kortreist

Kortreist is a Norwegian term used to describe goods, most commonly food, that are produced, grown, or sourced within a relatively short distance from the consumer. The concept emphasizes proximity, seasonality, and freshness, and it is often invoked in discussions about sustainable food systems and regional development.

Etymology: The word is a compound of kort meaning short and reis meaning travel, literally “short-traveled.” In practice, it denotes a short supply chain and has become common in Norwegian media, policy debates, and marketing for farms, markets, and retailers that highlight local origin.

Usage and scope: Kortreist is most often linked to food and agriculture but can apply to other goods produced locally. It supports farmers’ markets, community-supported agriculture, and restaurant menus that prioritize local producers. It is also used in local tourism to promote nearby experiences.

Impact and criticisms: Proponents argue that kortreist reduces transport emissions, strengthens local economies, and preserves regional culinary traditions. Critics note that locality alone does not guarantee sustainability, as production methods and transport alternatives matter; a purely local focus can raise prices or oversimplify environmental tradeoffs, and may not always be feasible in all regions or seasons.

Related concepts include the short supply chain, localism, and farm-to-table movements.