Project videos
Welcome to Our Project Video Hub!
Discover the journey of our AgriCulinary project through videos that capture key moments from our field trips and training activities. In the first year (2022–2023), teachers from partner colleges in Finland, Denmark, and Norway embarked on benchmarking visits to share best practices and build the foundation for our innovative training program.
Starting in September 2023, students and teachers began a one-year AgriCulinary pilot program, enriched with international and local study field trips. These experiences offered hands-on learning in agriculture and culinary arts, from sustainable cooking to local food production.
Watch the videos to see how collaboration, exploration, and education come together to inspire the future of food and farming!
Benchmarking visits videos
Student study field trips
Field trip in Finland
In October 2023, AgriCulinary students from Denmark and Norway visited Finland for a study trip hosted by Perho Culinary, Tourism & Business College. They participated in sustainability workshops, explored the Green City Farm, and learned about the school’s commitment to the UN Agenda 2030 goals. At the Töölö campus, students engaged in hands-on culinary sessions, including creative ingredient use and seasonal beverage preparation. The trip also featured farm and restaurant visits, where students experienced local, organic food production and sustainable farming. Working in Nordic teams, students shared ideas and strengthened cooperation across countries in agriculture and culinary practices.
Field trip in Denmark
In May 2024, AgriCulinary students visited Zealand Business College in Denmark for a three-day study trip focused on sustainable gastronomy. They explored diverse grain varieties, milled flour, and prepared pizzas topped with local ingredients, including seaweed. Students collected seaweed from the Baltic Sea, which they incorporated into various dishes, such as smoked seaweed pizza. The trip also included hands-on experience in rabbit farming and processing, culminating in a communal meal. The final day featured a tour of Copenhagen, where students visited local food businesses and learned about sustainable culinary practices.
Field trip in Norway
In September 2024, AgriCulinary students and teachers from Finland and Denmark visited Mosjøen Videregående Skole in Norway for a study trip. They toured Sæterstad Gård, an organic farm utilizing mountain water for Arctic char farming and cheese production, emphasizing sustainable practices. At the Marka campus, students explored the new culinary arts facility and participated in a seafood workshop led by a Scottish fisherman, later sharing their skills with local elementary students. The group attended the ArktiskMat Symposium, engaging in discussions on Arctic food culture and sustainability. Perho College educators presented the AgriCulinary Erasmus+ project, highlighting its origins and objectives.