Programme

Programme

Nordic values in the Food sector - The way forward in a global perspective

15 - 17 November, 2009, Grand Hotel Reykjavik

Sunday 15 November 2009
17:00 - 19:00 Registration and welcome reception

Monday 16 November 2009
08:30 - 09:00 Registration

09:00 - 09:30     Welcome and minister’s address
                             Chairman: Þórarinn Sveinsson, Business development director of Fljótsdalshérað
                             Municipality

09:30 - 12:00     Regional values
                             Keynote presentations:
                             Regional values - The importance of origin in a global world:
                             Einar Risvik, Nofima Food

                             The Nordic view on traceability:
                             Ólafur Oddgeirsson, Food Control Consultants Ltd.

                             Nordic values in marketing:
                             Hanna Hiekkamies, Valio

                             Ensuring food safety locally in a globalised food trade perspective:
                             Stuart Slorach

12:00 - 13:30 Lunch

13:30 - 16:00 Parallel sessions

Session 1. Food control and food safety
Moderator: Jón Gíslason, MAST

First half – Safety & food producers

      • Scientific risk assessment in the European food safety system
        Giuseppe Stancanelli, Ewa Moncure, EFSA

      • Quality standards in food companies – A practical approach
         Guðrið Adorsdóttir, Faroe Seafood

Second half – Safety & Consumers

• Do food safety messages reach the consumers?
Kim Vandrup Sigsgaard, The Danish Veterinary and Food Administration

• Food information to consumers: how to overcome misperceptions and misleading information
Henry Uitslag, Consumenten bond, the Netherlands

Session 2. Innovation – added value
Moderator: Sjöfn Sigurgísladóttir, Matís

First half – Innovation and consumers

• Differences in consumer attitudes and preferences between regions and segments
Kolbrún Sveinsdóttir, Matis

      • Do Nordic culture, identity and milieu promote food innovation? How do consumer needs and
        wishes reach innovation and product development
        Ola Eide, ITOGHA AS

Second half – Innovation and food producers

      • Example of product development in the frozen fish sector
        Óskar G. Karlsson, Icelandic Iberica

      • Innovation in food processing - Innovative ways to add value to ingredients of marine origin
        Hörður Kristinsson, Matis

17:00 Excursion to Gvendarbrunnar Reykjavik Water Works. Light refreshments.
19:30 Dinner at Skíðaskálinn Restaurant and Chalet.

Tuesday 17 November 2009
Opportunities and challenges of the Nordic food market in a global world

09:00 - 10:00 Panel discussion with a short overview of day 1 and implications on opportunities.
Keynote speakers and moderators from day 1

10:00 - 10:30 Break

10:30 - 14:00 Experts predict future opportunities and challenges of Nordic food sector

• Nordic values in food and nutrition:
Josef Schmidhuber, FAO

     • The SPS Agreement and private food safety standards - Trade concerns:
       Gretchen Stanton, WTO

     • Global trade – Nordic market. Trade concerns. Saftey issues related to global trade:
       Thorvaldur H. Thordarson, BVM&S

• Opportunities of Nordic food products in a global world:

Ingela Stenson, United Minds

14:00 - 14:30 Roundup - end of conference

Your Host in Iceland - Gestamottakan, Þingholtsstraeti 6, 101 Reykjavik, Tel.: (+354) 551-1730, Mobile: (+354) 692-1730 conference@yourhost.is