Nores member Framo is first to trial Matvett’s new 5-week "smart menu", developed with chef Nils Flatmark, across its four Bergen canteens to cut food waste.

Framo leads the way: Testing smart weekly menus to cut food waste

Nores member Framo is the first company to test Matvett's new 5-week smart menu in its four canteens in Bergen. The results are promising for taste, efficiency, and sustainability alike.

Together with Sulten and chef Nils Flatmark, Matvett has developed a new menu series specifically tailored for small and medium-sized food service providers. The goal is to contribute to better resource utilization and reduced food waste – while making it easy to plan, shop for, and prepare good food.

"The menus are particularly well-suited for canteens with lunch service, but can also be adapted for smaller hotels and restaurants," explains Anne-Marie Schrøder, Communications Manager at Matvett.

Pilot project at Framo

In the spring of 2025, the menus were tested in a pilot project at Framo's canteens. They serve daily plated meals and a salad buffet to employees, and the kitchen teams are already well-known for their commitment to healthy food and low food waste.

At Framo Flatøy, we meet canteen manager Tormod Daltveit, who takes us into the kitchen to show off the equipment he uses to measure food waste: a simple kitchen scale and an Excel spreadsheet.

"It doesn't have to be advanced to work," says Tormod. "We record waste daily, weekly, and monthly, and use the figures actively in our improvement work."

Mann som står med utstyr for kontroll på matsvinn — Tormod Daltveit, head chef at Flatøy, shows the equipment he needs to keep food waste in check. It doesn't take more than this, he says.

Creative adjustments and new flavors

Throughout the project, Framo's employees have tested the dishes on the menu, made minor adjustments where needed, and been inspired by new ingredients and flavor combinations.

"Arctic char didn't fit our budget, so we swapped it for trout. And one day when grilled pointed cabbage with crispy chickpeas was on the menu, we replaced the chickpeas with pork neck instead – an ingredient we got at a good price from Plateful, and which suited our guests better on a Friday," says Tormod.

The salad bar is brimming with colorful and tasty dishes, many of which are based on leftovers from earlier in the week. This is a consistent goal in all of Framo's canteens: to use up food – and create new dishes out of it.

Salatbaren i kantinen — The canteen's salad bar consists of vegetables, greens, and leftovers from the day before that have been transformed into new treats.

Oppslagstavle med fokus på matsvinn i kantina. — Full focus on food waste in Framo's canteen at Flatøy.

Inspiration and pride

Even though Framo already works systematically with food waste, the project has provided new inspiration.

"We may not have seen huge changes in grams per guest, but this has been a fun and educational project for all of us working in the kitchen. It has also sparked curiosity among the guests," says Tormod.

Several of the dishes have been so popular that employees have asked for the recipes so they can make them at home.

Tore Sture, Head of Canteen Service at Framo, is very pleased with the project.

I would like to thank Matvett for the initiative, Nores for their commitment, and a big thank you to Nils Flatmark for the wonderful recipes and photos. Thanks to all the staff; this was a great experience. We have gained a focus on sustainability and food waste reduction in our organization, while also being inspired ourselves. Everyone appreciates varied, exciting, and healthy food. Very well done! he says.

Bilde av oppskrift på Lunt ribbesmørbrød — Warm rib sandwich on the menu. Several guests have asked to take the recipes home with them.

Gruppebilde av kokker, fra venstre: Tore Sture, Head of Canteen Services, Framo, Tormod Daltveit, kjøkkensjef Framo Flatøy. Karianne Svenson, kokk Framo Flatøy og Monica Fernanda M Silva, lærling på Framo Flatøy. — From left: Tore Sture, Head of Canteen Services, Framo; Tormod Daltveit, Head Chef, Framo Flatøy; Karianne Svenson, Chef, Framo Flatøy; and Monica Fernanda M Silva, Apprentice, Framo Flatøy.

The way forward

During Noresdagen, representatives from Matvett, Nils Flatmark, and all of Framo's canteens met to evaluate the pilot project. The feedback is now being incorporated into the work of making the menus available to more people.

– This is an important step in making it easier for smaller food service providers to work in a structured and concrete way with food waste, while also being inspired to test new dishes, says Anne-Marie Schrøder.

Nils Flatmark, the reigning Nordic Champion in culinary arts, is very pleased to have participated in this project.

"My goal with this project was to use my knowledge to inspire other kitchens to reduce food waste and always create cohesive and well-thought-out menus. In addition, there was an intention to encourage guests to eat more greens. Many people rely on canteen food as their only meal of the day, so it is incredibly important to have a varied and nutritious offering," he says.

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Gruppebilde av representater fra pilotprosjektet — Representatives from the entire pilot project gathered during Noresdagen in Bergen for an evaluation. From left: Matilde Lønnebakken Aldal, Framo Fusa; Tormod Daltveit, Framo Flatøy; Mats O Skage, Framo Fusa; Tore Sture, Head of Canteen Operations, Framo; Malin Bech, Marketing and Sustainability Manager, Nores; Nils Flatmark; Marie Kleppe, Project Manager, Matvett; Karianne Svenson, Framo Flatøy; and Cecilie Framholt, Member Advisor, Nores.

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Would you like to know more about the weekly menu project, or does your company need help reducing food waste? Contact Malin Bech, Marketing and Sustainability Manager at Nores.

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