NORDIC FORWARD

13.30

Doors open and registration

14.00
14.10

Welcome

Miriam Zesler
Journalist

SESSION 1

14.10

BACK TO THE NORDIC FUTURE

Chefs have played a pivotal role in the amazing development of the culinary field in the last 50 years - from anonymous kitchen craftsmen to popular TV-stars discussing food as an art form. There is no reason to believe that this remarkable development will stop. With his point of departure in the New Nordic Manifesto, Jan shares his insights and vision for the future of the food industry.

Jan Krag Jacobsen
Senior lecturer, Roskilde University


AT THE CHEF’S TABLE - FORWARD AND ABROAD

Kamilla is one of the brightest shining stars leading the Nordic way internationally. What is important to her as a chef? Which Nordic principles inform her decisions and work as she heads up a culinary social enterprise in Latin America? And what does the future hold for Nordic chefs at home and abroad?

Kamilla Seidler
Executive head chef of Restaurant GUSTU


HAS NEW NORDIC MORPHED INTO NEW GLOBAL AND OUTSIDE THE PLATE?

The hype is over, but the impact is huge. All over the world we see the principles of theNew Nordic Manifesto applied to national, regional and local cuisines, creating a richly variedglobal gastronomy helping us to combat environmental threats and climate challenges.

Lars Peder Hedberg
Publisher, White Guide


NORDIC FOOD TO THE RESCUE?

New Nordic food has put the Nordic Region on the world map. Join Elisabet as she discusses the work of the Nordic Food Policy Lab to help meet global demand. Hear about the new initiative and about the need – from a consumer-driven perspective – for sustainable Nordic food solutions.

Elisabet Skylare
Senior Adviser, Nordic Council of Ministers


3D PRINTING: THE FUTURE IS NOW

The fantastic fairytale world of Willy Wonka where chewing gum tastes like a three-course meal is still a future scenario - but no longer completely unimaginable in the real world, thanks to 3D printing technology. Hanne Bak Jensen from Arla Food Ingredients explores and experiments with its possibilities and we will be treated to insights and a demonstration of how the technology works.

Hanne Bak Jensen
Application Scientist, Arla Food Ingredients


BREAK

15.30
16.00

Break with refreshments


SESSION 2

16.00

NEW NORDIC WHAT? THE MOMENT HAS PASSED

Are we, the Nordics, really as cutting edge as we tell ourselves? Does the rest of the world (still) care? Should we dig deeper into the Nordic forests or should we integrate foreign gastro principles in our kitchens once again? Dr. Morgaine Gaye will uncover the macro trends impacting our industry and pose the questions that will help you think Nordic Forward.

Dr. Morgaine Gaye
Food Futurologist


17.00

NORDIC FORWARD IN LIQUID FORM OR NORDIC FORWARD BY THE GLASS

Experience two of Scandinavia’s leading bartenders as they discuss how to create the drinking experience of the future using the Nordic heritage, tradition and culture.

(Yes, there will be cocktails).

Geoffrey Canilao
Balderdash
Rasmus Poulsgaard
Duck and Cover