{"id":93,"date":"2026-01-26T12:41:02","date_gmt":"2026-01-26T11:41:02","guid":{"rendered":"https:\/\/site.uit.no\/biebmolassi\/?page_id=93"},"modified":"2026-06-19T21:41:33","modified_gmt":"2026-06-19T19:41:33","slug":"workpackages","status":"publish","type":"page","link":"https:\/\/site.uit.no\/biebmolassi\/workpackages\/","title":{"rendered":"Workpackages"},"content":{"rendered":"\n

WP1: Conceptualizing and <\/strong>Applying the Food Systems Approach Reconciliation Processes<\/strong> <\/p>\n\n\n\n

Overview<\/strong><\/summary>\n

Leads and Participants <\/strong><\/td>		Co-leads: <\/strong>Eli-Anita \u00d8ivand Sch\u00f8ning (UiT), Mathias Olsen (VB), and Camilla Risvoll (NRI). Participants: <\/strong>Trude Fonneland (UiT), Camilla Brattland (UiT), Solveig \u00d8ye Bj\u00f8rdal (NRI) and Maiken Bj\u00f8rkan (NRI). International partner: <\/strong>Sanna Valkonen (UoL). <\/td><\/tr>

Objective <\/strong><\/td>		To conceptualize and theorize local and S\u00e1mi food systems from Sallto and Stuornj\u00e1rga within the fields Indigenous food systems and reconciliation research. <\/td><\/tr>

Research Question <\/strong><\/td>		How can the vitalization of local Indigenous food systems counteract Norwegianization processes and foster reconciliation, and how can these systems be acknowledged in national food policy frameworks? <\/td><\/tr>

Tasks <\/strong><\/td>		1.1 Analyze and theorize how the actions identified in WP2 and WP3 can contribute to reconciliation research in Indigenous food systems. 
1.2 Synthesize the status of S\u00e1mi food practices and their recognition in national policy frameworks. 
1.3 Organize research group writing seminars with the international partner and the reference group. 
1.4 Create a cookbook featuring traditional and new recipes, tracing stories about places and practices related to the diverse S\u00e1mi food systems in Sallto and Stuornj\u00e1rga. 
1.5 Apply for external funding for publishing and professional photography for the cookbook. <\/td><\/tr>

Outcomes and Dissemination <\/strong><\/td>		1.1 Knowledge production and advice for foodscape management and restoration (peer-reviewed journal articles). 
1.2 Decolonizing S\u00e1mi food systems (peer-reviewed journal articles). 
1.3 Presentations at international, national, and local conferences, such as Research Days in Troms and\/or Nordland, Lytring in Sallto, and dissemination arenas in Stuornj\u00e1rga. 
1.4 Present findings in teaching for Indigenous studies master programs, such as at the Centre for S\u00e1mi Studies in Romsa (Troms\u00f8) and Buvvda (Bod\u00f8). 
1.5 Co-production of knowledge on the status and sustainability of S\u00e1mi food systems in Sallto and Stuornj\u00e1rga. <\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n

<\/p>\n\n\n\n

This work package establishes the academic foundation and analytical framework underpinning the mapping and development activities in WP2 and WP3. It involves a comprehensive review of relevant literature, museum collections, archival sources, and reports related to S\u00e1mi food traditions, aiming to identify knowledge gaps and document historical changes and adaptations in local S\u00e1mi food systems, particularly in aspects of harvesting, production, and consumption practices. The insights gained will serve to inform and refine subsequent initiatives in the project, ensuring that the research is deeply rooted in both historical context and contemporary academic debate. <\/p>\n\n\n\n

WP1 also facilitates a collaborative academic writing process that draws on outputs from WP2 and WP3, integrating contributions from local partners and project networks. This process is designed to yield theoretical and practical insights for foodscape management, restoration, and the decolonization of S\u00e1mi food systems. In pursuing this, the work package places a special emphasis on analyzing how gender, age, and ethnicity influence practices within local food systems, thereby enriching the understanding of Indigenous survivance and intergenerational knowledge transfer. Ultimately, WP1 aims to establish a detailed understanding of local and S\u00e1mi food systems within the wider context of Indigenous food systems and reconciliation, assessing the potential of these frameworks to counteract the historical impacts of Norwegianization and foster meaningful reconciliation. The academic outputs, including comprehensive reviews, a master’s thesis, and multiple peer-reviewed journal articles, will be disseminated through international conferences, research days, and integration into teaching at key academic programs, thereby contributing to the academic development of new researchers and master students in this emerging field. \u202f <\/p>\n\n\n\n

