Local food is in demand in Norway, both amongst Norwegians and tourists.
If you are looking for genuine Norwegian food, restaurants with the “Norwegian Foodprints” badge are just the thing for you. All of them are serving home-cooked food with Norwegian ingredients, and they all emphasize local identity.
In order to become an approved Norwegian Foodprints restaurant there are strict criteria that must be met. The food must be made from scratch, and the restaurants must document that they use local Norwegian products and that they have good knowledge of local food and dishes.
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” (locally grown) 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 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.