From Label to Practice: The Process of Creating New Nordic Cuisine

Byrkjeflot, Haldor; Pedersen, Jesper Strandgaard; Svejenova, Silviya

doi:10.1080/15428052.2013.754296

Cited by 75 publications

(51 citation statements)

References 11 publications

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“…One of the few examples of an ambitious diet change programme was initiated by gastronomic, nutritional, and environmental specialists in the Nordic countries, who developed a new regional (Nordic) diet in accordance with healthy dietary recommendations, such as more calories from plant foods and fewer from meat, and more locally grown food in season, including food from the sea and the wild countryside (Mithril et al, 2012). By presenting the new diet under the Nordic label, which already had positive connotations in other domains, the initiators tried to connect to lifestyle changes that are collective and highly visible (Byrkjeflot, Pedersen, & Svejenova, 2013). From a sustainability perspective, it has been calculated that the New Nordic Diet has, in theory, substantial environmental and socioeconomic advantages (Saxe, 2014).…”

Section: Consumersmentioning

confidence: 99%

The next protein transition

Aiking

Boer

2020

Trends in Food Science & Technology

219

136

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A B S T R A C TBackground: Meeting the UN Sustainable Development Goals requires a relatively rapid transition towards a circular economy. Therefore, a multidisciplinary perspective is required to sketch why a transition from diets based primarily on animal proteins towards diets based primarily on plant proteins products is extremely urgent for both food security and sustainability. Scope and approach: This review starts out by identifying ecological, economic and social aspects of sustainable food consumption. Subsequently, it is argued how protein supply is underlying and linking the top-3 of anthropogenic impacts based on the planetary boundaries concept, i.e. 1) biodiversity loss, 2) nitrogen cycle acceleration, and 3) carbon cycle acceleration (resulting in climate change). These environmental impacts associated with current Western food consumption need to be reduced urgently. In order to address the inefficiencies inherent to current dietary patterns, therefore, a ranked list of more sustainable options is proposed, based on their order of magnitude. Addressing consumers, industry, and governmental stakeholders plus cultural aspects, challenges and options are sketched. Key findings and conclusions: Clearly, a dietary transition from primarily animal towards plant protein products is required. Fortunately, new dietary guidelines are increasingly taking sustainability into account and the contours of a diet transition are slowly emerging.

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Section: Consumersmentioning

confidence: 99%

The next protein transition

Aiking

Boer

2020

Trends in Food Science & Technology

219

136

View full text Add to dashboard Cite

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“…In many parts of the world, local movements have developed that promote the use of local and seasonal ingredients and the use of traditional recipes while often combining these inputs with innovative approaches to combining them into meals. The New Nordic Food movement in the Scandinavian countries, which promotes the use of local, traditional and seasonal ingredients taking into account climatic and geographical idiosyncrasies of the North (Byrkjeflot, Pedersen, & Svejenova, 2013) is a well-known example of this.…”

Section: Introductionmentioning

confidence: 99%

Delicious words – Assessing the impact of short storytelling messages on consumer preferences for variations of a new processed meat product

Fenger

Aschemann‐Witzel

Hansen

et al. 2015

Food Quality and Preference

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“…Rather, it is an organized and an organizing activity, which takes on different collaborative forms, such as collaborative circles (Farrell, 2001), projects (DeFillippi, 2015;DeFillippi et al, 2007), art worlds (Becker, 1982), and movements (Crane, 1987;Rao et al, 2003;Byrkjeflot et al, 2013). It is a dynamic process that involves field participants, like creators, producers and consumers together with the evaluations by intermediaries.…”

Section: Creative Industries As Innovation Contextmentioning

confidence: 99%

Misfits, Mavericks and Mainstreams: Drivers of Innovation in the Creative Industries

Jones

Svejenova

Pedersen

et al. 2016

Organization Studies

Self Cite

117

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Creative industries are among the fastest-growing and most important sectors of European and North American economies. Their growth depends on continuous innovation, which is important in many industries and also challenging to manage because of inherent tensions. Creative industries, similar to many industries, depend not only on novelty to attract consumers, but also on familiarity to aid comprehension and stabilize demand for cultural products. Agents in the creative industries play with these tensions, generating novelty that shifts industries’ labels and boundaries. This tension and agency makes them a valuable setting for advancing theoretical ideas on who drives innovation, from mavericks that challenge conventions to mainstreams that build upon them. We trace this history and then turn to the five papers in the special issue, which examine in depth how mavericks, misfits, mainstreams and amphibians in various creative domains, from artistic perfumery to choreography, engage with innovation and address tensions. These processes of innovation point to future research that explores and exploits the role of materiality in meaning making, the role of capitals in translation processes and the dynamics of value and evaluation.

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From Label to Practice: The Process of Creating New Nordic Cuisine

Cited by 75 publications

References 11 publications

The next protein transition

The next protein transition

Delicious words – Assessing the impact of short storytelling messages on consumer preferences for variations of a new processed meat product

Misfits, Mavericks and Mainstreams: Drivers of Innovation in the Creative Industries

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