- Åse Aaknes - Violin
- Hanna Marie Nes, Marianne Lunåsmo (NBS), Daniel Ballo Lindseth, Michael Owen
Andrew McMillion introduces permaculture as a practical design method for growing food with nature, not against it. The session explores how soil, plants, water, biodiversity and human needs can interact to create productive, resilient gardens and small-scale food systems.
Camilla provides an introduction to regenerative agriculture as a way to manage production landscapes according to nature's principles. The talk explores the farmer's role as a steward of complex living systems — focusing on soil health, ecosystem processes, holistic management, and how collaboration, diversity, disturbance, and rest can contribute to more resilient farms.
- Camilla Skjerve-Gordley (iPakt)
A hands-on session on how seeds and biodiversity can strengthen your garden from the ground up. Andrew explores why diverse plants, locally adapted seeds and living ecosystems are important — for healthier soils, more resilient crops and gardens that support both people and pollinators.
- 🍄 Foraging Trondheim Mushrooms and Useful Crops
- 🌾Cooperative farming Martina Böhme (leder Reppe Andelslag)
- 🌿 Permaculture Synnøve Aukan (Permakulturfolk)
- 🐄 Grazing Lars Olav Stavnes, Camilla Skjerve-Gordley, Jens Dauber
- ♻️ Compost Joshua Cabell (NORSØK)
- 🌾 Fields / Grains Tor Helge Brandsæter, Vibhoda Holten
- Celine Faudot — GKMS
- Interview: Hanna Marie Nes — Daniel Ballo Lindseth
- Book reading
Julius mikser beats mens han lager mat, og fyller kvelden med både lyd, lukt og smak. Underveis kan du kjøpe lammekebab fra Storbuan, gården hans, og få en ekte smak av lokal matkultur midt i festivalnatta.
Karen Lykke takes us into the agriculture of the future through the knowledge of the past. With a cultural-historical perspective on Norwegian agriculture, she shows how old, indigenous practices can be reinterpreted in light of today's knowledge of soil health, microbiome, and regenerative systems. What can we bring back — and what must we think about completely new — to build robust food systems for the future?
- Karen Lykke NOR — Talk followed by Q&A
Julie shows how human health, animal welfare, soil health and ecosystems are interconnected through the food we grow, prepare and eat. Using a practical One Health approach, she looks at how food choices, ingredients, food waste and sustainable kitchens can become part of a larger system change — from farm to fork.
- Julie Cleijne
- Concluding interview with Edona Arnesen
Sara Hansdotter from NORSØK presents the project Diversity for ecological food, with Reppe Søndre and Røstad Øvre as living examples. The session shows how diversity in operations and production can strengthen soil health, organic food production and robust local food systems.
A hands-on session on how drying and fermenting can help households preserve seasonal produce, reduce food waste, and build everyday preparedness. We also look at how fermented foods can support gut health and digestion — while keeping live food cultures in use in the kitchen.
- Fjellheim Mangesysleri
- Rein Mat
- Andreas Dønåsen
- Pia Otte (Ruralis)
- Martina Böhmer (Reppe Andelslag)
- Eivind Frøiland (Voll Gård)
- Marie Stavnes (Reppe Søndre)
- Trondheim Kooperativ
- Arve Lian (Organic Norway)
- Led by Daniel Ballo Lindseth
- Ruralis
- Karen Lykke
- NORSØK
- Jens Dauber
- Marianne Lunåsmo (NBS)
- Reidun Pommeresche (NORSØK)