Oslo is the capital of Norway and the country’s largest city with over 650,000 inhabitants. It is a compact capital city surrounded by the Oslo Fjord on its south side and the national protected forest Marka to its east, north and west.

Oslo and its surrounding region counts for more than 1.2 million inhabitants and is one of Europe’s fastest growing cities. The growing international and immigrant population adds rich variation to the atmosphere of the city. Oslo has a diverse, vibrant and varied cultural scene. Its historic and cultural offerings can be found in art, design, architecture, Michelin star restaurants, popular music festivals and a lively night life, in addition to famous attractions like the Munch Museum, the Viking Ship Museum, Holmenkollen Ski Jump, Vigeland Sculpture Park and the national Opera House located on Oslo’s waterfront.

The City of Oslo holds both municipal and county functions. The City is responsible for a wide range of matters, including elementary school and pre-school education, cultural institutions and events, health care services, social services, child protection services, housing and urban renewal, local roads, local transport for people and goods, parks and green areas, environmental issues, land use and urban planning. The City is also responsible for secondary education, technical colleges, secondary road systems and other activities that are not decided at the national level.

Oslos longest dinner table. Photo by Svein Gunnar Kjøde
Communal meal at downtown urban farm Losæter. Photo by Kristian Paulsen

Main objectives and planned implementations

  • Reduce food waste by 50 % by 2030 in municipal institutions such as kindergartens, schools and nursing homes.
  • Reduce food waste per capita by 30 % by 2025 and 50 percent by 2030, in accordance with the UN’s sustainability goals.
  • Halve the meat consumption in municipal staff canteens and institutions by the end of 2023.
  • Continue and ensure the implementation of a meat-free day at least once a week in municipal institutions.
  • Introduce vegetarian food as a standard choice at municipal events.
  • Always offer a full-fledged vegan alternative.
  • Promote the use of climate-friendly menus with seasonal products, increase the share of plant-based foods such as fruit, vegetables, grains and legumes and reduce consumption of dairy products, fish, poultry and meat.
  • Capacity building in municipal institutions regarding good plant-based food, among others through schooling and collaboration on menu planning.
  • Increase the share of organic food to a minimum of 50 per cent of the total food purchases.
  • Work to reduce the advertising pressure for meat and unhealthy food on surfaces owned by the municipality.

Local partner

  • Oslo Met (Project Partner)

Further local partner

  • County Governor of Oslo and Viken
Oslos longest dinner table. Photo by Svein Gunnar Kjøde
Gruten grows oyster mushrooms on coffee grounds from coffee shops. Photo by Iselin Kristiansen


Line Tveiten

Adviser – Sustainable food

Agency for Urban Environment – City of Oslo