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Published 2019

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Publication details

Publisher : Nofima AS

International Standard Numbers :
Printed : 978-82-8296-612-2

Publication type : Nofima’s reports

Contributors : Nøstvold, Bjørg Helen; Kvalvik, Ingrid; Heide, Morten; Govaerts, Florent; Hansen, Kristin Beate; Dalmannsdottir, Sigridur; Halland, Hilde; Vøllestad, Åse; Ramstad, Susanne

Series : Nofima rapportserie 33/2019

Year : 2019

Summary

The goal of “Arctic as a food producing region” is to examine potential for increased production and value creation for food produced in the Arctic region. Sustainability is one key factor and the report show that arctic food production is sustainable. Consumer reserach show that there is potential to use the arctic origin to increase value and demand. Most of the characteristics found corresponds with international food trends like health, authenticity and tradition. Public support initiatives are and can be even more important for SME startup and growth. Due to expected climate change it is predicted that region will be able and expected to supply more food. Already today it is important to facilitate this growth.

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