Nordic Food Transitions

Nordic Food Transitions

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  • Author: Jesper Manniche
  • Publisher: Routledge
  • ISBN: 135102857X
  • Category : Architecture
  • Languages : en
  • Pages : 120

The ambition of the book is to investigate a possible transition in the markets for food in the Nordic countries. Six chapters from various disciplinary traditions study change and innovation within the food sectors in Denmark, Sweden and Norway; while an introductory chapter discusses the findings of these analyses. Specialty food has established a strong position within product categories such as craft beer in Denmark and organic food in Sweden, but has failed to do so in others. The emergence of markets for specialty foods have been promoted by top-down policy initiatives and bottom-up entrepreneurial efforts. Far from providing the only relevant platform for food transition and innovation, the "New Nordic Food" manifesto has helped creating a territorialized action space for networks of food producers and distributors promoting diversity in local food and rural development. Some of the specialty food networks have succeeded in re-scaling their operations from a local to a national market. Today even large retailers and food processing companies have to pay notice to the ongoing changes among consumers. There is however a paradoxical constraint in a transition towards specialty food. A large-scale transition would imply that producers and consumers abandon precisely what constitute them - their exclusiveness. The chapters were originally published in a special issue of European Planning Studies.


Nordic Food Transition

Nordic Food Transition

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  • Author: Lund Gade, Annika
  • Publisher: Nordic Council of Ministers
  • ISBN: 928937053X
  • Category : Science
  • Languages : en
  • Pages : 83

Available online: https://pub.norden.org/temanord2021-525/ Nordic agricultural producers face a large challenge in meeting a growing food demand while addressing climate and environmental challenges. The eight case studies presented in this report show first-hand how farmers and food producers are taking initiative to develop new farming practices and food products that are more sustainable. But these cases also illustrate specific challenges for these new products. The 36 policy recommendations illustrate that there is still a lot of potential to support the transition towards a low-emission food production system in the Nordics at all levels. A multitude of instruments need to be put into play to incentivise more sustainable agricultural practices. But if sustainable and more plant-based agricultural production and consumption is prioritised and expanded it is possible to feed 9.8 billion people and meet emissions reduction targets.


Nordic Food Transitions

Nordic Food Transitions

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  • Author: Jesper Manniche
  • Publisher: Routledge
  • ISBN: 9780367589806
  • Category :
  • Languages : en
  • Pages : 120

The ambition of the book is to investigate a possible transition in the markets for food in the Nordic countries. Six chapters from various disciplinary traditions study change and innovation within the food sectors in Denmark, Sweden and Norway; while an introductory chapter discusses the findings of these analyses. Specialty food has established a strong position within product categories such as craft beer in Denmark and organic food in Sweden, but has failed to do so in others. The emergence of markets for specialty foods have been promoted by top-down policy initiatives and bottom-up entrepreneurial efforts. Far from providing the only relevant platform for food transition and innovation, the "New Nordic Food" manifesto has helped creating a territorialized action space for networks of food producers and distributors promoting diversity in local food and rural development. Some of the specialty food networks have succeeded in re-scaling their operations from a local to a national market. Today even large retailers and food processing companies have to pay notice to the ongoing changes among consumers. There is however a paradoxical constraint in a transition towards specialty food. A large-scale transition would imply that producers and consumers abandon precisely what constitute them - their exclusiveness. The chapters were originally published in a special issue of European Planning Studies.


What can the COVID-19 pandemic teach us about resilient Nordic food systems?

What can the COVID-19 pandemic teach us about resilient Nordic food systems?

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  • Author: Halloran, Afton
  • Publisher: Nordic Council of Ministers
  • ISBN: 9289366206
  • Category : Business & Economics
  • Languages : en
  • Pages : 211

Online publication: https://pub.norden.org/nord2020-038/ Abstract [en] While the Nordic Region has strong foundations of resilience, the COVID-19 pandemic has shed light on some of the vulnerabilities in Nordic food systems. A crisis can provide new opportunities to recognise what is not working in our food system and provide the context needed to build new systems, collaborations, and resilience. This think piece is intended to stimulate a discussion around the vulnerabilities of the Nordic food system and to highlight the importance of developing a systems-based resilience strategy to ensure that the Nordic Region can bounce forward after future shocks. It uses the context of the COVID-19 pandemic as an example in order to focus the analysis and ends with reflections on what is needed going forward to fully assess the state of Nordic food systems.


