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Foodmrkt, Emergence Projects, Food Studio and Food Evolution joined forces with Oslo Business Region to put scalable business models, sustainability and digital technology on the agenda. We asked Nordic front runners to share best practice and invited thinkers, doers and makers with an interest in being a part of the change to join us for a day of talks, discussions and actions.

Siden julen 2009 har Charity of Food arrangert juleeventet “En jul for alle” i ulike format. Fra oppstarten har fokuset vært på å skape en magisk dag i fellesskapets navn – med korsang, underholdning og samtaler rundt et bord. Et gratis julebord for alle i byen. Initiativet kom fra Charity of Food i Sverige, og desember 2016 ble det første norske arrangementet avholdt på Schous bibliotek på Grunerløkka i Oslo. Fokuset for eventet var denne gangen rettet mot matsvinn.

Aritayaki, a kind of Japanese pottery, finds its roots in the ancient ceramics town of Arita located on Kyushu Island in southern Japan. It was in this town, in the year 1616, that the Koreans first introduced the art of pottery to Japan. Up to today Arita still produces ceramics made by local craftsmen using the distinctive ingredient of clay made from crushed stone.

When I was a child, the act of painting or drawing was always the way of communication. It was also my only weapon which can protect my own realm, and make the realm visible with my own hand. When I work on illustrations, I always keep this in mind. On our latest journey to Japan we were lucky to work with Yuri in Osaka. Inspired by her work we wanted to share her story with you here.

Legger siste hånden på forberedelsene for torsdagen og MittUniversitetets Akademiska Högtid. Funderer mye på hvordan man skaper smarte økosystemer. Så nås jeg av den glade nyheten: prosjektet UCCN2016 er nominert til Swedavias Exportpris på årets Guldgalan. Jeg tenker stille at den største gevinsten er uansett at FN-nettveket Creative Cities Network till slutt kom til Östersund.

In an economy struggling to stabilize itself after the devastating earthquakes of 2015, innovative solutions from the younger generation of changemakers brings hope for the future of the Himalayan country. Saurav Dhakal and his Green Growth team are creating waves of positive impact in both local communities and the national food systems, and similar initiatives are sprouting across the foothills of majestic mountain ranges.

In summer, rain or shine, it’s good to be in Håøya. The large and wild island in the middle of the fjord of Oslo is a horn of plenty when comes the foraging o’clock. For the last Get Away of the year, we felt like putting on our hiking boots and go exploring the edible bounty of the season for a campfire dinner between sea and forest.

På en varm, kanskje til og med usedvanlig varm, septemberdag i Oslo hadde Food Studio, Deichmanske bibliotek og Quo Vadis invitert til Nabolagsbord – en dag fylt med samtaler, omvisning, hønsebesøk fra Tøyentuppene og ansiktsmaling for barn – før det hele kulminerte i en middag laget på lokale råvarer fra hagen på Schous plass og Losæter.