Aurora Eriksen, a 30-year-old vegan, has been advocating for more vegetarian and vegan restaurants in Trondheim for the past seven years. She believes that despite the abundance of fresh produce like vegetables and legumes in the region, there is a lack of plant-based dining options in the city.
Originally from Sandnessjøen, Eriksen has been a resident of Trondheim for most of her life. She is passionate about environmental sustainability and animal rights, using her art to raise awareness on these issues. Actively involved in the Facebook group „Vegetarians/Vegans in Trondheim/Trøndelag,“ she voices her disappointment in the city’s predominantly meat and fish-based restaurant menus.
„It’s disheartening to see that almost all restaurants in the city have menus centered around meat and fish, especially when Trøndelag is known as a food region. There are so many exciting plant-based alternatives and plenty of nutritious local ingredients like chanterelles and Jerusalem artichokes,“ she expresses.
Eriksen points out the lack of creativity in Trondheim’s food scene, with an overabundance of pizza and pasta offerings. She believes that both restaurants and customers share the blame for the limited variety, as many Trondheim locals seem hesitant to try new, unfamiliar dishes. She recalls instances where vegan options were removed from menus due to lack of demand.
Richard Nystad, co-founder of the plant-based restaurant Mat fra Hagen, acknowledges the improvements in vegetarian and vegan offerings in Trondheim over the past few years. While he appreciates the progress, he believes that the current demand may not justify the establishment of numerous vegan restaurants in the city.
Despite the challenges faced by vegan eateries, Eriksen remains hopeful for a more diverse culinary landscape in Trondheim. She points to Oslo as an example of a city with a more extensive selection of vegan and vegetarian restaurants, expressing her desire for Trondheim to follow suit.
As the Health Directorate recently updated dietary guidelines to encourage plant-based eating, Nystad anticipates a gradual shift towards more plant-based diets in Norway. He emphasizes the importance of offering appealing vegetarian options in restaurants to inspire healthier eating habits, predicting a rise in such alternatives in the future.
In conclusion, the push for more vegetarian and vegan dining options in Trondheim reflects a growing global trend towards plant-based diets for health, environmental, and ethical reasons. While challenges exist, the efforts of individuals like Aurora Eriksen and establishments like Mat fra Hagen are paving the way for a more diverse and sustainable food culture in the city.