Local Food – But of Course! Government Programme on Local Food and development objectives for the local food sector to 2020.

The present Programme is a steering instrument in support of the Government food policy. The programme sets down objectives for promoting local food during the Government period extending until 2015 and the EU programming period 2014–2020. Each objective sets particular targets and measures to reach them by 2020.
The objectives of the Local Food Programme are: 1) diversifying and increasing local food production to meet the demand and raising the value added; 2) improving the opportunities of small-scale food processing and sale through legislation and advice; 3) increasing the share of local food in public procurement through better procurement skills and quality criteria; 4) improving the opportunities in primary production; 5) closer cooperation between actors in the local food sector; and 6) raising the appreciation of food and actors in the food chain.
Objective 1) includes the following targets: • the value added of local food has grown, there is a wide range of products available, and they meet the needs of consumers, including professional kitchens; • local food products are readily accessible to consumers; • local food is part of a high-quality tourism product, creates value added and profitability to actors in the food and tourism business of the region; etc.
Objective 2) includes the following targets: • level of know-how has risen at all stages of the food chain and expert services are readily available; • entrepreneurs have stronger business skills and are eager to search for new solutions; • legislation concerning enterprises is clear and supports comprehensive development of business activities.
Objective 3) includes the following targets: • supply of and access to local food has improved and it is a natural part of public catering services; • criteria used in competitive tendering include, besides nutrition and other quality, environmental issues and sustainable consumption, seasonal products and freshness.
Objective 4) includes the following targets: • production of local food is a central element in securing self-sufficiency and emergency supplies; • local food production and processing are part of profitable production on a growing number of farms and support the viability of the smallest farms as well.
Objective 5) includes the following targets: • national strategies and outlines show the way for the local food chain and secure the growth of the sector; • development work is effective and it is done in genuine cooperation between different actors in the local food chain.
Objective 6) includes the following targets: • appreciation of local food and its makers increases among the consumers; • Finnish food culture with special regional characteristics creates strong value added to the whole food chain; • food and nutrition education from preschool all through the educations system lays the foundation for sustainable food choices all through our lives.