Our Stories
“The most valuable lesson I learned from AgriCulinary training is definitely the power of collaboration.”
Voices of the project
What is it like to study in an education combining agriculture and culinary arts training program?
Read below about our students’, teachers’ and industry experts’ experiences from a one-year training program and the opportunities it has provided them.
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Angelika – How does the Food Industry operates? In the AgriCulinary training, I enjoyed the opportunity to get to know food industry professionals and learn how the food […] Angelika – How does the Food Industry operates? – Read more -
Emma – Sustainable gastronomy Within a few weeks, I realised I had found a group of people who shared my passion and desire to […] Emma – Sustainable gastronomy – Read more -
Erika – The journey of vegetables to restaurants Erika wanted to get her hands in the soil and experience firsthand how raw ingredients grow in organic earth, from […] Erika – The journey of vegetables to restaurants – Read more
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Niilo – A gardener in a kitchen The AgriCulinary training gave me the opportunity to learn about pairing food and beverages with the guidance of experts in […] Niilo – A gardener in a kitchen – Read more -
Perttu – Towards greater sustainability I have learned to make high-quality food without wasting raw materials. Almost all parts of an animal carcass and fish […] Perttu – Towards greater sustainability – Read more -
Sienna – Utilizing raw ingredients I have learned a lot about how to utilize the entire raw material and avoid excessive waste. Additionally, I have […] Sienna – Utilizing raw ingredients – Read more
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Kiipula Garden and Haltijan Farm AgriCulinary students explored Finland’s rich horticultural traditions at Kiipula Gardens, where vibrant flowers and vegetables flourish in innovative greenhouses, and […] Kiipula Garden and Haltijan Farm – Read more -
ZBC – Stop wasting food At ZBC College, AgriCulinary students teamed up with Stop Spild Lokalt to transform surplus food into delicious dishes while tackling […] ZBC – Stop wasting food – Read more -
Marka campus – Green study location Study location Marka is the largest “green” natural farming school in Northern Norway, offering a wide range of regional courses […] Marka campus – Green study location – Read more
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Study Trip to Finland AgriCulinary students experienced Finland’s sustainable food culture through hands-on workshops, farm visits, and creative cooking sessions at Perho College. From […] Study Trip to Finland – Read more -
Study trip to Denmark During their three-day visit to Denmark, AgriCulinary students explored seaweed harvesting, rabbit farming, and the flavors of local grains at […] Study trip to Denmark – Read more -
Study Trip to Norway AgriCulinary students experienced Norway’s Arctic food culture through farm visits, seafood workshops, and the vibrant ArktiskMat Symposium in Mosjøen. From […] Study Trip to Norway – Read more
Waste less and make better food
Albert Sunyer, a spokesperson for zero waste, teaches the students of the AgriCulinary training program how sustainably produced vegetables can be used almost completely without any waste.
The use of good quality vegetables should be increased and the consumption of meat should be reduced. Vegetables taste good and the flavor of vegetables deepens through cooking. If you are curious about new vegetables, you can start increasing the use of vegetables in your diet by tasting one at a time.