embla

winners embla nordic foodaward

Mad til børn og unge 2017
Norway, Geitmyra Matkultursenter http://www.geitmyra.no/

Started up in 2011. This is a noncommercial foundation. The vision for Geitmyra is to learn children how the food is grown, make food and learn how our food ends up

in our plate. They collaborate with the schools in Oslo. But they also have after school activities and classes in the week ends for families. It is Andreas Viestad that is the founder.

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Maddestination 2017
Faroe Islands, Heimablídni
visitfaroeislands.com/see-do/dining/heimablidni

The Faroese phrase “heimablídni” translates directly as “home hospitality”, and all across the islands you can enjoy authentic and intimate dining experiences in

people’s homes. In addition to being served traditional homemade Faroese food, these underground restaurants will treat you to interesting stories that relate to that particular part of the country or village.

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Madiværksætter 2017
Finland, Thomas Snellman, Developer and distributor of the REKO retail

Inspired by a delivery model for short food supply chain in France, organic farmer Thomas Snellman, brought the REKO retail and distribution model for local food to Finland. REKO, launched in 2013, stands for fair consuming and offers

customers a unique way of ordering products directly from the producer, without the need for middlemen and administrative costs. The REKO networks operate via closed Facebook groups in which orders and deliveries are agreed on. The revolutionary REKO model has spread widely due to Snellman’s enthusiastic and inspiring work: over 150 networks with over 200 000 consumers operate in Finland, over 30 networks in Sweden and there’s a growing interest in other Nordic countries and Europe. www.ekonu.fi/reko-2/

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Madhåndværker 2017
Faroe Islands, Leif Sørensen

Leif Sørensens hand-made fermented fish crisps, or “Fish Chips”, are made from fermented fish held together by different Nordic grains, predominantly barley.

Fermented fish is a traditional and unique product of the Faroe Islands, and Leif Sørensen have expanded the utility of the product, winning the fish category of Open Icelandic Championship for Artisan Food Production with his crisps

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Madkommunikatør 2017
Åland, Michael Björklund, Smakbyn
smakbyn.ax/press
Youtube video

Alandian chef that is active both in Sweden and Finland. Has done cooking shows with local food as theme in all the Nordic countries, “Mat så in i Norden”. The unique

about Michael is his commitment and ability to highlight the value in the simple and local in food culture, and make these gathered things to something great. His cooking has never been about the exceptional or fine dining, but instead about Nordic foods and food culture that touches us all and he has done so for a long time – long before the blooming of Nordic food as a trend. Michael has been co-author to a lot of Nordic cookbooks.

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Mad til mange 2017
Sweden, Annika Unt
Youtube video/a>

Creates positivity and joy around the public meal. Inspires both staff and students with nutrition, health, education and a wide knowledge, always focusing on the joy

of eating. She stresses the fact that Sweden is unique with its free school meals to all students, she puts the focus on Swedish flavors, local producers and the understanding of where the food comes from.

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Råvareproducent 2017
Faroe Islands, Dimunargardur storadimun.fo

The family's livelihood is what the island can provide: sheep, cows, poultry, seabirds and produce. All of which is produced using traditional techniques in innovative ways and with respect for the environment. Their products are sold on the mainland, where they have a reputation for unique quality and purity.

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Nomineret

Mad til børn og unge 2017
Madskoleprojektet v. 4H www.madskoler.dk

When 4H began the Food School project, it was an entirely new concept for children to spend one week of their summer holidays on food.

Since then, many new initiatives have been established with the aim of informing children about food. Many of these projects have been inspired by Food Schools - and 4H is always available for advice and guidance. 4H does not regard new initiatives in the food and children area as competitition, but rather as partner projects that reinforce the common agenda to strengthen children’s food culture. 4H currently collaborates with non-government players such as Rema 1000 and voluntary organisations, such as Age Concern, whose members are active teachers at the food schools.

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Maddestination 2017
København

Copenhagen takes the leading role as a Nordic food destination. The city has for the last twenty years been the frontrunner regards gourmet restaurants.

It has 18 Michelin Stars at 15 restaurants. The development within high gastronomy has had a tremendous effect on the restaurant environment I Copenhagen. Today there are a great number of really good restaurants who all are focused on serving fresh, seasonable and Danish grown vegetables and meet. But is not only on the gastronomic scene Copenhagen is known. The city offers 90% organic food to the children, elderly and others in the public institutions and overall has a great focus on providing descent food to the citizen’s. In Copenhagen the food has taken a leading cultural position. That is to be seen in the Meet packing district, which is center for restaurants, food markets and food entrepreneurs. That is to be seen in all the new food markets. That is to be seen in the flurising underground environment around food and food societies. And it is to be seen in august where the largest food festival among the Nordic countries, Copenhagen Cooking, is held.

