<p>The shelves of a red brick warehouse in the harbour were once filled with coffee, wine, and rum. Today, the ingredients are assembled on plates instead. First though, the ingredients are refined and combined with the multicultural flavours from Manhattan brought by Marcus Samuelsson. This is where locally produced ingredients meet the best of Manhattan. It's a true Finnish-American success story. See you at the harbour!</p>


The shelves of a red brick warehouse in the harbour were once filled with coffee, wine, and rum. Today, the ingredients are assembled on plates instead. First though, the ingredients are refined and combined with the multicultural flavours from Manhattan brought by Marcus Samuelsson. This is where locally produced ingredients meet the best of Manhattan. It's a true Finnish-American success story. See you at the harbour!

Kitchen & Table Helsinki

Renewable district energy in the Helsinki region is supplied by Helen (<a href="https://www.helen.fi/en/heating-and-cooling/renewable-district-heating">https://www.helen.fi/en/heating-and-cooling/renewable-district-heating</a>).

The operator might ask for an offer from Ekoenergia  (<a href="https://www.ekoenergy.org/">https://www.ekoenergy.org/</a>), which has compiled a list of companies that offer sustainable energy. In addition, various energy companies offer different forms of sustainable energy.

The operator has a plan with quantified targets for reducing energy use. The operator is party to an Energy Efficiency Agreement. 

Disposable utensils and takeaway containers generate significant amounts of waste and are a cost item for the company. New operating methods and changes in culture always require role models. For example, an operator may encourage customers to use their own containers by offering a discount.

The criteria does not apply to straws and napkins, for example. Disposable utensils and packaging can be used in situations where takeaway food is sold to customers. However, they are still part of the throwaway culture, and operators are encouraged to find alternatives. Disposable utensils and takeaway containers generate significant amounts of waste and are a cost item for the company. New operating methods and changes in culture always require role models. For example, an operator may encourage customers to use their own containers by offering a discount.

The carbon footprint of ingredients is a significant part of the responsibility of restaurants, cafés and bars. In addition to their carbon footprint, different ingredients also have an impact on diversity and animal welfare. Although individual plant-based ingredients may have a negative impact on sustainability, plant-based products still have a lower average carbon and environmental footprint. Further information: <a href="https://wwf.fi/lihaopas/#juusto">https://wwf.fi/lihaopas/#juusto</a> and <a href="https://www.aalto.fi/sites/g/files/flghsv161/files/2021-02/15_degree_lifestyles_mainreport.pdf">https://www.aalto.fi/sites/g/files/flghsv161/files/2021-02/15_degree_lifestyles_mainreport.pdf</a>. 

The criteria for a balanced vegan option depend on the type of the operator. For a restaurant, this means having more than one nutritionally-balanced vegan dish available, which is a source of protein, carbohydrates and fats. Cafés should offer more than one vegan sweet or savoury baked item available, as well as a vegan alternative to milk, so an oat milk latte, for example, is possible. For bars, the vegan option criteria means that there are drinks available that do not contain ingredients of animal origin. If the bar also serves food portions or snacks, there should be a vegan option that is not significantly different from the non-vegan option.

Products here refer to the items made and/or sold at the restaurant, café or bar. In long raw material chains, the origin of the product is blurred, leading to ambiguities in the ethical and environmental impact of the product. In locally produced products, the production chain is usually more traceable and information on their origin is easier to obtain.

Restaurants should primarily try to minimise the amount of leftover food. Buffets in particular can produce significant amounts of excess food. Apps for selling this food include ResQ Club and Lunchie Market (<a href="https://www.resq-club.com/">https://www.resq-club.com/</a> and <a href="http://lunchie.market/">http://lunchie.market/</a>").

Lunch restaurants should offer at least one option whose main ingredients are certified (ecolabel, organic label or Fairtrade label) and these products are clearly labelled. À la carte restaurants and cafés should offer at least one option (à la carte) or product (café) whose main ingredients are certified (ecolabel, organic label or Fairtrade label) and these products are clearly labeled. Bars should offer more than one product group in which one product is certified (ecolabel, organic label or Fairtrade label) and these products are clearly labeled. If the restaurant/bar/café has printed its menu, the labels can be added to the following printable versions. Organic food production has been shown to have a better long-term impact on the environment than non-organic food. Organic production improves the condition of the soil, which means that the soil binds carbon better. It also has a positive impact on the surrounding waters and biodiversity. Source: <a href="http://www.fao.org/organicag/oa-faq/oa-faq6/en/">http://www.fao.org/organicag/oa-faq/oa-faq6/en/</a>.

Tap water in Finland is very high quality and according to some studies even cleaner than bottled water. Bottled water impacts the environment at different stages of its production: packaging, transport, and in the recycling or disposal of packaging. Clean tap water does not need to be purified through various filtration systems. Tap water is a common right for everyone.

Although local production is not in all cases more climate-friendly than products produced further away, supporting local production is important in terms of social sustainability. In addition, the regulation of the conditions of farm animals is stricter in Finland than in many non-European countries in particular. For restaurants and hotels, more than one of the main vegetable or meat ingredients is produced within a 200 km radius and these products are clearly marked. For bars, cafés and other outlets, more than one product is offered whose main ingredient is produced in the same region and these products are clearly marked. For grocery stores, more than half of the product groups contain items produced within a 200 km radius and these products are clearly marked. The number and definition of product groups depends on the operating model of the store.

