Norwegian farmers fight to preserve mountain farming amidst declining numbers

Magne Øynebråten is a dairy farmer who began operating his mountain farm in 1992. Seven years ago, he and his wife, Marianne, opened a guest-serving operation at their farm, a traditional settler cabin used during summer months for grazing livestock. They are part of a network in the Hallingdal region that promotes mountain farms open to visitors and sells traditional farm products.

Marianne Øynebråten serves traditional mountain cuisine, including local specialties like kvikaker and rømme. However, activity in this network has declined over the years, with the number of active mountain farms in Norway halving in the past two decades. Magne describes the challenge of managing both the mountain farm and their home farm, requiring daily trips to stay on top of livestock care.

Many farmers, especially those with cows, are reconsidering their mountain farming practices to maximize milk production. Outdoor grazing results in varying milk yields based on weather conditions, which can further diminish overall production. Despite these challenges, preserving mountain farming is deemed vital, and farmers rely on subsidies to cover the costs of moving livestock.

Siv Sætran, a political advisor in Norway’s Ministry of Agriculture and Food, emphasizes the government’s commitment to enhancing mountain farming practices. Recent agricultural agreements have prioritized funding for these initiatives, with subsidies increasing significantly. In 2023, for the first time in years, there was an increase in active mountain farms.

Farmers like Ole Øvrejorde highlight the ecological benefits of this practice, explaining how it helps manage land and contributes to biodiversity, alongside maintaining an essential aspect of Norwegian cultural heritage. Magne Øynebråten insists that it is better for cattle to graze in the mountains than deplete pastures at home, benefiting both the livestock and the environment.