Seminar: Sustainability in Professional Nordic Kitchen 18.3.2016

1. Environmental Passport
for Catering Service Personnel
18.3.2016
Sari Väänänen
sari.vaananen@sakky.fi
Sustainability in Professional Nordic Kitchen

2. • nationwide development unit, functions within the Savo Consortium for Education
• our target is to promote sustainable food chain with projects and development services,
especially local and organic food
www.ekocentria.fi > English and Swedish
www.portaatluomuun.fi
- Steps to organic, Stegvis mot eko
www.lahisopas.fi
- Local food quide, Närmatsguiden
www.ekoruokakone.fi
- Ekomatmaskin
Projects 2015-2016
• NYT-Tuotekehitystä ja hankintaosaamista > to help product development and
procurement know-how in public kitchens
• Luomutarjonnan lisääminen ja monipuolistaminen ammattikeittiöissä > to increase and
diversify organic food in public kitchens

3. Content:
Professional kitchens in Finland
What is Environmental Passport?
How we made it?
What are the benefits?

4. - very important part of Finnish food culture
- prepare about 810 milj. food portions per year, so 2,2 milj. meals per day
- about a third of the environmental impacts of finnish consumption is
caused by food
- Amount of public kitchens: 8561
- Amount of restaurants, bars etc. about 12 000
(Taloustutkimus 2015, an independent full service market research company )
 Have a good opportinity to guide their customers in making more
sustainable choices
 Catering services personnel know-how of sustainable development
Professional kitchens in Finland

5. Facts of Environmental Passport = Environmental Competent
The first funding (one year 2010-2011) from Finnish Ministry of Agriculture and
Forestry
-material is made with partners, for examble Savo Vocational College, Helsinki
University / Palmenia, Environmental School of Finland, Finnish Environmental
Institute, Motiva Ltd and private companies: Miljöönääri Oy and Damico Oy.
-Testgroup (about 250 person): teachers, students, kitchens personnel etc.
-Ready for ”marketing”
-Valid for 3 years
It shifted , managed by Environmental School of Finland (Sykli)
-The second funding (11/2012 – 12/2013) from National Board of Education (Sykli
-applicant)
-Environmental passport for Catering Services was a model to other areas
-

6. Environmental Competent has extended (19 238)
Social and Health
965
Maintenance
Technology 341
Metalwork, Machinery
153
Cleaning Service
1131
Contruction
217
16 431
have passed the test
http://www.ymparistoosaava.fi/ruokapalveluala/

7. Environmental Competent for Catering Service - What and how?
- Consists of educational material and competency test
- Is aimed to professional kitchens personnel and students of the
travel, catering and economic industries
- Qualifying: studying the material independently (internet)
- The material contains basic material, pictures and links to websites
- Practising the competency test, after it choosing ”take test”
- Competency test, 20 questions, multiple choice
- 90 % correct answers to pass the competency test

8. Content of Educational material
- Professional and the environment
- Food services and the environment
- Food production and processing
- Sustainable menu planning
- Sustainable procurement
- The kitchen’s energy consumption
- Other functions of the kitchen
- Regulations and intructions

9. What is better after Environmental Competent?
Examples:
-Water and energy saving: switch off lights, waterless cleaning etc.
(discussion of these subjects)
-More product development of vegetable dishes, menu planning
- acceptance
-Control and reduce of waste amount
-Environmental-friendly behavior at own home and life
-Learn about environmental subjects
-The competitive advantage of one person and organisations has
increased
-Own projects for sustainable development

10. Thank you!
Welcome to stand 6k69
Sustainability
in public food sector