Innovating the food industry on the top of the world

Many think of the Arctic as a place of harsh climate and scarcity, but the region is home to a strong food culture built on 10,000 years of knowledge and experience. While the Arctic is already an important food-producing region, it has not met its full potential in satisfying local food needs nor in maximizing its export potential. By enhancing commercial food production locally and by developing North to North food production linkages, more sustainable food systems can be developed in the Arctic.

While there are considerable opportunities for commercial food production, Arctic food industries are challenged by a plethora of rapidly changing climatic, social, economic and logistical constraints. But the Arctic – a region characterized by constant change – shapes inherently resilient peoples. Innovation is ripe throughout the region; the right links just need to be made.

The Arctic Council’s Sustainable Development Working Group (SDWG) made developing these links its goal with the Arctic Food Innovation Cluster project. Through the project, SDWG works to identify and connect relevant people in the Arctic foods value chain – including northern entrepreneurs, southern-based investors, research centers, business and bio-technology developers that have knowledge and interest in the Arctic food industries.

These different stakeholders will come together to develop innovative approaches to food production. Innovation will be in the form of new modes of production and consumption patterns, such as the introduction of hydroponics or aquaponics farming. It will also encompass new production and consumption of non-food products, such as using waste products from the seafood sector to produce medicine or fabrics. This approach to food production and regional economic development will respond to global challenges such as food security and climate change.

The Arctic as a Food Producing Region

SDWG developed the Arctic as a Food Producing Region report to collect research on the potential for increased food production and added value of food from the Arctic. Prominent food industries identified in different Arctic regions include fisheries and aquaculture, agriculture, herding, hunting and gathering. SDWG’s report found that the Arctic is already a considerable producer of commercial foods. In 2016, the total export volume exceeded 5.6 billion kilograms and generated an estimated value of $24.8 billion USD.

The Arctic’s unique environment gives way to unique food and production methods. For example, Arctic char farming operations in Iceland use water that is extracted from springs, boreholes and wells which, according to the EU’s water framework, is classified as unique quality. Geothermal energy produced by hydroelectric power stations is used for heating and electricity and are the basis of vegetable production in greenhouses in Iceland.

In Norway, a survey revealed that 62 percent of consumers are willing to pay more for Arctic food products. Across the pond, 86 percent of surveyed Canadians indicated they are willing to buy foods sourced from the Canadian Arctic and 77 percent indicated that they are willing to try Indigenous-inspired foods. Overall, surveyed Canadians held a favorable attitude towards Arctic foods and believed these foods allowed them to experience Indigenous cultures and tradition, support local Indigenous communities, impose less risks to human health, are more natural and are from a pristine environment.

SDWG’s report found that while food production opportunities and consumer demand are promising for Arctic communities, it is not without challenges. Lack of infrastructure, available raw material and skilled workforce, as well as environmental issues and food security are some of the main challenges to food production in the Arctic. Despite notable challenges, SDWG found that most actors in the Arctic food value chain were overwhelmingly favorable to food production and the need for a more formal and coordinated means of cooperation.

A cluster-based approach to food innovation in the Arctic

Arctic food industries tend to be fragmented, have tenuous professional connections and have limited connection streams. This lack of coordination has led to Arctic communities’ general overreliance on raw food exports, bottlenecking of distribution points and limited innovation in product development.

Strengthening these connections is a major goal for SDWG’s Arctic Foods Innovation Cluster project. By identifying relevant actors in Arctic food production, governments, Arctic Indigenous communities, universities, research centers, vocational training providers and industry associations and drawing them together into a so-called “cluster”, the project will bring the enhanced coordination needed for the Arctic to fill its international potential.

With hubs located in each Arctic State, the Arctic food cluster will increase communication, provide a framework for capacity building and coordinate activities. Those who participate in the cluster will benefit from professional linkages that are established, where knowledge spillovers are enhanced and innovations in the Arctic food system are achieved. The benefits for Arctic communities and businesses include opportunities for innovation, development and diversification that can transform the local food and drink sector – creating sustainability at the local level while redefining the food economies of the future.