Workshops, Tastings, and Talks  

Terra Madre Nordic Opening

Terra Madre Nordic will open with a few words from some of the leaders of the movement and as well as our supporters from different parts of the Nordic region. We look forward to welcoming Carlo Petrini (founder of Slow Food), Katrine Klinken (Slow Food International Council for the Nordic Region), Leif Sørensen (chef and co-signer of the New Nordic Food Manifesto), Bodil Cornell (Director of Eldrimner) and Christian Puglisi (Chef and Restaurateur) and more.

Slow Food Nordic

Nordic Slow Food Conference  

Slow Food in the Nordic countries will present the vision and strategic goals for the Slow Food network across the Nordic countries. With this we hope to achieve a more aligned and stronger network. The intention will be to develop a set of common goals for sustainable food production and consumption in the region.

Nordic Slow Fish

One of the collective challenges for the Nordic region is unsustainable fishing practices. In this space, a broad range of topics related to fisheries and sustainable, traditional fishing methods will be presented. There will be the opportunity to taste some of the diversity and innovation within the area through several workshops.

The topics include:

  •       Sustainable use of low valued wild fish (Finland)
  •       Seaweed in the kitchen and on the plate (Iceland and more)
  •       The Slow Food presidia of Thorup Strand (Denmark)

Nordic Slow Cheese

This is a designated space and program focused on the challenges and achievements of high-quality cheese makers in the Nordic countries. There will be discussions around building stronger networks between them as well as curated tastings of some of the most outstanding cheese and dairy products in the region.

The topics include:

  •       Tasting of cheese with Bo Jensen (Norway)
  •       What is real Skyr? (Iceland)
  •       Tasting of cheeses with Eldrimner (Sweden)

Slow Food Youth CPH

Be smart – eat smart: A discussion on food affordability (Sunday 14:30 – 15:30)

Organic, local, fair-trade, seasonal…the abundance of high-end products that suggest “better” food is endless. But not everyone can afford it.  Or maybe we can? Since we believe that “Good, Clean, Fair” food should be accessible for everyone, we want to present creative ideas/initiatives that show a way how to do “good” to yourself, your pocket and the environment. The founders of GRIM – the ugly food box; Plant Power Food – a fully vegan restaurant and Københavns Fødevarefællesskab (KBHFF) are going to talk/discuss about their ideas on how to take action. 

Future of Farming: Building a bridge between cities and farms (Saturday 14:00 – 15:00)

Is it possible to bring our farming roots into the city?

Vertical farming, aquaponics, rooftop and community gardens, vegetable box delivery, pop-ups and much more… Through the voices of Lasse Antoni Carlsen from Bioteket, Martin Mo Kvedéris from Birkemosegaard, Teresa Fresu, the agronomist of Resilient Farm and ØsterGRO and the founder of the ØsterGRO project, Livia Urban, we will present and discuss around some of the initiatives that are (re-)connecting urban spaces and the countryside today.

Youths in the North: Food, Livelihood and Knowledge (Saturday 15:30 – 16:30)
A discussion with young people from across the Nordic region who work in harmony with nature or their surroundings and the important role that cultivating and preserving knowledge plays in sustaining unique and sovereign food worlds.

The Slow Food Youth Network around the world: Inspiration and confrontation within SFY networks (Sunday 10:00 – 12:00)

Fostering connections and building new projects between the SFYM Scotland, Netherlands, Italy, Germany, Sweden and Denmark. Create a vision for Terra Madre in Turin 2018. There will be a presentation, followed by a workshop.

Train your palate – sensory games to discover new flavours (Saturday 11:30 – 13:00 and Sunday 12:30 – 14:00)

A range of fun yet educational games to open up new aspects of food and to make us more aware about the quality of what we’re buying and eating. Come around and awaken your senses by tasting, smelling and touching distinctive products and ingredients from the pristine corners of Scandinavia. 

Try what it feels like to eat more consciously. Engage with food as a living thing and not an object.

DISCO SOUP (Saturday 17:00 20:30)

Saturday 28th of April will be the World Disco Soup Day. We decided to take part and make a Terra Madre Nordic Style Disco Soup for the event.

How? We will collect food leftovers from different places in town: farmers, supermarket, restaurants and bakeries – We’ll bring everything inside the TMN kitchens: wash, peel, slice and cook the veggies with the help of a few volunteers and chefs. Once the soup is ready it will be served for free in the Københavns Madhus yard and, of course, good music won’t be missing!

