Participation and relationship marketing is a future way to go for those who work in rural areas. During the period 9 June 2021 to 9 June 2022, Åland's autonomy celebrates its 100th anniversary. Visit Åland has chosen to rent an apple tree of the variety Zonga in Öfvergård's apple garden, a tree for every Finnish city, to communicate the celebration, the destination and the Åland products. The apples from those trees have been mustered and sent to the cities before Christmas. The campaign has achieved great media success and significantly increased interest in Åland and Åland products. Under the Åland100 umbrella there are several food-related activities such as picnic event, competition of the Åland dish of the century, special food gifts. Increased collaboration with restaurants and farmers includes more local products in the Åland100-menus. All activities engage not only the locals but also awakes a great interest among our visitors. There is also a part focusing on education as in how to highlight the local products in events and restaurants, and with the food artisans in mind, marketing of our local delicacies in social media and so on. https://campaign.visitaland.com/aland100/
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Det Grønne Museum (The Green Museum) is Denmark's national museum for hunting, forestry, agriculture, and food. Here, children and adults alike, can experience Danish and Nordic food culture and history through a wide variety of well-crafted activities. Det Grønne Museum is a knowledge institution that works actively to preserve and cultivate old varieties of plants and animal breeds –uniquely including the guests in the process. In addition, the museum has an affiliated school, specializing in food knowledge (Madens Hus). Here, guests can get first-hand knowledge about ancient kitchen techniques and practice preparation of meals using historical kitchen utensils and techniques traditionally used Denmark. Det Grønne Museum is a uniquely Nordic experience combining storytelling and getting your hands wonderfully “dirty”. https://detgroennemuseum.dk/viden/den-levende-kulturarv/
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Rólant Waag Dam is a journalist and editor at Kringvarp Føroya, the national broadcaster of the Faroe Islands. He is an avid foodie and have throughout his tenure paid special attention to and promoted the gastronomic scene on the Faroe Islands. Rólant have made documentaries about well-known Faroese food professionals and their accomplishments; examples are Poul Andrias Ziska from KOKS and Jan Restorff from Søllerød Kro (both Michelin starred restaurants). During the Covid-19 lockdown of 2020 Rólant arranged popular digital beer tastings, and he has been profiled in Matbók (the Food Book), published by the lifestyle magazine “Kvinna”. https://www.instagram.com/rolantwaagdam
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Satokausikalenteri® is Finland’s largest digital food community, providing turn-key digital campaigns. The food culture is changing faster than ever and Satokausikalenteri is familiar with the change. With the help of our wide audience, we turn these changes into commercial phenomenon’s. Several megatrends are combined in Satokausikalenteri: responsibility, wellbeing, digitality. A strong theme is making better purchasing decisions. Communality is strongly present in Satokausi Media’s channels and the audience is highly committed and active. www.satokausi.fi
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Adam and Thorlak are one of the most important entrepreneurs of nature and food-based experiences in Nuuk. They have created their own story outside the globalized and modern society, and they are inviting you to join them on a transformational journey of learning, adventuring, and rediscovering your roots. When you join the Two Ravens, everything that is served has been hunted and harvested by themselves or other locals. They teach you about the ingredients and how they have accompanied Greenlandic culture from past to present, important stories that enrich the food for locals and tourists alike. But the journey does not stop there, as you are also taught how to gather these ingredients for yourself, so if you were to find yourself in the wilderness or a mountain top without the ravens, you will have learned how to traverse and cook for yourself. www.TwoRavens.gl
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A Michelin-star chef in the heart of Reykjavík DILL restaurant was founded in 2009, by Gunnar Karl Gíslason, with the aim of delivering a unique and memorable experience of Iceland. Since their inception, they have continued to explore new methods and preparations of native ingredients that brings new life to the plate and the guest experience. Founding chef Gunnar Karl Gíslason, is at the restaurants helm, prepared to explore the vast and multi-faceted Icelandic countryside with his guests and deliver a procession of dishes that one might say is as predictable as the Icelandic weather. At DILL, the staff endeavor to respect all the raw materials that come to them, no matter how big or small, and utilize everything. Each thing grabs their attention and they do everything to make use of it. Inspired by the Icelandic landscape and dedicated to fresh ingredients, foraging and sustainability, at DILL, the aim is to share an exceptional dining experience that reflects the compelling characteristics of Iceland. DILL is based on a Nordic ideology in cooking and emphasize on the raw materials and traditions from Iceland. The simplicity is the key to let the ingredients flourish, unique as Iceland is. The food tells…
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Norges Bygdekvinnelag (The Norwegian Society of Rural Women) is nominated for Embla for the work the organization does on disseminating knowledge about traditional food and sustainable use of food resources. The Norwegian Society of Rural Women has status as advisory organization on food traditions in Norway for UNESCO. This is an acknowledgement of the rural women’s competence and for the protection of the intangible cultural heritage that traditional food is. The food traditions they manage are not only interesting for historical reasons, but the knowledge about resource utilization and local raw materials goes straight to the heart of what society needs for sustainable consumption and less food waste. Through courses and dissemination, they transfer this knowledge to new groups. The local village women's teams hold courses for schoolchildren, young or adults in making everything from nettle soup to lefse and fish cakes. It is all about passing on the knowledge of local raw materials, techniques, and methods in food preparation. This is intangible cultural heritage, the traditions are transferred from hand to hand. Bygdekvinnelaget.no
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Lisa Lemke uses various channels in communication – TV programs, cookbooks, newspapers and social media. Her core issues around food are agriculture and sustainability, and that's something she’s actively working on. Her communication is genuine, honest and trustworthy. She wants to contribute to creating better conditions for Swedish primary producers and for consumers to gain a broader understanding of where the food they eat, actually comes from and why they should not only make choices that benefit our Swedish farmers, but also make demands so that we can eventually pass on a Swedish agriculture that is strong and alive in the future. This is the most important prerequisite for the development of Nordic food. "I am incredibly honoured and proud to have been chosen to represent Sweden for this fantastic award. This is an area that is not only close to my heart, but is the driving force in everything I do," says Lisa Lemke. https://lisalemke.se/
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