Nhat Strøm-Andersen
Forsker
(+47) 940 56 442
nhat.strom-andersen@nibio.no
Sted
Ås - Bygg O43
Besøksadresse
Oluf Thesens vei 43, 1433 Ås (Varelevering: Elizabeth Stephansens vei 23)
Biografi
Nhat tok sin doktorgrad ved TIK Senter for Teknologi, Innovasjon og Kultur, Universitetet i Oslo i 2020, og har en mastergrad i innovasjon og entreprenørskap fra Handelshøyskolen BI. Nhat har tverrfaglig bakgrunn i innovasjonsstudier, entreprenørskap, ledelsesstudier, styring, stakeholder-teori og omstillingslitteratur. Nhats erfaringer og forskningsinteresser er knyttet til bærekraftig omstilling i matsystemer og bærekraftparadokser, og hvordan organisasjoner responderer på kriser, f.eks., korona. Blant annet har Nhat studert ressurseffektivitet og systemiske utfordringer i store etablerte matbedrifter og atferd mot bærekraft og utnyttelse av matsvinn og biprodukter, og rollen av digitale teknologier.
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Strøm-Andersen, N, Milford, A.B., Liu, X. 2024. “Sustainable Diets: Examining Policies Shaping the Development of Organic Food Production and Consumption in the Nordic Context”. In: Back to the future: Sustainable innovations for ethical food production and consumption. Wageningen Academic Publishers (forthcoming).
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Forsberg, E.M., Corciolani, M., Szulecka, J., Strøm-Andersen, N. 2023. “Widening the scope of responsible innovation: food waste and the role of consumers.” Journal of Responsible Innovation, 10:1, 2243080. doi:10.1080/23299460.2023.2243080.
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Strøm-Andersen, N. 2022. “Digital technologies and food waste reduction and prevention: benefits and challenges”. In: Bruce, D., Bruce, A. (eds) Transforming food systems: ethics, innovation and responsibility: 475–480. Wageningen Academic Publishers. doi: 10.3920/978-90-8686-939-8_74
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Szulecka, J., Strøm-Andersen, N., Capodistrias, P. 2022. “Food (in)security in a Nordic Welfare State: The Impact of COVID-19 on the Activities of Oslo’s Food Bank”. In: Calabrò, F., Della Spina, L., Piñeira Mantiñán, M.J. (eds) New Metropolitan Perspectives. NMP 2022. Lecture Notes in Networks and Systems, vol 482. Springer, Cham. doi: 10.1007/978-3-031-06825-6_140
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Szulecka, J. and Strøm-Andersen, N. 2021. “Norway’s Food Waste Reduction Governance: from industry self-regulation to governmental regulation?” Scandinavian Political Studies:1–24. doi: 10.1111/1467- 9477.12219.
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Capodistrias, P., Szulecka, J., Corciolani, M., & Strøm-Andersen* (Corresponding author), N. 2021. “European food banks and COVID-19: The impact on food redistribution and innovation in times of crisis”. Socio-Economic Planning Sciences. doi: 10.1016/j.seps.2021.101187.
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Strøm-Andersen, N. 2020. “Innovation and by-product valorization: A comparative analysis of the absorptive capacity of food processing firms”. Journal of Cleaner Production 253: 1–15. doi: 10.1016/j.jclepro.2019.119943.
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Strøm-Andersen, N. 2020. “Incumbent firms in the transition toward the bioeconomy: Capabilities, strategies, and governance for by-product and waste valorization in the food processing industry”. Series of Ph.D. Dissertations submitted to the Faculty of Social Sciences, University of Oslo, No. 823. ISSN 1564-3991.
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Gregg, J. S., Jürgens, J., Happel, M. K., Strøm-Andersen, N., Tanner, A. N., Bolwig, S., & Klitkou, A. 2020. “Valorization of bio-residuals in the food and forestry sectors in support of a circular bioeconomy: A review”. Journal of Cleaner Production, 267, 1–13. doi: 10.1016/j.jclepro.2020.122093
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Strøm-Andersen, N. 2019. “Incumbents in the transition towards the bioeconomy: The role of dynamic capabilities and innovation strategies”. Sustainability 11 (18): 1–20. doi: 10.3390/su11185044.
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Tanner, A. N., and Strøm-Andersen, N. 2019. “Meat processing and animal by-products: Industrial dynamics and institutional settings”. In From Waste to Value: Valorisation Pathways for Organic Waste Streams in Circular Bioeconomies, edited by A. Klitkou, et al., 127–144. Routledge.
