Kalaallit Nerisaat.



Kalaallit Nerisaat.
Stories Around The Table.
#ISF26. 4 - 8 November, 2026.



Greenlandic food, art, knowledge and community. From land and sea to heart and future.

Join us in Ilulissat for a five-day programme exploring food and its cultural significance. Hosted by ILLU Science and Art from 4th to 8th November 2026.

Kalaallit Nerisaat (Food of the Greenlanders), the main event, welcomes anyone interested in the stories, experiences, research and perspectives that arise from Arctic life. Food is woven throughout the 2026 programme, serving as nourishment and a cultural symbol. It represents identity, community and a medium for storytelling.

The programme will explore how past experiences, knowledge and values can foster new opportunities in health, research, business development and local communities.

We are pleased to announce that Kuluk Helms will moderate the conference days. Kuluk is a performing artist, culture bearer, Greenlandic mask dancer, poet, actor and teacher.
JOIN US: Sign up today

We invite participants to offer ideas for open sessions during Wednesday 4th and Sunday 8th of November. Please send suggestions to illu@uib.no



Programme.


Wed 4th November.
14:00 to 16:30.


Klaus Skytte Moderator (TBC).

Powering Arctic Communities: Energy, Resilience and Local Development.

  • Discussing energy resilience, security of supply and local development in Greenland and the wider arctic.
  • Transforming ambition into action: insights for remote and arctic energy systems.
  • Practical experiences and lessons from Greenland and other Nordic and Arctic communities will be shared. This will be followed by an open discussion on what works, what can be learned from each other and where cooperation can truly make a difference.

Organised by Nordic Energy Research in collaboration with Ilulissat
Science Forum. Open to all forum participants.

Icebreaker: local snacks and mocktails celebrating glacier ice and homemade
fermented kombucha on qajaasat (labrador tea), kuanneq (angelika),
paarnat( crowberries), agrisseq puiaq (ptarmigan crop) and non alcoholic
beer.


Thursday 5th November.
9:00 to 21:00.

Food, Health, and Identity

How have Arctic people endured and prospered across generations? What new research reveals about the interplay between diet, genetics and health? Finally, what insights can Greenlandic ingredients offer for our future?

09:00 Sign in and welcome.

How can Greenlandic ingredients be used to develop future food products?What are the potential opportunities in new products, processing methods and improved marine resource utilisation?

Health in Contemporary Kalaallit Nunaat

What do we currently know about diet, genetics and health in Greenland?

How do genetic factors affect the likelihood of diabetes and other chronic conditions, and what can future treatments learn from Greenlandic experiences?


Lunch & discussion: From Ingredient to Meal

Qaaqqutsiaq Fenger Lynge a chef at Geitmyra Juniorkokker, will be in the kitchen with students from Atuarfik Mathias Storch, a local primary school, throughout the day.  They’ll experiment and explore traditional Greenlandic foods.  Lunch will be prepared and served by the students, and they’ll share their knowledge and experiences.

The Food of the Future

Stefán Tryggvason Factory Manager, Royal Greenland, Ilulissat.

Is Greenlandic Food Healthier Than We Think?

Open discussion among researchers, chefs, and participants

17:00 - 19:00 Dinner break

19:00 - 21:00 Evening Program

Food, Memories, and Identity

A cultural figure, storyteller or artist invites participants to share personal stories about food’s significance in life family and culture.


Friday 6th November.
10:00 to 22:00.


10:00 Food for Thought.

Knowledge, Research, and Understanding Greenland

What research is being conducted in Greenland?  How is Greenlandic knowledge produced and who initiates these inquiries?


Open discussion

Could we ensure Greenlandic research is relevant to the country? How do we make sure research benefits people and local communities?

Lunch - From Ingredient to Meal

Qaaqqutsiaq Fenger Lynge and students from Atuarfik Mathias Storch will experiment and explore traditional Greenlandic foods. They’ll prepare and serve lunch, sharing their knowledge and experiences.

Inuit Specific Dietary Findings - From Kayak to Dataset

Research and stories from fieldwork, kayak expeditions and encounters with people along Greenland’s coastlines.


Living on an Inuit diet

A presentation that will explore curiosity, collaboration and the often overlooked stories that rarely make it into research reports.

Discussion

What knowledge will Greenland need in the future?

Around the table discussion with researchers, students, and participants. Sascha Schiøtt, Paninnguaq Boassen, Jasmin Hjerresen, Trine Louise, Jul Larsen and Mike Keen, et.al.

17:00 Join us in cooking the Greenlandic way.

18.30 - 22:00 Shared Dinner and storytelling.

Gather around the table for an evening of Greenlandic ingredients, storytelling and community spirit. Sharing tales from kayak expeditions, fieldwork and everyday life in Greenland.

Saturday 7th November.
10:00 to 16:00.


10:00 Food for Thought.

From Tradition to Future

The future of business in Greenland: how can cultural heritage, local resources and traditional knowledge be transformed into thriving businesses jobs and new opportunities?

Karsten Høy Director, Visit Ilulissat (TBC).

Halibut Greenland

How can growth be fostered through fishers, local communities and shared ownership? And what will be the impact of the new airport on local businesses and emerging markets?

Erik Sivertsen CEO, Halibut Greenland.

12:00 Lunch.

Taste local products and meet the producers behind them.

14:00.

Rocks and Soap Stones Natural Resources

Majken Djurhuus Poulsen Geologist, Traditional Kitchen.

Take Aways Reflections and Take Aways from the 3 days

We’ll share our most valuable insights, new connections and ideas for future collaboration and community building.

Sunday 8th November.
13:00 onwards.


Rocks and Soap Stones Natural Resources

The Traditional Kitchen by Geologist Majken Djurhuus Poulsen. Bring your stones and get and get to know their secrets. This program is suitable for children.

Stories from Qaanaaq

Emile Holba Freelance photographer and storyteller, will share his stories from a recent trip to Qaanaaq.


Practical Information.


Registration JOIN US: Sign up today!

Fee

3.000 Dkk.

Venue

Illu – Science and Art, Ilumiut 18, Ilulissat.

Travel

Early arrival in Ilulissat is encouraged - weather can change rapidly. There are weekly direct flights to Ilulissat from Copenhagen, as well as daily from Nuuk with AirGreenland.

Accommodation

To be arranged individually. Hotels in Ilulissat include Hotel Arctic, Hotel SØMA, Hotel Ilulissat, Hotel Icefiord, Hotel Hvide Falk and Hotel Nuka. There are also other alternatives, such as Ilulissat Guesthouse.

Program Committee



Monday 2 - 8 November.
Art Exhibit and Workshops.


We are open for side-events during the forum, please email illu@uib.no

Participants are ecouraged to join excursions while visiting Ilulissat (Ilulissat Icefjordcenter, Disko Bay boat trip, Icefjord hike). Contact illu@uib.no for recommendations.

Community events with art exhibits and workshops in collaboration with local community and organizations in Ilulissat.

Note that Illu is also open before/after the Science Forum with times announced on the Illu Facebook page, or by appointment, please contact us at illu@uib.no

Partners in Ilulissat Science Forum.


Foreningen ILLU - a non-profitt run locally in Ilulissat.

ILLU Science & Art Hub
Avannaata Kommunia
Universitetete i Bergen

Thanks also to the support from:

The Research Council of Norway
Hotel Arctic
Lions Club Ilulissat
Hotel SØMA
NUNAFONDEN
Halibut Greenland
Royal Greenland




CVR-nr45936333 / ILLU Science & Art is funded by: