FoodResilience

We are strengthening the resilience of the local food areas of Kanta-Häme and Pirkanmaa in Finland. Resilience means the capacity to anticipate challenge, adapt and renew, and withstand disruptions and crises.

Food production faces several challenges: an ageing population and farming workforce, fewer farms, and a growing disconnect between consumers and the origins of food. At the same time, extreme weather conditions such as drought caused by climate change, and geopolitical tensions, also make the food system more uncertain. Addressing these challenges requires diverse, decentralized and regionally strong food production, supported by close cooperation accross the food chain.

Our aim is to help regions make better use of their own resources, create new business opportunities and improve the value, visibility and accessibility of local food. We support cooperation among food businesses, short supply chains and local actors. This also strengthens community and participation by giving local actors and consumers a meaningful role in shaping the region’s future food system.

We will map seven local food ecosystems in Kanta-Häme and Pirkanmaa and bring businesses, residents and other actors together through seven regional events. In three selected areas, workshops and a practical pilot will use design thinking to deepen cooperation. Participating companies will jointly develop solutions such as preservation and processing methods that reduce seasonal fluctuations, food tourism services for low seasons, products based on regional strenghts and shared use of resources and capacity.

The project will build stronger business networks, develop company expertise, increase visibility and generate new customer insights. Over time, it will reinforce regional food and supply security, competitiveness, rural vitality and resilience.

Target group

Rural businesses including diversified farms, food companies, cafés, restaurants and rural tourism enterprises.

Operating area

Kanta-Häme and Pirkanmaa, Finland