Nordic Food Destination

Goes to a society, an institution or a community, who has assembled producers of raw ingredients, restaurants and other local actors to lift a geographic destination through food-culture, cooperation and unity.

The Nominees are


Powered by sustainable energy, Traustholtshólmi offers an all-inclusive nature retreat on a secluded island in the South Iceland Region. This eco-friendly stay includes breakfast, dinner and a walking tour of the island's nature and history. Carpenter Hákon Kjalar Hjördísarson and his dog Skuggi are the island’s only residents.

At Traustholtshólmi, guests are offered accommodation in Mongolian Yurt-tents and a 3-course dinner of fresh fish or lamb. Hiking, seal watching and bird watching are possible in the surroundings. Fresh salmon can be caught between June-July. Guests can participate in wild salmon catching, harvest from the centuries old garden and enjoy the bounties of nature.

“I wanted to realise my life-long dream of building a self-sufficient home on the island.” Hákon explained in an interview.



In the village of Herslev A part of Herslev shows how sustainable food production can taste, smell and take place. Here, specialty foods are produced and children and adults are invited to experiences, debate and insight into a diverse food production. In addition to agriculture, brewery and chocolate factory (opens on August 1, 2019), Herslev has a well-attended farm shop and restaurant. All open for tours, tastings, conferences and events. A Part of Herslev is a partnership for companies with high standards of taste, raw materials and craftsmanship that contribute to a living circular society. At the same time, the partnership is a social cluster where vulnerable people also have a meaningful working life.




ArktiskMat (Arctic Food) is an annual foodfestival in the picturesque and remote town of Mosjøen, midnorth of Norway. Unlike most food events, ArktiskMat is arranged by a school. Their culinary and agricultural students are very important as both participants and executors of the arrangement. Since the start in 2012 ArtiskMat have focused on achieving awareness around our arctic resources and a sustainable approach to them. Arctic Food is a meeting place for young and established chefs and food people and during the years some of the most respected names in the food industry have held lectures here in an aim to contribute to increase the recruitment to the world of food and food production.


Faroe Islands

The cool and quirky people behind the café and travel center “Gimburlombini” (the Gimmer Lambs) on the island of Nólsoy are exceptional at including the locals in the tourists experience and using what the island has to offer in an innovative and modern way.

The food in the café is based on locally available produce and wild herbs from the island.

The more traditional and old fashioned small island life is put into a totally new and contemporary context when “Gimburlombini” takes you on a hike picking nettles and then makes nettle pizza on the grill, or when you go on a fairy tale walk or a pirate hike with your kids.



The food, the fantastic landscape and the people have long been a reason for visitors from many parts of the world to travel to Österlen. For eleven years, visitors have been attracted to the annual Matrundan in Österlen event during the four day weekend in the end of May.

Matrundan Österlen, is an association where 42 companies are members. During the four days of the event, visitors are guided and shown and sharing knowledge and experiences. They are presented news and classics, trends and traditions. Invites to great experiences in small-scale productions and the flavors are on the plates in restaurants and cafés. Matrundan Österlen has also participated in the Swedish national team at Grüne Woche in Berlin 2018 and 2019, to attract visitors to the region Skåne in Sweden.



Emmaus Recycling Café is an oasis in the middle of Mariehamn with a café, restaurant, greenhouse and urban cultivation. The vegetable garden offers work training, garden therapy and social rehabilitation in a very practical way. Combating not only food waste but also social hardship with their trainee program, Emmaus Returcafé has created a unique concept. Serving top quality vegetarian cuisine lunch, dinner and brunch using locally and self-grown ingredients, mixing it up with food market supplied food waste, they serve a holistic concept. Eating green, local, seasonal, and climate friendly has never tasted better! Oh, and did we mention that their furniture is all supplied by a secondhand store?



The Slow Food philosophy about good, clean and sustainable food that benefits both the producer and the environment permeates the whole Slow Food Festival Fiskars that was founded in 2009. The festival has since then had tens of thousands of visitors and has become a popular event for visitors. The exhibitors are local farmers, small scale producers or restaurants and all the products at the Slow Food Fair are produced or processed in the region. The festival has been able to promote locally produced food and producers in the region and make the festival and the Fiskars area in to an important national food destination.