1. Einar Risvik Chairman of the steering committee

2. Summary of the presentation Pride in our food culture Common values We are seen as one area, but differ in raw materials, traditions and dishes There are political ambitions with the project

3. Something to be proud about The presentation is much about pride and identity

4. The core identity of a kitchen is the values it is built on

5. All international kitchens know their identity The Nordic countries have won international championships like Bocuse D’or, more than France

6. The values of the Århus manifesto Pure Simple Fresh

7. Pure

8. Simple

9. Fresh

10. Raw materials

11. Fantastic quality Health attributes A taste of nature Aroma from light Juicy texture Little disease Clean environment Cold climate

12. Tradition

13. Local food production Tourism is about selling the whole as a concept, food included Tourism need good food concepts in order to be reliable

14. Meal structure

16. Increasing local production

17. The politicians gave us a start

18. With a set of ambitions

19. The political goals Identity for a New Nordic Kitchen Quality before quantity High margin products Work in the districts Utilise link to design Increase export of food

20. Media visibility

21. Show-room is state visits Queen Sonjas plate in Finland 07

22. Include not exclude