Supporting Policy Environment

This section discusses policy initiatives in Greenland and the Faroe Islands aimed at promoting healthier and more sustainable diets. The focus is on enhancing food self-sufficiency and sustainability, underlining the importance of balancing modern dietary preferences with local resources.

Photo: Amy Robinson / visitfaroeislands.com

Local food and healthy diets are issues scattered across several ministries in Greenland. The Department of Health sets overall political priorities, while the Prevention Department, Paarisa, under the National Board of Social Services, focuses on health promotion and primary prevention in the social and health fields, especially for children and adolescents. The Ministry of Fisheries and Hunting primarily handles the regulation of hunting and fishing activities by issuing licenses for both leisure and professional hunting and fishing.

Key initiatives by the Naalakkersuisut (The Government of Greenland) aim to promote local foods to enhance dietary quality and public health. These initiatives encompass educational campaigns, cookbooks for children using local ingredients, and the organisation of annual local food festivals (AMAP, 2021). For example, sheep farmers in South Greenland host an annual programme every summer and autumn, offering farm visits that feature food events as the primary activity (interview 4). Additionally, there is support provided for local markets, food sharing and trading networks, and financial assistance for subsistence harvesters. These incentives are aimed at ensuring that Greenlandic foods remain central to the local economy, cultural identity, and social practices (Goldhar & Ford, 2010).

The Naalakkersuisut is currently developing a self-sufficiency strategy that strengthens Greenland’s efforts to reduce greenhouse gas emissions. The government promotes the sustainable use of local foods, minimising food waste, and encouraging the utilisation of all resources harvested from nature (interview 1). Paarisa has together with the grocery stores Brugseni, Pilersuisoq, and Pisiffik partnered in Kattulluta Inuuneritta – Together for the Good Life, running until 2030. Based on UN’s SDG3 and 17, they aim to increase sales of healthy products to improve health and well-being. The partnership will measure efforts annually to ensure positive impacts on public health and quality of life (Paarisa, n.a.).

Educational measures focus on revitalising and preserving traditional knowledge. Ilisimatusarfik and the Greenland Institute of Natural Resources have collaborated to establish a bachelor’s degree in biology named SILA, starting on February 1, 2025. This program includes major components like fishing, hunting, and cooking, ensuring that individuals in Greenland, who may not have family members to teach them these skills, can learn essential practices at the university level (Arctic Hub 2024). Additionally, in South Greenland, the school in Nanortalik has incorporated hunting into its primary school curriculum. At a local grassroot level, the Siu-Tsiu works to establish a social economy in Tasiilaq by teaching young people how to grow kale, onions, and turnips (SiuTsiu, 2024).

Several research projects, including the Greenlandic Diet Revolution and the AMMASSAK project, are examining the nutritional benefits and cultural significance of local foods. Their further objective is to spark a public conversation about the strengths of Greenland’s local food system (Ilisimatusarfik, 2024).

Television shows and social media serve as vital platforms for promoting local cuisine in Greenland. Several initiatives on public television, such as the IGAPALL project led by Greenlandic chefs, focus on promoting local cuisine and using local resources (interview 1).

According to Høgni Hoydal, Deputy Prime Minister and Minister of Foreign Affairs, Industry, and Trade, the Faroe Islands’ new agricultural policy aims to enhance self-sufficiency through sustainable, locally produced foods and strengthen the local economy by supporting Faroese agriculture (interview 3). Key initiatives target increased vegetable production, improved forage and milk output, and a certified system for meat production. One significant challenge is the high cost of locally grown vegetables compared to imports, which the government seeks to address through subsidies and potential tax exemptions on Faroese-grown foods. This initiative, part of the upcoming policy (launch date TBD), introduces new subsidies specifically for vegetable production alongside existing ones for milk and sheep. Additionally, insurance options are being considered to offset the risks Faroese vegetable farmers face due to the islands’ challenging climate.

Key goals of the policy include protecting the best agricultural land, limited as it is, from competing industrial and construction projects. Maintaining this land for farming is vital for ensuring Faroese food security and supporting the local agricultural economy. To further stimulate demand and support small farmers, the policy proposes that public institutions like hospitals and care homes prioritise locally grown produce. The purpose of the policy is to create a balance between full-time, part-time, and leisure farming while fostering sustainable, health-conscious food production that aligns with modern dietary needs (interview 3).

In terms of development, the policy encourages knowledge-building through education, research, and experimentation to modernise Faroese agricultural practices. For instance, vegetable trials on Sandoy are expected to inform best practices and enhance productivity, while agricultural courses are being updated to provide a comprehensive education pathway. To support these efforts, the policy proposes clear regulations and structured subsidies, along with strengthened financial frameworks to improve profitability.