Sustainable foraging and New Nordic Cuisine
The interest for natural living, complementary medicine, and eco-friendly plant production in society is increasing. This triggered a gastronomic revival increasing the significance and use of wild plants in food culture. Specifically, a new focus on wild edible plants emerged from the renewal of Nordic kitchen led by pioneering restaurants such as Maaemo in Oslo. These modern trends rely on new foraging practices of specific plant species, raising sustainable harvesting and conservation issues.
Project aims and methodology
This project aims to identify plants vulnerable to overharvesting, evaluating the sustainability of new foraging practices and develop guidelines for sustainable use. Target species will be selected, and desk and field-assessments performed by joining foragers on field trips.
Anneleen Kool (NHM), Irene Teixidor-Toneu (NHM), Gaute Vindegg (Maaemo)