WP2: Mapping Local S\u00e1mi Food Systems\u202f<\/strong>\u202f\u202f<\/strong> <\/p>\n\n\n\n

WP2.1: Mapping and Documentation of Traditional S\u00e1mi Meat Preservation Methods in Stuornj\u00e1rga <\/strong> <\/p>\n\n\n\n

Overview <\/strong><\/strong><\/summary>\n

Lead and Participants <\/strong><\/td>		Lead<\/strong>: Mathias Eilert Olsen (VB). Participants<\/strong>: Eli-Anita \u00d8ivand Sch\u00f8ning (UiT), Trude Fonneland (UiT) and Camilla Brattland (UiT). <\/td><\/tr>

Objective <\/strong><\/td>		To map local S\u00e1mi food systems and preservation practices in Stuornj\u00e1rga.  <\/td><\/tr>

Research Question<\/strong><\/td>		How are the food systems of Stuornj\u00e1rga integral to the marka-S\u00e1mi identity?  <\/td><\/tr>

Tasks <\/strong><\/td>		2.1.1 Review historical archives, museum collections, literature, and collected project data on S\u00e1mi food traditions to identify knowledge gaps. 
2.1.2 Conduct semi-structured interviews with ten knowledge bearers on meat conservation and food practices in the Stuornj\u00e1rga. 
2.1.3 Provide an overview of the mapped food systems in Stuornj\u00e1rga. <\/td><\/tr>

Outcomes and Dissemination <\/strong><\/td>		2.1.1 Increase knowledge sharing about traditional food practices and preservation methods in collaboration with the local population at local venues such as Health Gatherings at V\u00e1rdob\u00e1iki, M\u00e1rkomeannu, and local schools. 
2.1.2 Publish future articles in Oainnus discussing mapped food systems and comparing them to contemporary knowledge of food preservation. <\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n

<\/p>\n\n\n\n

This work package is dedicated to mapping and documenting the traditional meat preservation methods practiced by the S\u00e1mi in the Stuornj\u00e1rga region, with a particular emphasis on marka-S\u00e1mi traditions. Marka-S\u00e1mi refers to those S\u00e1mi communities that have settled in the forest belts near the sea and are engaged in a combination of industries such as agriculture, reindeer herding, and fishing. V\u00e1rdob\u00e1iki S\u00e1mi Museum, located in a marka-S\u00e1mi area and a long-standing guardian of the region\u2019s intangible cultural heritage since 2010, leads this initiative. <\/p>\n\n\n\n

The primary aim of this work package is to elicit and showcase the traditional knowledge of marka-S\u00e1mi food systems, specifically focusing on meat preservation techniques like drying, salting, and smoking. Local elders and food experts, recognized for their in-depth understanding of these practices, will share their expertise, offering valuable insights into how these traditional systems are not only culturally significant but also relevant for the development of sustainable food systems in the future. By highlighting the role of these preservation methods, the project emphasizes the importance of S\u00e1mi subsistence practices in climate change adaptation and self-sufficiency, thereby underlining local foodscapes as crucial elements in reconciliation processes. <\/p>\n\n\n\n

A central component of this work package involves conducting semi-structured interviews with approximately ten key knowledge bearers in the community. These interviews, lasting between one to two hours, are carefully organized based on established local networks and the successful outreach methods previously implemented at V\u00e1rdob\u00e1iki\u2019s health gatherings. By engaging a diverse group that includes men, women, elders, and youth, the work package ensures comprehensive documentation of the traditional practices that have safeguarded marka-S\u00e1mi food heritage. This approach not only preserves valuable cultural information but also serves as a foundation for understanding and promoting sustainable practices within contemporary food systems. <\/p>\n\n\n\n

WP2.2: Mapping S<\/strong>\u00e1<\/strong>mi Foodscapes and Food Systems\u202fin Sallto<\/strong> <\/em> <\/p>\n\n\n\n

