Sustainable Food and Catering in Municipal Cultural Services

The environmental impact of food and catering in municipal cultural services primarily stems from the food consumed by audiences and staff. The initial stage of food production—agriculture—has the greatest environmental impact, making it especially important to consider the ecological sustainability of the raw materials used in food preparation and to prevent food waste. A simple and effective way to reduce the environmental impact of food is to shift partially or entirely from animal-based products to plant-based alternatives, as many municipal cultural services have done. It is also important to consider the ecological sustainability of both animal- and plant-based products that are selected for use.

Attention can be paid to the food served and the generation of food waste during events, meetings, and excursions. In some cases, cultural services may also seek to influence the food options available at staff lunch venues. This article also considers dining and serving utensils as part of food and catering practices, as they are an essential part of mealtime settings and the organisation of event catering.

The examples in this article are drawn from the report Kuntien kulttuuripalveluiden ympäristötyön hyvät käytännöt (Best Practices in the Environmental Work of Municipal Cultural Services). The report offers a broad overview of good practices in Finnish libraries, arts and cultural institutions, cultural centres, basic education in the arts, and general cultural services. 

Good Practices

Sustainable Food Choices

Various arts and cultural institutions • Sustainable food choices at events and meetings

At WAM, Turku Art Museum, only vegetarian food is served at in-house events. Raseborg Museum and Chappe also focus on vegetarian catering at openings and staff events. Their café offerings consider carbon footprints by favouring domestic products. Orchestras such as those in Seinäjoki and Vantaa also include vegetarian options in meeting and coffee services.

Various art schools • Serving vegetarian food

Many art schools promote vegetarian diets. For example, Lauttasaari Music Institute offers vegetarian meals to staff and students. Nurmijärvi Music Institute and children’s theatre school Vekarateatteri also favour vegetarian options, including during summer camps.

Various cultural houses and centres • Vegetarian, vegan, organic and cooked from rooftop gardens harvest

Many cultural centres across Finland focus on the ecological sustainability of their catering. Turku Concert Hall favours vegetarian food for meetings and events, while the city of Vantaa’s cultural centres promote vegetarian and vegan meals for staff. Tampere Hall’s kitchen uses a wide range of organic ingredients and is at level five of the Portaat luomuun (Steps to Organic) programme, meaning it consistently uses at least 20 organic ingredients. During the growing season, its restaurants also use vegetables, berries, and other harvest from its rooftop garden, which has been in place since 2016.

Various libraries • Sustainable food choices at events, coffee services, and lunches

Many libraries pay attention to the sustainability of food and catering. At Kerava City Library, organic, plant-based, and Fair Trade products are preferred. The library also aims to reduce the use of disposable items. Near Ekenäs Library in Kerava, a vegetarian restaurant provides catering for staff and public events. Turku City Library also offers vegetarian food at events, and oat drink is used in coffee services at Karkkila Library. In the municipality of Tohmajärvi, staff in library and cultural services are offered a vegetarian option almost daily if they participate in school meals. In the municipality of Siikainen, Finnish national dietary guidelines are followed.

Various municipalities • Favouring vegetarian and vegan options at events

Many municipalities prioritise vegetarian and vegan options in cultural services. For example, Salo always includes a vegetarian option in its catering, and in Kajaani, some cultural services favour vegetarian and vegan options. In Espoo, promoting plant-based catering at events is a city-wide goal. In summer 2024, the municipality of Lempäälä hosted its first Lempimusaa summer event, where only vegetarian food was served.

Food Waste

Oulu Music Centre • Waste Buns

The restaurant at Oulu Music Centre monitors waste and aims to reduce it. For example, leftover buns from concerts are served to lunch customers.

Various libraries • Preventing food waste and using surplus food 

The municipality of Isojoki’s library and cultural services aim to prevent food waste and make use of surplus food. At Pornainen Library, leftover food from events is used in other library activities.

Various municipalities • Preventing food waste and using surplus food

Several municipalities work to prevent food waste and utilise leftovers. In Vieremä, catering quantities for cultural events are optimised, and any surplus is shared with partners. In Pietarsaari, event catering quantities are managed by requiring advance registration for most events.

Disposable Tableware

Raseborg Museum and Chappe • Disposables as a secondary option

At Rasebirg Museum and Chappe, disposable tableware is not the first choice. Reusable dishes are used in staff facilities.

Various cultural centres and houses • Choosing the most sustainable disposable option

At Turku Concert Hall, the most environmentally friendly disposable cups available are used at audience drink stations. The city of Vantaa’s children’s cultural centres use reusable dishes at their own events. If disposable items are necessary, ecological alternatives are chosen.