Seminar: Sustainability in Professional Nordic Kitchen

The Nordic seminar is held on Friday 18.3.2016 at 9-11.30 a.m. at Gastro Helsinki 2016, Finland´s leading event for the horeca-sector, in Messukeskus, Helsinki.

The focus of the seminar is to present innovative results and share best practices in promoting Nordic sustainability in restaurants, schools, hospitals, elder care and other public catering services. The seminar is targeted for food service experts and managers, developers, purchasers, food companies and decision makers in food chain and horeca-sector in Finland and all Nordic countries. Seminar language is English.

The Nordic seminar is organized in cooperation with Ministry of Agriculture and Forestry in Finland and Motiva Ltd. The seminar is part of the food culture program under the Finnish Presidency of the Nordic Council of Ministers 2016.

www.mmm.fi/norden2016

9.00 WelcomeChairman of the Seminar Elina Ovaskainen, Motiva Ltd

9.05 Role of nutrition in well-being of older peopleMerja Suominen, PhD, Ad Professor, Society for Gerontological Nutrition in Finland, University of Helsinki(Norway Ensuring Gratifying Eating Experiences for the ElderlyHelge Bergslien, Knowledge Facilitator at NCE Culinology, Norway)

9.50 How to Reduce Food Waste in Public Kitchen – Cases from Sweden and Finland Nina Elomaa, Director, Corporate Responsibility, Fazer Group, Finland

10.15 Mapping the Food Waste in Service Sector and Restaurants – Diversity in the Nordic CountriesKirsi Silvennoinen, Researcher, National Resources Institute Finland LUKE

10.40 Public Procurement as a Driver for Sustainability and Innovation Isa-Maria Bergman, Team Leader in Sustainable Consumption and Society, Motiva Ltd

10.55 Environmental Passport for Catering Service PersonnelSari Väänänen, Project Manager, EkoCentria

11.10 Summary and Conclusions of the Seminar, What's Next? Seija Ahonen-Siivola, Senior Officer, Ministry of Agriculture and Forestry

Seminar: Sustainability in Professional Nordic Kitchen