During the work-shop series of Spark, organized by Björk and Nattura.info and the University of Reykjavik, this food for thought was developed and given to the governement to consider important opportunities and possible changes of the icelandic system concerning the food-industry.
Synopsis: Food production in Iceland can become an important basis of Icelandic economy in the years to come. Productivity and knowledge is already present in the food industry, but more cooperation and consultation is needed in relation to recreation of the production and knowledge environment, and interrelations with other sectors. Food production in Iceland can become well known for quality, purity, self sustainability, biologic production, traceability (source), originality and good morals. The potentials of Icelandic food production are mainly in the fields of fish products, geothermal tilth of vegetable and fruits, lamb meat, plus other quality meat products, and special dairy products. Food industry is a self sustainable branch that can become a key figure in building up a self sustainable society in Iceland.
1. Important to make way for independent manufactures of fish products and agricultural products
We need to reduce and simplify regulations and remove obstacles so that every manufacturer can use his unique position to develope and complete a product.
We need to look at agricultural production as a management of a company, and increase efficiency and special status of particular manufacturers, regions, and industrial regions.
Diversive investment is needed in the food industry, it should not be looked at as a mass-production runned by the government and agrarian unions.
2. Reinforce the collaboration of manufacturers, experts, and economic development associations
We need to encourage interdisciplinary collaboration from the beginning of the production. Manufacturers have to feel free to seek consultation from experts, such as merchandise designers, technicians, marketing experts, investors, and those who know the hindrances and the potentials of every production process.
Important to organize economic development associations, municipalities, and business relations to support researches and development in producing quality-food.
Educational institutions, both at college and university level, need to put more emphasis on education that supports food researches, research and development, production and marketing of food, and increase the collaboration of the research community, such as MATÍS, universities and the economy as a whole.
3. Reinforce minor manufacturers and administer to uniqueness of regions in regard of tourism
It is necessary to work with the tourist industry on offering Icelandic food made of quality ingredients around the country. Activate the tradition and inventiveness by offering a variegated option. Skyr, dulse, Icelandic goat, and sun-dried salt cod, can be an example of this. Every region needs to be seen as a whole, and facilitate a united marketing of minor manufacturers. The work of an organisation like Directly from Farm needs systematic introduction, they have exerted themselves to make promotional and marketing material of minor manufacturers. It is also important to pay attention to clusters of minor manufactorers in the food industry that have been established around the country, for example In the Realm of Vatnajökull Glacier, Toscana of the South and Mussel farming, Cod farming, and diatomite and algae processing in the Vestfjords. Foreign policy formulations in the name of “Slow food” is a good role model, instead of “Fast food”.
4. Place emphasis on the importance of certification
It is necessary to map the modes of certification, both Icelandic and international, facilitate access to certifications with a simple system of rules, and encourage manufacturers to get certification as a segment to receive international acknowledgement. We need to arouse awareness, that certification applies both to a single production and production regions, for example has the certification institute Tún certified a hayfield in the Vestfjords, and these fields become ever more valuable when the demand for biological production increases.
5. Healthy food in Iceland
Important to activate and motivate the media to discuss healthy quality-food. The media plays the key role, for example a documentary about the food industry where the history and the uniqueness of every manufactorer is retraced, and insight is given to the premises of the production. Such a documentary can then be used as a promotional material about Iceland abroad. We also need to improve the food onboard of the Icelandic airlines.
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