Local food has gained increasing popularity in recent years, and its importance in supporting sustainable development and the local economy is undeniable. The Seppälä farm of Kajaani Vocational College (KAO) is an excellent example of how locally grown ingredients can enrich the local food offerings in Kainuu.
This time, restaurant industry instructor Kimmo Laatikainen fetched local food ingredients to be prepared at KAO’s teaching restaurant Kisälli. Heli Manninen from Seppälä and Kimmo have actively developed the cooperation between Seppälä and Kisälli, which has enabled Kimmo to request specific herbs among others for Kisälli’s needs. Now, Kimmo brought herbs and cow’s milk to Kisälli.
History and Operations of Seppälä Farm KAO Seppälä farm has been operating for decades as a natural producer of local food and a developer of cultivation methods. The farm focuses on the production of milling wheat and feed, as well as animal husbandry, and students are a central part of the operation and maintenance of Seppälä farm. The barn at Seppälä houses the genetic reserve of the Eastern Finncattle. There are about sixty Eastern Finncattle genetic reserve cows in the barn, about half of which are milking cows. The farm’s activities are not limited to production but also serve as a learning environment where students gain practical experience in various aspects of agriculture. Students have the opportunity to study in environments similar to those in which they will work in the future.
Teaching Restaurant Kisälli and the use of local food the teaching restaurant Kisälli offers students the opportunity to learn practical restaurant skills. Kisälli’s kitchen uses a wide variety of ingredients so that students have a broad understanding of the available ingredients and the Finnish restaurant industry after their studies. By preparing Seppälä’s products at Kisälli, students get to prepare actual local food, knowing the journey of the ingredients from the field to the table. This time, the kitchen is busy with cow’s milk, preparing meals for Kisälli’s lunch. Students thus learn to appreciate local ingredients and understand their importance as part of sustainable development.
Benefits of local food the use of local food brings many benefits. Firstly, it reduces the environmental impact of transportation, as the ingredients come from nearby. Additionally, local food supports the local economy and community, as purchases are directed to local producers. By preparing local food, our students learn to appreciate local products and understand their importance for sustainable development. This awareness and appreciation will accompany the students to their future workplaces, possibly further promoting the use of local food more broadly.
Utilizing the Benefits of Multidisciplinarity The cooperation between KAO’s Seppälä farm and the teaching restaurant Kisälli is an example of how an educational institution can promote sustainable development and local food culture. Our institution takes advantage of the benefits of multidisciplinarity whenever the opportunity arises. Another example of utilizing multidisciplinarity is the annual events held in the area of Seppälä’s teaching farm, including the two-day Country Market event organized by the entire institution. Such events not only promote community spirit but also provide students with the opportunity to showcase their learned skills and create connections with local producers and consumers.
