New Nordic Cuisine is a culinary movement that emphasizes fresh, local, and seasonal ingredients from the Nordic region, which includes countries like Denmark, Sweden, Norway, Finland, and Iceland. It focuses on traditional cooking methods while incorporating modern techniques, aiming to create dishes that reflect the unique flavors and landscapes of the area. This movement gained prominence in the early 2000s, largely due to the influence of chefs like René Redzepi of Noma in Copenhagen. New Nordic Cuisine promotes sustainability and foraging, encouraging chefs to use native plants, seafood, and meats, thereby fostering a deeper connection to the environment and local culture.