Anita Galåen is not just a farmer but an innovator dedicated to transforming agricultural production into a more sustainable and cooperative model. Living in Røros, Norway, she has spent years developing a working method that reduces waste, fosters collaboration among local producers, and ensures every resource is used to its full potential. Her approach is rooted in a deep commitment to sustainability in terms of environmental impact and creating a more balanced and fulfilling way of life for those involved in food production.
Her project, Green Co-creation, is an initiative that focuses on making the most of existing resources on farms, repurposing materials that would otherwise go to waste, and fostering partnerships between different producers. Her philosophy is simple yet powerful: rather than working in isolation, farmers and food producers can support each other, creating products together and ensuring that no valuable ingredient is wasted. A great example of this philosophy is the new line of sustainable desserts she has developed, which are now sold in shops across Norway, an achievement she is very proud of. These desserts are not just about taste; they tell a story of sustainability and collaboration. One of them incorporates honey that would otherwise be discarded—specifically, the honey that gets stuck in machinery during the extraction process and is difficult to package. Although this honey is delicious, it often goes unused. By incorporating it into her desserts, Anita reduces waste and highlights local beekeepers’ work. One of the desserts also has a cookie base made out of the leftover crumbs from a local cookie factory’s production. These are just two examples of how, with imagination and initiative, Anita manages to create delicious, sustainable, and unique products through cooperation between local producers. For Anita, sustainability goes beyond food production. She is deeply committed to building a work-life balance that allows farmers, especially women, to thrive professionally and personally. “Sustainability isn’t just about the products you make—it’s about life itself. It’s important to find balance, slow down when needed, and ensure that your work enhances your life instead of consuming it.”
Participating in networks like Rørosmat –a collective of local food and drink producers– or the GRASS CEILING project, has been essential in fostering her collaboration to ensure that small-scale farmers can compete in the marketplace. These networks provide mutual support and a space to share challenges and solutions, highlighting the importance of community in entrepreneurship. Anita continues to reap success with her project and is clear about the next step. “I would like to export the Green Co-creation model so anyone can use it. I firmly believe that the way to stand out in the market is through alliances between small producers to create something unique, something sustainable, and something that tells a story.“