We Had the Opportunity to Try Entrepreneurship at Hakaniemi Market Hall in Helsinki

Perho Culinary, Tourism & Business College and the learning farm Green City Farm held an event week from December 4–9, 2023.

During Perho’s event week, products sold included ecologically grown pointed beets, parsnips, spaghetti squashes, Japanese winter squashes (Hokkaido), Provence herb salt, and “Green Refreshment” herbal tea from Green City Farm. Culinary students with a basic education background prepared tasting products from Green City Farm’s ingredients for customers at the local food kiosk. Tastings included spaghetti squash relish, beetroot-chocolate cake, parsnip muffins, and beetroot and parsnip chips.

“Organizing the event requires commitment and responsible action from students, and teaches teamwork skills. The local food kiosk event is an engaging and inspiring learning experience for students, offering insight into the diverse opportunities within the restaurant industry,” says lecturer Hannele Klingberg.

The experiment explored how the City of Helsinki can support small and local food producers. It was carried out as part of the Urban & Local – Sustainable Food Ecosystem of the Future project, which develops responsible and innovative food solutions and practices.

Forum Virium Local Food Kiosk >>