This criteria pertains only to any fish or shellfish served at the location. If fish or shellfish are served, its environmental impacts can be minimised by offering those species whose production chains damage the ecosystem as little as possible. Further information is available on the WWF website (<a href="https://wwf.fi/kalaopas/">https://wwf.fi/kalaopas/</a>).

Access by public transport is stated on the establishment’s website, and the closest city bike station is mentioned.

This can mean, for example, recycling glass or biowaste even when the amount is less than 50 kg per week or arranging for plastic recycling. Further information about general waste management regulations for the Helsinki metropolitan area and Kirkkonummi: HSY waste management regulations (<a href="https://www.hsy.fi/en/waste-and-recycling/waste-services-for-properties/">https://www.hsy.fi/en/waste-and-recycling/waste-services-for-properties/</a>). 

The operator uses eco-labelled detergents whenever there is such an option available for the product in question. If cleaning is outsourced, the operator should ensure that eco-labelled detergents are used. A list of approved ecolabels and certificates (<a href="https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria">https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria</a>).

Species favoured by pollinators include, for example, clover, lavender and European goldenrod. The declining number of pollinators is also a matter of international concern for the future of food production. Pollinators have declined largely as a result of changes in land use, and urban areas can play a significant role in maintaining their numbers. You can inquire about pollination services at <a href="https://www.polytys.fi">https://www.polytys.fi</a>. Urban beekeeping services are being developed in Helsinki. Further information: <a href="https://www.polytys.fi/polyttajat-puutarhassa/vinkkeja-kasvivalintoihin/">https://www.polytys.fi/polyttajat-puutarhassa/vinkkeja-kasvivalintoihin/</a>. 

The operator can have the most significant impact on sustainability by encouraging changes in the activities of other parties. For example, the operator may require its landlord or subcontractors to fulfil the same criteria.

A list of approved ecolabels and certificates (<a href="https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria">https://www.myhelsinki.fi/en/ecolabels-included-in-the-sustainability-criteria</a>).

The operator must comply with existing health and safety guidelines: <a href="https://www.hel.fi/yritystenhelsinki/fi/matkailuelinkeino/turvallisuus/">https://www.hel.fi/yritystenhelsinki/fi/matkailuelinkeino/turvallisuus/</a>. 

The operator should review the accessibility of the premises. Information on whether the space is wheelchair accessible or otherwise accessible should be clearly visible on the operator's website. This information should also explain the availability of temporary ramps, for example. Further information on accessibility can be found, for example, on the website of the Finnish Association of People with Physical Disabilities: <a href="https://www.invalidiliitto.fi/tietoa/liikkumisen-tuen-palvelut/esteettomyys">https://www.invalidiliitto.fi/tietoa/liikkumisen-tuen-palvelut/esteettomyys</a> and <a href="https://www.invalidiliitto.fi/esteettomyys/saavutettavuus">https://www.invalidiliitto.fi/esteettomyys/saavutettavuus</a>.

Charitable activities include, for example, recreational activities for children, the protection of endangered species, services for the poor, and the rehabilitation of natural or cultural environments. The Finnish Social Enterprise Mark can be held by companies that have been set up to solve social and environmental problems and dedicate most of their profits to this purpose. Further information: <a href="https://suomalainentyo.fi/en/services/finnish-social-enterprise/">https://suomalainentyo.fi/en/services/finnish-social-enterprise/</a>.

The operator has taken active measures to make the location equal for all and communicates this visibly (e.g. rainbow flag, anti-discrimination area, family or child friendliness). The owner, together with staff, has created guidelines on how customers and staff should act in the event of sexual harassment, racist, homophobic or other discriminatory behavior or other inappropriate behaviour on the premises. These guidelines are clearly visible to the customer. Reviewing these guidelines is part of staff orientation (including subcontractors and temporary employees). At the basic level, the guidelines include informing the staff member or person responsible for safety of the situation. This staff member or person has a clear policy that is also communicated to the customer about situations in which the person accused of disruptive behaviour shall be removed from the premises. Assistance in developing these guidelines is available from the Valomerkki campaign (<a href="https://valomerkki.club/#yhteys">https://valomerkki.club/#yhteys</a>).

People who may otherwise be difficult to place in the work environment include, for example, the long-term unemployed (as defined, for example in the Public Employment Services Act, 1295/2002), those who speak Finnish poorly and those with intellectual disabilities. Genuine employment is important in this regard. These people must have an employment contract and be paid for their work. Incentive pay is not considered a wage.

Staff members should be allowed to spend, for example, 1 working day a year performing volunteer work or participating in a volunteer project, which can take place in cooperation with organisational partners. Volunteering during working hours benefits the operator, the wellbeing of its staff members and the voluntary organisation where the activity takes place. It allows staff members to learn new things and understand responsibility in a new way. In addition, volunteering has been shown to increase the happiness of those who participate in it.

Kitchen &amp; Table Helsinki completes 20/25 of the Think Sustainably criteria for restaurants, cafes and bars.

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The shelves of a red brick warehouse in the harbour were once filled with coffee, wine, and rum. Today, the ingredients are assembled on plates instead. First though, the ingredients are refined and combined with the multicultural flavours from Manhattan brought by Marcus Samuelsson. This is where locally produced ingr...