FoodLessons (2021-2024) is a research project that explored how Norway’s culinary heritage could be used as a resource for business development and value creation, with the goal of building “Food Nation Norway 2030.” The project was a collaboration funded by the Research Council of Norway’s FFL/JA funds, earmarked for research on agriculture and the food industry to promote innovation and sustainability in these sectors. FoodLessons was led by the Consumption Research Institute SIFO at OsloMet.
Consortium and Partners. The project consisted of a consortium with two Norwegian and two international research institutions, as well as 20 partners representing the entire value chain. Among the partners were the Bocuse d’Or Norway, Hanen, Stiftelsen norsk mat, Norges Bygdekvinnelag, NorgesGruppen, Matprat.no, Brød og korn, Nasjonalbiblioteket, Maihaugen, Østfold Museums, Næringshagene Norge, Tidvis, and 15sekunder.
Background and Goals. The project was based on the growing interest in Nordic food and techniques and examined how revitalizing traditional ingredients and dishes could contribute to innovation and economic growth. The goal was to showcase Norway’s diverse food and drink culture in new and exciting ways, as well as to stimulate better interaction between traditions and new impulses.
Methodology and Approach. FoodLessons used an interdisciplinary approach that combined research, business development, gastronomy, and dissemination. The project involved both “top-down” initiatives from leading chefs and developers, as well as “bottom-up” activities from innovative producers and suppliers. Fieldwork was conducted in various rural areas, focusing on local resources such as grains, dairy products, berries, fruits, vegetables, meat, and inland fish. Additionally, consumer surveys and analyses of consumption data were carried out.
Innovation and Value Creation. A central hypothesis of the project was that Norway’s food traditions represented an underexplored resource that could contribute to increased value creation and employment in land-based food and drink industries. Through scientific publications, lectures, films, and events, the project communicated user-oriented research, knowledge, and methodology to increase the production and use of food and drink based on local resources. FoodLessons delivered a range of publications, events, books, lectures, films, podcasts, exhibitions, and menu development. These activities contributed to develop Norway as a food nation by increasing knowledge and use of traditional techniques, ingredients, and dishes. The project also explored how museums could function as arenas for research and dissemination of local food stories and experiences.
Contributions and Results
Publications: Throughout the project period, numerous publications documented research findings and practical experiences. These publications were aimed at both professional communities and the general public, covering topics such as traditional cooking methods, local ingredients, and innovation in the food industry.
Events and Workshops: FoodLessons organized and participated in several events, workshops, and activities. These gatherings brought together researchers, chefs, producers, and consumers to share knowledge and experiences, as well as to promote collaboration and networking.
Books and Lectures: The project also resulted in the publication of several book chapters exploring Norway’s culinary heritage and how it can be used in modern cooking. Additionally, project participants gave numerous lectures at national and international conferences, sharing insights.
Films and Podcasts: To reach a broader audience, FoodLessons produced films shared on YouTube and the project’s social media channels.
Exhibitions and Menus: The project collaborated with museums and other stakeholders to create exhibitions showcasing local food stories and experiences, such as an exhibition on Norwegian seter culture. Additionally, menus based on traditional ingredients and techniques were developed and served at events, including the bronze medal menu from Bocuse d’Or 2021 ‘Ferda’, partly inspired by a casket at the Maihaugen.
Impact and Future: FoodLessons was an exciting opportunity to revitalize Norway’s culinary heritage and use it as a driver for innovation and value creation. Two research reports from the project are referred in the government’s action plan “Recipe for More Local Food”, presented at Grüne Woche in Berlin 2025. The action plan aims to increase the turnover of local food in Norway to 25 billion NOK by 2035. The project will continue in 2025 with “FoodStories. Heritagisation for Value Creation” (2025-2028), also funded by the Research Council of Norway. For more information about the project see https://app.cristin.no/projects/show.jsf?id=2544469 and https://www.facebook.com/groups/210926460990097. The films are on YouTube, among others: https://www.youtube.com/watch?v=T-jvgLww-ZM&t=161s.
Prosjektet har oppnådd betydelige akademiske og samfunnsmessige effekter.
Akademisk har FoodLessons bidratt med verdifulle innsikter til norsk mat(historie)forskning ved å forbedre kunnskapsgrunnlaget og sikre deling av data og forskningsresultater. Gjennom et unikt samarbeid mellom vitenskapelige, NGO- og industripartnere har prosjektet tatt forskningsutnyttelse og formidling til et nytt nivå, og utviklet innovative plattformer for brukervennlig formidling av matkunnskap.
Samfunnsmessig har prosjektet fremmet bærekraftig og lønnsom verdiskaping basert på kulinarisk arv, og lagt til rette for vekst i verdiskaping og sysselsetting i rurale områder. Det har også støttet veksten av små og mellomstore bedrifter, samt lønnsom og bærekraftig turisme. Prosjektet har oppmuntret til innovasjoner basert på kulinarisk arv og utviklet teknikker som forlenger matens holdbarhet. Videre har det inkludert opplevelser og aktiviteter som muliggjør innovasjon, refleksjon og en styrking av norsk gastronomisk identitet.
Prosjektet har resultert i et oppfølgende prosjekt med tittelen .'FoodStories: Heritagisation for Sustainable Value Creation (2025-2029)', hvor vi vil gå enda dypere inn i problemstillinger knyttet til ‘heritagisering’ av matarv.
FoodLessons explicitly targets the agricultural policy goals of increasing Norwegian food production and competitiveness, as well as developing Norway as a food nation. Our goal is to research and disseminate culinary heritage in a manner that mobilises innovative thinking and knowledge and business development initiatives in land-based food and beverage industries. We will do this by investigating how culinary heritage can be of relevance and value in current and future food production and consumption (WP1). Innovative communication strategies will be designed to increase knowledge about and use of old practices, techniques, ingredients and dishes (WP2); multisensory experiments will form a basis for understanding and developing Norwegian gastronomy experiences (WP3); innovative museum activities and menus communicating the richness and relevance of Norwegian agricultural and food history for the present and the future will be studied (WP4); and the possibilities of developing culinary tourism will be identified (WP5). All in all, the project’s WPs will form a solid foundation for providing input to the Government’s priority areas in the development of Food Nation Norway. By way of conclusion, we will submit the policy document summarising the results of the project (WP6).
FoodLessons will be sustained by research conducted by a transdisciplinary team of leading researchers and experts in the field. The consortium will work at the intersection between research, business development, gastronomy, marketing and knowledge dissemination. Fieldwork will be conducted in inland villages with different topographies. Furthermore, mapping, literature analyses, multisensory experiments, interviews with key players and consumer analyses will be conducted. Our point of departure is that our food history is an under-researched and underused field that will be able to contribute to a significant increase in value creation and employment in land-based food and beverage industries.
