Sustainable focus at Valsøya

Sustainability at Valsøya

SDG number 12, which deals with "Responsible consumption and production", entails ensuring sustainable consumption and production patterns. SDG number 12 is also about how to create more with fewer resources as well as reuse of materials.

The development of Valsøya started by using surplus mass after the construction of a bridge, which in turn would shorten the travel time along the coast. This surplus mass was collected so that there is now both a campsite with space for tents, motorhomes and caravans, a restaurant, unique accommodation options and a climbing park.

Unique accommodation and restaurant in "repurposed houses"

Several of our unique accommodation options have come about because Magny, owner, founder and driver, has found old houses that no one has seen great value in. She has then moved these houses to Valsøya either by raft, truck or tow truck and has given the houses new life on Valsøya. Berjebakkstua and Jordmorstua were the ones who came on a raft at the very beginning. These are currently used for accommodation. Saltrøfjøset came on a truck, cane by cane, and was set up for what is today a charming restaurant serving quality food made from scratch. Olaushuset is the last addition to the tribe and has been tasked with housing 8 unique units of accommodation.

Local labour

On Valsøya, local labour is used as far as possible. Young people have started their work careers here during all these years. Many have returned season after season.

Food in the restaurant Saltrøfjøset

At Valsøya we focus on using local ingredients as far as practicable. There is a focus on good raw materials as well as minimizing food waste as much as possible. The menus are put together with the best possible utilisation of the raw materials. This is how we contribute to SDG number 2 - "Zero hunger."

SDG number 17 - "Partnerships for the goals"

We cooperate with other nearby tourism companies. We want our guests to be able to create many experiences without travelling far. We want our guests to stay longer in our region. This creates a development of the business sector locally around us and reduces CO2 emissions by allowing guests to travel less by allowing them to experience a lot by staying in one place.