SilhouetteOfSeaweed will contribute to consumer’s safety by overcoming barriers in estimating toxicity of arsenic species in seaweed. The ocean covers 71% of the planet and for future sustainability the need for looking at using the ocean for food, e.g. seaweed, is increasing. Seaweed contains high amounts of arsenic, including arsenolipids (AsLp). Recently the first data on AsLp toxicity have elucidated that they are as toxic as the most toxic arsenic, the inorganic arsenic (iAs). There is a lack of data on AsLps in seaweed products for human consumption. Safety of seaweed must be addressed and more studies and information on AsLps are urgently needed. Currently, only few research groups worldwide work on AsLps, partly due to difficulties associated with the measurements of these compounds. SilhouetteOfSeaweed will expand this expertise in Europe by establishing necessary facilities at the host Matís to accommodate AsLp measurements. Matís has the capacity to reach this goal together with the experienced researcher and in co-operation with a European partner organisation with expertise in AsLp measurements. SilhouetteOfSeaweed will have two main scientific impacts. Firstly, it will produce AsLp seaweed profiles in 4 different species of brown algae in 3 locations during 3 seasons in Iceland. This information will contribute to the necessary risk assessment needed for algae used for human consumption. Secondly, statistical evaluation and comparison of environmental conditions will make it possible to identify whether the seaweed could be harvested at specific conditions where the amount of toxic arsenic is at its lowest. These data are essential for SMEs entering the European market with their seaweed products. Moreover the project will impact the career development of the experienced researcher who will gain a wide range of scientific and transferable skills that are relevant to establish a long-term independent leading career in the field of science.

Subglacial volcanic lakes in Iceland constitute one of the most pristine ecosystem on Earth and are analogues for similar habitats for life on exoplanets and moons such as Mars and Europa. AstroLakes aims at discovering novel bacterial and archaeal lineages in such lakes by combining metagenomic, culture and single-cell approaches. The outcome of the project will be a holistic multidisciplinary description of the functional structure of this particular ecosystem. This will lead to a better understanding of exoplanets’ analogue environments and unravel novel enzymes displaying medical or biotechnological interest for academia and industry in Europe. Subglacial volcanic lakes have long remained unexplored. Advances in drilling technology through thick ice shelves in the beginning of the 21st century enabled sampling of such lakes and led to the discovery of unique communities of microorganisms adapted to extreme conditions. AstroLakes will sequence and analyse metagenomes from one such subglacial lake, Skaftárkatlar, sampled in 2007, 2014 and 2015. The results will support the development of an ecosystem model by estimating the functional contribution of the communities at different depths and locations in the lake. New isolates and genomes will be obtained through two complementary approaches, cultivation and single-cell sequencing. The cultivation approach will be achieved by designing culture and isolation media adapted to extremophiles with the information acquired from metagenomes. The single-cell approach involves the development of cytometry cell sorting and single-cell sequencing. This will expand the sequencing expertise at the host organisation, Matís. Additionally, the project will impact the career development of the experienced researcher who will gain a wide range of scientific and transferable skills that are relevant to establish a long-term independent leading career in the field of science.

There is no doubt that availability of high quality local food products is a key factor in development and strengthening of food culture and regional development. By highlighting the variety of quality food products of each area strengthens the identity of the region as well as having positive economic impact. Variety of products available is essential to support diverse and interesting food culture that will bring pride and enrichment to the community and make it more attractive for travellers. Experts on Iceland have mastered their own methods in various food production e.g. various dairy and meat products, products from berries and wild herbs as well as providing marketing support. The focus on this project was to acquiring/exchanging knowledge on different types of methods in the production of artisan food. The aim was to gain new and deeper knowledge in artisan food production which Eldrimner will share with Swedish artisan food producers.The participants learned more about the SMEs in Iceland. Both the Swedish and Icelandic participants shared information by having mutually organized courses. Since the courses on Iceland were visited by more than Icelanders and Swedes, both participants and organizations got a chance to interact with various countries concerning SMEs and artisan food.

In 2011, a People 1st State of the Nation report showed that priority skills shortages which urgently needed to be addressed to support growth in the tourism sector were chef skills, customer service skills and managerial skills. These skills shortages, originally identified in 2005, remain a priority, and research confirms that they are likely to intensify in the future. Food tourism contributes to a destination's authenticity, enhances sustainability and strengthens the local economy. Gastronomy can play an important part in the visitor experience of a destination where more people seek out authentic local food offers. By acquiring the skills and ideas to benefit from the growth trend, and by linking these with sense of place, the destination, it's businesses, workers and visitors, all benefit. The purpose of the study visit was to continue developing the skills of UK food tourism professionals by inviting them to experience how Markadsstofa Nordurlands effectively combines local food with a Sense of Place to provide three things: 1. an enriched visitor experience that is both enjoyable and authentic2. raise awareness of a tourism destination often overlooked in favour of the better known and easier to reach attractions of South Iceland 3. to develop economic and environmental sustainability. Host partner Matis contributed experience relating to innovative food technologies and working with exemplar SMEs to influence the participant's; learning objectives. The study visit supported 20 food tourism professionals on a visit to North Iceland's Akureyri region which has developed innovative working with local food clusters and food safaris, food festivals and tour operators. We also focused on three core areas of learning - Innovation, Zero Waste and Use of Social Media. Many participants came from organisations where it is difficult to facilitate long periods of time outside of the workplace. The programme was designed in recognition of what would best meet their individual needs and still apply across the group as a whole. The focused seven-day intensive study visit programme comprised: on-site visits to local SME businesses, meeting farmers, fishermen, producers and chefs. Activities included local sense of place tours and cultural events; a mystery shopping exercise and a seminar involving presentations, sharing ideas and information. Additionally the beneficiaries worked in groups to develop and prepare a series of case studies. Tourism Angles was responsible for participant recruitment, all participant arrangements including transport, accommodation and subsistence. We created an exciting and informative programme that would maximise participant learning opportunities and meets their desired learning outcomes from the visit. We liaised with intermediary partner Markadsstofa Nordurlands to make local logistical arrangements regarding hotel bookings and transport arrangements and also with host partner Matis to identify and invite relevant Icelandic speakers and participants to take part in the seminar. Following the study visit, participants were invited to share how they have used the experience to disseminate information, implement new ideas and pass-on what they have learnt with others. Information regarding presentations, the mystery shopping exercise and case studies was shared with beneficiaries, participants and their wider networks. Already we are seeing examples of cross-border working between the participant countries, something we encourage as an additional benefit of the project, and a continuation of what we have seen with the previous project.