kismet-project-picture_nathan-dumlao

KISMET – Sustainable Food Environments

Picture. Nathan Dumlao.

With Kismet, we change our destiny and transform the current food systems in cities and regions around the Baltic Sea to sustainability. 

Kismet provides them with concrete instruments and tools for working better with governance, demand and production sides.

Project Activities and the Solution

The project tackles the challenge that local and regional authorities often lack capacity, require new impulses or need innovative solutions for realising more circular and sustainable food environments. Kismet provides them with concrete instruments and tools for working better with governance, demand and production sides.

The project’s overall solution is the “Enabling Programme for Sustainable Food Environments”, developed by the 13 partner organisations from seven Baltic Sea Region countries. The programme entails a mix of concrete tools for making local food environments more sustainable.

Enabling Programme for Sustainable Food Environments

Kismet pilots the solution in 8 local cases, and South Savo’s pilots will take place in Savonlinna during 2024. After piloting, the Enabling Programme is transferred to further target groups via friendship cities for jointly implementing and rolling out the solution.

At the end of the project, the local food environment of each partner and their friendship city will be better equipped to eventually change consumer behaviour for good, create circular business opportunities and make food chains and production more regional so that societies can make a big step towards climate neutrality.

Work Packages

WP 1 Preparing solutions
1.1 Prepare “participation, governance and integration modules”
1.2 Prepare “guidance for demand-side drivers”
1.3 Prepare a “roadmap for production side drivers”
1.4 Set the stage for the cases in the 8 local innovation partnerships
1.5 Prepare an evaluation concept for the combined “Enabling Programme”

 WP 2 Piloting and evaluating solutions
2.1 Pilot the “participation, governance and integration modules”
2.2 Pilot the “guidance for demand-side drivers”
2.3 Pilot the “roadmap for production side drivers”
2.4 Transnational exchange and cross-fertilised learning
2.5 Evaluate and revise the Enabling Programme

WP 3 Transferring solutions
3.1 Organize outreach campaign to include friendhips cities – communicate and exploit results
3.2 Onboarding and introducing friendship cities
3.3 Friendship cities implement the solution supported by transnational activities
3.4 Develop a Durability Master Plan for the Enabling Programme

Kismet

The project Kismet helps public authorities create favourable conditions for food producers and consumers to choose sustainable food options. Official project website, Interreg Baltic Sea region, link below:


Picture 1. Kismet-timeline.

Pilots in South-Savo

The pilots of the Enabling Programme will take place in Savonlinna during 2024.

Sivunäkymä ruokaklusterin datapankista.

Databank – About the South Savo Food Chain

Databank – About the South Savo Food Chain

Implemented in cooperation with the European Cluster Network to Support South Savo Food Companies project. The Databank focuses on the food chain in South Savo and gathers information from primary production to the consumer’s table.

Databank video – About the South Savo Food Chain

Databank video – About the South Savo Food Chain

The video presents the food sector of South Savo using statistics compiled in a data bank. The data bank has been assembled by the KISMET project of the South-Eastern Finland University of Applied Sciences in collaboration with the Support for South Savo Food Industry Companies from the European Cluster Network project.

Seasonal pyramid – Kindergarten

Seasonal pyramid – Kindergarten

The food pyramid is built on seasonal and local products according to environmental & health impacts. The pyramid is divided into three horizontal layers: At the top are products that should be used rarely since they have a high environmental impact or are less healthy. These products are, for example, imported products (rice, sugar, fruits) outside of Europe. In the middle are products that can be used 2-3 times/week and are important to our diet but there is no need to eat them daily, they are also usually sourced more locally/regionally, such as animal products. At the base are foods that belong to the everyday diet, to a large degree regional/local foods, such as legumes, root vegetables, and cereals.

Seasonal pyramid – Elementary school

Seasonal pyramid – Elementary school

The food pyramid is built on seasonal and local products according to environmental & health impacts. The pyramid is divided into three horizontal layers: At the top are products that should be used rarely since they have a high environmental impact or are less healthy. These products are, for example, imported products (rice, sugar, fruits) outside of Europe. In the middle are products that can be used 2-3 times/week and are important to our diet but there is no need to eat them daily, they are also usually sourced more locally/regionally, such as animal products. At the base are foods that belong to the everyday diet, to a large degree regional/local foods, such as legumes, root vegetables, and cereals.

Seasonal pyramid – Secondary school

Seasonal pyramid – Secondary school

The food pyramid is built on seasonal and local products according to environmental & health impacts. The pyramid is divided into three horizontal layers: At the top are products that should be used rarely since they have a high environmental impact or are less healthy. These products are, for example, imported products (rice, sugar, fruits) outside of Europe. In the middle are products that can be used 2-3 times/week and are important to our diet but there is no need to eat them daily, they are also usually sourced more locally/regionally, such as animal products. At the base are foods that belong to the everyday diet, to a large degree regional/local foods, such as legumes, root vegetables, and cereals.

Seasonal pyramid – High school

Seasonal pyramid – High school

The food pyramid is built on seasonal and local products according to environmental & health impacts. The pyramid is divided into three horizontal layers: At the top are products that should be used rarely since they have a high environmental impact or are less healthy. These products are, for example, imported products (rice, sugar, fruits) outside of Europe. In the middle are products that can be used 2-3 times/week and are important to our diet but there is no need to eat them daily, they are also usually sourced more locally/regionally, such as animal products. At the base are foods that belong to the everyday diet, to a large degree regional/local foods, such as legumes, root vegetables, and cereals.

