More from Less, a new Finnish programme on Sustainable production and consumption

The Finnish Programme on Sustainable Production and Consumption 2012 steers towards more sustainable living, housing, mobility and eating. The Program was launched on May. Here is short summary about the food and eating in that program:

Food consumption is a field which the Finnish government up until now has steered on the grounds of health criteria only. The environmental impact of food derives from what is on out plate. The raw material choices are decisive in this, while the share of transportation and packaging is much smaller. A vegetable-dominated and seasonal diet that follows the food plate model, where protein has been produced with minimum environmental loading, is also the best for the climate.

Changing the consumer habits into a more sustainable direction may be the most challenging element as regards the environmental footprint of private citizens. We all must eat, which means that wise choices need to be made many times a day. Eating is a very personal matter and eating habits vary a great deal. We want to have variety and a diverse diet. So far there is not very much consumer information on how to make low-carbon dietary choices.

The programme proposes:

A plate model for healthy and environmentally-friendly eating. One of the most important concrete openings is the food plate model for good eating, which brings together healthy and environmentally friendly eating. The revised national food plate model must also take account of the environmental aspects. The new food plate model is introduced to all professional kitchens.

Public catering services act as a model for environmentally-friendly eating. Each year more than 460 million meals are served in Finnish schools, hospitals and childcare centres. These meals have a great impact on public health, food safety and the environment. Everyone who serves food by means of public funding (municipalities, in particular) should decide that the meals must be environmentally friendly, as well as healthy. Environmental friendliness should become a priority in all that is being done in the kitchens. Criteria for sustainable food purchases are prepared for those responsible for public procurement.

No food is wasted at homes and in professional kitchens. From the consumer perspective the quickest and simplest way of improving the environmental footprint of eating is to stop wasting perfectly good food. Preventing food waste is included in education at all levels from early childhood to vocational schools. Professional kitchens and retailers are instructed on what they can do with surplus food (deliver further etc), and how exactly the Food Act should be interpreted. Professional kitchens should also be obligated to measure and follow food waste.

A system to verify responsible production practice. Growing numbers of consumers want to know about animal welfare, product safety and environmental impacts of the food production chain. A system is constructed to verify a transparent food production chain (national quality system).

More about the program