Towards sustainable food systems – the Nordic-Baltic civil society approach
CSOs, Young people and educators from Estonia, Latvia, Finland, Sweden, Denmark, Iceland and Norway
The project increases CSOs knowledge about the sustainable Nordic Food system and improves their habits and skills on sustainable lifestyle in our communities by changing consumption habits, healthy choices and reinforcing CSOs and young people`s role as multipliers.
Project goal
The main goal of the project is to strengthen and increasing Nordic-Baltic CSOs collaboration on the theme of Nordic Sustainable Food systems and improving sustainable consumption between young people and community members by promoting sustainable, green and healthy lifestyle and food habits by discovering Nordic & Baltic Food Culture (NBFC) its traditions, recipes, developments and on the same time reducing overconsumption, food waste and enhancing youth sustainable thinking.
Additional aims:
– To increase knowledge of CSOs/youth organisations of their own NBFC and its traditions through food and collaboration, improve young people’s sustainable lifestyle habits and mindset by underlining the need to reduce overconsumption and food waste, as it has a huge environmental and climate footprint.
– To Empower Youth CSOs by raising awareness of the importance of protecting and promoting distinct regional food, culture and culture and natural assets as part of sustainable and balanced community/youth development strategies.
Project target group
The target group are Nordic-Baltic civil society organisations and its members, youth aged 14-31+ and representatives of educational institutions and local communities who support community members and young people in their development.
What you will gain and learn
Youth, CSOs and community members will learn a lot from Nordic food sustainable food systems and its culture, which is known for its focus on seasonal and locally sourced ingredients, as well as its emphasis on simple and healthy preparations. One important lesson is the value of sustainability and environmental consciousness. Nordic as Baltic cuisines celebrates the use of locally sourced ingredients, which reduces the carbon footprint associated with food production and distribution. Additionally, CSOs and young people will improve own capacity and learn to appreciate the natural rhythms of the environment and the importance of respecting the earth’s resources and consumption. Nordic and Baltic cuisine is often associated with communal meals, where friends and family come together to share food and conversation. This promotes a sense of belonging and social cohesion that is important for young people’s mental health and well- being. All partners will act as change maker/facilitators of the network, as it will further enhance the network and make it a well functioning and solid platform on sustainable development and strengthening cooperation within the priority areas of the NCM.
Project actions
- Virtual workshop on SDGs
- Kickoff meeting and I training on sustainable food systems in Finland, Helsinki (6-9th June 2025)
- II training and study visit on health, sustainability and consuming in Sweden, Lund/Malmö (28-31st August 2025)
- Partners and experts meeting for guidebook in Denmark, Copenhagen (13-16th November 2025)
- Nordic-Baltic Sustainability conference 2025 and Young Chef Award competition, Estonia, Toila (2-5th December 2025)
- Project digital guidebook in englsh (developed educational digital-guidebook on sustainable food system transition and role of CSOs with practical exercises, case studies and best practices, conference Sustainability network statement for decision makers)
- Project webpage with all educational materials
Project results
The project’s positive results and person-based improvements will impact three sustainability pillars: environmental, social, and economic.
- New members will join a sustainability nonformal network of CSOs/ and activists promoting the importance of supporting sustainability in their own community and being agents of change who will build social cohesion within communities.
- Partners will spread the Nordic countries food culture, habits and sustainability approaches (reducing food wast, improving youth consumptions) experts and CSOs members/community leaders will share they skills and knowledge, professionalism and practical experience in Nordic Food culture and 17 sustainable development goals by promotion of local initiatives and raising awareness of importance of SDGs especially in to see green, competitive, and socially sustainable Nordic and Baltic Region.
- Increased awareness and engagement towards sustainable living and sustainable choices among youth, CSOs and community members etc.
- We have provided civil society with the necessary tools to prepare and implement policies targeting vulnerable groups in the context of sustainable nutrition, circular economy and empowering CSOs to
- We have built the capacity of non-governmental organisations and addressed the key themes for Nordic and Baltic societies related with the UN SDGs to contribute to the green transition, green growth, responsible consumption, climate change, gender equality, the digital society, created additional tools for good governance and sustainable well-being.
- We inforced the cooperation between CSOs, vulnerable groups and interested stakeholders from Nordic and Baltic countries.
- Nordic-Baltic CSOs collaboration network “Green Habito” will become more stronger and bigger (having new members and innovation solutions/action).
- Participants will gain positive experience in Nordic-Baltic sustainable living and food recipes and exchange their experience and vision of a green future with each other, stakeholders, and mentors.
- Diverse communities work together around common agendas, building trust and positive perspectives on sustainability, community, healthy eating habits, & cultural heritage.
- CSOs representative and Institutions will build social cohesion
- Nordic and Baltic collaboration in sustainable living, consumption and cooking will boost young people’s self-esteem by providing a sense of accomplishment, creativity, independence, social connections, and purpose.
Project impact
The project seeks to have a broader public impact by creating a N-B CSOs collaboration platform and meeting place to inspire and demonstrate necessary lifestyle changes. The project will raise awareness and engage communities on the issue of environmental, social and economic sustainability in a long-term perspective.
Project action plan:
Virtual workshop and general agreements meeting
Zoom meeting, online (25th May 2025)
Civil society organisations members, youth and for nonformal educators, where they will learn about basic knowledge about Sustainable development goals, Nordic Vision 2030 and human rights approach to sustainable food systems. The virtual workshop and meeting is dedicated to give a basic scope of the programm and set up all organisational questions. One important lesson what workshops will provide is that the value of sustainability and environmental consciousness. In frame of the workshop we will advovate to initiate a sustainable food transition coalition. Project target group will learn how to appreciate the natural rhythms of the environment and the importance of respecting the earth’s resources and consumption. Each partner country is represented by 2 official representatives.
