Breaking Barriers: Empowering Effective Food Waste Solutions in the Nordic Countries This report is a handbook for officials to access results and lessons learned from food... 27.09.24
Food Sustainability Understanding in the Nordic-Baltic countries Consumer-citizens are concerned about food sustainability. However, there is a gap betw... 06.10.23
A Nordic approach to food safety risk management of seaweed for use as food Current status and basis for future work Interest in using seaweed as food is growing in Nordic countries and in other countries... 23.01.23
Takeaways from the Nordic Food Waste Summit 2023 For two days, ministers, entrepreneurs, activists, and royalty stood side by side at th... 20.06.23
Food Fraud a Joint Nordic Threat Assessment Food Fraud has become an important issue throughout the EU and EEA following the horsem... 08.11.22
Policy Brief: Healthy and sustainable food futures - Policy design for behaviour change This brief outline a range of interventions and measures that policymakers can implemen... 18.06.23
Let's Not Waste Food Youth outlook on household food waste reduction Food waste represents a multifaceted challenge that entails financial cost, severe envi... 15.09.22
Nordic Food Transition Low emission opportunities in agriculture Nordic agricultural producers face a large challenge in meeting a growing food demand w... 23.06.21
Setting the table – a story of food policy innovation Where are the bold policies to follow, support or even lead the transition to a healthi... 28.06.21
Food self-sufficiency in five Nordic island societies Increasing food self-sufficiency means rethinking global supply chains, (re-)adapting t... 12.08.22
Setting the stage for a sustainable food future Seven takeaways from Nordic Food Day at COP23 How can the Nordic countries address pressing global challenges like food waste, unsust... 15.12.17
THE NORDFROST PROJECT REPORT: Farm Animal Gene Banks in the Nordic Region – Added Value Through Nordic Cooperation The network project titled “Nordic animal gene banks – added value through Nordic coope... 16.09.24
Food composition data and labelling A challenging dialogue This report describes the activities of two projects that were carried out us-ing the i... 03.04.20
Democratising good food Mapping Sustainable, Inclusive and Healthy Gastronomy Initiatives Who are the people behind sustainable, inclusive and healthy gastronomy initiatives aro... 11.06.19
Food Labelling Nordic Consumers' Attitudes to Food Labelling This report summarizes the final results of a quantitative study on Nordic consumers... 04.03.14
LOCAL FOOD SYSTEMS FORMATION The potential of local food initiatives in the Baltic Sea Region This working paper describes the state of play of local food initiatives in the Baltic ... 25.10.17
The Covid-19 Pandemic and Food Consumption Patterns Due to the Covid-19 pandemic, consumer eating patterns and habits have changed. Before ... 05.10.21
Food Labelling Report from a Nordic Seminar, Oslo, Norway, November 2006 The European Commission has launched an extensive revision of the Food Labelling legisl... 04.03.14
Solutions Menu - A Nordic guide to sustainable food policy For the first time, the most innovative food policy solutions in the Nordic Region have... 09.06.18
Eight megatrends in Nordic-Baltic food systems In the context of climate change, future-oriented thinking is more important than ever ... 07.12.20
Nordic co-operation on food information Activities of the Nordic Food Analysis Network 2013–2016 The Nordic Food Analysis Network project (NFAN, 2013–2016) focused on creating a common... 30.08.17
Food waste and Date labelling Factors determining the durabilityof refrigerated foods Date labelling has been part of a Nordic project on reducing food waste. The project wa... 05.07.17
Ethical Labelling of Food Consumers are showing concern for ethics in food production, and their interest is focu... 04.03.14
Monitoring Food Waste and Loss in the Nordic region Definitions, methods and measures for prevention The background for the project is that EU Commission has introduced new regulations and... 26.03.21
Cookbook for systems change – Nordic innovation strategies for sustainable food systems This cookbook of strategies for change is about the role that a strong public innovatio... 15.12.20
Cucurbitacins in plant food Poisoning due to Cucurbitaceous vegetables seems to be linked to intake of immensely bi... 04.03.14
What can the COVID-19 pandemic teach us about resilient Nordic food systems? While the Nordic Region has strong foundations of resilience, the COVID-19 pandemic has... 02.07.20
New Nordic Food will be just food New Nordic Food, which attaches importance to ingredients and traditions, will probably... 25.11.14
Human biomonitoring at food authorities Human biomonitoring as a tool in policy making Human biomonitoring (HBM) can be defined as the systematic standardized measurement of ... 17.04.18
Preventing Food Waste - better use of resources “The Nordic Region – leading in green growth” is the Nordic Prime Ministers’ green grow... 27.06.17
Mushrooms traded as food Nordic questionnaire, including guidance list on edible mushrooms suitable and not suitable for marketing Mushrooms recognised as edible have been collected and cultivated for many years. In th... 04.03.14
Nordic project food contact materials Control of declarations of compliance (DoC) Denmark, Finland, Faroe Islands, Iceland, Norway and Sweden have in 2013–2015 conducted... 19.08.15
Food waste and date labelling Issues affecting the durability The purpose of the project has been to identify how date labelling legislation on food ... 15.08.16
Safer food supplements in the Nordic countries Report from a Nordic workshop November 21-22, 2018 There have been incidents of serious health problems from intake of food supplements, a... 12.02.19
Risk-benefit assessment of food Report from a Nordic workshop September 2016 The main purpose of this workshop held in Uppsala, Sweden 22-23 September 2016 was to i... 19.01.17
Sustainable Development of Food Safety – new bearings in the Nordic countries The Nordic countries, Denmark, Finland, Iceland, Norway and Sweden published a strategy... 04.03.14
New Nordic Food – a sustainable choice The cold winters, the long summer evenings, the clean waters and the many varieties of ... 04.03.14
