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Norwegian food
Meet the locals – Haaheim Gaard.
Photo: NewsLab/Visitnorway.com


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Food and drink

The quiet culinary revolution

The change in attitude towards Norway’s food traditions has been formidable in the past few years. Today we are celebrating what is uniquely Norwegian in modern and untraditional ways.

Local food the Norwegian way

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The rise in use of organic food has been an important political target in Norway, and in the last few years sustainable food consumption has gotten a big breakthrough.

In addition, the word “kortreist” (literally “short-travelled”) has found its way into Norwegian cooking dictionaries. The word implies producing and consuming more local foods that don’t rely heavily on emission-inducing transport.

Many of the local producers combine ancient Norwegian food traditions with new scientific methods for developing the products in a safe environment.

The products can be bought locally, or through the large supermarket chains that are focusing more and more on higher quality products from local producers.

Many Norwegians also take pride in cooking from what they harvest themselves. During summer and autumn, the forests are brimming with fresh, wild berries and tasty mushrooms, and harvesting them is seen as a recreational activity.

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