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Finland’s Food Tourism Strategy 2020–2028

Up-dated Summary of Food Finnish Food Tourism Strategy 2020–2028  have been created in co-operation of several operators during the year 2019. One of the main targets is to create Food tourism routes and combined products for all main tourism areas of Finland (Archipelago, Lakeland, Lapland and Helsinki area). Haaga-Helia University of Applied Sciences coordinated the strategy. Strategy is a tool for entrepreneurs and organizations in the tourism, accommodation, foodservice and food industry.
The aims are:
  • Developing Finnish food tourism with top products
  • Encouraging the creation of combination products and food tourism routes
  • Promoting the competitiveness of tourism and food industries
  • Supporting the raising of quality standards
  • Improving the image of Finnish food culture
  • Building an active national food tourism network.

The key product and marketing themes in Finnish food tourism are:

  • Taste of place, Eat local and sense Finland!
  • Pure & Natural, Eat slow and healthy in Finland!
  • Cool and creative from Finland, Eat wild and happy in Finland!

The primary actions in developing Finnish food tourism are:

  • Sustainable and responsible business
  • Product development
  • Strategic partnerships
  • Marketing, sales and communication

Finland’s first Food Tourism Strategy 2015-2020

Woman cooking on the rocks in front of a lake.

With the help of the research phase, the first FOOD&TOURISM strategy for Finland was built in co-operation with several operators in May 2014- Jan 2015. The strategy was coordinated by Haaga-Helia University of Applied Sciences and the assignment was commissioned by Visit Finland and the Ministry of Agriculture and Forest.

The aims are:

  • to build active national networks
  • define the roles of operators and have shared common goals for the future
  • develop food tourism with the help of best products
  • to communicate widely to all participants, operators and customers about our core products and processes

The key issues in developing Finnish food tourism are:

  • Taste of place, Finnish origin and way of life taste good
  • Pure pleasure, pure Finnish food is good for the body and soul
  • Cool and creative from Finland, internationally renowned culinary experience

The primary actions in promoting Finnish food tourism are:

  • product development of spearhead products
  • strategic partnerships
  • communication

We introduced and familiarized Finnish FOOD&TOURSIM strategy with help of H4F workshops, especially for tourism operators and developers working in the field. During the years, 2015-2017, there were workshops in the several regions of Finland. At the same time we developed the food product of Finnish museums and events in co-operation with Finnish Museums Association and Finland Festivals organization.

For further inquiries:

  • Sini Garam, sini.garam(at), Food Tourism, Project Manager
  • Kristiina Adamsson, kristiina.adamsson(at), Senior Lecturer of Research Methods, Project Coordinator

Photo: Visit Finland, Elina Manninen