Projects
The Food waste ecosystem project is creating a new network-type approach to reducing food waste and improving its recovery in the Helsinki Metropolitan Area. The project's aim is to strengthen the circular economy of food in the area.
A thesis written for Palvelukeskus Helsinki examines the impacts on nature of the ingredients used in school meal menus.
The City of Helsinki is committed to halving food waste generated in its food services by 2030. This is an ambitious goal, and achieving it will require a new kind of thinking and permanent changes in practices of both each of the City’s food service operators and their customers.
Palvelukeskus Helsinki has been participating in the Baltic Sea Day since 2019 by serving Baltic Sea fish patties and bell pepper and bean patties with mashed potatoes, herb-seasoned root vegetables, tartare sauce and salad to children, students, seniors and other food service clients in Helsinki. More than 70,000 Helsinki residents use our food services every day, and we use more than 36 kilos of Baltic Sea fish every year.
Palvelukeskus Helsinki is part of the Just Food project, led by the Finnish Environment Institute (SYKE), which is studying a fair transition of food culture. The project explores and develops means for making the transition to a sustainable, healthy and climate-smart food system without compromising fairness. Listening to the target groups and encouraging their participation are in the heart of this project. It will provide information on children's and young people's eating habits to support the development of school meals, and further understanding of how to achieve a climate-smart menu.
Read more on the Just Food website(Link leads to external service)
Interested?
You can contact the sustainability experts at Palvelukeskus Helsinki.
Name
Elina Tarkkonen
