Quality and sustainability

Food recommendations are the cornerstone of our work. The steady high quality of our meals is our pride and joy. We listen to your feedback and requests.

Meal planning is based on the quality handbook by a nutritional working group. Our menu rotates every six weeks. We take into account holiday traditions. We also cater to request and theme days.

In 2022 we implemented Aromi, which is a production control system. Aromi supports the planning work of Food Services. For instance, Aromi  has all the products, recipes and menus needed for recipe and menu planning, including nutritional values. It also has a built-in ordering and billing function for ingredients. The production control system allow us to optimize our recipes in the Central Kitchen according to order sizes. This way we can minimize food loss in preparation. Ingredients are ordered according to the needs of the customers, which allows us to minimize purchase waste. Our procurements are centralized. One vehicle delivers all our goods, and we use very few other deliveries. This minimized truck traffic to the delivery points.

The central kitchen’s method of cold preparing the food is the most ecological cooking way by far. The food is prepared cold at the central kitchen, using high-quality ingredient, and is then sent to the service kitchens where the food is cooked before serving. The food is not cooked and chilled at the central kitchen, and then re-heated at the service kitchens. This cook-chill method is widely used in Finland.

The food is packed into kitchen forms made of cardboard, which minimizes the use of water and cleaning agent, since there is no need to clean the steel forms. The used cardboard forms are used for thermal energy in Kotka.

The central kitchen’s refrigerators use carbon dioxide, which has a GWP (Global Warming Potential) of one, as their refrigerant. The more common refrigerants can have GWP values of up to 3600, meaning that their environmental impacts are thousandfold in relation to carbon dioxide.

The central kitchen has solar panels installed on the roof, and the energy they supply is used effectively. The heat from the apparatus is also used in the process.

Service kitchens have been instructed to work efficiently, for instance in washing the dished and using the apparatus correctly.

The central kitchen and service kitchens do not waste water and washing agent. Instead, we use scrubber dryers to clean the floors. We clean without water.

The food deliveries from the central kitchen to the service kitchens are not tied to any timetables, since the preparation is separate from the eating moment. This way we can manage with a smalle delivery capacity.