News from FULCRUM

24/6-2026
First FULCRUM Living Lab Workshop Successfully Held in Bodø

The first FULCRUM Living Lab workshop brought together stakeholders from across the food system in Bodø, Norway, marking an important milestone for the project’s work on sustainable and resilient food systems. 

As part of the FULCRUM project kick-off, representatives from research, industry, public authorities and primary production sectors met to explore challenges and opportunities related to the transition towards more sustainable food systems in Nordland. The workshop also served as the first gathering of the Nordic Living Lab, one of several regional labs participating in the European project.

The discussions focused on how research-based knowledge can better support policy development and practical action. Using a case centred on the utilisation of side streams and by-products from fisheries, aquaculture and agriculture, participants mapped barriers and opportunities for increased circularity and regional value creation.

Several key themes emerged throughout the workshop, including food security, self-sufficiency, circular economy, regulatory frameworks, access to capital, labour shortages and the need for stronger connections between the blue and green sectors. Participants also highlighted the importance of local processing, innovation and knowledge-sharing to strengthen the resilience of regional food systems.

The workshop was opened by NIBIO CEO Ivar H. Kristensen, who emphasised the strategic importance of sustainable food systems, increased circularity and strengthened food preparedness in a rapidly changing geopolitical and climatic landscape.

In addition to generating valuable insights for the project, the meeting provided an opportunity for FULCRUM partners from across Europe to align activities for the coming year, strengthen collaboration and build a shared understanding of the project’s goals.

The FULCRUM consortium thanks all workshop participants for their engagement and contributions. The perspectives shared during the discussions will help shape future Living Lab activities and support the development of evidence-based pathways towards more sustainable and resilient food systems.