Sessions I – III: A – E

There are three times five parallell sessions (A – E), two on Monday and one on Tuesday. Read the sessions programme below or download the full programme.

Sessions I, Monday 13.30–15.00

A (scand –> eng)
Organic to the people! – Through systematic approaches
To stimulate public consumption of organic food, strategic work on different organizational levels is needed.

• Liv Solemdal, Bioforsk & Gunnar Kvamme, St. Olavs hospital: Organic food at a hospital kitchen
• Irma Kärkkäinen, Ekocentria: Steps towards organic public kitchens
• Ellen Marie Forsberg, NILF: Strategies to promote organic food in public kitchens

Moderator: Niels Heine Kristensen, Danmarks Tekniske Universitet

B (eng)
Processing with care – how do new means and methods fit in to the picture?
What will the new EU-regulation mean for the processing industry? And what about minimum processing strategies: are they opposed or in line with food quality and food safety?

• Alexander Beck, AOL: Approaches for minimum and low-input processing strategies which guarantee food quality and safety
• Eva Mattsson, Grolink: Processing in organic standards and legislation
• Mogens Poulsen, Thise Mejeri: Organic quality without a doubt

Moderator: Grete Lene Serikstad, Bioforsk Økologisk

C (eng –> swe)
The organic market – trends, opinions and keys to success
This session highlights the latest trends on the organic market. It will also be discussed what makes the organic market differ from other food markets and what aspects are important to be successful in the organic food chain.

• Jonathan Banks, AC Nielsen: Newest results on consumer behaviour and market overview – in Nordic countries and beyond
• Hugo Fjelsted Alrøe, ICROFS: What makes organic agriculture move – protest, meaning or market?
• Jean François Hulot, European Commission: The role of the EU organic logo on the market

Moderator: Thomas Svaton, Svensk dagligvaruhandel

D (eng)
Size is everything
What are the ecological, social and economical implications of food system scale, and how can the potential benefits of “small scale” and “diversity” be used for the development of sustainable organic food markets?

• Johanna Björklund, SLU: Scaling down food systems size – environmental effects
• Markus Schermer, University of Innsbruck: Scaling down food systems size – socio-economic effects
• Jörgen Anderssson, Fjällbete ek. för: Size may be everything, but the relation takes it all

Moderator: Rebecka Milestad, SLU

E (scand)
Mer produkter behövs – var finns producenterna?
Det krävs fler producenter som vill anta utmaningarna och säkerställa tillförseln av kvalitativa ekologiska råvaror. Hur ser framtida behov ut och hur lyckas vi uppnå hög produktivitet med bibehållande av de unika värden som finns inom ekologisk produktion?

• Egon Noe, Aarhus Universitet: Udvikling af økologisk jordbrug, muligheder og udfodringer
• Anne-Kristin Løes, Bioforsk Økologisk: Vem slutar vara ekologisk?
• Ann-Marie Dock Gustavsson, SJV: Hur får vi fler ekoproducenter? – kontroll, sammanhang och kontinuitet

Moderator: Erik Fog, Dansk Landbrugsrådgivning, Landcentret

Sessions II, Monday 15.30–17.00 upp ↑

• Gun Roos, SIFO: The iPOPY project and how to communicate with the young generation
• Karin Sahlström, Miljöresurs Linné: “Ekomat á la Linné” – tasteful knowledge for public kitchens
• Dorte Ruge: Organic Denmark’s project: ‘What is Eco about?’ and the Organic Schoolfarms

Moderator: Niels Heine Kristensen, Technical University of Denmark

B (eng)
Maintaining the organic quality throughout the process
Quality can be defined in many ways. Organic production is associated with low impact on environment, less additives and lean processing. How can this kind of quality be maintained throughout the process?

• Ann Lorentzon, STFI-Packforsk AB: The packaging – a tool to minimize food waste
• Marica Möller, Torfolk Gård: The making of honest food
• Lars Kristensen, Slagteriernes Forskningsinstitut: Analyses on conventional and organic meat quality

Moderator: Sirpa Kurppa, MTT Agrifood Research Finland

C (eng –> swe)
How to trade the organic way
This session discusses why we should (or shouldn’t?) trade organic products. Is it more sustainable to eat locally produced organic food? Or could it be an investment in sustainable development on a global level to import organic produce from countries in the South?

