Marine Stewardship Council on the future of fisheries

The Marine Stewardship Council is kind of a big deal in the world of fish. They are the organization that sets the standards for sustainable fisheries worldwide. If a fishery meets MSC’s standards, their products are awarded with a blue ecolabel. Many global organizations like IKEA and McDonald’s exclusively purchase MSC certified fish. For them, its a standard that denotes quality and sustainability. This also means that who and what gets certified matters a lot in the global market. 

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Maliina Abelsen on unleashing sustainable solutions

Maliina Abelsen is the Head of Programme at UNICEF in Greenland. From 2009-2013 she was a Member of Parliament in the Greenlandic Inatsisartut where she first served as the Minister of Social Affairs and Equality and then as the Minister of Finance. She has also served as the CCO of Air Greenland and the CEO of the Arctic Winter Games 2016. This episode was recorded in Nuuk as part of the UNLEASH Regional Innovation Lab, which gathered 200 people under the age of 35 from the Arctic and Nordics to develop solutions to the challenges we are facing as a region. We had a particular focus on biodiversity, education, and health and wellbeing. In this episode, we discuss what creating a sustainable solution from indigenous knowledge and modern science and technology can look like, why food is a powerful healer, and how we must consider the whole in our creations.

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Posted in: Norway

Bård Jervan on why tourism needs food

Bård Jervan is a Senior Partner at Mimir. He was deeply involved in writing and developing the new Norwegian national Tourism Strategy for 2030. A cornerstone of the report is centered around food in tourism and how it connects to economic development. It’s also a way to preserve culture, protect natural resources, and trace history. Today, we dive into what sustainable tourism is, why the context of a meal matters, the best places to visit in Norway, why seafood is a major opportunity, and the Nordics as a gastronomic destination. 

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Artist Alexandra Genis on 3D printing flavor molecules

Listen again. Artist and food designer Alexandra Genis is set on challenging your notion of artificiality and what sustainability means in the context of food production. Are natural and wild foods really better? We explore her work and how artificial foods, technology, and art can help us reimagine a better food system.

  • 1:50 The Atoma project, turning individual molecules into spices
  • 2:48 The complexity of flavor and the limits of what we can taste
  • 10:45 The importance of artificial foods in a post-agricultural age 
  • 22:00 Other projects Alexandra’s worked on 
  • 24:00 Vision for the future food system

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