Main areas of work related to the Convention:
Key initiatives from the last five years include:Stockfish UNESCO Nomination Project: Leading a multi-national project with NGOs in ltaly, lceland, and Nigeria to nominate stockfish traditions to UNESCO's lntangible Cultural Heritage List. www.stokkfisk ,no
• Bergen Food festival and Ocean Week participation: Hosting free tasting events and educational booths to raise awareness of stockfish traditions and of the small mackerel.
• Culinary Workshops: Organising lyefish and stockfish culinary workshops in collaboration with local chefs and catering schools.
Objectives
Slow Food Bergen is a Norwegian non-governmental organisation founded in 2005 as a local chapter of the international Slow Food movement. Our mission is to promote good, clean, and fair food through safeguarding culinary traditions, supporting local producers, and preserving intangible cultural heritage related to food, nature, and traditional craftsmanship.
We focus particularly on traditional seafood practices such as the use of small fish species like young mackerel for food and stockfish production. We work closely with indigenous Såmi communities and small-scale fishermen. Through documentation, education, festivals, and community-driven projects, we aim to strengthen cultural identities, foster sustainable food systems, and seek to revitalise endangered culinary practices for future generations.
Objectives of Our Organisation.
Slow Food Bergen is committed to promoting "good, clean, and fair'' food according to Slow Food's core principles. Our objectives are as follows.
• To safeguard traditional culinary knowledge and practices.
• To advocate for environmentally sustainable food production.
• To ensure equitable food systems where small producers and fishermen are fairly compensated.
• To preserve and revitalise food-related intangible cultural heritage, particularly the stockfish traditions.
We work with indigenous Såmi communities, small-scale fishermen, fish producers, and culinary schools to safeguard and promote the use of small fish species as well as of the stockfish traditions as a livina cultural heritaae.
Cooperation
Slow Food Bergen works directly with communities through :
• Collaborative Workshops: Hands-on training with chefs, students, and fishermen.
• Participatory Research : Engaging communities in documenting traditional knowledge.
• Support for lndigenous Groups: Working closely with Såmi fishermen in Northem Norway to promote and safeguard stockfish traditions.
Our partnership with Bivdu (Såmi fishermen's organization) has led to successful national and international initiatives for the preservation and promotion of indiQenous culina ry traditions.