What do we provide? Good food, nice vibes and a lot of love <3

What can you provide? Your ambition to change the world through food!  

NB: the more we eat the more we save from waste!!!

What is a Disco Soup?

The Disco Soup is an action to fight against food waste in which volunteers are invited to collect, wash, clean, cut and cook the leftover foods (usually referring to the leftover foods from the farmer’s market) or any food that would go to waste – for example for not conforming to the commercial aesthetic standards. Moreover, it is a gastronomic, artistic and musical event that brings together young people, students, children, elderly, cooks and all the supporters of this battle against food waste. It is also a transformation tool that brings together diverse knowledge for education and awareness.

Nordic Chefs Alliance

How can chefs influence our food production and defend biodiversity?

Gísli Matthías Auðunsson, leader of the Chef’s Alliance in Iceland will be gathering a panel of Nordic chefs to discuss the future collaboration of a Nordic Chef Alliance.

Talks and Discussions

Nordic: The role of subsidies on intensified and extensive use of landscapes

Introduction followed by discussion?

The subsidy systems we have had so far in the EU have all proved ineffective to protect and enhance biodiversity and to protect endangered species and cultural heritage. We need systems that promote a more intensive use of extensively used landscapes. Perhaps a graduated system that rewards the best management more than management that just lives up to a minimum standard. “Best management” could be defined as a management that also promotes local high-level food production and the promotion of local social activities related to biodiversity and cultural landscape.

Nordic: Connection between food production, local development and protection of cultural heritage

Introduction followed by discussion?

The state of cultural landscapes all over the Nordic countries is deteriorating. This is especially true for all the open landscapes depending on grazing but also for the sea and the cultural landscapes associated with fisheries. The only permanent and robust way to protect these landscapes is by promoting a stable and high level / high value production of local food that secures a decent income for the farmers and food producers and strengthens consumers awareness of the landscape. We imagine a cooperation between Slow Food Nordic and Nordic Association the Cultural Landscape and Danish Association for Landscape Ecology to develop and secure these goals.

Local Food Chains: Talk about REKO

Lokalproducerat i vast will present REKO. There will be an introduction to the concept, how it works, and testimonials from producers. Then we will have a discussion between Oskar from LPV and Eldrimner. We want to discuss freedom and responsibility when it comes to supply and demand of sustainable food consumption. Do you leave it entirely up to the consumer to make responsible choices or do we, as REKO administers, need to govern what kind of food we supply.

EU: Slow Food Survey on CAP

Towards a Common Food Policy: Slow Food commitment to put forth producer’s needs

Slow Food is engaged at European level to promote a significant change of the current policies that, at the moment, do not effectively involve small scale producers. To understand their needs better, in 2017 Slow Food ran a direct consultation to all the producers of its network in seven European countries, involving other associations that work in the sector at local level. The initiative aimed to give voice to farmers and food producers and allow them to express their opinions on the policies that concern them and the critical problems that hamper their activity. The workshop is an occasion to present the survey results, discuss our current strategies and future actions.

EU: European Days of Action: Good food, good farming – now!

Civil society organizations across Europe are getting together to organize a large mobilization of citizens and farmers on the last weekend of October 2018. The goal: to show decision makers and everyone else what food system we want, through demonstrations and any other creative activities bringing citizens and farmers together. Terra Madre Nordic Countries hosts the first meeting of partner organizations in Denmark (and beyond?), to discuss and organize together the European Days of Actions.

Nordic Food Workshops

In the kitchen space, there will be several hands-on workshops and activities highlighting good practices and cooking with good, clean and fair produce as well as demonstrations by some of the cooks and chefs of the Nordic regions.

Eldrimner Taste Workshops

Eldrimner: The taste of artisan Swedish charcuteries

In artisan charcuteries knowledge is the most important ingredient, but it will never show in the list of ingredients on the label. It is through knowledge the artisan producer create taste and texture. Meet producers who will share how they developed the products we discover during the tasting. The product will be accompanied by carefully selected artisan beverages.

Eldrimner: The taste of artisan Swedish cheese

A taste workshop on Swedish artisan cheese paired with Swedish artisan beverage. The producers themselves will introduce their cheese and share with you their thoughts about their methods and products.