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Madiværksætter 2017
Ann & Henning Wiesinger, Steensgaard www.steensgaard.dk

When Ann and Henning Wiesinger acquired Steensgaard in 2011, they took over a conventional farm with a bankrupt dairy. In just six years, they have established a 

complete organic circle encompassing the entire value chain based at the farm - from the animal feed to the finished steaks sold in the farm shop or served at their restaurant, Spiseriet (the Dining Room), which carries the gold Organic Eating Marque and features in the White Guide. Steensgaard's livestock are born and raised outdoors. Slaughtering takes place at the farm's own slaughterhouse, where the entire processing process also takes place. Every week animals are slaughtered, and then processed using traditional artisan methods such as hot slaughtering for handmade sausages and charcuterie. The carcasses are subsequently hung and matured for up to two years at the farm's underground maturing cellar. From the outset, Ann and Henning's vision has been to future-proof our food culture, revitalise food craftsmanship and create an open and transparent value chain for the purpose of bringing people closer to the food they eat. There are simply no other places like this in Denmark - maybe not even in the Nordic region - where the entire value chain is so complete and uncompromisingly assembled in one place.

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Madhåndværker 2017
Christopher Melin og Morten Sylvest Noer, Æblerov www.aeblerov.com og www.facebook.com/aeblerov

Æblerov began life with the following question: what could the many fallen applies in gardens be used for? Christopher and Morten founded Æblerov together. It’s a

company that produces apple cider from Danish organic applies from Zealand, Lolland and Møn. The cider is made from 100% unpasteurised must, which is fermented and then left for Nature to do its work. Christopher and Morten are nominated for the Nordic Food Artisans award 2017 because with their approach to the production of apple cider, they have helped to enhance Nordic food culture by combining wine-making production methods with Danish apples in an inspirational way.

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Madkommunikatør 2017
Mikkel-Lau Mikkelsen og Kristoffer Melson
Byhøst www.byhoest.dk

Byhøst has developed the app Byhøst (Urban Harvest), a mobile tool which makes it easy to find and collect wild produce where you happen to be. The city is full of

fruit and vegetables ready for picking. It offers the opportunity for new taste experiences with wild produce that often tastes better than what you buy in the shops and it’s free! Byhøst also designs unique tailormade experiences with wild food as the main feature. They create special and inspiring experiences – whether it’s Copenhagen’s Harvest Festival with 2,600 visitors at a street event, a business lunch or a gourmet dinner in the countryside for 60 guests. Byhøst is collaborating with Noma on a wild festival designed to increase interest in food that we can harvest in nature ourselves.

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Mad til mange 2017
Anne-Birgitte Agger, Københavns Madhus www.kbhmadhus.dk

Anne-Birgitte Agger has been the driving force in improving the quality of meals provided in the public sector since the 1990s by advocating and enabling greater 

consumption of seasonal organic fresh products in public sector kitchens. Headed up by Anne-Birgitte Agger, the aim of Københavns Madhus (Copenhagen Food House) is to ensure good meals for everyone based on the premise that meals are not about efficiency and being fed. Agger is decidedly innovative when it comes to good food ideas that create the radical changes that are needed to transform our meals and our society. Anne-Birgitte Agger has converted public kitchens into organic centres under the concept ”conversion in the mind and in the kitchen”, where kitchens have switched to organic food without any extra cost. And this is a formula that has been successfully used at a number of Danish local authority kitchens. The conversion of public kitchens in Copenhagen to 90% organic is a particular case in point. No other capital in the world has achieved such a high level of organic consumption in public kitchens. Under the slogan, ”Everyone is entitled to a good meal”, Anne-Birgitte Agger has been the driving force behind a new and improved eating culture in the public space.

