The project promotes nutritional health and combats food waste.

The goal of the project is to reduce nutrition risks in the food services. The aim is also to find ne ways to support food service producers in monitoring and reducing food waste.

The project plans new practices to be piloted in environmental health care units. The pilots are evaluated, good practices are compiled and reported.

The project will result in a reasoned proposal to address nutritional risks and food waste reduction, either as part of food control or advice to operators. The project also provides further recommendations for progress.


Source of image: Pexels.

More information


Jenni Palosaari
South-Eastern Finland University of Applied Sciences
RDI Specialist
+358 50 571 1336


Suvi-Tuulia Leinonen
JAMK University of Applied Sciences
Project Manager
+358 40 669 0645



Oivallista ruokaa

1 December 2020 – 31 December 2022

Project partners

Lead partner: JAMK University of Applied Sciences

Partners: Seinäjoki University of Applied Sciences, University of Eastern Finland and South-Eastern Finland University of Applied Sciences


Total budget: € 315 101

XAMK part of the total budget: € 77100

Financiers and main source of funding: Finnish Food Authority and Ministry of Agriculture and Forestry from Food Chain Promotion Fund