Editorial
Respecting planetary boundaries by educating future professionals and leading by example
How do we make sure that the concepts for sustainable food systems we are currently developing will be maintained in the future? We focus on the people who will implement these systems: amongst others future professionals in the hospitality sector. Tampere University of Applied Sciences (TAMK) is one of the FUSILLI project partners of Tampere, Finland. We teach the future professionals by highlighting sustainability in the curriculum and learning by doing. Our main FUSILLI goals are to foster a shift to a planetary diet, to explore strongly sustainable business concepts in hospitality sector – and to bear in mind security and justice in the transition.
One of our key themes is the Planetary Health Diet concept created by EAT-Lancet commission. The mostly plant-based planetary diet is healthy for people and planet. Whole grains, fruits, vegetables, nuts, and legumes comprise a greater proportion while meat and dairy are in significantly smaller proportion than in average nutrition recommendations.
To promote it, we organized a planetary diet pop-up at TAMK’s campus canteen. We had a fine dining concept for a gala event to develop new concepts and recipes. Moreover, recently three hospitality industry related projects set up a Future Food event in which our Hospitality Management students were actively involved.
FUSILLI gives us the possibility to experiment, educate and test sustainable food concepts in our TAMK Living Lab - always including all actors of the so-called 5-helix: people, public, business, academia, and environment.
We hope to share more learnings and updates from our university Living Lab soon, so make sure to stay tuned for more news from Tampere! In the meantime, grab a sustainable snack and enjoy the content of this newsletter! |
