A small oasis awaited them inside City Hall, away from the Christmas stress and sub-zero temperatures. A fresh welcome drink of obsolete plums from Hardanger was served, before the road continued into the banquet hall. The long tables stood invitingly with décor taken from the rooms of the forest and the treasures of the earth. The program offered a summary of the year, a three-course surplus meal and cultural performances.
New tastes and experiences
300 guests and a professional kitchen that has no experience with surplus food. Can it be combined? Yes, absolutely. Food Studio had a partnership with ISS, which runs the kitchen at City Hall, curating the menu for the closing dinner; A three-course course with charming root vegetables, queer carrots, B-item potatoes, as well as chickens and sheep, which are usually in no demand. It was a feast that many were impressed by.
Glimpses from 2019 – the Environmental Capital Year and Food Studio
The past year has contained a lot of different things. During World Environment Day with Oslo Pix, we served a surplus table with a taste of chapati of food grains with surplus side dishes. In collaboration with Oslo, we invited to a fireside about food waste at Deichman Grünerløkka. Spirende Oslo’s storehouse had the last stop during its tour at Rådhusplassen, where we served a delicious hot Oslo stew during one of the autumn’s wet rainy days.
New year, new inspiration
2019 was a rewarding and exciting year with a range of different events. Although 2019’s last meal was a fact, Food Studio has more to serve for 2020. Curation of events, consultancy assignments and advice on sustainability is something we would also like to work more on in the future. If you have thoughts, questions, or anything else on your mind, we hope to hear from you!
A big thank you
to all partners: Rune Myrseth for b-sorting vegetables from Fokhol farm – Emmanuel Rang from Open Bakery who made sourdough bread and flatbread on food grains from emmer from Norsk Urkorn – Thor Johansen from Holdbart.no who provided dairy products – Anne Dubrau from Apple Slang for Apple Juice – Petter Brinchmann from Nortura who extracted chickens and sheep – Farmer Runar Sørlie for organic hens from Sørlie Gård – Siri Mittet in Gruten for Oyster mushrooms – Tåsen microgreens for herbs – Magnus Thorvik in Inner Oslo Food processing that creates delicacies of the animals no one wants – Elm East for the last pumpkins in season – Hafdís Sunna Hermannsdóttir and Gaute Vindegg from Dagens who were responsible for logistics – Linda Jolly for kale and black cabbage from the conservatory at Hengsenga on Bygdøy – The youth from the youth team of Deichman Grunerløkka who gathered décor in the forest – Chef Marius Arstal and the rest of the team from the ISS.
Photoes: © www.sebastiandahl.com