Under, Lindesnes


Briefly tell us how you work with sustainability at Under

We are a young restaurant, and we are still establishing our dreams and goals. Being sustainable is one of our core values, and we are in the midst of defining our path to ensure that we do what we can. One of our biggest focal points is to serve locally-caught seafood. It’s right outside our doorstep.


How much of the menu is organic produce (average per year)?

We use a lot of produce from the Sea. Our local fishermen and foragers do not have an organic stamp, although it is organic. Percentage-wise we do not have an accurate number. Working with small suppliers means that certification is usually not possible or important for them. However, most of them grow the products in an organic way.


At the restaurant, what consideration has been taken for durability in materials, manufacturing methods, and sustainable producers?

We have been fortunate enough that the whole building process—from the actual structure to the furniture—have been built with sustainability, locality, and durability in mind. All the woodwork, including chairs and tables, are built by a local company (Hamran) and from local Oak sourced within 20 km of the restaurant



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