Scan Magazine | Special Theme | Norway’s Food Scene – This Autumn’s Top Three Eateries
On a vegetarian mission
– with research, enthusiasm and colourful food Persilleriet is a supplier of vegetable appreciation. The heart of their mission is to inspire people to eat more greenery. Human, animal and planetary welfare and a happy attitude towards food are the guiding principles, summed up in their philosophy: ‘slow food served fast’ and ‘good for you and the universe’ (‘sunt og godt for kropp og klode’). By Pernille Johnsen | Photos: Cathrine Hagen
Persilleriet’s objective is to offer healthy meals that provide a top-up of energy during a busy day, while ensuring that each meal is tasty, balanced and nutritious. All produce is primarily local and organic. Cathrine Hagen is the daily manager and an early investor, and the choice to be a part of Persilleriet was a labour of love rather than a strategic business decision. She committed to the vegetarian cause at age nine, purely based on an ideological stance in relation to animal welfare. “I had a ceremonial ending to my meat consumption, despite the fact that no one in my family or local community had any idea what this entailed. Luckily, this lifestyle is backed by science today,” she says. The health benefits of eating veg90 | Issue 103 | August 2017
etarian or vegan food are supported by numerous studies and research efforts, and Persilleriet opened their second vegetarian restaurant at St. Olavs University Hospital in Trondheim in 2011. “Following a vegan diet is a healthy, a sustainable way of life. No damage is done to any species – everybody wins,” says Hagen. “Recently, veganism has become very trendy, which is great news.” Not only does a diversity of fruits and vegetables keep you healthy and fit; it gives your body all the micronutrients it needs on a cellular level in order to rejuvenate and repair your system. “It’s the best way to fight off almost any illness. It leaves a minimal carbon footprint and is the easiest way to lead a more sustainable life. It’s beyond doubt that the diet is
the gentlest way to preserve the earth,” Hagen enthuses. Persilleriet was established in 2005 in Trondheim and is the longest standing vegetarian restaurant in the city. Ever since its opening, it has served balanced vegetarian food made from scratch from primarily organic produce. Alongside the thriving lunch bars, Persilleriet will also be organising workshops and cooking classes in the near future.
Web: www.persilleriet.no