News
On Friday and Saturday, September 18-19, Youngstorget will be filled with local food and Norwegian drinks. What is new this year is the Norwegian Drink Festival at Matstreif. There will be a large tent with 25 exhibitors of everything from non-alcoholic, soft drinks, beer, cider, wine, fruit wine, aquavit and other spirits. What they all have in common is that they make Norwegian drinks with Norwegian ingredients.
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The sale of local food through farm shops is growing rapidly. What is driving the development, who is succeeding – and what opportunities lie ahead? On October 13th and 14th, we invite you to HANEN for two days of fresh insights, inspiring examples and concrete tools for the farm shop of the future.
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Mannsverk farm in Alta has been named Norway's best farm shop 2026. The jury highlights a wide selection of self-produced and local goods, strong execution skills and a profitable operation built on raw materials from its own farm. Aarvik Gard and Hole gardsutsalg were this year's other finalists.
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A new berry reception facility is being built at Røyland Gård in Engesland that will be able to handle more than 30 tons of wild Norwegian berries. With a 17-meter-long cleaning line, Pernille Vea and Gunnar Sagstuen will take better care of the resources in Norwegian forests – and process them into jams, jellies, drinks and syrups.
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Towards HANEN during Arendal Week 10–14 August 2026. See what's happening in HANEN-tent, with conversations about local food, Norwegian food production, emergency preparedness and new opportunities in agriculture.
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Meet the people behind Berg Gård, Superkraftmat, Bonsak Malt and Nordre Bergan Gård – the four finalists for Local Food Entrepreneur of the Year 2026. The winner will be chosen during Dyrsku'n, but first there will be a vote.
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At Nutheim Gjestgiveri in Flatdal, art, history and homemade food come together. Solveig Barstad runs a guesthouse where good ingredients, local collaboration and genuine hospitality are at the heart of everything.
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At Tuddal Høyfjellshotel, food is more than just a meal. Through close collaboration with local producers, Einar Zakkæus and Malin Torsdatter Gurholt serve ingredients with a clear connection to the landscape, history and people surrounding the hotel.
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Here we have collected 10 farm shops worth visiting this summer, and you can find even more in our overview of farm sales throughout the country.
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Meet Gunleik Mæland, a farmer from lush Telemark who sells almost all of his produce to two nearby hotels. He doesn't get rich, but the collaboration ensures his existence. Then it's not the dream of money that drives him.
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HANEN launches "Norwegian Drinks - From Earth to Table", a trade magazine that gathers knowledge about Norwegian malt, kveik, cider and aquavit. The goal is to strengthen consumer knowledge and the visibility of producers.
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Behind every meal there are people, ingredients and stories. On this page we highlight examples of how farmers, producers, chefs, restaurants and farm shops collaborate to bring local ingredients all the way from the soil and fjord to the plate. Here you will find inspiration, good examples and stories about value creation, food enjoyment and collaboration that strengthen both Norwegian…
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