Finns put their trust in organic, domestically produced and fair trade food, which are all considered reliable choices.

Responsible eating is good for the environment, but those who consider their food consumption habits from nature’s point of view also come up ahead in terms of flavour and healthiness, according to the new Hyvinsyöjä or “Wholesome eater” – campaign.

The Hyvinsyöjä campaign urges consumers to favour various seasonal treats at different times of year because Finland’s brief growing season and harsh climate exacerbate the environmental load of domestic food production. Cabbages and berries are at their best right now.

CONSUMERS and producers alike are increasingly interested in sustainable food production. The demand for organic produce along with its production has clearly undergone a boost during the past years. The sector of organic products in the food market is still relatively small, however, especially so in Finland when comparing to other Nordic countries.

Researcher Marja-Riitta Kottila of Helsinki University says that the slow growth in the quantity of production of organic produce is influenced by high costs, uncertainty of obtaining organic ingredients and the fragmented market for the final products. All of the above contribute to the lack of interest towards a contribution in the growth of organic market within industrial producers. “To solve these problems, it’s necessary to look in to the entire chain of supply and find how the co-operation of all the parties involved could be improved,” she states.

The attitudes towards health information in food products vary in different countries.Finns are eager to buy whole-grain products packaged with promises of health benefits.

An EU research project co-ordinated by the Technical Research Centre of Finland (VTT) has examined the interpretation of health messages in four European countries.

The study examined how health information linked to whole-grain products affects consumers’ impressions and purchase intentions. It concluded that consumers’ attitudes and choices are influenced by cultural factors, differing tastes and consumption habits.

The new online trend is for customised and individually tailored products, from foods to scents. It won’t be long before it reaches Finland.

YOU wake up in the morning, eat muesli for breakfast and drink a cup of tea. Then you get ready to leave, put some perfume on and bag some chocolate to nibble at work. Sounds like a fairly common day, but you could have eaten your muesli, drunk your tea, applied your perfume and bagged your chocolate – meaning that they were created according to your individual taste and style.

A little grass-roofed café offers beautiful views and tranquillity in the heart of the city.

KAHVILA TYYNI sits on the waterfront of Töölönlahti Bay directly behind the Opera House. The café opened in June and works as a summer time café only, closing its doors in September.

A popular spot for passers-by, Tyyni provides a view across the water of the old villas spotted around the bay and Linnanmäki amusement park – a lovely view especially with the darkening evenings and the lights of the grand Ferris wheel waiting to be admired.

Loiste is one of Helsinki’s best-kept secrets for more reasons than one.

Location, location, location. Having a restaurant in a hotel is not necessarily a boon when it comes to business, especially if the said eatery is on the tenth floor and when potential patrons are required to do a higher-than-average degree of searching to find it – whether hotel guests or not. Restaurant Loiste is located on what could be termed the penthouse floor of the Sokos Hotel Vaakuna, slap-bang in the middle of Helsinki and a stone’s throw from the central railway station. The restaurant has a number of positive points that contribute to a high standard of service and food, although I would imagine that diners with severe vertigo may want to take

Loiste dates from 1952, having opened in Helsinki’s Olympic year, and the decor is essentially untouched since then, although I’m fairly sure that the chairs have seen some new upholstery in the last half century. Dark wood abounds on the walls and original chandeliers and light-fittings add a definite sense of class and, presumably, nostalgia for anyone born in the middle of last century.

Exploring the world of biodynamic farming.

BIODYNAMIC farming has often appeared to outsiders as a type of farming unto itself. It may often be associated with some unconventional ideas but there’s logic behind it all.

Biodynamic farming is a unique method that was founded and pioneered by Rudolf Steiner. Born in Austria, he became the head of the German Theosophical Society before starting his Anthroposophical Society. Behind the farming technique lays a belief that plants grow with support from the universe – the rhythms of the sun, moon and wider cosmos.

Finns’ enthusiasm for preserving berries has not abated. In fact, the making of preserves is on an upward trend in Finnish homes.

78 per cent of the respondents to a survey undertaken by market research firm Taloustutkimus, commissioned by Finnsugar Ltd, had frozen and stored away some of last summer’s berry harvest. The number of preservers has grown by 10 per cent in two years.

The volume of ice cream sold annually in Finland has remained in the region of 70 million litres during the past decade. According to Finnish Ice Cream Association, this year shows no signs of a plunge in figures despite the cold, snowy winter. “As a result of the unprecedentedly warm summer, we are seeing a notable peak in ice cream sales,” says Peter Ingman, the managing director of Ingman Ice Cream Group.