The Food Cluster of Rogaland, Norway

Brussels 8th of October 2008

Eivind HålienDirectorProfessional Forum for Food and Beverage

Overview:

• Innovation and research• Innovation policy• Cooperation within Europe• Regional benefits• Role of the region • Development and organisation of an EU cluster

Innovation and research

• Food incubator at the Science park• Industrial Food incubator at meat plant• ”Måltidets hus” (House of food)• Leading research on fish feed• Process optimalisation• Meal experience

Innovation policy

• Food, one of two strategic business areas in the County of Rogaland• Food, one of two strategic business areas in the Stavanger Region• Food as a strategic area at the University of Stavanger

Norwegian Centre of Expertise in Culinology

Cooperation within Europe

• FINE

• New Nordic Food

• Bocuse d’Or, Lyon• Research collaboration with Universities and Research Organisations' in

UK, Belgium, The Netherlands, Sweden etc• Business to business relations

Regional benefits

• Building of competence and research knowledge• Easier access to information• Closer relationships between persons and businesses within regions • More project and research collaboration• Potential of profile and branding

Role of our region

• Contribute with culinary expertise, policy expertise and R&D expertise in specific fields

• Housing of an innovation arena for workshops and conferences• Shearing of information and contacts• Take the lead of relevant work packages or projects

Organization, factors of success

• Make an overview of each regions special competence and contact points• Joint meetings to establish contacts• Establish specific projects with EU funding to strengthen the collaboration• A “lead partner” who are responsible for the progression of the

collaboration