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Breakfast with agenda

NEXT IN PUBLIC FOOD SECTOR

Welcome to the Public Food Sector Breakfast! The event is designed for those working in public catering, such as nutrition managers, business developers, nutrition strategists and unit managers. This topical breakfast seminaari offers a combination of insightful lectures, interesting discussions and networking for public sector professionals. Welcome to be inspired!

SCHOOL &
KINDERGARTEN

HOSPITAL
& NURSING

OTHER
SERVICES

MORE THAN JUST A SEMINAR

Since the seminar is held in the morning, you will have the opportunity to experience the latest food industry products throughout the rest of the day. 200 exhibitors will present the latest trends and news in the industry – from ingredients and equipment to beverages and technical solutions. You can participate to the conference and fair with the same entrance ticket. You don’t need to sign up for the seminar separately, just register to the event and you can participate to the seminar!

Register here

sponsorit

Partners FFCR Helsinki 2026 (1)

Program

Coming soon!

The breakfast seminar will be held on the second day of the FFCR 2026 event on Thursday, January 22. The program includes individual topical speeches and a panel discussion. Note: program is in Finnish.

Next in Public Food Sector -Breakfast with agenda Thu 22 January 2026

10:00–10:15 am Seminar opening and breakfast

10:15–11:00 am Expert panel: Security of supply and preparedness in the public food sector

11:00–11:30 am Environmentally sustainable and recommended eating – carbon footprint information in public procurement – Juha-Matti Katajajuuri, Senior Researcher, Luke

11:30–11:40 COFFEE BREAK

11:40 am–12:00 pm Incorporating circular economy principles into food and supply tendering processes, ETM Anna Kara, Category Manager, Hansel

12:00 –12:30 pm Trust in the plate – gluten-free food safely from planning to serving, Eija Lindberg, Horeca expert, Finnish Celiac Association

Wednesday program

New contacts FFCR

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Thursday 22.1. program

Expert panel: Security of supply and preparedness in the public food sector

The panel discussion will examine the role of the public food sector in strengthening security of supply and preparing for exceptional and crisis situations. The discussion will address, among other things, the sustainability of supply chains, procurement preparedness, and practical solutions to secure public food services in all circumstances.

As an introduction to the panel, Emergency Preparedness Manager Virpi Kulomaa will present the recent results of a monitoring study on security of supply and preparedness conducted by the Food Service Pool and Kokonat Oy.

Moderator:
Virpi Kulomaa, Emergency Manager,
the Finnish Hospitality Association (MaRa)

Panelists:

Heidi Siivonen, Food Market Expert,  the Central Union of Agricultural Producers and Forest Owners (MTK)

Tuomas Sorri, Sales Director, Meira Nova

Elina Särmälä,
Service Director, Catering and Cleaning Services

Milja Virtanen, Category Manager, Hansel

Environmentally sustainable and recommended eating - carbon footprint information in public procurement

How food production and consumption are related to the ongoing ecological sustainability crisis.

It is time to stop, understand the big picture and take action. This talk is for you, whether you are a consumer, a political decision-maker, a menu planner, a food manufacturer or another key person in a company. Come and hear how global planetary boundaries are related to the Finnish food system, what environmentally sustainable and nutritionally sound eating means in practice and why reducing food waste is crucial.

At the same time, you will gain concrete information about existing, usable calculation methods that can produce reliable and comparable environmental footprint data and claims for food products. You will also hear how this data can be incorporated into sustainability criteria for public procurement and how this can create new opportunities for domestic food production.

Come and listen, gain insight and be part of the change towards a more sustainable food system.

Senior Researcher, Group Manager, Natural Resources Institute Finland

Incorporating circular economy principles into food and supply tendering processes

Savings and responsibility are key priorities in public procurement. Promoting the circular economy supports both of these goals.

The circular economy can be taken into account in public food, meal and food supply tenders in many ways. In her speech, Anna Kara will give practical tips on implementing the circular economy at different stages of the procurement lifecycle.

ETM Anna Kara, Category Manager, Hansel

Trust in the plate - gluten-free food safely from planning to serving

Many restaurants find it challenging to serve customers who follow a gluten-free diet well and safely, because not all customers follow the diet in the same way. On the other hand, many people who follow a gluten-free diet skip meals outside the home because they are afraid of getting the wrong dish.

It is important that everyone who plans menus, prepares food, and participates in food distribution and serving understands what gluten-free means and how to handle and label gluten-free foods and pastries correctly. In this seminar, we offer a concise information package on matters related to gluten-free food, its serving and labeling.

Horeca expert, Finnish Celiac Society