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Vitenskapelig artikkel tilgjengelig på norsk

Artikkel i Springer-boken er tilgjengelig på norsk

Welcome to the new web-site for the NOMAD Indigenous FoodLab! 

From 19 to 20 of March 2024  the chef team from NOMAD Indigenous FoodLab were cooking for Bocuse dOr Europe in Trondheim. 

NOMAD Indigenous FoodLab will bring Sámi and Evenki traditional chefs to Bocuse dOr Europe in Trondheim, with young professional chefs from Denmark who will join the team this year. NOMAD FoodLab chefs will present menu based on reindeer meat and Arctic berries

Sámi reindeer herder from Finland Anne-Maria Magga successfully defends her PhD thesis

Reindeer herding youth from Norway, Sweden and Finland gathered in Guovdageaidnu for 2 days of intensive workshop.

I den gigantiske lavvoen skal publikum serveres reinsdyr-spesialiteter under Bocuse d’Or-finalen.

As part of a new partnership between Permafrost Pathways and the International Centre for Reindeer Husbandry (ICR), the Arctic Initiative at Harvard Kennedy School (Arctic Initiative) and Woodwell Climate Research Center (Woodwell Climate) hosted 18 Indigenous youth from across the circumpolar North for a day of science, mapping, storytelling, and policy programming.


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