1. The Food Cluster of Rogaland, Norway Brussels 8th of October 2008 Eivind Hålien Director Professional Forum for Food and Beverage

2. Overview: Innovation and research Innovation policy Cooperation within Europe Regional benefits Role of the region Development and organisation of an EU cluster

4. Innovation and research Food incubator at the Science park Industrial Food incubator at meat plant ”Måltidets hus” (House of food) Leading research on fish feed Process optimalisation Meal experience

5. Innovation policy Food, one of two strategic business areas in the County of Rogaland Food, one of two strategic business areas in the Stavanger Region Food as a strategic area at the University of Stavanger  Norwegian Centre of Expertise in Culinology

6. Cooperation within Europe FINE New Nordic Food Bocuse d’Or, Lyon Research collaboration with Universities and Research Organisations' in UK, Belgium, The Netherlands, Sweden etc Business to business relations

7. Regional benefits Building of competence and research knowledge Easier access to information Closer relationships between persons and businesses within regions More project and research collaboration Potential of profile and branding

8. Role of our region Contribute with culinary expertise, policy expertise and R&D expertise in specific fields Housing of an innovation arena for workshops and conferences Shearing of information and contacts Take the lead of relevant work packages or projects

9. Organization, factors of success Make an overview of each regions special competence and contact points Joint meetings to establish contacts Establish specific projects with EU funding to strengthen the collaboration A “lead partner” who are responsible for the progression of the collaboration