Cod, potato, broccoli and carrot - everything in this meal is produced in the Arcitc.
Cod, potato, broccoli and carrot - everything in this meal is produced in the Arcitc. Photo: Rune Stolz Bertheussen © Nofima

Arctic food

Arctic as a food producing region

Industrial Economics   Marketing Research   Raw materials and process optimisation  

The aim of this project is to assess the potential for increased production and added value of food from the Arctic.

Time:1. August 2015 – 31. December 2017
Financed by: Ministry of Foreign Affairs and The Nordic Council of Ministers
In cooperation with:Nibio, Norway. The University of Copenhagen, Denmark. Artek, Greenland. Matis, Iceland. The University of Saskatchewan, Canada.
Contact person
Portrettbilde av Ingrid Kvalvik
Ingrid Kvalvik

Scientist
Phone: +47 990 46 517
ingrid.kvalvik@nofima.no

The Arctic or northern areas are already important as food producing regions, but has potential to become even bigger.

The questions we raise are:

  1. What is the status and what is the potential for various food production in the Arctic?
  2. What are the added value of these products when marketed by their special qualities and unique origin?
  3. What conditions are important to further develop the Arctic as a food producing region?
    1. How can production be increased and how can new species and products be developed?
    2. How are the market conditions for adding value or branding the “Arctic” at local, national and international markets?
    3. What role does industry structure, infrastructure and organization of different value chains and industry policy play for the potential development?

The project will focus on food production in the Arctic areas of Norway, Canada, Greenland and Iceland.

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