Open up a map of Norway and you’ll find Trøndelag right in the heart of the country. In terms of its landscape, it’s much like the rest of this Nordic nation, with its intricate coastline and high mountain pastures. But when it comes to food, the region stands out.

“Trøndelag is responsible for about a quarter of Norway’s entire agricultural output, including vegetables, dairy, meat, and grains—not to mention the foraged delicacies and seafood,” explains Ida Lee-Wright, Head of Communications and Marketing at local non-profit Oi! Trøndersk Mat og Drikke (Trøndersk Food and Drink).

“But we’re also very fortunate to have a really engaged community that’s keen to discover new flavours. Luckily for them, our region has chefs who use local produce as much as they can. You’d be surprised at the diversity on offer! It’s why Trøndelag has been named a European Region of Gastronomy.”

We’re speaking to Ida together with Aslaug Rustad, Oi!’s manager, about the two festivals the non-profit hosts every year in August: the Trøndelag Food Festival and the Brewery Festival. Held on the same weekend in Trondheim, the region’s capital, these free events welcome over 250,000 guests to discover the sheer variety of food and drink produced locally.

“We started the Trøndelag Food Festival in 2005 as a sales and marketing venue for local producers,” explains Aslaug.

“At that first event, we had about 75 farmers and makers who came to exhibit. 20 years later, we now regularly host around 200 exhibitors, all from the local region. They’re here to share their products, try out new lines, and get to know their customers. Plus, they can win a prize for best product. These tend to sell out quickly—so come early to try them!”

Aside from its growth, the festival has transformed over the years in other ways too. The most notable change has been the addition of the Trøndelag Brewery Festival. Previously, local craft breweries sat side by side with other producers. But since 2013 they’ve had their own dedicated space.

“There was just so much demand, so we had to create a dedicated festival. This year, we have 27 Norwegian breweries, of which 12 are local to Trøndelag. This tasting festival is a great opportunity for the producers, as people queue up outside to try their newest batches,” Aslaug says.

While the Food and Brewery Festivals have gone from strength to strength, growth for its own sake is not a priority for Aslaug and Ida.

“We’re not trying to be the biggest food festival,” says Aslaug. “Instead, our emphasis is on quality. This is the simple secret of our event: high quality products! It makes us quite an exclusive event, and every year we need to turn down producers who we feel don’t match our standard.”

To be accepted as an exhibitor at the festival, you need to meet some basic criteria. Firstly, your product needs to be either grown or produced in Trøndelag. One of the tenets of Oi!’s practice is their emphasis on “untravelled” food—i.e. food that’s Norwegian through and through.

But producers also need to sign up to the Trøndelag Food Manifesto. This is a document created by Oi! in 2011 that made Trøndelag the first region in the world to have its own food manifesto. When producers sign it, they pledge to uphold eight key values, including using seasonal ingredients, communicating the story of their products, and supporting research into sustainable food.

“This manifesto is the foundation of everything we do and all the people we work with,” says Aslaug.

“We regularly receive emails from producers asking when they can sign it—as it’s a real badge that shows they don’t take their food for granted. At the festival, local mayors come together to sign the manifesto and declare their support for sustainable, local food.”

This ethical approach is also part of what helps to make the festival a fun, inspiring place for the whole family—as Oi! puts a big emphasis on education.

“One of our central missions as an organisation has always been to support food education for children,” Ida explains.

“At the festival, alongside the exhibitors, you’ll find a whole range of activities and classes. For instance, this year, we have sessions where kids can learn to forage for seaweed, make yoghurt, or even create their own sashimi bowls. All activities for kids are free. We want younger generations to learn about where their food comes from and understand that the food industry is an incredibly valuable place to work.”

It’s a really important initiative, which aims to preserve the future of Trøndelag’s cuisine. And, as Ida insists, that’s something well worth taking care of.

“In future, Norway and our local region will stand out as ideal food destinations as Europe gets hotter and more polluted. We have so much to offer: clean air, nature, amazing produce, and so many young chefs,” she says.

“Ultimately, the Trøndelag Food Festival is a great way to explore all that’s on offer in one of the most diverse gastronomic regions in Europe. So, if you’re in Norway in August, don’t miss it!”