Tåsen Microgreens

Norway’s largest Circular and tailored Indoor industrial scale production of greens and vegetables replacing the imported greens and vegetables for the professional and private market. Addressingthe need for sustainable healthy food and minimising the footprint by introducing short travelled food all year.

Tåsen Microgreens is Norway’s first indoor farm and aims to produce local for local fruits, vegetables, leafy greens and herbs.In a state-of-the-art indoor farm with perfect balance between light, CO2, evaporation, water, fertilisation and temperature we will replace imported by local.

Tåsen is the largest indoor factory of vegetables in Norway with more than 70 different microgreens varieties in production in the underground of the old Norwegian farmers building. Tåsen delivers to Norway’s finest restaurants, as well as Oslo culinary school and the Norwegian culinary team.

Tåsen Microgreens has developed unique processes to industry scale produce Microgreens indoors. Unique IP to tailor the microgreens to the specific needs of clients with regards to colours/look, feel and nutrition.

This is specifically relevant for high-end restaurants and to produce microgreens for specific purposes and to be able to offer microgreens in both industry scale and high-end markets. Tåsen microgreens was first established in 2015 by Agronomist and led specialists Christopher Rodriguez with a vision to provide locally produced microgreens equipped with nutrition and taste, controlled with led technology. Today we deliver to Oslo finest high end restaurant and have a high demand for our quality microgreens.

The business grew rapidly, and the restaurants loved to use local food and also the interaction between grower and chefs. In the last 4 years, Tåsen has become one of the most demand names in the culinary industry in Norway.

Tåsen Microgreens delivers unique customise quality microgreens locally produced with the texture, colour, taste and nutrient, the market has showed to demand.Utilising hydroponics as the main production method gives us the huge advantage for producing consistent produce. We have with a lot of testing and failing developed an unique knowledge on how to grow and alter the plants colours and also taste intensity with light control and nutrients.

Our close collaboration with chefs, restaurant owners and culinary school has given us the right tools down to even the growing medium we use, to produce unique microgreens suitable for use in the kitchen. We deliver consistent quality herbs with the exact colour, texture and taste on demand. Tåsen has continued to deliver robust growth in the domestic market across restaurants and chefs and has maintained its leadership position as microgreens supplier.

Tåsen is known for its uncompromising quality standards in all products and services. We are already a well established culinary brand in the Norwegian food and restaurant industry.

The story of Tåsen Microgreens started underground, in our basement on Tåsen. The company is founded on the idea of using otherwise unfavourable premises for food production, because there are so many premises in the city that are either used for little sustainable purposes such as parking or storage, or that they are empty.

The combination of high know-how and new technology makes it possible to grow edible plants in rooms where neither humans nor plants usually thrive, and with the help of artificial light and smart cultivation systems, we produce exciting food that is both sustainable and short-lived.

In December 2016, we moved into the bomb room of the old House of Agriculture, which until recently has been used as an archive for the Norwegian Farmers' Association.

We have thus moved away from Nordre Aker and down to the centre, without changing our name for that reason. The combination of optimal growth conditions and short delivery paths still ensure the highest possible quality of our microgreens.

Microgreens first became a food trend in California in the eighties, but the trend spread rapidly andtoday microgreens are available worldwide. They are a middle ground between sprouts and herbs, where you cut off the top of the plant and use it raw in cooking.

Microgreens provide a different experience than herbs despite the fact that you can use the samevarieties in production (e.g. lemon basil, coriander and parsley).We also grow several varieties of cabbage, both Nordic and Asian varieties.

For microgreens production, more seeds are used, and the crop is harvested earlier than in regularherb production, and thus the taste, nutrient density and appearance differ. In the early development of the plant, higher levels of vitamins and antioxidants have been detected,but the main reason for using microgreens is that they enhance the food experience, both through the appearance and with exciting flavours.

Today we are a well-established food manufacturer and supply to most Michelin Restaurants and many Casual Dining Restaurants mostly in Oslo. We also supply to Odd Langdalen which ensures that our products are used outside Oslo as well. We want to scale and have branches in all major cities in Norway and compete in the European market. We want to look at imported vegetables and only compete with foreign providers and offer localsshort travelled greens, herbs and vegetables for HORECA (Hotel, restaurants, cantina) and consumer market