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Szulecka, J., Strøm-Andersen, N., Scordato, L., and Skrivervik, E. 2019. “Multi-level governance of food waste: Comparing Norway, Denmark and Sweden”. In From Waste to Value: Valorisation Pathways for Organic Waste Streams in Circular Bioeconomies, edited by A. Klitkou, et al., 253–271. Routledge.
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Bolwig, S., Brekke, A., Strange, L., and Strøm-Andersen, N. 2019. “Valorisation of whey: A tale of two Nordic dairies.” In From Waste to Value: Valorisation Pathways for Organic Waste Streams in Circular Bioeconomies, edited by A. Klitkou, et al., 162–186. Routledge.
Forfattere
Nhat Strøm-AndersenSammendrag
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Sammendrag
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Sammendrag
The EU’s Farm to Fork strategy aims to create fair, healthy, and environmentally friendly food systems, ensuring universal access to sufficient, safe, nutritious, and sustainable food. Increasing the production and consumption of organic food is considered crucial to achieving these objectives. This study explores the development of organic food in four selected Nordic countries: Denmark, Finland, Norway, and Sweden. We have observed the variance in the market share of organic products in the retail sector among these countries, with 13, 2.5, 1.73 and 8.9%, respectively (2021 statistics). This highlights a significant gap, with Denmark and Sweden leading in organic food consumption. We seek to understand the reasons behind this disparity by delving into public policies governing organic food strategies in the selected countries. The analysis entails examining multiple policy documents to pinpoint fundamental strategies and significant milestones influencing the development of the organic sector. Our findings indicate that Denmark and Sweden have historically implemented supportive policies, including financial incentives, subsidies, and regulatory frameworks, to promote organic agriculture. Their consistent, credible, comprehensive and coherent governmental policies and long-term commitments offer a stable environment for the organic sector to flourish. They seem to possess extensive distribution networks and better market access for organic products, contributing to the sector’s growth. The accessibility and availability of organic products in retail outlets play a vital role in influencing consumer choices. The paper provides policymakers with valuable insights into how to foster the consumption and production of organic food, not only within the case studies but also in other national contexts.
Divisjon for skog og utmark
Circular use of wood for increased sustainability and innovation (circWOOD)
circWOOD will investigate aspects of wood use in the Norwegian economy, with particular emphasis on the reuse of wood in construction projects, and recycled wood as raw material in today's wood industry.
Divisjon for skog og utmark
Sirkulær bruk av tre for økt bærekraft og innovasjon (CircWOOD)
CircWOOD skal undersøke aspekter ved trebruk i den norske økonomien, med særlig vekt på ombruk av returtre i byggeprosjekter, og returtre som råstoff i dagens treindustri.
Divisjon for matproduksjon og samfunn
JordbærSmak: En optimalisert moderne produksjonsteknologi for mer smakfulle norske jordbær
Strawberry is an important berry specie with long traditions in Norway. Norwegian berries have a high status amongconsumers. The climate in Norway is suited to produce strawberries with excellent taste, but the season is short andthe consumers' desire for strawberries around the year has led to a sharp increase in imports in recent years. IfNorwegian strawberries are to compete with imported berries during the growing season and retain their high status,it is important to focus on quality. The opening of import of strawberry plants, have given new possibilities forproduction. The high yield potential of imported strawberry plants combined with growing in substrate in highplastic tunnels meets many of the challenges for strawberry production in Norway. In extension of this, production ofstrawberries in greenhouses and in closed systems have also become relevant. In parallel with new productionsystems and increased import, the taste-quality of Norwegian berries has been challenged. A question that has beenraised is: "Why is there so little difference in the taste of Norwegian and imported strawberries?". However,strawberry taste is complex and specific, and preferences change with several factors, such as age and gender.Strawberry flavor is a complex interaction between sugar, acid, and aroma substances. Since the ripening processstops at harvest, the content of these cannot be changed after picking. Cultivar, cultivation practices, temperatureand light are factors that alone and in combination can affect the quality of taste. The role of the cultivation factorsin modern production systems must be understood in order to improve the consumer's taste experience andoptimize the quality of the final product. TastyStrawberry's main goal is therefore to develop new knowledge thatwill create a basis for optimizing the taste of strawberries produced in modern production systems during anextended growing season in Norway.