Impacting the climate through food choices
In Finland, approximately a third of all consumption-related environmental effects are related to food. On average, the climatic effect of food corresponds to that of housing and mobility. Primary production and raw materials cover approximately 60% of the climatic effects of food.
Meat has a larger carbon footprint than vegetables, because meat products have a longer food chain than vegetables. Meat consumption requires, for example, six times more field area than vegetables.
You can have a sustainable meal at Espoo Catering restaurants
Lunch restaurants are step 3. In practice, this means organic sour milk, milk and bread daily.
Day-care centres and sheltered housing are step 2. This means organic flakes and sour milk daily.
School restaurants are step 1. They offer organic sour milk daily and organic barley flakes on porridge days in accordance with the menu.
Espoo Catering is committed to using Fairtrade coffee and tea in all operations. In addition, they use Fairtrade fruit, juices, cocoa, sugar and chocolates.
Their menus are designed according to the principles of sustainable development, using seasonal products.
Espoo Catering is involved in the Local Fishing Project intended to increase the utilisation of cyprinid fish and to enhance the reputation of Finnish fish as a foodstuff. Simultaneously, the aim is to increase consumer awareness of the connection between food production and waterway protection. Finnish cyprinid fish is an ethical and ecological alternative to intensively produced meat and imported fish. Local Fishing Project
Espoo Catering wants to contribute to sustainable development and is involved in the Finnish Society’s Commitment to Sustainable Development 2050. Young people are being engaged to the Papuposset vegetarian dish competition where they can share tasty vegetarian recipes and memorable experiences of vegetarian meals on social media. The aim is to increase awareness and the consumption and enjoyment of vegetarian food in schools. Simultaneously, upper level comprehensive school pupils are encouraged to create new vegetarian dishes to be included in the menus of Espoo Catering.
Reducing waste saves nature and money
Every Finnish household throws away approximately 20–30 kg of edible food annually. This means that households produce 120–160 million kilos of food waste annually. You can significantly cut your food expenses by not buying more food than you can use, preserving foods correctly and, above all, utilising scraps. License to Eat! encourages people to enjoy food and offers tips for reducing food waste.
As a consumer, you can also impact food waste at stores. Do you always reach for the milk carton at the back shelf when doing your groceries? Do you hoard canned foods? Hoarding products that will keep long may lead to old products going to waste in stores! Hoarding best before dates
Espoo Catering sells leftover foods from their lines at 16 establishments. All municipality residents are welcome to shop at Pihatalo lunch restaurant. School personnel may buy leftover food at schools.
Espoo Catering is involved in the Finnish Municipalities’ Energy Efficiency Agreement and Energy Programme (Kets). Their kitchen staff includes 44 people who have completed ecological support training.
A total of 251 Espoo Catering employees have completed the training for an environmental pass.
Food Waste Week
Direct sales of organic products, Villa Elfvik
The Steps to Organic
Your choice of food matters
Vähemmästä viisaammin (Less is wiser), Finnish Government’s decision-in-principle