Overview <\/strong> <\/strong><\/strong><\/summary>\n

Lead and Participants <\/strong><\/td>		Lead<\/strong>: Camilla Risvoll (NRI). Participants<\/strong>: Solveig \u00d8ye Bj\u00f8rdal (NRI), Maiken Bj\u00f8rkan (NRI), Hege Ruud (Salten Mat) and local schools. <\/td><\/tr>

Objective <\/strong><\/td>		To map the diversity of local S\u00e1mi food systems, practices, and methods in the Sallto region. <\/td><\/tr>

Research Questions<\/strong><\/td>		What do local S\u00e1mi food systems consist of across diverse ecological and social contexts? How do food and food practices increase the awareness of S\u00e1mi culture among people in Sallto? <\/td><\/tr>

Tasks <\/strong><\/td>		2.2.1 Gather existing historical archives, literature, and collected project data on food traditions in Sallto to provide a background and general overview of published literature and local historical sources on the diversity of food and food practices in Sallto over time. 
2.2.2 Co-create spaces in existing local arenas with local actors (e.g. local festivals, town halls, and schools) for knowledge transfer across generations and to society. 
2.2.3 Create a network for collaboration with local S\u00e1mi food producers\/harvesters and knowledge hubs in Sallto, such as the Salten Food festival. <\/td><\/tr>

Outcomes and Dissemination <\/strong><\/td>		2.2.1 Contributions to\/chapters in the cookbook 
2.2.2 Vitalize and promote the diversity of S\u00e1mi food systems and traditions across different seasons and physical spaces in local arenas and networks in Sallto. 
2.2.3 Publish two scientific articles regarding S\u00e1mi food practices and food cultures in Sallto.  <\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n

<\/p>\n\n\n\n

This work package focuses on the mapping and in-depth exploration of local S\u00e1mi foodscapes within the Sallto region\u2014a historic home to the Lule-, Pite-, and Coastal S\u00e1mi communities. The area has experienced profound cultural disruptions due to Norwegianization processes that pushed S\u00e1mi traditions from the public into the private sphere or being almost lost. In response, this work package adopts a desire-based approach that transcends predefined notions of \u201cS\u00e1mi food\u201d by investigating what local S\u00e1mi people eat and how they acquire ingredients and recipes. This inquiry spans everyday meals, festive occasions, and time-honored traditional practices. By highlighting both enduring and emerging food traditions, the project aims to counteract the lingering negative impacts of Norwegianization and challenge stereotypes, while simultaneously showcasing the rich cultural diversity present in the region. <\/p>\n\n\n\n

Building upon established collaborations with local food networks and previous and ongoing research initiatives such as FoodCoast, FlexiRein, Reinkart, IndHome, Outgen, and Kj\u00f8pLokal, the work package delves into the composition and evolution of food systems in Sallto. It examines the historical utilization of these foodscapes over time, and the innovative practices emerging within today’s contemporary food networks. An essential component of the study involves documenting not only the culinary practices but also the associated terminologies\u2014such as the naming of fishing grounds, harvesting sites, and relevant traditions in fjord fishing, pastoralism and foraging\u2014through interviews, archival research, and collaboration with local historical associations. Furthermore, by co-creating spaces within existing community arenas like local festivals and community centers, the project fosters environments for intergenerational knowledge transfer and active cultural engagement. <\/p>\n\n\n\n

Ultimately, this work package aims to present a comprehensive and nuanced overview of the diversity of S\u00e1mi food systems in Sallto. It seeks to expand the S\u00e1mi cultural space by highlighting proud food traditions that embody both S\u00e1mi and Norwegian influences, thereby increasing awareness of S\u00e1mi heritage in a region where it has been at risk of erasure. By addressing key questions about the ecological and social dimensions of local foodscapes and investigating how food acts as a medium for cultural awareness and resilience, the package lays the groundwork for preserving and revitalizing S\u00e1mi identity through its culinary heritage. Expected outputs include a compilation of traditional and new recipes accompanied by stories of local practices, the establishment of collaborative networks among local food producers, and a series of scientific publications and community events that disseminate the rich cultural narrative of Sallto’s food systems. <\/p>\n\n\n\n

WP3: Actions for Reconciliation in S\u00e1mi Food Systems <\/strong> <\/p>\n\n\n\n

