Nearly 500 registered!

 The conference is filling up and first sessions and visits are full. The conference programme is ready to be printed and the last details are finding their places. Soon the participants are going to experience Solutions local, together Conference which offers you:

• passionate speakers with solutions to share
• interior design that has a story and a new dimension of sustainability
• local solutions visits that enable a true discussion and insights 
• local food that has been carefully thought through
• active discussion with experts from over 15 countries, nearly 110 cities

We hope that you are going to be one of the lucky ones to attend the conference and part of the atmosphere that can only be experienced in this unique sustainable conference! We are doing the utmost to make it a memorable event worth all the efforts done to reach Turku, Finland - the European culture capital 2011!

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.