L IA N T U N ET Hidden on a beautiful mountain top, in the forest with panoramic views of Trondheim city and the fjord, is the educational farm and restaurant, LianTunet. Founded in 2013, LianTunet aims to contribute to a lasting change in society’s attitudes and actions related to food and food production. Owner and entrepreneur Chéf Inge Johnsen is passionately convinced that in order to make lasting change, locally produced food should be common items in shopping baskets and not just in small paper bags from expensive gourmet stores. In Trondheim, the municipal administration is working systematically with other municipalities, so that school-aged children can come to Liantunet, where the goal is to pass food traditions on to the younger generation and make it a part of everyday life to cook and eat local food. Pupils, as well as staff in schools, kindergardens and day care for school-aged children, can learn and practice how to make good everyday food from local raw materials.
U N G M ATG LE DE – T H E J OY OF FOOD FOR YOUTHS Trøndelag County Council has ten upper secondary schools that offer restaurant and food processing programmes. In 2019, the county launched a 4-year project called Ung Matglede. The goal is to make youths interested in and proud of restaurant and food processing education programmes. These targeted initiatives are essential in recruiting future labour, in accordance with existing action plans and strategies. The project seeks to map and communicate experiences from efforts to boost recruitment to restaurant and food processing programmes, such as Ung Restaurant and other measures initiated by devoted individuals. The project will also review measures that have not been particularly successful. The outcome should be a comprehensive recruitment strategy and toolbox. The goal is to share knowledge and strengthen the individual school’s own recruitment efforts, and to build an arena for exchanging recruitment experiences. It is essential for the success of this project that efforts to recruit more food professionals have the support of both political and administrative leaders, both locally and regionally. The industry must be conscious of the demand for more food professionals and must recognize its own role in the recruitment effort. For pupils, it needs to be easier to have some flexibility in education to complete the education programme where they want, and educators must communicate which kinds of options the education programme can give them. The results from this project will be highly relevant for our work on becoming a European Region of Gastronomy. Photo: McKenna Starck
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European Region of Gastronomy Candidate 2022