Kickoff meeting and I training
Helsinki, Finland (6-9th June 2025)
It will be the official launch of the project with personal presence of the partners and I training on Nordic sustainable food systems. The training will use a deliberative approach, which will discuss how to lead the process of changing the habits of engaged groups to be more sustainable, which will create a network of sustainable multipliers. When we talk about change of sustainable food systems, we will advocate for use of locally sourced ingredients, which reduces the carbon footprint associated with food production and distribution. Participants will learn how to appreciate the natural rhythms of the environment and the importance of respecting the earth’s resources and consumption. Training is focusing on improvement of CSOs members /young people`s sustainable thinking and living to be an actors of change and improve their knowledge on Nordic Sustainable Food Systems Transition. Also a capacity building training on communication and CSOs/educators leadership and participation in green transition questions will be conducted by experts. Each partner country is represented by 2 official representatives.
Second Training and Study Visit
Malmö/Lund, Sweden (28-31st August 2025)
Second training and Study visit will provide an in-depth understanding of how we can increase the sustainability of food systems change, how our choices affect our health, consumption habits and food system change, which is designed to lead to a process of changing habits to more sustainable ones. How to take the environmental impact into account when choosing ingredients/foods, disposable items and packaging, as well as when transporting and waste sorting. We will discover and debate on Malmö’s / Lund city Policy for Sustainable Development and Food; and visit Malmo and Lund Universities who are advancing sustainable food consumption. Partners will share best practicies and assemble usefu materials for editing the digital guidebook. Each partner country is represented by 2 official representatives.
Partners and Experts meeting
Copenhagen, Denmark (13-16th November 2025)
The Partners and Experts meeting is dedicated to share best practices and assemble all educational materials and methodologies into one digital guidebook (what will be developed and presented at the conference) that will be focusing on the promotion of sustainable lifestyle choices and green growth. Final editorial meeting of the digital guidbook will be conducted at the experts meeting. Additionally we plan to develop a follow up activity that the network will be implementing in 2026. We will have an opportunities to invite experts from the universities (Aalborg University, Malmö University, Tallinn University) intergovernmental organisations/agencies (Nordic Council, Green Movements, State Food Agencies) to join us virtually to contribute to the guidebook assembling and debate/share own perspective and vision how to promote dietary shifts comprised of more plant-based foods and fewer animal foods, for the benefit of the environment and public health and reinforcing role of CSOs in sustainable food transition process. We are targeting an empowerment of CSOs in building the green future of the Nordic-Baltic region and development of new sustainable initiatives.
Nordic-Baltic Sustainability Conference
Toila, Estonia (1-2nd December 2025)
The Conference “Nordic solution in transforming Nordic Sustainable Food Systems and development aid through policy change and cooperation” programm includes panel discussion, workshops, trainings, conclusion of project activities & presentation of project outcomes. At the conference we will look deeper into factors influencing environmental & social sustainability, development aid policy change (unsustainable consumption, how social sustainability could create inclusive societies, reduce inequality, and ensure long-term well-being for all people). A holistic ecosystem approach to production is indispensable: the interlinkages between food, health, water, soil, forest and energy is a key consideration at the conference. Conference is willing to share Nordic-Baltic policies, experiences, innovations and best practices in transforming food systems and development aid to more sustainable ones and look at the systematic nutrition education guides healthy and nutritious eating habits (schools meals and nutrition education). School-based nutrition education is a Nordic tradition that is relevant in a global context. More detailed programm will follow.
Nordic-Baltic Young Chef Competition-Award
Jõhvi, Estonia (3-4th December 2025)
By Nordic-Baltic Young Chef Competition-Award we celebrate the important role of young people /chefs/CSO and community members play in crafting a more sustainable food system. As culinary future professionals, chefs possess a unique influence over consumers, driving cultural and behavioral shifts toward sustainable practices. Young Chefs are not merely creators of exquisite dishes; they are also educators, innovators, and advocates for a healthier planet.
The N-B Young Chef Competition “Nordic Food Culture and sustainable consumption” highlights how young peopleʼs through learning, -creativity and commitment, can address global challenges such as food waste, sustainable consumption, climate crisis, and the loss of biodiversity. By integrating sustainability into their menus, youth and members of society can be agents of change.
National Delegations will be competing between each other in preparing a 3 course menu (Starter, main meal and dessert). At the end of the competition, the independent jury (composed by one representative from each country and two independent experts) will give its own evaluation for each meal and by finalisation of the evaluation will announce who wins the competition. The winning team will get an award statue and acknowledgement. Through this competition young people and CSOs representatives will gain practical skills and knowledge, motivation and energy to support their own communities for a more sustainable way of life. The competition between target group representatives will lead to the process of changing the habits of engaged groups on a more sustainable lifestyle that will create a network of sustainable multipliers who will work to improve young people/CSOs members sustainable thinking and living to be an actors of change and improve their knowledge on Nordic Sustainable Food systems.
Project is supported by Nordic Council of Ministers and National Foundation of Civil Society
Please contact us
If you feel the need and will to make a change in transition to Sustainable Food Systems by improving CSOs /young peoples habits and skills in sustainable lifestyle and developing CSOs approach.
