URBAN & LOCAL – Future Food Ecosystem

Report of Reykjavik, Fridheimar, Iceland Visit 22.-27.04.2024

Written by Kaj Lindedahl, Metropolia, Vantaa, Finland.

Visited and analysed venues:

• Slowfood , Iceland
• Posthus, Reykjavik , Iceland
• Fridheimar, Reykholt, Iceland.

Fridheimar

Fridheimar is a greenhouse in Iceland that is located in the municipality of Reykholt, which is about 1 hour away from Reykjavik. Fridheimar’s greenhouse covers 11,000 m ² of space and they produce about 700 tonnes of tomatoes per year. In addition to growing tomatoes for Iceland, Fridheimar has become a popular tourist destination, attracting over 200,000 travellers per year, as they have a restaurant located in their greenhouse where visitors can try many unique tomato dishes.

Fridheimar also strives to have responsible and sustainable tourism and their employees share some of their environmentally friendly practices with tourists, when they visit the greenhouse and restaurant. A few of the operations of the organization are specifically impactful when analyzing the environmental impacts of the site. First, Fridheimar uses imported bees and fertilizer from Rotterdam for their greenhouse operations (Bird & Loayza, 2021).

These imports are vital to the operation of the greenhouse yet carbon dioxide (CO₂) emissions as well as other harmful environmental by-products are produced during the transportation of bees and the transportation and production of fertilizer.

Secondly, Fridheimar produces tomatoes and distributes them locally in Iceland for grocery stores as well as sending some of their produce internationally. On the other hand, Fridheimar uses a CO₂ enrichment system to pump CO₂ into their greenhouse to help with the growth of the tomatoes. Like all plants, tomatoes produce energy through photosynthesis, which uses CO₂ as an input.

The CO₂ used by Fridheimar for this purpose is recovered from geothermal steam and is absorbed by the plants, constituting a reduction in the overall impact of greenhouse operations on the environment.

Finally, in the sale and distribution of Fridheimar’s produce, packaging materials are required.

Fridheimar is different than most greenhouses as they are also a tourist attraction with a restaurant, meaning that they have more of a socio-economic impact than other greenhouses with a sole focus on produce production and marketing. Fridheimar is unique in this aspect as Iceland’s energy production mix is entirely from renewable sources and there is abundant access to geothermal heating. This significantly reduces Fridheimar’s environmental impact by limiting the contribution of the most energy-intensive portion of greenhouse operations.

The growth media used is based upon Kekkilä Professional and the CultiJene by Saint-Gobain.
The problem with malodours insects is combated with use of biological defence from Koppert. Also, the pollination is done by bumblebees from Koppert. The bees are active about 60 days, whereafter they have to be replaced with a new hive.

Picture 1. Beehive used in Fridheimar as pesticed and pollinator

Posthus Food Hall

Posthus is located downtown in Reykjavik and as the name indicates the building is an old Post Office. The theme of the restaurants are very international and there is plenty of space in two levels for both lunch and dinner. The practice is to order your meal at a desk at one of the different restaurants operating in the building, once you have paid, you are equipped with a beeper. The beeper is giving up a sound once your meal is ready, and you can go and pick the dish up yourself from the desk.

Common ground

The logistics of the operation is optimized so that there is one central unit which is taking care of all dishes and leftovers on the plate. This is then providing the different restaurants operating in the facilities with their own specific plates, cutlery etc. and also with common knives, forks, spoons. The kitchen at each facility is usually serving the meal on their own specific plates. Drinks and beverage are usually sold over the desk where the food is also prepared. Currently there are nine companies operating in the same venue: Sushi Social, Enoteca, Fuku Mama, Yuzu, Finsen, Mossley, Funky Bhangra, Drykk, Pizza Popolare.

Logistics: As most of the transport is done within the city of Reykjavik it is quite natural to coordinate this activity.

Wooden multifunctional parking buildings

One of the more spectacular sights of the town is the new music house and the adjacent parking facility (to be built).

The music house was located near by the harbour and there was plenty of free space around it.

Picture 2. New music house from outside, inside and miniature building

The wooden multifunctional building was to be constructed next to the music building (Harpa) and is a continuation of the strive to build sustainable and reusable buildings in Nordic countries.
See more here: https://whitearkitekter.com/se/projekt/stadsberget/

and here https://www.archdaily.com/884956/park-n-play-jaja-architects

Multipurpose thinking in the design and construction of houses has many advantages. With the help of ad, it is possible to control the use of various buildings inside according to the needs and life patterns of the residents and other users.

Slowfood Iceland

During the visit to Reykjavik University, I had the opportunity to see the Slowfood organisation and activity in action at the spot.

Picture 3. Front page of an info-letter about the organisation

The Slow Food organization is a global movement that champions the importance of preserving traditional and regional cuisine, while advocating for sustainable agricultural practices. It stands as a counterpoint to the fast-paced, industrialized food production systems, promoting the idea that food should be produced in a way that respects the environment, cultural traditions, and supports local communities.

The organization's efforts align closely with the principles of sustainable development. With the aim to meet the needs of the present, without compromising the ability of future generations to meet their own needs. Through initiatives like the Ark of Taste, which lists endangered food products, and the creation of thousands of agroecological gardens worldwide, Slow Food contributes to the conservation of biodiversity and the promotion of sustainable consumption choices.

This approach not only helps in safeguarding the environment but also ensures fair economic returns for small-scale producers, fostering a more equitable food system. The impact of Slow Food has a widespread network, which encourages individuals and communities to partake in a more conscious and responsible food consumption pattern. And this is ultimately progressing nurturing both the local and the planet.

The slow food was hosting an event which took place at the Sun-locality of Reykjavik University building in April 2024. The whole idea was to save the food which had been rescued from being wasted, by making tasting soup in four different versions, picture 4.

Picture 4. Slow Food happening in the Sun of Reykjavik University , Iceland, 2024

References

• www.slowfood.is, Read: May 5, 2024
• www.slowfood.com, Read: May 5, 2024
• www.fridheimar.is, Read: May 5,2024
• www.posthusfoodhall.is, Read: May 5, 2024