This spring, Norway’s EAT Award focused on the best solutions for healthier and more sustainable food. Five Norwegian regional champions are crowned. Last month, they competed for the grand prize of $ 100,000.
The EAT Award is part of the initiative by Stockholm EAT Forum that brings science, politics and the industry together to work towards a healthier and more sustainable food sector. The award ceremony was held in collaboration with the Norwegian and Nordic Choice Hotels, and the final was at the EAT conference in Stockholm on May 26.
The purpose of the award is to support local businesses and place enthusiasts who work on healthy and sustainable food in the spotlight. Norwegian entrepreneurs and small businesses have reacted very positively. In total, over 100 candidates from across the country signed in.
In Norway and Sweden, five finalists were nominated. In Norway these were:
- From the Kristiansand Region: Trine på Gården
Trine på Gården runs a local food culture centre with a focus on healthy artisan local food. There is a farm, a shop and a bakery, with both catering and cooking classes. In the farm no artificial additives are used in production. In addition, old distribution methods are used. The ingredients come from the immediate area of home-made products, local agriculture and fishing. - From Stavanger: Lauvsnes Gartneri
Lauvsnes Gartneri delivers Juanita tomatoes to stores across the country. After the first season in 2009, agricultural production increased fivefold. The packaging is close to the greenhouses, saving the environment as much as possible. Organic and environmentally friendly crop protection products are used. - From Trondheim: Sigrid Bakken Døsvik
Sigrid Bakken Døsvik, biology student and passionate about the environment, started a company last year to spread the knowledge of pollinating insects and their role in the world of food. Scientists estimate that 84% of the wild plant species in Europe are dependent on insect pollination, and honey bees are one of our most important pollinators. The goal is to take action in preserving the environment and biodiversity, social responsibility, and to combine this with the production of local honey. - From Tromsø: Kjerringoy Farm, Astrid and Oddbjørn Olsen
Husband-and-wife team Astrid and Oddbjørn Olsen run an organic farm and sell dairy: unpasteurized and organic cheeses from the milk of their cows. The cheese is also sold in cafes, selected shops and restaurants. The farm takes care of the entire production itself. They grow clover in the pasture, use the manure from their own cows, and make various cheeses from the milk of their own cows. - From Oslo: Future Food
Future Food is led by founder Zoe Christiansen in collaboration with her husband Sven Erga. The company develops and sells seaweed products, carefully hand-harvested from certified clean water. The seaweed is dried, packaged and transported with minimal impact on the environment. Seaweed is a source of natural minerals, vitamins, and healthy fats, and is regarded as an innovative and progressive material.
The final winner was announced in Stockholm, on Monday, May 26th at the Conference of Stockholm EAT Food Food Forum.