Public food services' provincial cooperation model to promote local food
Lapin ruoka 01
On January 1, 2023, the provincial operation of Sote services will start. The production of social and health services and support services from the municipalities will be transferred to the province. In previous projects, an operating model has been created in which the distribution of social security-related food services between municipalities and the provincial operator producing social security services has been taken into account. In this project, this information and the related new food supply operation models will be transferred to the municipal level. In practice, this information means meeting and informing all the leaders of Lapland's 21 municipalities and those responsible for food procurement about the situation created by SOTE and how it is good to react to this situation from the point of view of the municipality and the province in terms of food services. Now is the time to look to the common future and carry out food procurement. Strengthening Lapland's food industry is first. With all of Lapland working together, we will implement the strategies and programs to which we have all previously committed ourselves.
Special target groups in this project are municipal decision-makers, key office holders, staff of technical, food services and development/business operations, and entrepreneurs in the regions. The theme is a new type of operating model already created together, which allows food supply health and safety arrangements to be handled as cost-effectively as possible at the regional level, and to build a functional market dialogue that provides better opportunities for the production, processing and use of local foodstuffs.
The task is:
1. Put into practice at the municipal level the state-municipal operating model of public food services built in previous projects and the related market dialogue between entrepreneurs and kitchens that develops procurement and production.
2. Informing and advising municipal and provincial decision-makers, officials and relevant preparers, as well as kitchen staff regarding the change (SOTE) in relation to the new operating model.
3. Informing relevant stakeholders and the general public of the area (residents of the province) in terms of the project's goals. In addition, nationally important stakeholders and regions are informed.
