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!

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

Speaker
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Thursday 22.1. program

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

experts

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

Juha-Matti Katajajuuri

Senior Researcher, Group Manager, Natural Resources Institute Finland

Incorporating circular economy principles into food and supply tendering processes

ETM ANNA KARA

ETM Anna Kara, Category Manager, Hansel

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

It is important that everyone involved in menu planning, food preparation, and food distribution and serving understands what gluten-free means and how to properly handle and label gluten-free foods and baked goods. In this seminar, we offer a concise information package on issues related to gluten-free food, its serving, and labeling.

EIJA LINDBERG

Horeca expert, Finnish Celiac Society