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This is Finland’s Food Tourism Strategy for 2024–2028. The strategy builds on the previous version of the Food Tourism Strategy prepared by Kristiina Havas and Kristiina Adamsson (2020).
The aim of the strategy is to lead Finnish food tourism towards a responsible and inspiring future founded on strong networks. The aim is to provide customers with unforgettable and sophisticated dining experiences that reflect the unique food culture of Finland. The indirect aim is to increase Finland’s profile as a food tourism destination.
The strategy is based on seven sets of measures: sustainable and responsible business, knowledge-based management, productisation, networking, sales and accessibility, communications and marketing, and clarifying regional food tourism identities. Under each set of measures, there is a list of the measures that support the achievement of the objectives. The measures are broken down by the party responsible: entrepreneurs, local organisations, municipalities and cities, as well as training organisations and food tourism development projects.
Core messages have been identified to guide the development, productisation, communication and marketing of food tourism. The core messages are Taste of Place, Pure & Natural and Cool & Creative.
This strategy can be used in many ways. Read it carefully from start to finish, skim through it or select a topic from the table of contents that interests you the most. It serves as a small database of food tourism and a basis for product development.
The strategy has been developed in cooperation with a number of food tourism stakeholders. To update the strategy, 16 workshops were organised, a survey was carried out about the current state of food tourism, studies in the field were monitored, students were involved, experts were interviewed and entrepreneurs were consulted.
The strategy update was carried out as part of the Building a Functional Ecosystem project, funded by the European Union. Its update is coordinated by Hungry for Finland (H4F), the food tourism development unit of Haaga-Helia University of Applied Sciences, which builds and coordinates the national food tourism network (in Finnish), hosts the national food tourism competition, organises education, research and development projects and offers a wide range of tools for food tourism development.
The food tourism network is a key factor in the development of Finnish food tourism, and we encourage all those who are interested to join (in Finnish). Joining is free of charge and there is no obligation to do anything.
Alongside the network, the Building a Functional Ecosystem project has established the following pilot core regional core groups: Kanta-Häme and PäijätHäme, Central Finland, Lapland, North Ostrobothnia, Greater Helsinki, Saimaa, Satakunta and Southwest Finland. The primary objective of the groups is to share information and bring the regions’ perspective to national development. The groups can also develop food tourism at regional level, for example, through workshops, developing their own regional food tourism strategies, and food tourism branding. The core region groups are based on the active involvement of regional operators. Each group can define its own policies and objectives.
This is Finland’s Food Tourism Strategy for 2024–2028. The strategy builds on the previous version of the Food Tourism Strategy prepared by Kristiina Havas and Kristiina Adamsson (2020).
The aim of the strategy is to lead Finnish food tourism towards a responsible and inspiring future founded on strong networks. The aim is to provide customers with unforgettable and sophisticated dining experiences that reflect the unique food culture of Finland. The indirect aim is to increase Finland’s profile as a food tourism destination.
The strategy is based on seven sets of measures: sustainable and responsible business, knowledge-based management, productisation, networking, sales and accessibility, communications and marketing, and clarifying regional food tourism identities. Under each set of measures, there is a list of the measures that support the achievement of the objectives. The measures are broken down by the party responsible: entrepreneurs, local organisations, municipalities and cities, as well as training organisations and food tourism development projects.
Core messages have been identified to guide the development, productisation, communication and marketing of food tourism. The core messages are Taste of Place, Pure & Natural and Cool & Creative.
This strategy can be used in many ways. Read it carefully from start to finish, skim through it or select a topic from the table of contents that interests you the most. It serves as a small database of food tourism and a basis for product development.
The strategy has been developed in cooperation with a number of food tourism stakeholders. To update the strategy, 16 workshops were organised, a survey was carried out about the current state of food tourism, studies in the field were monitored, students were involved, experts were interviewed and entrepreneurs were consulted.
The strategy update was carried out as part of the Building a Functional Ecosystem project, funded by the European Union. Its update is coordinated by Hungry for Finland (H4F), the food tourism development unit of Haaga-Helia University of Applied Sciences, which builds and coordinates the national food tourism network (in Finnish), hosts the national food tourism competition, organises education, research and development projects and offers a wide range of tools for food tourism development.
The food tourism network is a key factor in the development of Finnish food tourism, and we encourage all those who are interested to join (in Finnish). Joining is free of charge and there is no obligation to do anything.
Alongside the network, the Building a Functional Ecosystem project has established the following pilot core regional core groups: Kanta-Häme and PäijätHäme, Central Finland, Lapland, North Ostrobothnia, Greater Helsinki, Saimaa, Satakunta and Southwest Finland. The primary objective of the groups is to share information and bring the regions’ perspective to national development. The groups can also develop food tourism at regional level, for example, through workshops, developing their own regional food tourism strategies, and food tourism branding. The core region groups are based on the active involvement of regional operators. Each group can define its own policies and objectives.
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