Procurement skills in public kitchens and regional cooperation to promote local food production and processing

Local food is associated with many positive images. It is tasty, has a short value chain, its raw materials are traceable and it brings jobs and livelihoods to the local area. The undeniable positive element of local food is the security of supply and the decentralised systems associated with local food. In times of crisis, food production across the country is a strong element of security. In addition, local food is highly traceable and safe for the consumer due to its short value chain.

In reality, the use and sourcing of local food varies widely between kitchens and restaurants. In addition, the regional economic impact of local food is generally not taken into account. In most cases, there is no clear policy decision and guidance on the use of local food.

The food procurement process in public restaurants has a significant impact on regional primary production and food processing. A procurement process that allows small regional entrepreneurs to participate in the tendering process can have a strong potential to increase regional food production. This will bring income, employment and livelihoods to the region.

In order to increase the use of local food in public kitchens, this project will implement development measures such as: 1. making the procurement process familiar 2. testing it in a real-life situation 3. opening up the kitchen preparation processes so that the procurement processes are targeted to support food production in the region and to promote the production process of the preparation kitchens 4. identifying and raising awareness of the food supply in the province.

The project will result in the creation of networks between kitchens and between food producers in the project area. This will create an opportunity for local small food businesses to participate in the tendering process. These networks cooperate with each other in product development, tendering and logistics. As a result of the project, the food procurement process and its importance has become familiar to kitchens in the province. The models and networks created by the project will be permanent and will be further strengthened after the project has ended.

Main project promoter: the municipality of Sodankylä

Sub-project promoter: Natural Resources Institute Finland

Funding by: JTF (Fair Transition Fund), Lapland Regional Council

Budget: Sodankylä € 238 988, Natural Resources Institute € 149 894, of which EU contribution: 80%: Sodankylä € 191 190, Natural Resources Institute € 119 914.