The Arctic As a Food Producing Region
FINAL REPORT -- THE ARCTIC AS A FOOD PRODUCING REGION The Arctic as a Food Producing Region Final Project Report Prepared for the Arctic Council’s Sustainable Development Working Group February 2019 Contributors to this Report: David Natcher, Yang Yang, Jill Hobbs (University of Saskatchewan), Kristin Hansen, Florent Govaerts, Silje Elde, Ingrid Kvalvik, Bjørg Helen Nøstvold, Rune Rødbotten (Nofima), Sigridur Dalmannsdottir, Hilde Halland, Eivind Uleberg (Nibio), Ólafur Reykdal, Jón Árnason, Páll Gunnar Pálsson, Rakel Halldórsdóttir, Óli Þór Hilmarsson, Gunnar Þórðarson, Þóra Valsdóttir (Matis). Iceland • Marine bioresources play a key role in the bioeconomy of Iceland. Import of food, feed and fertilizers to the region indicates opportunities to increase self-sufficiency, especially with cross sectoral utilisation of side products. • Export of fish and fish products are by far the most important food export items from Iceland. In 2016 about 596 thousand tons fish products were exported for revenue of about 246,000 million ISK. • There are about 3,000 small family-owned sheep farms in Iceland. The challenges for sheep farmers are low income and the need for off-farm employment. Innovation, product development and added value products are very much needed in the sheep value chain. • Geothermal energy makes the production of various vegetables possible in Iceland. This sector can be developed considerably. • The production of the old Icelandic dairy product skyr has increased greatly in Iceland and abroad. A total volume of about 1,300 tons are exported annually for a value of about 500 million ISK. Norway • There is a potential for increased value adding of food produced in the Norwegian Arctic, in both local and national markets.
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