WP3.1: Food Arenas for S\u00e1mi Food Systems in Sallto<\/strong> <\/p>\n\n\n\n

Overview <\/strong><\/strong><\/summary>\n

Lead and Participants <\/strong><\/td>		Lead<\/strong>: Camilla Risvoll (NRI). Participants<\/strong>: Solveig \u00d8ye Bj\u00f8rdal (NRI), Maiken Bj\u00f8rkan (NRI), Hege Ruud (Salten Mat), Eli-Anita \u00d8ivand Sch\u00f8ning (UiT), Trude Fonneland (UiT) and Camilla Brattland (UiT). <\/td><\/tr>

Objective <\/strong><\/td>		To facilitate reconciliation in local S\u00e1mi food systems through the vitalization and innovation of traditional food practices. <\/td><\/tr>

Research Question<\/strong><\/td>		How can local S\u00e1mi food practices be recognized and promoted? <\/td><\/tr>

Tasks <\/strong><\/td>		3.1.1 Arrange Food Arenas in Sallto based on themes and products identified in WP2. 
3.1.2 Collaborate with schools across Sallto and local actors\/network to increase knowledge about local S\u00e1mi food cultures. <\/td><\/tr>

Outcomes and Dissemination <\/strong><\/td>		3.1.1 Increase awareness about local S\u00e1mi food systems at existing Food Arenas in Sallto. 
3.1.2 Publish an article in a peer-reviewed journal. 
3.1.3 Develop a school project on S\u00e1mi food practices and food traditions to secure intergenerational knowledge transfer. <\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n

<\/p>\n\n\n\n

This work package employs a foodscape mapping approach to establish a foundation for the restoration of both food systems and cultural heritage within local and S\u00e1mi communities. By integrating traditional food practices with innovative methods, the project seeks not only to facilitate sustainable food systems but also to generate reconciliation value. The work package focuses on identifying the research and management actions essential for implementing a food systems approach in ecosystem restoration within S\u00e1mi areas, while exploring pathways to develop new and sustainable food products rooted in S\u00e1mi culinary traditions. <\/p>\n\n\n\n

Central to this initiative are Food Arenas, which will be organized in the Nordland case study area. These arenas will serve as collaborative hubs where traditional practices and modern innovation intersect. They are designed to showcase practices, recipes, and culinary techniques inherited from knowledgeable local elders and food experts, while also fostering intergenerational knowledge transfer. In these dynamic environments, local entrepreneurs will have the opportunity to explore potential products, assess market opportunities, and identify regulatory bottlenecks\u2014such as those imposed by national food standards\u2014that may affect the development of sustainable food products. Through these Food Arenas, practical insights are gathered that not only support the continuity of local food systems but also pave the way for innovative adaptations that respond to contemporary challenges. <\/p>\n\n\n\n

Complementing the practical work of the Food Arenas, the creation of a Community Food Network, built from the reference group, represents a critical element of this work package. The Community Food Network will bring together S\u00e1mi food producers and relevant indigenous food systems networks, fostering a collaborative environment that spans from local to international levels. Overall, this work package is designed to bridge traditional S\u00e1mi food practices with contemporary sustainability and innovation, thereby reinforcing local food systems as a vital resource for ecosystem restoration and cultural reconciliation. Its outcomes are expected to include robust academic outputs, market analyses, and dissemination tools\u2014such as a recipe book – that collectively underscore the potential of traditional foods to inspire the next generation of sustainable and resilient food practices. <\/p>\n\n\n\n

WP3.2: Collaborative Meat Conservation Food Arenas<\/strong> <\/p>\n\n\n\n

Overview<\/strong><\/summary>\n

Lead and Participants <\/strong><\/td>		Lead<\/strong>: Mathias Eilert Olsen (VB). Participants<\/strong>: Eli-Anita \u00d8ivand Sch\u00f8ning (UiT), Trude Fonneland (UiT) and Camilla Brattland (UiT). <\/td><\/tr>