• Mansoor Nadir, Association of African Organic Exporters (AFROEX): Organic Agriculture in East Africa, benefits for small holder farmers, Achievements and challenges
• Gerald A. Herrmann, Organic Services: Judging long distance transport as good or bad is a tricky issue
• Klaus Bentzen, Organic Denmark: Organic trade from the North

Moderator: Krister Holm, Swedish Society for Nature Conservation

D (eng)
Connecting stakeholders in the food chain
Local food chains have an advantage of short distance between stakeholders. What role can communication play to solve bottlenecks in the food chain?

• Jan Wester, Slåttergubben: Navigating in a local context – farmer experiences on small scale selling on local markets
• Lotten Westberg, SLU: How to solve food chain bottlenecks with concerted action
• Claire Lamine, INRA: The role of consumers acting on small scale local markets

Moderator: Ulrika Geber, Stockholm County Administrative Board

E (scand)
Hur förvaltar vi jordbrukslandskapet utan näringsläckage och förlust av biologisk mångfald?
Lokal kunskap och förändringsbered-skap är viktiga komponenter för att öka den biologiska mångfalden och för att skapa mer uthålliga jordbrukslandskap. Hur kan vi sköta gårdsdriften så att vi främjar ekosystemtjänster i landskapet?

• Marie Stenseke, Göteborgs universitet: Uthållig förvaltning av landskap – ett samspel mellan människa och natur
• Maj Rundlöf, SLU: Hur kan den biologiska mångfalden i jordbrukslandskapet ökas?
• Thorsten Rahbek Pedersen, SJV: Effektiv kvävehushållning och mångfald i ekologiska växtföljder

Moderator: Vibeke Langer, Københavns Universitet

Sessions III, Tuesday 10.45 – 12.30 upp ↑

• Auni Hamberg, LRF Mälardalen: Know your Farmer ...Know your food! – Insights from LRFs regional and national project “The Dialog”
• Rickard Björklund, Skebo Herrgård: Conference hotel restaurant with local purchasing and own meat production
• Carola Magnusson, Carolas Eko: Local purchasing to school restaurants, bistro & catering
• Charlotte Lagerberg Fogelberg, SLU: Reasons for local and regional purchasing

Moderator: Ingela Hallberg, SLU

B (eng)
Solving the bottlenecks, sourcing the ingredients
The demand for organic products has been rising for years. With growing demand the sourcing of raw material is getting harder. Competition for ingredients brings forward new solutions.

• Marja Riitta Kottila, University of Helsinki: Knowledge sharing in organic food supply chains
• Caroline Olsson, Skånemejerier: Organic milk – stabilizing supply and demand
• Pierre Hanell, Green n’ Lean: We booked all broccoli in Sweden before the season started

Moderator: Erik Fog, Dansk Landbrugsrådgivning, Landcentret

C (eng –> swe)
Communication through certification and branding
How many brands can we have? How do they work? What do the consumers want?

• Johanna Stål, Camino Magasin: How do consumers handle different environmental messages?
• Pär Larshans, MAX Hamburgerrestauranger AB: Adding care for the planet to the own brand
• Susanne Padel, University of Wales Aberystwyth: Organic Plus values and their relevance to consumers: First results from the CORE FCP project

Moderator: Eva Eiderström, Swedish Society for Nature Conservation

D (scand & eng)
Scaling up small scale food chains
The Nordic organic food market suffers from scarcity of regional produce and products. What are the strategies for scaling up small scale food systems?

• Peter Drotz, Lokalproducerat i Väst: Logistics of scaling up small scale food chains (communication and transport systems)
• Torger Gillebo, UMB: Hur säkrar vi förmågan till innovationer och lärande?
• Johanna Lamberg, University of Tampere: Critical aspects of scaling up – what must not be jeopardised?

Moderator: Lotten Westberg, SLU

E (scand)
Klimatpåverkan och uthållighet i produktionssystemen – vad kan förbättras?
Vad skiljer mellan olika produktions-system när det gäller klimatpåverkan? Hur kan ekologiska lantbrukssystem utvecklas mot ökad uthållighet?

• Johanna Björklund, SLU: Är det möjligt att producera livsmedel för marknaden och ändå vara klimatneutral?
• Marina Azzaroli Bleken, UMB: Fôrproduksjon på husdyrløse gårder er lite miljøvennlig
• Jørgen E. Olesen, Aarhus Universitet: Dyrkningssystemernes effekt på produktion og miljø

Moderator: Soile Wartiainen, Ålands Hushållningssällskap