Njalle - rihpestibie, Food in the South
Start date: Oct 14, 2012,
End date: Jun 29, 2014
PROJECT
FINISHED
The project builds on the recent intensive efforts to increase the quality of Sami food. Sami matvision 2011 states that the Sami food is central to the Sami identity and for a living Sami culture. Sami producers need to stick to traditional natural resources to improve quality and gain increased control over all stages of the industry chain to produce food that is eco, ethical and healthy. Sami food should be based on local produce that is fresher than those delivered by long-distance transport. The demand for such food is steadily increasing. All this is a beacon for the project.
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Coordinator
- Östersund, Sweden Östersund (Sweden)
1 Partners Participants
- Limingen, Norway Limingen (Norway)