June 3, 2026
When Falkenberg Municipality’s Business Development Unit recently hosted a meeting and workshop at Blue Hub Halland, businesses, researchers, and public sector representatives gathered to discuss the development of the blue economy of the future—and how new partnerships might take shape along the west coast.
Every day, fish and shellfish are landed along the Swedish west coast. At the same time, much of this produce is distributed in large volumes, while public kitchens often purchase seafood from other parts of the world.
“A lot of fish is landed locally—but very little of it is eaten where it’s caught,” says Mathias Ivarsson, chairman of Vi Svenska Fiskare.
Changing that requires more than just access to high-quality ingredients. The entire supply chain needs to function smoothly—from the fisherman landing the catch to the public kitchens serving the food. The fish needs to be received, prepared, and delivered in a way that works in everyday practice.
Several coastal municipalities are currently launching initiatives to explore how these supply chains can be established. A good example can be found in Falkenberg, where the municipality, together with local stakeholders, wanted to turn ideas into action.
“We didn’t just want to talk about it—we wanted to put it to the test,” says Elin Rehn, business development officer for the City of Falkenberg.
This spring, students in Falkenberg had the chance to taste local seafood from Glommen and local seaweed products. But the initiative wasn’t just about what was served on their plates. The students also got to meet fishermen and producers, ask questions, and learn more about the ingredients found right off their own coast.
The hope is that such meetings will foster a greater appreciation for seafood—while also encouraging more people to think innovatively about how local seafood can become part of institutional meals.
In reality, this isn’t an entirely new idea, but rather a rediscovery of something that was once taken for granted. In the past, we ate food produced locally to a much greater extent. Through decades of rationalization and efficiency improvements, supply chains have grown longer—and the distance between producer and consumer has widened.
Fortunately, there is a growing interest in how local value chains can once again become a natural part of everyday life. Not as a step backward, but as a way to build more sustainable and resilient systems for the future.
Local chains also help strengthen preparedness
Of course, the issue is about more than just school meals. Shorter supply chains are increasingly being highlighted as a key component of Sweden’s future food security—something that has never been more relevant than it is today.
For local food production to serve as an effective resource during a crisis, partnerships, logistics, and business models must already be functioning effectively in everyday life. You can’t wait until you need them to start building those relationships; it requires both planning and collaboration.
Achieving this goal therefore requires more people to take the first step and give it a try. Public procurement, transportation, and local processing capacity are some of the issues that need to be addressed—but experiences from initiatives along the coast show that positive progress is made when the right stakeholders come together.
Through initiatives in the blue bioeconomy, Innovatum Science Park works to connect companies, research institutions, municipalities, and other stakeholders who can collaborate to develop new solutions—from concept to reality.
“Often, the raw materials, the motivation, and the ideas are already there—but the players need to find each other. Our role is to create contexts where new collaborations can emerge and ideas can be tested in practice,” concludes Lillemor Lindberg, Innovation Manager at Innovatum Science Park.
