In the AgriCulinary training, I gained a hands-on overview of sustainable food production both in the Helsinki metropolitan area and elsewhere in Finland, as well as working in a professional kitchen.

I am a professional gardener and I grow vegetables for a living. The AgriCulinary training gave me the opportunity to learn about pairing food and beverages with the guidance of experts in the restaurant industry. Working in a professional kitchen was a new experience for me. That, and handling a whole lamb carcass, have been exciting experiences.

Throughout the training, I have met wonderful people who share similar interests. In our AgriCulinary group, we’ve had great discussions about sustainable food production, urban farming, organic farming, zero waste, and, as we are also studying the restaurant industry, the pairing of food and beverages. We had the chance to taste the food and drinks prepared at Restaurant Perho, where they use seasonal vegetables delivered from sustainable learning environment and garden, the Green City Farm, to the restaurant’s pantry.

We’ve visited farms and greenhouses, including the Bovik organic farm and Kiipula Gardens. I was eagerly waiting for the study trip to northern Norway in September, where we visited an agricultural college, Mosjøen videregående skole. It was so interesting to see how Norwegians farm their fields and raise their livestock, presumably in harsher conditions than in Finland.

I have also been involved in the activities of the Kaleva Urban Farming Culture Center in Tampere. At the center, we advise people on topics such as the basics of urban farming and self-sufficiency, and guide them on how their actions can help preserve biodiversity.

Niilo Gustafsson
Gardener