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Råvareproducent 2017
Thorupstrand Fiskercompagni www.thorupstrandfisk.dk
http://thorupstrandkystfiskerlaug.dk/kodeks.pdf

Thorupstrand Fiskercompagni (Thorupstrand Fishing Company) regards sustainability as a four-leaf clover: economic, ecological, social and cultural. Coastal fishing

takes place with light boats and low impact fishing gear that protects both the marine eco system and the catch and therefore delivers exceptionally high quality that achieves the highest prices. Consideration and earnings are two sides of the same coin. The co-operative way of life whereby a boat, its fishing gear and each of its crew members receive their equal share of the value of the catch gives all fishermen the incentive to run an efficient fishing business that delivers maximum value from the natural resources, ships, fishing gear and the work itself. Thorupstrand Kystfiskerlaug (Thorpustrand Coastal Fishing Guild) encourages young people to enter the fishing business, and the common management of resources ensures equal opportunities for both fishermen and boat owners. Thorupstrand has taken the initiative to teach Danish consumers to appreciate fish with taste and texture by providing information and expanding fish sales from the cutter, HM800 in Copehagen.

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Baggrund

Embla- den nordiske madpris De nordiske bondeorganisationers Centralråd (NBC) er gået sammen om at etablere en nordisk madpris. Den nye nordiske madpris har fået navnet Embla. Embla er navnet på den første kvinde i den nordiske mytologi og nu også på den første fælles nordiske madpris. Embla vil blive uddelt hvert andet år, og første gang bliver i Danmark i 2017, hvor Landbrug & Fødevarer er vært for prisen. Prisuddelingen finder sted ved Miljø- og Fødevareministeriets topmøde, Better Food for More People” i København under Copenhagen Cooking & Food Festival. På den måde skabes en synergi, hvor Embla er med til, at støtte op om en eksisterende national event og samtidig udnytte et nationalt momentum med fokus på mad. Projektet er støttet af Nordisk Ministerråd med det formål, at styrke den fælles nordiske madidentitet og kultur, samt at øge interessen for nordisk mad uden for Norden. Den 1. marts åbnes der for indstillinger til den nordiske madpris, som består af syv kategorier:

Det er her på hjemmesiden, du kan indstille dig selv, din kollega eller dit forbillede. Vi vil fejre dem, som slår et stort brød op. Dem, som giver os alle sammen noget at tygge på. Dem, som sætter alt på et bræt og udfordrer det bestående. Dem, som sætter kulør på det nordiske køkken og gør hele det kulinariske område en tand mere fantastisk. Dem, som serverer det nordiske køkken på et sølvfad og giver os alle sammen appetit på mere.

Organisationerne bag Embla

De Nordiske Bondeorganisationers Centralråd består af: Maa- ja metsätaloustuottajain Keskusliitto MTK, Finland Svenska Lantbruksproducenternas Centralförbund, Finland Norges Bondelag, Norge Bændasamtök Íslands, Island Landbrug & Fødevarer, Danmark Lantbrukarnas Riksföbund, Sverige Bóndafelag Føroya, Færøerne (er ikke en del af NBC, men af styregruppen for Embla), Ålands Landsbygdscentrum, Åland (er ikke en del af NBC, men af styregruppen for Embla)

Kategorier

Mad til børn og unge 2017

Prisen gives til en person eller organisation, som har udviklet en ide eller et koncept, der mærkbart biddrager til at udvikle kommende generationer viden og kundskaber i forhold til nordisk mad og madkultur.

Maddestination 2017

Gives til en forening, institution eller et samfund, som har samlet råvareproducenter, restauranter og andre lokale aktører om, at løfte en geografisk destinationen gennem madkultur, samarbejde og fællesskab.


Madiværksætter 2017

Gives til en person, virksomhed eller organisation, der har udviklet en ny metode med bred appel og markedspotentiale og som gerne bygger på gamle traditioner.


Madhåndværker 2017

Prisen gives til en madhåndværker, der har udviklet et unikt produkt, der repræsenter en høj gastronomisk kvalitet og bygger på særlige nordiske råvarer og håndværkstraditioner.



Madkommunikatør 2017

Gives til en person, medie eller koncept der, der formidler glæden ved og styrker kendskabet til nordisk mad.


Mad til mange 2017

Gives til en person eller organisation, der har gjort en ekstraordinær indsats for at fremme spiselyst, kvalitet og nordisk madkultur i offentlige måltider.


Råvareproducent 2017

Prisen gives til landmanden, fiskeren, jægeren, sankeren osv., der repræsenterer råvarer af høj smagskvalitet, som udnytter sin naturlige og kulturelle terroir forankret i Norden, og som selv producerer, fanger eller samler råvaren.

Q & A til Embla

• Der åbnes for indstillinger til Embla 2017 den 14. marts 2017 kl. 12.00. 

