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
Pilots in South-Savo
The pilots of the Enabling Programme will take place in Savonlinna during 2024.
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
16.5.2024 Coffee with Kismet #11
2.5.2024 Coffee with Kismet #10
25.4.2024 Coffee with Kismet #9
28.3.2024 Coffee with Kismet #8
14.3.2024 Coffee with Kismet #7
29.2.2024 Coffee with Kismet #6
14.2.2024 Savonlinnan Ruoka Forum: Millä Eväillä Tulevaisuuteen?
1.2..2024 Coffee with Kismet #5
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