On the shared path to sustainable lunches: Latgale and Tartu regions learn from Finland’s food waste reduction practices

From September 15 to 18, the delegation from the Latgale Planning Region, together with colleagues from Tartu, visited Lappeenranta, Kirkkonummi, and Helsinki to gain practical experience in implementing food waste reduction and sustainable catering solutions in educational institutions. The study trip was organized within the framework of the Interreg Central Baltic Programme project “SchoolFood WasteSolutions” (CB0600301).

The program of the study visit was developed in close cooperation with Finnish partners. Special thanks go to Nilesh Tailor and Jukka Haninen from the company Biovaaka, which produces digital tools for monitoring food waste and places strong emphasis on the educational aspect of their work.

At Taipalsaari School, located in a small Finnish municipality, the delegation observed how children are taught healthy eating habits: from grade 1, students serve themselves lunch, teachers participate in meals encouraging them to try different foods, and children are responsible for clearing their dishes. Special attention is given to food waste: leftover food on the plate is discarded, and students receive visual feedback — a happy or sad face depending on the amount wasted. Triin Muiste, a nutrition specialist from the Tartu delegation, noted that weighing both served and leftover food could provide a more accurate assessment of whether children are truly full, while also helping to monitor food waste levels.

At Lappeenranta University of Technology, a sustainable environment is intentionally developed for both students and staff. The delegation learned about digital tools that efficiently monitor food waste volumes. Systems developed by Biovaaka weigh leftover food and immediately provide data on waste amounts and costs, fostering awareness of resource conservation. Students even receive academic credits for participating in sustainability activities. University representatives noted that waste is higher at the start of each academic year, as new international students arrive with different eating habits and limited ecological awareness. However, by January, significant positive changes are observed as students adopt new habits in their daily eating culture.

In Kirkkonummi Municipality, near Helsinki, the delegation met with Johanna Tuppurainen, Food Services Manager, who explained why the municipality actively implements food waste reduction measures in school kitchens – primarily to save costs. Four centralized kitchens prepare school meals, which are then delivered to educational institutions and served buffet-style. Collaboration with parents and local communities is emphasized to change habits and increase understanding of food value, although Johanna acknowledged that more work remains in this area.

In Helsinki, participants learned about the “Food Waste Ecosystem” project. Experts Meri Mathlin and Heta Hyvärinen explained that it operates in the Helsinki metropolitan area to develop a circular economy, reduce food waste, and promote reuse, including food donations to vulnerable groups. The project tests digital applications, organizes workshops, and runs pilot projects offering practical solutions for both the public and private sectors.

The Helsinki municipal company Palvelukeskus Helsinki, which provides approximately 100,000 meals daily in schools, kindergartens, and social institutions, demonstrated its commitment to halving food waste by 2030. Particularly inspiring is the “Food Waste Ambassador” model – specialists visit educational institutions, cooperate with staff and students, explain sustainable catering principles, and help implement solutions in daily practice.

Delegation members had the opportunity to experience the full buffet serving cycle themselves – from taking food to weighing leftovers and returning dishes. They also explored kitchen equipment and observed practical management of food waste using digital applications. Latgale representatives emphasized that the Finnish experience is highly valuable and inspiring. The practical implementation of digital solutions and the strong educational component motivate students, staff, and personnel to change their habits. Some delegation members even noted that they wished their municipalities had participated earlier to encourage changes in school meal practices in Latgale.

During the study visit, the “SchoolFood WasteSolutions” kick-off event – “A Journey to Smarter School Meals Through Food Waste Solutions” – was held. The event was opened by the Latgale Planning Region as lead partner, highlighting that the project combines sustainability, innovation, and care for students’ well-being. Speeches were given by representatives of the Interreg Central Baltic Programme and involved municipalities, schools, and partners from Latvia and Estonia. The importance of cross-sectoral and cross-border cooperation was emphasized, as well as the fact that the project is not just about menus and equipment, but about changing attitudes – teaching children to respect food and strengthening collaboration between teachers and school chefs in the educational process.

This activity is implemented with the support of the SchoolFood WasteSolutions project, which is part of the Interreg Central Baltic Programme 2021–2027 and co-financed by the European Union.