Sikori
Bioregional chicory as coffee healthy and innovative alternative
Bioregion Institute is exploring an innovative project to investigate the regional culture and scalable cultivation of chicory in Norway, with the aim of supplying local microbreweries a sustainable alternative to coffee grains. Robust research shows that coffee grain production is highly fragile in the face of climate change, with increasing risks of crop failure, supply volatility, rising prices, and prospects of scarcity in the coming decades. Embracing Bergen’s traditions of innovation and bio-based enterprise, this project positions the region as a leader in food system adaptation and resilient craft brewing.
Fragility of Coffee Grains
Recent studies project that up to 89% of Central American coffee-growing areas could become unsuitable by 2050 due to temperature increases and erratic rainfall.
Climate events—droughts, floods, fires—are causing wild fluctuations in coffee yields and market prices, with green coffee prices rising more than 100% in the past year due to harvest shocks and supply chain disruptions.
Brazil and Vietnam, key global coffee producers, face chronic instability, meaning reliable access to affordable coffee grains is uncertain for European buyers and food producers.
Chicory: A Sustainable, Regional Solution
Chicory root can be robustly grown under Norwegian field conditions, as shown by multi-year agronomic research.
The Norwegian chicory roots market is expanding steadily, driven by health-conscious consumers and government support for sustainable agriculture; local demand for chicory-based products, including coffee substitutes, is rising.
Chicory root, roasted and brewed, is caffeine-free but closely mimics coffee in taste, offering gut health benefits through its high inulin content.
Chicory is already used in brewing across Europe (Belgium, Denmark) and fits well with regional organic farming and circular bioeconomy priorities.
Positive Vision for Bergen Region
Bergen’s microbreweries can build resilience and product distinctiveness by adopting locally grown chicory as an ingredient, fostering short supply chains entirely within Vestland’s regional economy.
Bioregion Institute’s network, expertise, and proven record in applied research and circular product development make Bergen an ideal innovation hub for this transition.
This project encourages collaboration among farmers, brewers, and researchers, supporting new rural livelihoods and reinforcing the region’s leadership in climate-smart food systems.
With chicory’s proven adaptability to Norwegian conditions, and the clear threat climate change poses to conventional coffee supply, Bergen has a unique opportunity to scale up innovative crop value chains. Local chicory for craft brewing not only supports environmental resilience but also celebrates the best of Western Norway’s ingenuity and community spirit.
Process
Exploring phase
Delivery
Bioregional protocol to harvest chicory and produce tasty and resilient coffee alternative
Timeline
since 2025
Research team
Alexandre Bau
Geir Goosen
Lars Haugen Aardal
Partners
Bergen Kafebrenneri - BKB
