. At the beginning of each school year, there are briefings for parents and children on diet and the focus of the company. By following dietary recommendations, it is easier to ensure that the body receives the nutrients it needs and promotes good health and well-being of the children.

Matartíminn devotes a great deal to fully utilize all the farmers' crops and ensuring that no food waste occurs.

Website: www.matartiminn.is

Finland

Food waste-battle (Hävikki-battle), Motiva Oy

The Food waste-battle is a popular concept in Finnish schools were 9th grade students learn how to prepare food from leftover ingredients, facts about food waste and to respect food. In the Food waste-battle students in home economics elective groups got food that otherwise would have been thrown away from the store. In home economics class students turned the random ingredients classed as food waste into two-course meals learning to take liberty from recipes. At the same time the students learned about food waste and how to minimize it. In autumn 2018, 100 schools across Finland signed up to the Food waste-battle and the concept reached over 6600 9th grade students. The battle culminated in an Instagram competition where students could publish pictures of their food waste meals with #hävikkibattle2018.

Website: www.saasyoda.fi/hävikki-battle

Instagram: www.instagram.com/explore/tags/hävikkibattle2018/

Åland

Åland Harvest Festival (Skördefesten på Åland)
Liz Mattsson, director

Farmers, food producers and restaurants collaborate to highlight the food of Åland. They open up the countryside and the food production for today's urbanized population to explore, and teaches children more about the origin of food and life in the countryside. The Harvest Festival's business concept is to promote production and strengthen confidence in Åland products and activities. High quality, order and creativity are the north star of the participants.

The festival inspires the participants to try and implement new, permanent activities. The event will inspire consumers to demand local products all year round and serves as a platform providing a good opportunity for the entrepreneur to introduce new products and test their potential. Everything at The Harvest Festival is produced on Åland.

Website: www.skordefest.ax

Sweden

Hamiltons förskola – Miljana Vulovic

At Hamilton's preschool, led by Miljana Vulovic, it is cultivated everywhere, in window frames, in the greenhouse and in pallet collars. The plants are chosen considering what fits in the Nordic climate and what can do good for both the human and the planet. Everyone is involved in the cultivation, the children, chefs, parents, educators, preschool manager and researchers.

The children and staff at Hamilton's preschool have worked with researchers at NordGen for two years. With practical exercises they gain knowledge about cultivation, our Nordic cereals and genetic diversity. Knowing the earth with its own fingers and thinking about who lives in the seed creates curiosity, thoughts and new knowledge about nature's cycles and our Nordic diversity. Miljana is the enthusiast who inspires the children to get to know our Nordic climate-smart basic raw materials and its cultural-historical value. She connects the raw material to the food the children enjoy.

Children's quotes "You can make porridge and smoothies of oats" or "We may mix the seeds so we get flour".

Faroe Islands

“Ein dagur á grynnuni“ – The seafood Festival

The Seafood Festival (“Ein dagur á grynnuni”) aims to showcase Faroese seafood to a young and urban population who might not have had the opportunity to experience the islands’ most important resource up close.

The festival gives young and old the opportunity to try a vast array of different seafood free of charge, such as lobster, mackerel, shrimp and porbeagle or the splendid fish soup, all served by the festival’s many volunteers, which include members of the Faroese parliament.

A daylong fishing competition is arranged for children who wish to catch their own seafood, there is an opportunity to step aboard and experience Norðlýsið, an old Faroese schooner captained by fisherman Birgir Enni, and children and young people are entertained by live performances. Sjósavnið (the national aquarium) is on hand to display various fish types, which children can touch and learn more about.

Norway

Norsk smaksskule

Norsk smaksskule (e. Norwegian tasteschool) teaches school- and kindergarten employees how they can amplify their teaching in taste, cooking and use of commodities in their education of children. The courses are free of charge. Its main vision is to make the children get the most possible flavor references and train them in separating tastes from others. The purpose is to create positive behavioral changes related to food and dietary habits among children and young people across the country. Since 2007 about 50.000 Norwegian children and 1000 teachers have been engaged in the tasting school. Norsk Smaksskule is a project run by Norwegian Cultural Heritage - and by the idea of chef Arne Brimi.

Website: http://www.kulturarv.no/norsk-smaksskule

Denmark

Haver til Maver

Haver til Maver (HTM) is an independent non-profit working to strengthen food literacy of future generations. The core is a program of 8-12 full school days through April to October, where students sow, grow, harvest, cook and eat their own vegetables. What started as a local initiative in Northern Zealand has become a widespread movement to ensure school gardens as part of primary education in Denmark. On one hand, the gardens are seen as inclusive space, where school curriculum comes to life in new inspiring ways. On the other, the garden is a classroom for the intangible, 21st century skills relating to critical thinking, creativity, cooperation and the capacity to lead sustainable lives. Today, more than 10.000 students annually in Denmark have school gardens as part of their primary education, and an increasing number of international partners are using HTM as a resource center for garden-based learning and education for sustainable development.

Website: www.havertilmaver.dk