ClimateFood project’s study trip to Norrbotten 22.-23.8.2024 – what did we learn?
At the end of August, 18 Northern Finnish food sector actors and developers headed to the Norrbotten region in Sweden. The aim was to get to know the region's climate-wise food production and to explore possibilities for cross-border cooperation. We were hosted on site by 11 Swedish food system developers.
So, what did we learn there?
1. We learned about the Hushållningssällskapet Norrbotten-Västerbotten research and experimental farm Öjebyn Agro Park, located in the village of Öjebyn near Piitime.
At the Agro Park, research is carried out into plants and cultivation methods suitable for northern conditions, winter hardiness, plant pests and diseases. The farm's speciality is a selection of around 100 different apple varieties. There are also numerous varieties of blackcurrant, including varieties from as far afield as Scotland and Öjebyn's very own signature variety.
2. We learned how winemaking can support berry farmers.
The Arctic Winery at AgroPark produces a surprising and aromatic Svart blackcurrant sparkling wine using the traditional champagne method. Born out of a development project to improve the livelihoods of local blackcurrant farmers, Svart is now being produced professionally, and new products are being developed.
3. We learned how to effectively source local food for public kitchens, restaurants and consumers.
Noah Lokal Mat is a local food wholesaler and retailer that buys even very small batches from producers and sells the products at its own risk to large-scale catering kitchens and to consumers through its online shop and its own stands in ICA and Coop stores in northern Sweden. Noah's story was very inspiring for the audience and gave rise to very concrete ideas about what products from Finland could be tried to be exported to Sweden through Noah. The experiment first requires a clear understanding of the bureaucracy involved in exporting food.
4. We learned how the CHARM-fabriken project, which was set up alongside Polarbröd, is helping to make food production in the Älvsby area more sustainable.
The core of CHARM is to provide a place for collaboration and innovation, with a physical product development laboratory and a wide range of events and workshops to support food entrepreneurs.
5. We learned that there is a difference between Finland and Sweden in terms of self-sufficiency rates.
The ClimateFood project data dashboard presented in the seminar showed us that primary production in northern Finland has been maintained to a greater extent than in northern Sweden. This gave rise to ideas about the importance of continuing cross-border cooperation, as producing food nearby also has an impact on the resulting climate emissions due to transport distances.
6. It was noted that local food should not know the concept of a national border.
Sheep meat produced in Simo, Finland, is in reality more local food for a Swedish family in Haparanda than, say, imported from Linköping.
On the way back, I interviewed the travellers on the bus, and everyone seemed to be satisfied with the quality of the trip. The Finnish Swedish interpretation was praised, and it was said that without an interpreter communication could easily remain a bit superficial, although English is fine. Ideas for cooperation emerged, at least regarding the export of local food products and trials of cereal varieties. All in all, the trip showed that cooperation and cross-border visits like this are rewarding and important.
The trip also led to the negotiation of a cooperation agreement between ProAgria Oulu and Hushållningssällskapet Norrbotten-Västerbotten, which was officially signed later in the autumn.
