Jessica is a role model for the children at the daycare center Prästkragen in Saltvik. She prepares nutritious and healthy food of great variety. With the kids in mind she invites them to find the joy of food, inspires them to dare to try new things. Everything is prepared from scratch from locally produced raw materials. She offers everything from traditional dishes and also keeps an eye on new trendy flavors. She bakes all bread herself. The children and staff are welcome to provide feedback and suggestions /wishes. She puts a lot of love and care into everything she does. She also spends a lot of her free time to give the food an extra silver lining, for example through serving berries she has picked herself. Her food is colorful, fresch and she always uses ingredients of the season. She is a lovely girl with a big heart, ambition and she always goes that extra mile to make everyone feel good. For example, she invites parents to breakfast (with home-baked bread as usual) on Mother's and Father's Day. She is also an expert at keeping the budget despite high quality food!
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Arla MADlejr (Arlas FOODcamp) is nominated for EMBLA 2021 for the outstanding and widespread contribution to the educational support of young people's food competencies, the format provides. Regional studies indicate that only 4 - 7 precent of kids, contribute to the cooking process on a weekly basis, leaving many without basic food knowledge and cooking skills. This is where Arla MADlejr comes to the aid. The camps acts as a food school for kids and young people. The camps offer an educational course that supports the joy of cooking, strengthens skills to create good meals. It also provides knowledge on topics such as local foods, health and sustainability. In addition, Arla MADlejr aims to inspire and change daily habits to achieve a better lifestyle and greater well-being. Teachings are based in the official Nordic recommendations and easily applicable to a variety of diets and lifestyles. The camps are distributed on various locations around Denmark and has seen approx. 9.000 kids to undertake the free course – with the aim to provide 10.000 kids with access to the course – every year.  https://madlejr.dk/
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Jóhanna á Tjaldrafløtti has, as the head of Húsarhaldsskúli Føroyar (the housekeeping school) in Klaksvík, dedicated the last 30 years of her life to educate, inspire and embolden the younger generations of the Faroe Islands. Under Jóhannas leadership, Húsarhaldskúli Føroyar is a modern and creative school, based in the strong gastronomical traditions of the Faroe Islands and the practical skills needed for a healthy, economical, and sustainable life. Húsarhaldsskúli Føroyar is a boarding school, and social activities and skills play a vital role in the educational approach. The school organizes several themed excursions (fx. at the lamb-slaughter in the fall) and combines a focus on local raw materials with nutritional knowledge, exercise, economics, arts and crafts and self-sufficiency.
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How does Finnish food taste? The Central Union of Agricultural Producers and Forest Owners (MTK) and Association for Rural Culture and Education (MSL) have made a practical “Kokkaa Kotimaista” (cook domestic) food education model for eight-graders. The aim of the model is to tell about Finnish primary production in a delicious and concrete way. It allows children to cook and get acquainted with the rich Finnish food culture. Food producers who are members of local MTK associations deliver delicious food baskets for use by students, giving young people chance to meet food producers as well. Teaching material is free for schools. Young consumers are increasingly interested in what they eat and how and where food is produced. At the heart of the debate are a healthy diet, food responsibility and environmental issues. The “Kokkaa Kotimaista”- campaign wants to inspire young people to cook, because the power of a meal cooked and enjoyed together is impressive. The model has been made easy for home economics teachers to implement. The food basket favors domestic ingredients and local food. The material in Finnish can be viewed freely here: https://moodle.msl.fi/course/view.php?id=25
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The IGASA concept has given several hundred children throughout Greenland the opportunity to get in the kitchen together. Across language, gender and age, new communities have been created with healthy food as the main ingredient. IGASA is a whole day in the kitchen for children, with a focus on creating communities and a safe environment for the children to explore new ingredients, cooking methods and tastes together. Especially how fish can and play an important role in everyday cooking and eating. At IGASA workshops, tasty food is prepared and eaten, there are physical activities, as well as learning about healthy eating and children's rights. Paarisa has developed the IGASA concept, and it is remarkable how they have created collaborations across partners such as UNICEF Greenland, Royal Greenland, FoodLab and the Greenland Sports Confederation. The main goal of this initiative is to create great experiences for children in the kitchen. Through both creativity and lateral thinking the aim is to rise children’s curiosity and critical approach towards food, meals, and raw ingredients. www.paarisa.gl
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Create a better future for children through food Matartíminn (e. The Mealtime) was established in 2017 by vegetable farmers of the Horticulturalists' Sales Company. The primary objective of Matrartíminn is twofold. On the one hand, we are working to reduce food waste by fully utilising the harvest from Icelandic vegetable farmers. On the other hand, Matartíminn gives Icelandic school children better access to fresh and healthy nutrition. Our task is to win the hearts and minds of young people by giving them an early taste for fresh and juicy Icelandic vegetables. Today, we serve an average of 4,500 children per day in preschools and elementary schools. We strive to meet the needs of all our kids, but the most vulnerable groups, children with allergies and special needs, get our utmost attention. Matartíminn employs chefs with expertise in allergy assessment. Solid and good relationships with parents of children with special needs aid us in mapping the child's needs. Getting a clear picture of the child's allergy history helps the parents feel at ease, knowing that their children are in safe hands. Our chefs have a way to find delicious solutions to special needs, whether caused by food allergies, religions or beliefs. We…
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Geitmyra Credo is a branch of one of Norway's best and most sustainable restaurants, Credo in Trondheim. That Credo boss and chef, Heidi Bjerkan, chooses to focus on children and young people, shows how dedicated she is. - Children are the future, it is important to focus on the children. We must take children and young people seriously.   Geitmyra Credo uses the joy of food to teach children and young people to become fond of food that makes them feel good and to teach them about food in a holistic perspective - from farm to fork. Not only will it lead to increased competence about the students' own lives and health. It will also give them a strengthened understanding of sustainability, how to make good food choices and how to take care of life on earth. Credo has schooling, courses for kindergartens, internships for adults who work with children, courses for infant parents, leisure courses for children and families, open events, chicken houses, beehives and an educational kitchen garden. Everything happens together with one of the country's best restaurants - Credo. Credo Restaurant has branded itself on sustainability and an extensive collaboration with local farmers and producers. It has also engaged in training of young chefs. In 2019, Credo received Michelin's…
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Swedish agriculture and forestry is a living learning tool and a fantastic resource. By introducing the English initiative Farmer Time to Sweden, Karin Carlsson, rural developer at Hushållningssällskapet, has created the opportunity for all children and young people to meet the farmer and producer to gain a deeper understanding of how food is produced. Through digital videocalls, children chat with the farmers and share knowledge. Karin Carlsson has, through her passionate interest in children's learning and passion for our Northern food traditions, managed to build bridges between schoolchildren and farmers with modern technology to communicate, create interest and increase knowledge about how food is processed.  It feels amazing! I am very humbled by the efforts made by everyone in Farmer Time: farmers, teachers and students as well as my colleagues around the country. It is great that our efforts are appreciated, and that knowledge of the initiative is spread. Together we create good relationships and mutual respect between food producers, teachers, children and young people, says Karin Carlsson. Visit webpage hushallningssallskapet.se
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