The goal of the food waste pilot implemented in Helsinki this spring is to develop an operational model that also facilitates the donation of surplus food by other restaurants. Photo: Food Waste Ecosystem / Heidi Nikula
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In a pioneering move to tackle food waste, Helsinki has initiated a pilot project where Sodexo, a leading food services provider, will donate surplus meals from educational institutions to food aid programs. The initiative, which started today, is part of the city’s broader aim to cut food waste in half by 2030 from its 2021 levels.
The surplus food collection and distribution are managed by Stadin safka, a food waste terminal in Helsinki, which will deliver the meals to various food aid organizations.
This effort supports the city’s ambition to significantly reduce food wastage in schools and daycare centers, aligning with the goals set in the Food Waste Ecosystem project that began in April 2023. This project facilitates workshops and trials focused on minimizing food waste and maximizing the use of surplus food.
Sodexo, known for its extensive efforts to prevent food waste and its sale of surplus meals to students and staff, has expressed enthusiasm for contributing to this trial. Ann-Marjaana Holmberg, a client manager at Sodexo, highlighted the company’s commitment to sustainability and its excitement to support food aid in Helsinki alongside other stakeholders. The initiative not only aims to reduce food waste but also to serve as an inspirational model encouraging other restaurants to join the cause.
Stadin safka, a joint venture by the City of Helsinki and the Helsinki Parish Union, will collect the cooled, leftover food the following morning and transport it to the participating food aid agencies. These agencies will then reheat the meals for direct service to their clients. Anni Heinälä, responsible for Stadin safka’s food aid operations, welcomed the expansion of their donor base to include restaurants, thus broadening their scope to include ready-to-eat meals.
Scheduled to run until the end of spring, the pilot’s outcomes will be evaluated for potential expansion, depending on its success and available re
Source: www.helsinkitimes.fi
