The love of the sea and it´s treasures Västerro is a small paradise on Herrön, near Åland's southernmost point. Anders Westerberg lives here, a creative fisherman and food craftsman who takes the sea into the smokehouse and has his very own way of conveying the love of the raw material. Here, almost anything can be flavored with embers and wood shavings, and in the farm's fish restaurant you get to experience fish that you have never tasted before. Anders is the fisherman who innovatively tries to make the most of the catch and with smoking as a cooking method challenges the traditional. A visit to Västerro is something out of the ordinary, the food is always served as a surprise and if it ends in a tasteful firework, it starts on plates specially designed to lift the raw material, the fish, in all its delicious parts. In Västerro you are invited to a great Food Experiences in Västerros' gastronomic greenhouse. Samples from the smokehouse are served here and dinners are held on the theme "A sea of delicacies", when Anders prepares and serves today's variant of the Åland fish board. Both new and familiar flavors from the sea and nature…
» Read more

Frederiksdal Kirsebærvin is nominated for EMBLA 2021 for the production of incredibly unique and high-quality wine based on locally grown cherries and fermented using old techniques indigenous to this specific region of Denmark. The cherry wine is produced at Frederiksdal Estate, located in the Southern part of Denmark. The master winemaker employs a technique of wild fermentation before externally storing the wine outside in glass large balloons, allowing local weather to play a part in creating a unique taste. The production of cherry wine is based on Stevnskirsebærret - a locally found berry that historically created the basis for island of Lolland’s wine revolution. Frederiksdal Kirsebærvin is the only producer in the world that produces cherry wine according to these centuries-old principles. The highest quality, locally founded traditions and fantastic taste are at the centre of the production, and the ambition is to produce the world’s best cherry wine – many thinks that the goal has already been achieved. https://frederiksdal.com/dk
» Read more

Jóhan Dávur Joensen is an artisanal farmer and amateur food-historian from the fertile valley of Gásadalur. With a keen understanding of Faroese agronomical lore, Jóhan Dávur has spearheaded and developed the local production of greens and vegetables. Jóhan Dávur´s unique take on farming rests in the understanding and implementation of “terroir” – the effect of the growing environment (local soil composition, slope, sunlight, precipitation etc.) on the growth and taste of vegetables. The result is amazing products grown from vegetable patches on the edge of 100 m . cliffs overhanging the ocean. Jóhan Dávur is a firebrand that focuses on creating a small quantity of exclusive products. John spars closely with his loyal customers, among others the 2 Michelin-star restaurant KOKS and Embla-winner Leif Sørensen, to optimize the quality and availability of his products, and he freely offers advice to fellow farmers in order to promote sustainable local food production. https://www.matkovin.fo/en/veitari/todan/
» Read more

Karviaisten Farm specializes in cultivating broad beans. We are a family farm and have our own mills where we make use of the entire broad bean. All our products are packed on-site at Karviasten Farm, ground broad beans, flour, natural whole broad beans. We also produce our own roasted broad beans. We have developed many different types of broad bean products, which have been received very well by the consumers. We also make lovely broad beans that are coated with raw chocolate. Our product development is an ongoing process. We want to constantly improve and bring new broad bean innovations to consumers. Our brand is Voima-Papu, which means “power bean”. Our products contain 28% protein and 13.6% fiber. It is also naturally gluten free. Read more: www.karviaistentila.fi
» Read more

WildFood.gl is not only a food supplier and distributor, but an important driver for bringing Greenlandic cultural food to modern service standards, in collaboration with local hunters. By cutting out the middleman Wild Food brings resources from the sea directly to the private consumer in a convenient way. On their online platform you can follow on a day-by-day basis the wild food that is available for you. Additionally, you can pre-order a certain meat you’re interested in, and receive a notification exactly when the hunter has managed to catch your customized order. Finally, if you're interested in every cultural good, you can subscribe to their text and email service that will notify you the Catch of the Day. Wild Food’s idea is nurturing cultural sustainability by making cultural goods accessible to local citizens who do not have the time, skills, boat, or motivation to go fishing or hunting for themselves, as well as reducing CO2 by taking control of their own supply chain. www.WildFood.gl
» Read more

Pure, real and fresh wasabi The spark came in 2015 when we were two engineering students thinking of a new export product—utilizing the vast resources in Iceland. Our company, Jurt Hydroponics, captures the clean water, pure air, geothermal energy, and hydroelectric power of Iceland into a new niece product. The world is facing great challenges in food production, and water is one of the biggest players. Having the most freshwater resources per capita in the world, we look at it as our duty to make it possible for others to enjoy. We figured that the easiest way to do so was to grow water-intensive crops here and export them to foreign markets. Also, traceability in food production is a problem, and we were shocked to find out that almost all, or at least 95% of wasabi in the world, is fake. That fake wasabi, presented to all in general as the “real deal” is a mix of horseradish, mustard and green food coloring. Hence it is not a common knowledge that wasabi is a fresh vegetable, not something green out of a tube. These two factors have driven us to specialize in environmentally friendly and sustainable food production by producing…
» Read more

Gulløye (Golden eye) from Northern Norway is the potato variety that is cultivated for the northern Norwegian climate, and is grown today largely north of the Arctic Circle. Both the special northern Norwegian climate, and the fact that the potato receives sunlight around the clock during the growing season, help to give Gulløye from northern Norway its distinctive character and terroir. The small potatoes have a strong taste, floury consistency, and delicate, yellow flesh.   Gulløye was a common potato variety 50 years ago, until other varieties took over more and more. The producer organization Ottar has lifted the potato variety again. They have also made Gulløye from Northern Norway known outside the region, and it is now available in grocery stores throughout Norway. Developing own varieties adapted to the climate and cultivation conditions in each part of the country is one way to increase green production and the degree of self-sufficiency, and to nudge food production in a more sustainable direction.   Tromspotet.no
» Read more

Per-Olof Ingemarsson has with great perseverance, consistently stuck to and developed his concept. He has shown that it is possible to combine high demands on quality and run sustainable bird breeding in Torekov on the Bjäre Peninsula in Skåne. The family business Bjärefågel i Torekow AB’s customers are both retail and restaurants. "My colleagues and I work hard to raise chickens with high animal welfare and sustainability. Being nominated for this award is like getting a confirmation that our sustainability work as a niche company with a quality focus is visible and acknowledged. I feel very honored, says Per-Olof Ingemarsson. www.bjarefagel.se
» Read more