• Der lukkes for indstillinger den 17. april kl. 12.00

• Du kan indstille dig selv, din organisation eller den virksomhed, som du arbejder for. Og du kan også indstille andre mennesker, organisationer eller virksomheder.

• Når du indstiller en kandidat, så informer gerne i god tid din kandidat om indstillingen til Embla.

• Det er gratis at indstille sig til Embla, og det er ligeledes gratis at deltage i konkurrencen den 24. august. Men bliver du/personen nomineret, forventes det, at man deltager i programmet og til konkurrencen i Danmark den 24. august. Omkostninger i forbindelse med rejsen og opholdet i Danmark den 24. august er op til hvert enkelt land.
• Nej. De indstillede kandidater skal være forankret i et nordisk land for at kunne komme I betragtning til en nominering.

• De overordnede kriterier findes på hjemmesiden under ”kategorier”

• Kriterierne for de enkelte syv Emblapriser findes i indstillingsformularerne

• Nationaljury

• Fælles nordisk jury består af 3 medlemmer fra hvert land

• Jurymedlemmer kan ikke stemme på kandidater fra eget land

• Alle indstillede får besked, senest 1. maj 2017, på om de er nomineret. Der vil ikke blive givet nogle begrundelser i den forbindelse.

• Den 24. august på Rådhuset i København i forbindelse med topmødet ”Better food for more people” i København.

• Det forventes at den nominerede er med til offentliggørelsen den 24. august i Danmark. Kan den nominerede ikke selv komme, må han/hun gerne sende en stedfortræder

• Det er den nominerede, som betaler rejsen til København (gældende for danske nominerede), og den nominerede er velkommen til at invitere gæster med til prisfesten på rådhuset. Men det er desværre kun den nominerede selv (eller en stedfortræder), som kan være med til middag efterprisoverrækkelsen

Betingelser for indstilling til Embla - Den Nordisk Madpris

• Der åbnes for indstilling til Embla 2017 den 14. marts 2017 kl. 12.00 på www.emblafoodaward.com Åbningen sker samtidig i de fem nordiske lande

• Du kan indstille dig selv, din organisation eller den virksomhed, som du arbejder for. Og du kan også indstille andre mennesker, organisationer eller virksomheder. Den 17. april ved midnat lukkes der for indstillinger.

• Når du indstiller en kandidat, så informer gerne i god tid din kandidat om indstillingen til Embla.

• Vær opmærksom på at følge vejledningen i indstillingsskemaerne og sørg for at overholde de angivne krav til antal linjeantal.

• Vær omhyggelig i din beskrivelse, så dommerne har det bedst mulige grundlag at vurdere din indstilling ud fra.

• Alle indstillinger vil blive sendt til den nationale jury og ved nominering også til den fælles nordiske jury .

• Alle indstillede får besked, om de er nomineret, inden den 9. maj 2017. Der vil ikke blive givet nogle begrundelser i den forbindelse.

• Det koster ikke noget at indstille sig til Embla, og ligeledes er festen i Danmark i forbindelse med konkurrencen gratis at deltage i.

• Omkostninger i forbindelse med rejsen og opholdet i Danmark den 24. august er op til hver enkelt land.

• De nationale juryer udpeger en nomineret inden for hver kategori – i alt 7 nominerede fra hvert nordisk land. Jurymedlemmer kan ikke stemme på kandidater fra eget land.

• De indstillede kandidater skal være forankret i et nordisk land for at kunne komme I betragtning til en nominering.

• Færøerne, Grønland og Ålandsøerne kan indstille inden for de kategorier de ønsker. Nomineringer herfra indgår direkte til den fælles nordiske jury og konkurrerer på lige for med nomineringer fra de andre nordiske lande.

• Den fælles nordiske jury består af 3 medlemmer fra hvert land og mødes den 23. august 2017 i København, hvor vinderne inden for de forskellige kategorier findes.

• Reserver den 24. august 2017 hvor der afholdes konkurrence i Danmark

• Der bliver afholdt en middag for juryen, de nominerede og repræsentanterne fra de nordiske lande den 23. august om aftenen.

• Der vil blive udsendt en pressemeddelelse den 9. maj 2017, når de nominerede kandidater er fundet.

• Vinderne præsenteres i forbindelse med topmødet ”Better food for more people” den 24. august i København. De nominerede forventes at deltage ved prisfesten den 24. august på topmødet ”Better food for more people”

Den danske jury

Kok

Kenneth Wexiø

Repræsentant for primærbestyrelsen

Lone Andersen

Madkommunikatør

Marie Jeng