More than Food: The Kitchen That Gives People a New Start

On the screen in front of me sits Robert Ottesen in an empty kitchen in Sandnes. Production has not yet started this morning, and the room is quiet. In the background, I can just make out a fridge – otherwise, there is little to indicate the activity that usually fills this space: creativity, community, achievement, teamwork, and discipline. A place where both food and people are given new opportunities.

After a brief introduction, Robert is already deep in discussion about the new food waste legislation in Norway. His voice is calm but engaged, full of focus and determination. He speaks for several minutes – about opportunities, barriers, and why urgent action is needed.

There is no doubt that Robert is passionate about his work.

“The motivation for me is being able to do what I love – being creative with food and with people. It’s that combination that gives me energy every single day.”

“It’s not just about cooking food. It’s about who receives it, and who gets the chance to prepare it.”

Every morning, Robert and his team receive large deliveries of surplus food from shops, producers, and wholesalers. The ingredients are unpredictable, but the meals they prepare must be nutritious, varied, and high quality.

Around him is a team of chefs and young adults in work training. Each week, thousands of portions are sent to charities across Western Norway.

“We have to be creative every day. It requires structure and teamwork. But it works, because we do it together.”

Communication is a key part of the job, not only within the kitchen but also with partners and food donors.

“When people see what their food actually becomes, they take ownership. Then they want to contribute again.”

The People Behind the Food

What gives the work real meaning are the people. Those who arrive at the kitchen carrying burdens that most of us have never had to bear. Those who need a fresh start.

Robert tells the story of a young man with a history of substance abuse, who shared his experience at the kitchen’s opening in January. His path to the Sandnes production kitchen came via Ventilene, another life skills project run by Church City Mission, for young people with challenging pasts.

“He was one of those who struggled the most,” says Robert. “But the day he stood there, ready to work, it affected all of us who were present.”

He pauses for a moment.

“People are quick to judge. But understanding where it started, and why things turned out the way they did, changes your perspective.”

Through collaboration with NAV (the Norwegian Labour and Welfare Administration), around 20 young adults each year receive work training in the kitchen, with the aim of entering education or employment. For some, it is the first time they have experienced a sense of achievement.

“I get as much as I give. It’s the sense of team spirit that makes it easy to be a leader.”

Food as a Tool for Change

For Robert, food is not just about taste – it is about creating opportunities.

“A meal is more than just food. It is about sharing, care, and community. It’s one of the few things everyone has an opinion about.”

He smiles.

“And yes, we do get a lot of praise for the food. That matters – it gives people a slightly better day.”

The project has national ambitions. The goal is to rescue over 200 tonnes of surplus food each year and turn it into 440,000 ready-made meals. But it doesn’t stop there.

“I dream that there could be five kitchens like this in Norway. Not just to rescue food, but to give more people the chance to move forward in life. Imagine if we could help ten to fifteen people into work each year. That would be real change.”

He also hopes that the food waste legislation will soon become more practical, making it easier to save usable food.

“This is a real triple win. We rescue food. We give people job opportunities. And we create something valuable for society. It’s sustainability in practice – with taste.”

A conversation with Robert Ottesen, the committed head chef from Sandnes, comes to an end. The feeling that lingers is clear: this project is not just about food, but about dignity, community, and the belief that people, like food, deserve a second chance.

Facts about the Sandnes Production Kitchen

• Norway’s largest production kitchen opened in Sandnes in January 2025.
• The project is a collaboration between Church City Mission (Kirkens Bymisjon) and the Food Bank (Matsentralen), with the aim of reducing food waste, promoting social inclusion, and improving the quality of life for vulnerable groups.
• Each year, the kitchen rescues over 200 tonnes of surplus food from being wasted and turns it into 440,000 nutritious portioned meals. Meals are distributed across Western Norway to people in difficult life situations.
• Surplus food is mainly provided by Matsentralen Rogaland, coming from shops, producers, and wholesalers in the region.
• In collaboration with NAV (the Norwegian Labour and Welfare Administration), around 20 young adults receive work training in the kitchen each year, aiming to enter education or employment.
• Kavli Trust has granted the project NOK 4.8 million in start-up funding as part of its strategic focus on promoting responsible consumption, climate and environmental solutions, and supporting young people’s mental health through life skills, inclusion, and education.
• Other key partners and contributors include NAV, NorgesGruppen’s Sustainability Fund HANDLE, and Sparebanken Vest.