Seasonal pyramid – Staff cafeteria

Seasonal pyramid – Staff cafeteria

The food pyramid is built on seasonal and local products according to environmental & health impacts. The pyramid is divided into three horizontal layers: At the top are products that should be used rarely since they have a high environmental impact or are less healthy. These products are, for example, imported products (rice, sugar, fruits) outside of Europe. In the middle are products that can be used 2-3 times/week and are important to our diet but there is no need to eat them daily, they are also usually sourced more locally/regionally, such as animal products. At the base are foods that belong to the everyday diet, to a large degree regional/local foods, such as legumes, root vegetables, and cereals.

Seasonal pyramid – Eldery residents

Seasonal pyramid – Eldery residents

The food pyramid is built on seasonal and local products according to environmental & health impacts. The pyramid is divided into three horizontal layers: At the top are products that should be used rarely since they have a high environmental impact or are less healthy. These products are, for example, imported products (rice, sugar, fruits) outside of Europe. In the middle are products that can be used 2-3 times/week and are important to our diet but there is no need to eat them daily, they are also usually sourced more locally/regionally, such as animal products. At the base are foods that belong to the everyday diet, to a large degree regional/local foods, such as legumes, root vegetables, and cereals.

Harvest Season Heroes – Printable Board Game for Elementary Schools, Instructions

Harvest Season Heroes – Printable Board Game for Elementary Schools, Instructions

The Harvest Season Heroes board game is designed for schools in the Savonlinna region. The goal is to inspire students to learn about sustainable food systems through gameplay. The game introduces players to both domestic and imported ingredients, as well as the producer of school meals, Savonlinna Food Services. Points are awarded based on how close the ingredient on the picture card is produced. Special points (4 points, star) are given for ingredients from the Savonlinna local area.

Harvest Season Heroes – Board Game

Harvest Season Heroes – Board Game

Game and Instructions

Harvest Season Heroes – Board Game

Harvest Season Heroes – Board Game

Game Board

Who Turned the Cabbage Heads?? – Printable Escape Game for Secondary Schools, Instructions

Who Turned the Cabbage Heads?? – Printable Escape Game for Secondary Schools, Instructions

The game is designed to support students’ learning about sustainable food systems. In this escape game, players work together to solve various puzzles. Progress in the game is only made once a puzzle is successfully solved. The goal is to complete all tasks before time runs out. The game introduces topics such as local products, imported ingredients, and food packaging labels, allowing for further discussion after the game. It is specifically designed for schools in the Savonlinna region.

Who Turned the Cabbage Heads?? – Escape Game

Who Turned the Cabbage Heads?? – Escape Game

Materials for Teachers

Who Turned the Cabbage Heads?? – Escape Game

Who Turned the Cabbage Heads?? – Escape Game

Double-sided Task Cards

Who Turned the Cabbage Heads?? – Escape Game

Who Turned the Cabbage Heads?? – Escape Game

One-sided Prints

Who Turned the Cabbage Heads?? – Escape Game

Who Turned the Cabbage Heads?? – Escape Game

Portfolio of Spies

Events

3.10.2024 Coffee with Kismet#17

26.9.2024 Coffee with Kismet#16

19.9.2024 Coffee with Kismet#15

5.9.2024 Coffee with Kismet#14

27.6.2024 Coffee with Kismet#13

20.6.2024 Coffee with Kismet#12

Coffee-with-KISMET-11

16.5.2024 Coffee with Kismet #11

KISMETCOFFEE10

2.5.2024 Coffee with Kismet #10

Coffee with KISMET_9

25.4.2024 Coffee with Kismet #9

CoffeeWithKISMET

28.3.2024 Coffee with Kismet #8

14.3.2024 Coffee with Kismet #7

29.2.2024 Coffee with Kismet #6

savonlinna_keskusta

14.2.2024 Savonlinnan Ruoka Forum: Millä Eväillä Tulevaisuuteen?

Coffee with Kismet

1.2..2024 Coffee with Kismet #5

coffee-with-kismet_4

25.1.2024 Coffee with Kismet #4

7.12.2023 Coffee with Kismet #3

30.11.2023 Coffee with Kismet #2

26.10.2023 Coffee with Kismet #1

Publications

Jade Hirvonen and Minna Nieminen, 14 June 2023: Service Design Flows through Cha Cha Chaa.

Anne Mette Ravn Nielsen and Piia Mikonsaari, 25 June 2024: How do you do so far?

More information

Piia Mikonsaari

Project manager
South-Eastern Finland University of Applied Sciences
tel. +358 50 4108 048
piia.mikonsaari@xamk.fi

Jenni Palosaari

RDI Specialist
South-Eastern Finland University of Applied Sciences
tel. +358 50 9111 364
jenni.palosaari@xamk.fi

Facts

Project name:

KISMET – sustainable food environments

Project duration: 1.1.2023–31.12.2025

Info

Lead partner: City of Hamburg
Partial partners: Steinbeis Transfer GmbH, Södertälje municipality, Foodworks Association, Vidzeme Planning region, Vejle Municipality, Beras International Foundation, Tartu Biotechnology Park, ScanBalt, Public Institution Lithuanian Innovation Centre, Food Innovation Center, Prizztech Ltd, South-Eastern Finland University of Applied Sciences
Focus area: Sustainable wellbeing
Research area: Sustainable food services

Budget

Financier and main source of funding: Interreg Baltic Sea Region
Total budget: 3 627 012
Xamk part of the total budget: 291 488