Research Question<\/strong><\/td>		How can local S\u00e1mi food practices be recognized and promoted? <\/td><\/tr>
Tasks <\/strong>
<\/td>		3.2.1 Organize Food Arenas in Stuornj\u00e1rga based on themes and products identified in WP2. <\/td><\/tr>
Outcomes and Dissemination <\/strong>
<\/td>		3.2.1 Produce a report on S\u00e1mi meat preservation methods. 
3.2.2 Lay the groundwork for a future publication in Oainnus (V\u00e1rdob\u00e1iki\u2019s journal). 
3.2.3 Communicate findings at workshops and seminars in local communities. <\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n

<\/p>\n\n\n\n

V\u00e1rdob\u00e1iki Museum holds an esteemed position of trust within the S\u00e1mi communities of Northern Nordland and Southern Troms, built on decades of close collaboration with knowledge bearers across diverse fields. For over 20 years, the museum has organized health gatherings for elderly S\u00e1mi\u2014primarily individuals possessing deep traditional know-how from rural areas. These gatherings have long served as vibrant forums for knowledge sharing, documentation, and the preservation of various facets of S\u00e1mi cultural heritage. <\/p>\n\n\n\n

In this work package, health gatherings will be strategically utilized as arenas for dialogue, documentation, and dissemination specifically focused on traditional food preservation in the marka-S\u00e1mi areas. By leveraging its extensive experience and reputation, V\u00e1rdob\u00e1iki Museum aims to capture and facilitate the transmission of procedural knowledge surrounding practices such as drying, salting, and smoking of meat. The museum\u2019s approach builds on proven methods used in S\u00e1mi traditional crafts, where documentation is inherently linked to the natural use of the S\u00e1mi language\u2014integrating words and expressions in context to convey embodied practices. This method reflects the belief that «what the mind does not remember, the body often does,» emphasizing the importance of experiential and embodied cultural knowledge. <\/p>\n\n\n\n

Through fostering collaboration between seasoned knowledge bearers and community participants, this work package seeks to ensure that traditional food preservation methods persist and evolve. The gathered knowledge will not only be safeguarded through rigorous documentation but will also be actively disseminated via lectures and community forums held at various venues, such as the local S\u00e1mi festival M\u00e1rkomeannu. Furthermore, this initiative lays the groundwork for future scholarly contributions, such as a report on S\u00e1mi meat preservation methods and the eventual publication of an issue in Oainnus, V\u00e1rdob\u00e1iki\u2019s popular science journal. In doing so, Biebmolassi reinforces a sustainable model for intergenerational knowledge transfer and cultural resilience within the S\u00e1mi food systems. <\/p>\n\n\n\n

WP4: <\/strong>Management<\/strong>  <\/p>\n\n\n\n

Overview <\/strong><\/strong><\/summary>\n
Lead<\/strong><\/td>Lead<\/strong>: Eli-Anita \u00d8ivand Sch\u00f8ning (UiT). Participants<\/strong>: Camilla Risvoll (NRI) and Mathias Eilert Olsen (VB). <\/td><\/tr>
Tasks<\/strong><\/td>Oversee administrative processes, manage project finances, and ensure the timely completion of annual reporting requirements. Arrange start-up and closing seminars. <\/td><\/tr><\/tbody><\/table><\/figure>\n<\/details>\n\n\n\n

<\/p>\n\n\n\n

WP4 is dedicated to the overall management of Biebmolassi, ensuring efficient coordination and smooth progress throughout its duration. This includes overseeing administrative processes, managing project finances, and ensuring the timely completion of annual reporting requirements. The administrative staff at UiT, where the project is based, will provide essential support to ensure the successful fulfillment of the project\u2019s managerial requirements. <\/p>\n","protected":false},"excerpt":{"rendered":"

WP1: Conceptualizing and Applying the Food Systems Approach Reconciliation Processes  This work package establishes the academic foundation and analytical framework underpinning the mapping and development activities in WP2 and WP3. It involves a comprehensive review of relevant literature, museum collections, archival sources, and reports related to S\u00e1mi food traditions, aiming to identify knowledge gaps and document historical changes and adaptations in […]<\/p>\n","protected":false},"author":123712,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-93","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages\/93","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/users\/123712"}],"replies":[{"embeddable":true,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":3,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages\/93\/revisions"}],"predecessor-version":[{"id":411,"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/pages\/93\/revisions\/411"}],"wp:attachment":[{"href":"https:\/\/site.uit.no\/biebmolassi\/wp-json\/wp\/v2\/media?parent=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}