Getting on with the idea

Lucas was making prototypes based on the idea he had developed earlier. He had decided to make few variations just to see how they worked and what would be the best material for the final version. He was also writing down all costs and the availability of materials for each prototype. Sustainable consumtion and material effenciency were important issues for Lucas, and he wanted to follow these when ever he could.

Good imagination is essential when inventing something new. Courage to try something nobody else has done before is another important factor. This doesn't mean foolhardiness, mind, the realism is good to keep in mind. Lucas knew that these were qualities he needed to keep developing at all times because if you don't believe in yourself why should the others do.

A step closer

Even tough it’s summer, without sounding like a pessimist, the winter is soon here. The excitement knowing that the conference dates are closing in on us and soon we’ll be enjoying 3 days of different sustainable solutions, interesting programmes and above all, interesting people.

At the moment, preparations are progressing; for example several of the interesting speakers have confirmed their coming to the conference. The different parts of the conference are published step by step, and the final programme will be released in August. And as every story and announcement is done in three languages, you can imagine the time spent on just the writing, not to mention any other activity.

At least seven restaurants in Turku that have committed on advancing local food during the conference and the whole year 2011. They are listed on the web site, where you can also find information on how to take part in the local food symbol competion. Go and take a look!

But remember also to enjoy this lovely summer!

Count your blessings

Lucas lifted the oars and let the boat glide on the shore. The surface of the lake was totally calm, only movement was made by the night flyes that were flying around. He had been fishing together with his children on a nearby little island. They had got some coarse fish but also one big sander. It must weigh over 1 kg, Lucas thought. It will make a good dinner for tomorrow, or for today actually, Lucas said to the children while they were walking back to the cottage.

It had been a good holiday; warm weather (occasional rainy days were just welcomed as they encouraged to do some reading or playing games), loads of swimming and sauna, making good simple food with fresh ingredients bought from the little village market and shops, making day visits to friends, and staying a bit longer with the grandparents. The whole family had gone and picked strawberries as his daughter had wished for it. They had chosen a local farm that had advertised that they only have organically grown berries.

They had spent a good time together as a family. Everybody had decided on one activity and the others had followed that desicion without a murmur. The rest of the time was spent at the cottage with no big plans or timetables. Lucas felt relaxed and content, and that made him realise how lucky he actually is, after all. He knew that future holidays would be more hectic, especially once the children got older, but right now this was enough. "I must remember to count my blessings more often", he promised to himself.

Sustainable holiday solutions

After a cold winter it's time to enjoy the summer holidays!
It's easy to forget the environment during the holidays, but a more sustainable holiday may not be as difficult as we think.

Whether we're heading to a summer cottage, a nearby lake to pitch a tent, taking a citybreak or boating, there are numerous ways to keep our eco-impact to a minimum while also supporting the locals. Instead of bringing all the food with us, why not buy it when we arrive at the holiday destination? Instead of taking the car everywhere, why not enjoy the weather and excercise by biking or hiking?

The solutions are small things done repeatedly like shopping locally for local products, reduce, reuse and recycle!

Steps towards local food!

I am happy to tell that we have 7 restaurants committed on advancing local food in Turku and more are welcomed! These restaurants are ready to launch local food menus on 1.2.2011 during the conference and also offer it during the entire year 2011. They have committed that the food offered with a special symbol, for which there is a competition ongoing until 31.8.2010, minimum of 80% of the food is locally produced. This is really high on Finnish standards. More information in Finnish.

The initiative for local food started in 2009, when while analyzing the selection in Turku, it was realized that so far Turku does not have restaurants, that would be able to answer to the requirements of the Solutions local, together - conference. The process got speeded up, once we decided to create synergy with Valonia´s Kelaa- project and Lounafood -project of the University of Turku, Brahea Centre for Training and Development. The organized workshops for producers, restaurants and logistical organizatins enabled a fruitful cooperation to speed up.

Already now it can be said that open cooperation focusing on the interests of the producers and restaurants has been a key. The approach used is bottom up. It is vital that this is not a project, but a common commitment, which hopefully carries a long way into the future.