Meet the finalists for Local Food Entrepreneur of the Year 2026
This year's finalists challenge established solutions, create greater value from Norwegian raw materials and dare to pursue their own ideas. They reflect important themes for Local Food Entrepreneur of the Year 2026: generational change, sustainability, Norwegian raw materials in Norwegian products and young people finding their way into the industry. If the local food industry is to develop further, we also need new forces who see opportunities where a traditional generational change is not applicable.
In their own way, the finalists show how good ideas can be developed into viable businesses with the potential for further growth.
Get to know the finalists and vote for the one you think deserves to be Local Food Entrepreneur of the Year 2026. From the beginning of August, you can also follow the presentation of the finalists on Facebook and Instagram , before the winner is announced during Dyrsku'n 2026.
Petter Berfjord and Grete Elnan
Berg Farm · Inderøy, Trøndelag
At Berg Gård, they stay with us throughout the entire journey, from the seed being sown in the soil to the finished products on the store shelf. Caraway, rapeseed and mustard seeds are processed into aquavit, rapeseed oil and mustard under the farm's own brands, among other things.
We particularly highlight how Petter and Grete have succeeded in passing on experience while making room for new ideas through a successful generational change. They show how the farm's resources can be used to strengthen Norwegian value creation, reduce dependence on imported raw materials, and contribute to better food security.
Mikkel Stokke and Tomine Vikse
Nordre Bergan farm Sandefjord, Vestfold
Tomine and Mikkel took over Nordre Bergan Gård without any previous experience in agriculture. With a great willingness to learn and the courage to experiment, they explore the farm's potential and process apples, aronia and rhubarb into must, cider and new taste experiences.
We highlight Mikkel and Tomine as representatives of a new generation of producers who see opportunities in Norwegian agriculture. The fact that they have chosen to enter the industry and further develop a traditional farm shows both faith in the future, initiative and a desire to create their own place in the local food industry.
Bodil Oust
Bonsak Malt · Skogn, Trøndelag
Bodil and her partner Tyson Weaver have developed Bonsak Malt into Norway's largest farm malting plant. Here, they give Norwegian barley greater value by refining the grain into quality malt for breweries. With a new production facility worth 18 million kroner, they are betting big on more Norwegian beer starting in Norwegian fields.
We have emphasized Bodil Oust's targeted and long-term work in filling an important link in the Norwegian value chain. With courage and great execution skills, she has challenged established raw material flows and created new opportunities for Norwegian grain.
Siv Hauge
Superpower food · Nes in Hedmarken, Inland
Superkraftmat processes bones, cartilage, fat and offal from organic animals and game into nutritious kraft products. They are now quintupling their production capacity to make traditional, long-cooked kraft accessible to far more people.
We highlight Siv Hauge's ability to combine innovation and sustainability with good resource utilization. Through the development of her own production technology, she has created value from raw materials that could otherwise easily go to waste, and shown how a larger part of the animal can be used for food.