Monitoring food marketing to children A joint Nordic monitoring protocol for marketing of foods and beverages high in fat, salt and sugar (HFSS) towards children and young people The protocol describes methods for how to monitor marketing of foods and beverages high... 19.02.18
Seminar - Ethical Information about Food Stockholm, March 25th 2004 At a seminar in Stockholm on March 25th, 2004, the Nordic Council of Ministers opened a... 04.03.14
Nordic checklist food contact materials Declaration of compliance and supporting documentation Documentation of compliance with the legislation is a corner stone in the control of fo... 02.10.15
Food contact materials - short version In-house documentation: Nordic check lists to industry and trade In-house control and the documentation of it, is the basis for the assurance of complia... 04.03.14
Phytoestrogens in foods on the Nordic market A literature review on occurrence and levels Phytoestrogens are plant-derived compounds that may bind to estrogen receptors, but wit... 30.08.17
Food Redistribution in the Nordic Region Phase II: Identification of best practice models for enhanced food redistribution The Nordic Food Redistribution Project investigates food waste reduction through the re... 10.02.16
Joining Forces: Takeaways from the Designing Your Menu of Food Policy Solutions This brief is a detailed account of some of the discussions that took place during the ... 23.10.18
Food losses and waste in primary production Data collection in the Nordic countries This project has resulted in a suggested definitional and methodological framework for ... 04.07.16
Food contact materials - metals and alloys Nordic guidance for authorities, industry and trade Metals and alloys are widely applied as food contact materials, e.g. as process equipme... 04.06.15
Safe and Wholesome Food - Nordic Reflections Conference Proceedings Modern food production technology, marketing and transport systems, together with liber... 04.03.14
Food Redistribution in the Nordic Region Experiences and results from a pilot study This report has a focus on waste prevention through redistribution of food to low-incom... 29.01.15
New Nordic Food II – A popular movement continues Halfway report 2010–2012 This report describes the activities within New Nordic Food II in 2010–2012. New Nordic... 04.03.14
The emergence of a new nordic food culture Final report from the program New Nordic Food II, 2010–2014 New Nordic Food (NNF), based on the New Nordic Kitchen Manifest, has strived in the las... 17.09.15
Fourth Nordic Workshop on Food and Waterborne Viruses Why are there no standardised methods for the detection of enteric viruses in food and ... 04.03.14
Food losses and waste in primary production Case studies on carrots, onions, peas, cereals and farmed fish This report presents the results from six case studies of food losses and waste in prim... 22.02.17
Mushrooms traded as food. Vol II sec. 1 Nordic Risk assessments and background on edible mushrooms, suitable for commercial marketing and background lists. For industry, trade and food inspection. Background information and guidance lists on mushrooms Mushrooms recognised as edible have been collected and cultivated for many years. In th... 04.03.14
Food contact materials and articles: Printing Inks Check lists for compliance in industry and trade and control by food inspection In-house control and the documentation of it is the basis for the assurance of complian... 04.03.14
Mushrooms traded as food. Vol II sec 2 Nordic Risk assessments and background on edible mushrooms, suitable for commercial marketing and background lists. For industry, trade and food inspection. Risk assessments of mushrooms on the four guidance lists Mushrooms recognised as edible have been collected and cultivated for many years. In th... 10.07.14
Paper and Board Food Contact Materials This report is elaborated for manufacturers, other business operators, and interested p... 04.03.14
PFAS in paper and board for food contact Options for risk management of poly- and perfluorinated substances Poly- and perfluorinated alkyl substances (PFAS) are used in paper and board food conta... 25.04.18
New Nordic Food at The International Food Design Experience in New Zealand A New Nordic Food project of the Nordic Council of Ministers, "Food & Creative... 03.07.14
Improving food composition data by standardizing calculation methods Food composition data is important in nutritional policy making. However, food analyses... 02.09.15
Risk Assessment and Risk Management of novel Plant Foods Concepts and Principles Novel food regulation is already in force in the European Community, Australia/New Zeal... 04.03.14
Prevention of food waste in restaurants, hotels, canteens and catering This report covers and describes all kinds of operations preparing and serving food out... 04.03.14
Nordic Workshop addressing case-control studies and food borne infections Report from a workshop in Stockholm, Swedish Institute for Infectious Disease Control (SMI), Sweden, 12 October 1998 Case-control or cohort studies are important tools in modern investigations of food bor... 04.03.14
Guidelines for food safety control of artisan cheese-making These guidelines  have been formulated as part of the project "Nordic... 04.03.14
Aspects of Risk-Benefit Assessment of Food Consumption Directions for the future During the autumn of 2007, the National Food Administration in Sweden arranged a two-da... 04.03.14
Undeclared allergens in food Food control, analyses and risk assessment Denmark, Finland, Norway and Sweden collaborated during 2015 in a control project on al... 13.06.16
Food contact materials – in-house documentation and traceability Nordic check lists to industry and trade In-house control and the documentation of it, is the basis for the assurance of complia... 04.03.14
Harmonizing methods for the determination of dioxins in food Methods for sampling and sample treatment as well as the analytical methodology for det... 04.03.14
Market analysis of organic foods in the Nordic and Baltic countries The project was initiated in March 2019, deriving from a request from The Danish Veteri... 21.01.20
Health, food and physical activity Nordic Plan of Action on better health and quality of life through diet and physical activity Healthy eating and physical activity are for any person essential elements to promote h... 04.03.14
Development of the Nordic-Baltic Market for Organic Food This report contains the conclusions from the project "Development of the Nordic/B... 04.03.14