The Food Sector in Transition - Nordic Research

The Food Sector in Transition - Nordic Research

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  • Author:
  • Publisher:
  • ISBN:
  • Category :
  • Languages : en
  • Pages : 225


Transition and Coherence in Intellectual Property Law

Transition and Coherence in Intellectual Property Law

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  • Author: Niklas Bruun
  • Publisher: Cambridge University Press
  • ISBN: 1108670911
  • Category : Law
  • Languages : en
  • Pages :

The nature and content of intellectual property (IP) law, which is heavily contingent on the state of technology and on social and market developments, has always been subject to ongoing transitions. How those transitions are effected and the shape they take is crucial to the ability of IP to achieve its stated goals and provide the necessary climate for investment in creativity, innovation and brand differentiation. Yet the need for change can run headlong into a desire for coherence. A search for coherence tests the limits of the concept of “intellectual property,” is imperiled by overlaps between different IP regimes, and calls for a unifying normative theme. This volume assembles contributors from across IP and the globe to explore these questions, including whether coherence is desirable. It should be read by anyone interested in understanding the conceptual underpinnings of one of the most important and dynamic areas of the law.


The Ecosocial Transition of Societies

The Ecosocial Transition of Societies

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  • Author: Aila-Leena Matthies
  • Publisher: Taylor & Francis
  • ISBN: 1317034600
  • Category : Social Science
  • Languages : en
  • Pages : 330

This groundbreaking book both explains and expands the growing debate on ecological (environmental) social work at the global level. In order to achieve this, the book strengthens the environmental paradigm in social work and social policy by undertaking further research on theoretical and conceptual clarification as well as distinct reflections on its practical directions. Divided into five parts: concepts; the impact of environmental crises; sustainable communities and lifestyles; food politics; and the profession in transition, this work’s main objective is to place ecological social work as a part of the more comprehensive and interdisciplinary eco-social transition of societies towards sustainability, balancing economic and social development with the limited resources of the natural environment. By focussing on these five core concepts, it shows how social work and social policy contribute to this transition through having a research-based approach and orientation on solutions rather than problem analysis. The book will be of interest to scholars from a broad range of disciplines, including those in social work and social policy, sustainability, economics, agriculture and environmental studies.


The emergence of a new nordic food culture

The emergence of a new nordic food culture

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  • Author: Nordic Council of Ministers
  • Publisher: Nordic Council of Ministers
  • ISBN: 9289341556
  • Category :
  • Languages : en
  • Pages : 70

New Nordic Food (NNF), based on the New Nordic Kitchen Manifest, has strived in the last eight years to raise the profile of the Nordic cuisine and the meal experience both in the Nordic Region and internationally. Since the signing of the kitchen manifest, New Nordic Food has evolved into a Nordic social movement. Today, the challenge lies in taking that movement to a new level, so that the Nordic Region can become one of the most outstanding and innovative food regions in the world.


Solutions Menu - A Nordic guide to sustainable food policy

Solutions Menu - A Nordic guide to sustainable food policy

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  • Author: Afton Halloran
  • Publisher: Nordic Council of Ministers
  • ISBN: 9289356685
  • Category : Political Science
  • Languages : en
  • Pages : 162

For the first time, the most innovative food policy solutions in the Nordic Region have been brought together in a single document. The Solutions Menu includes 24 policies that aim to change food consumption and intends to inspire new and robust policy responses to the societal and environmental challenges caused by our current food systems. The Solutions Menu is produced by the Nordic Food Policy Lab, one of six flagship projects under the Nordic prime ministers’ Nordic Solutions to Global Challenges initiative.


Food Practices in Transition

Food Practices in Transition

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  • Author: Gert Spaargaren
  • Publisher: Routledge
  • ISBN: 1136485449
  • Category : Business & Economics
  • Languages : en
  • Pages : 356

This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.