Hävikkiviikko, Food Waste Week, reminds us that reducing food waste is something we do together. At Kaarea, we prevent food waste systematically, from menu planning and preparation volumes to serving.

Hävikkiviikko is a national communications campaign that aims to spark discussion about food waste and increase appreciation for food. Food waste means edible food that ends up as waste instead of being eaten. Waste occurs at every stage of the food chain, but Hävikkiviikko focuses particularly on practical everyday actions: planning, storing food correctly, using leftovers, and taking an appropriate amount of food.

In 2026, Hävikkiviikko will take place on September 21–27. The campaign’s familiar and important core message is that food is too valuable to waste. Seasonal thinking is also highlighted. By choosing seasonal vegetables we can eat well and affordably while using resources wisely. This means using natural resources, energy, materials, space, and time thoughtfully and sustainably.

At Kaarea, we monitor food waste every day

Kaarea’s kitchens prepare approximately 52,000 nutritious and tasty meals every day. When food is prepared in such large volumes, managing food waste is an essential part of responsible food services. At Kaarea, we monitor and record the amount of food waste daily to obtain the most accurate information possible about demand and waste for different dishes. This information is used, for example, in menu planning and in estimating preparation volumes.

In Food Services, waste is divided into two main categories: production waste and plate waste. Production waste occurs when more food is prepared than consumed. Plate waste is food that diners leave on their plates. Reducing both types of waste requires planning, monitoring and cooperation.

The goal is to reduce production waste to no more than 8 percent

Kaarea has worked systematically on environmental issues for many years.In 2025 Kaarea was awarded the Ekokompassi certificate in recognition of this work. In Food Services, one important and ambitious goal is to reduce production waste to no more than 8 percent of prepared food.

A completely zero-waste operation is not a realistic goal in Food Services, because there must be enough food for everyone. That is why accurate forecasting is essential. At Kaarea, preparation volumes are planned based on previous consumption and waste data. The principle is to prepare according to demand and minimize waste without running out of food.

Good food should be put to good use

When food is left over, Kaarea aims to ensure that good food does not unnecessarily end up as biowaste. At many locations, surplus food is sold at the end of the day. In addition, we cooperate with several aid organizations to make sure surplus food from schools is put to good use.

Especially in schools, reducing food waste is a team effort. A smooth mealtime, calm guidance and an encouraging atmosphere help ensure that pupils have enough time to eat and take an approriate amount of food. When they can take more food as needed, they do not have to take too much at once

Small everyday actions make a big difference. Diners can help reduce waste by taking only as much food as they can eat, being open to tasting different food and taking more only when needed. In the kitchens, waste is reduced through knowledge, professional expertise and continuous forecasting.

Hävikkiviikko reminds us that appreciation for food is visible in ordinary moments: in how we plan, prepare, serve and eat. When everyone does their part, good food ends up where it belongs, being eaten.