New Arctic Kitchen is a movement of food professionals throughout the Arctic and Subarctic region.
The aim is to be part of a food revolution in the region, where local produced food and traditions are valued, protected, and developed.
Our claim is that there is such a thing as an Arctic kitchen. Things we have in common, ways of life that connects us. Arctic and Subarctic cuisine is the wildest cuisine in the world, built on hunting, fishing and gathering. It is what makes our food culture recognisably our own, not a regional variation of someone else’s cuisine.
That identity is under pressure. Globalisation has pushed local ingredients out of everyday life across much of the Arctic and Subarctic, with consequences for health, food security, local jobs and the sense of who we are. At the same time, climate change and shifting geopolitics are opening new possibilities. New Arctic Kitchen exists to make sure local food traditions are part of that future, not left behind by it.
Food carries culture and builds identity. When a region puts its own ingredients back at the centre of the kitchen, at home, at a restaurant or in a public canteen, it strengthens local production and gives producers, hunters and fishermen a stronger footing. That is what happened with New Nordic Food. It is what we are working to make happen across the Arctic and Subarctic.
GOALS
– To increase the use of local resources in Arctic and Subarctic kitchen.
– To create a shared history and insight into local ingredients as a bearer of culture and with the potential for innovation.
– To reduce dependency on imports.
– To create increased opportunities for export.
– To improve public health and food security
– To strengthen the cultural identity
New Arctic Kitchen brings together chefs, producers and communities across the region around that goal. Together we protect old traditions, refine the methods behind them, and give Arctic and Subarctic food, and the identity behind it, the visibility it deserves, so new food traditions can grow from old roots.
We work on it every day, through knowledge-sharing on our own channels and in the media, and through hands-on projects, workshops and training with the people who cook, hunt, fish and produce this food. New Arctic Kitchen grew out of Inuit Sila, and we continue to work closely with them and other partners across the region.
MISSION
– To use of local produce whenever we can
– To preserve our traditional methods and developing them
– To promote Arctic food and the culture it holds
– To share our knowledge across the borders
– To work for more local food in restaurants, supermarkets, and the public sector
MOVEMENT
People and organisations that have been involved in the movement.
Innunguaq Hegelund. Chef. Greenland.
Poul Andrias Ziska. Chef. Faroe Islands.
Sheila Flaherty. Chef. Nunavut, Canada.
Viktor Eriksson. Chef & hunter. Åland, Finland.
Gunnar Jensen. Chef. Tromsø, Norway.
Nikolaj Kirk. Chef. Denmark.
Mikkel Maarbjerg. Chef. Denmark.
Inuit Sila. Fishermen and sealers NGO. Ole Ørum. Greenland/Denmark.
Nauja Bianco. Arctic Consultant. Greenland/Denmark.
Anne Nivíka Grødem. VisitGreenland (former entrepreneur and food cluster manager “NERISA – an Arctic Food Cluster”)
Intra-Quebec Sealers Association. Gil Theriault. Îles de la Madeleine, Canada.
Bjarti Petersen. Fisherman. Faroe Islands.
Marie Toftdahl. Chef & teacher. Greenland.
Réjean Vigneau. Butcher. Îles de la Madeleine, Canada
Benoit Lenglet. Chef. Îles de la Madeleine, Canada
Rasmus Holm. Communication advisor.
SUPPORT:
The following organisations have been supporting the movement:
Nordic Council of Ministers
Erasmus+
Government of Greenland
Visit Faroe Islands
Visit Greenland
ORGANISATION:
The movement is run from the secretariat in Copenhagen.
:Founder Rasmus Holm
rh@newarctickitchen.org
+45 50 13 23 70