Responsibility
Sustainability at NAMA
Bergen sits by the sea, and most of what we serve comes out of it. Looking after that supply is part of running the restaurant.
How we work
Short journeys, whole fish, less waste
We build the menu around Norwegian seafood landed close to home — salmon, scallops, king crab and shellfish from cold water. Buying from the coast we sit on means shorter transport, fresher produce and suppliers we can call by name.
In the kitchen we work with the whole fish. Trim becomes tartare, bones become stock, and what the à la carte menu does not use ends up on the lunch menu or in a staff meal. Portioning to order keeps prepared food from being thrown away at the end of service.
Where we put the effort
Seafood we can trace
We choose suppliers who can tell us where and how the fish was caught or farmed, and we adjust the menu when a species is under pressure.
Food waste
Whole-fish butchery, prep to order and a lunch menu that uses yesterday's trim keep waste down every day, not only on paper.
The room itself
Sorting waste, cutting single-use packaging in take-away where we can, and keeping equipment maintained rather than replaced.
FAQ
Questions about sustainability
- Is the fish Norwegian?
- Most of it. Norwegian salmon, scallops, king crab and shellfish are the backbone of the menu, alongside a few Japanese ingredients that cannot be sourced here.
- Do you serve endangered species?
- We avoid species listed as under pressure and change the menu rather than keep something on it that our suppliers cannot deliver responsibly.
- What do you do with leftovers?
- We prepare to order and use trim in stocks, tartares and lunch dishes. What cannot be used goes to sorted waste, not the bin.
- Can I ask where a dish comes from?
- Yes. Ask your waiter — the kitchen knows the supplier behind each main ingredient and is happy to tell you.
