Biebmolassi – Reconciling Sámi Food Systems

Biebmolassi er et samisk uttrykk for matauk og er knyttet til praksiser som høsting, selvberging, matproduksjon og -foredling. Prosjektet undersøker samiske og lokale matsystemer i Sallto (Salten) og Stuornjárga (Skånlandshalvøya), og har fokus på hvordan kunnskap om matpraksiser kan bidra til forsoningsprosesser i disse regionene. I Biebmolassi utforsker vi også mat i et bærekrafts- og beredskapsperspektiv og i lys av klimaendringer. Gjennom samarbeid med lokale aktører søker prosjektet å kartlegge samisk matkultur, endringer i matsystemer og å løfte frem kunnskap om mangfoldet av matpraksiser. Prosjektet skal bidra til kunnskapsoverføring mellom generasjoner og utforske hvilke nye produkter og innovasjoner som kan utvikles basert på lokale samiske mattradisjoner.

Sámi food systems have been historically integrated into larger industrial food production systems, leading to the marginalization of traditional practices. The Norwegian Truth and Reconciliation Commission has highlighted the impact of these disruptions on Sámi culture and livelihoods. Biebmolassi addresses these challenges by focusing on the role of Sámi food systems in cultural resilience and reconciliation. The project will explore historical and contemporary Sámi food systems, examining how they have changed and what innovations can be developed. It will map food systems and foodscapes, document traditional practices, and facilitate knowledge transfer between generations. The project emphasizes the importance of Indigenous food systems in sustainability and climate change adaptation. Biebmolassi employs a transdisciplinary approach, utilizing ethnographic methods such as interviews and workshops. It involves collaboration with local actors and Sámi knowledge holders. The project will create Food Arenas in already existing local arenas with local actors to foster intergenerational knowledge transfer and explore new food products. WP1: Conceptualizing Sámi food systems in reconciliation processes. WP2: Mapping local Sámi food systems and documenting traditional practices. WP3: Establishing Food Arenas for knowledge transfer and innovation. WP4: Project management and coordination. Results will be shared through a project website, social media, publications, and community events. A Sámi food traditions recipe book and scientific papers will be produced, contributing to the academic development of this emerging field. Led by Dr. Eli-Anita Øivand Schøning at UiT The Arctic University of Norway, the project involves collaboration with the Nordland Research Institute and Várdobáiki Sámi Cultural Center. The team combines expertise in Indigenous studies, resource management, and Sámi culture.