Environmental Passport for Catering Service Personnel

18.3.2016Sari Väänänen

sari.vaananen@sakky.fiSustainability in Professional Nordic Kitchen

• 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 ekowww.lahisopas.fi- Local food quide, Närmatsguidenwww.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

Content:

Professional kitchens in Finland

What is Environmental Passport?

How we made it?

What are the benefits?

- 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

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

-

Environmental Competent has extended (19 238)

Social and Health965

Maintenance Technology 341

Metalwork, Machinery153

Cleaning Service1131

Contruction217

16 431have passed the test

http://www.ymparistoosaava.fi/ruokapalveluala/

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

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

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

Thank you!

Welcome to stand 6k69

Sustainability in public food sector