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  • Kaupunkiviljelyä ja hävikki-illallisia / Urban Dinner
    22 April 2021, by Eva Wissenz

    Dodo järjestää hävikkiruokaan liittyvän tapahtumakiertueen syksyllä. Kaupunkiviljelyä ja hävikki-illallisia jo ennen sitä! Tule mukaan ideoimaan ja tekemään.
    Olemme suunnitelleet yhteistyötä mm. Nekalan, Kaukajärven ja Hiedanrannan suuntiin. Dodo voisi olla mukana tekemässä kaupunkiviljelystä entistä yhteisöllisempää vaikkapa tapahtumien avulla.
    Urban Dinner on hävikki-illallisten tapahtumasarja, johon kuuluu erilaisia työpajoja ja keskusteluja. Online linkki maanantaina 19.4. (…)

  • Tampiiri Ry’s annual meeting
    21 November 2019, by Eva Wissenz

    Tampiiri Ry is this amazing community based food circle created a few decades ago at Tampere university to make organic food accessible to all. The annual membership is 5€ and through them you can get nice local veggies and discount on a bit eco-products retailer (read more here).
    The association’s autumn meeting will be held on Thursday 21.11. at 17:00 on the Y-campus of the University of Tampere (Kalevantie 4, main building, 0A corridor, barrier-free space).
    The autumn meeting will (…)

  • Työkokeiluni hävikkiruokakeittiöllä
    21 April 2021, by Eva Wissenz

    Vilhelmiina Piipponen, 29, suoritti KIERTO-hankkeen asiakkaana kolmen kuukauden työkokeilun Tampereen evankelis-luterilaisen seurakuntayhtymän hävikkiruokakeittiöllä Nekalassa.
    Hän havahtui siihen, kuinka paljon hävikkiruokaa syntyy ja oppi muokkaamaan ohjeita tarjolla olevien hävikkiraaka-aineiden mukaisiksi.
    Työkokeilun aikana hänellä laajentui käsitys oman alan työpaikoista ja eri työvaihtoehdoista. Vilhelmiina sai myös tukea omien jatkotavoitteidensa asettamiseen.
    Lue lisää, kun (…)

  • Back from the market
    7 September 2019, by Eva Wissenz

    Back from the market. Just an example of a good organic harvest :-) Weekly veggies for a family of 5. There is a lot, it will last 10 days.
    2 thym - 1 parsley - 1kg tomatoes - 2kg potatoes - 1 bunch of carrots - 2 salads - 6 zucchini’s - 6 oignons - 2 garlic - 2 leeks - 500g green beans - 1/2 litra mushrooms - 6 beetroot’s - 1 big bunch of kale
    All this to cook salty veggies pies, pasta with beans, soups with the carrots leaves or leaks, rice with mushrooms, garlic, parsley and (…)

  • Fista’s canteen is boosting vegetarian options
    11 September 2019, by Eva Wissenz

    The Finnish International School of Tampere’s canteen is now boosting vegetarian meals and that’s great!
    This school located in Amuri "has been chosen for a pilot where vegetarian food is offered as a second lunch option to all students every day. Students can choose which food to eat each day, or they can choose both" said the principal Ulla Hiltunen.
    It is now well know that an excessive consomption of meat isn’t that good for our health and, with the massive industrialisation of (…)

  • Starting an organic and local food group in 2020
    18 September 2019, by Eva Wissenz

    Rekola organic farm is ready to deliver organic biodynamic vegetables weekly when we are enough people interested
    We were not enough to start in Autumn 2019 but if we’re enough, it could start in July 2020 with a delivery point in Tampere. This delivery point could be Tribe, close to Torni hotel.
    At the moment we are 3 families, 3 couples and 3 individuals. All together it’s already more than 25kg of veggies to be delivered each week. We need to reach 50kg / week in order to make it (…)

  • Sustainable lunch at TAMK: launching the Sustainability and Impact Club
    12 November 2019, by Eva Wissenz

    I’m SO happy to announce that the 4th sustainable lunch is happening on Nov 27th at Y-Kampus in Tampere University / TAMK campus (the one right in front of Tays, entrance on Kuntokatu 3).
    Come to discuss climate change solutions with positive energy!!
    We’ll also share delicious veggie food prepared by TAMK catering studio!!
    Please register here by Monday 25th of Nov (free for registered participants).
    2 months ago, I have started these sustainable lunches spontaneously by myself (…)

  • Livonsaaren leipomo
    3 September 2021, by Eva Wissenz

    Livonsaaren leipomo on Turun saaristosta lähtöisin oleva vuonna 2008 perustettu luomuleipomo. Kaikki tuotteemme ovat käsintehtyjä ja luomua. Aloitamme nyt ensi kertaa Tampereen seudulle tuoreleipiemme toimitukset. Jälleenmyyjänä toimii kauppahallin vihannespuoti Vallius, josta voi jatkossa myös tilata etukäteen tuotteita. Toimituspäivä on aina perjantain. Leipien lisäksi saatavilla on meidän siemennäkkäreitä ja marenkeja.
    Livonsaari leipomo’s website.

  • Pete’s organic pizza’s
    16 September 2019, by Eva Wissenz

    Take a cool guy (must be a great cook though).
    Add a converted vintage horse trailer.
    Name it "Raffaele" – the trailer, not the cook.
    Use as much as local and organic ingredients.
    Heat up to 456° degrees.
    And you have... Pete and his amazing pizza’s!
    Pete created 456 degrees in Tampere. His story is amazing and his pizza’s are so yummy!! Track Pete and Raffaele and make sure this amazing idea spreads everywhere...
    Pete’s picture (c) 456 degrees - thanks for courtesy.

  • Wild&Cuisine - a Dodo (yummy) project
    23 May 2021, by Eva Wissenz

    The aim of the Wild&Cuisine project is to revive the old Finnish and European cultural heritage and to make people love free edible wild plants in their vicinity. It teaches the use of these ubiquitous edible wild plants while increasing people’s well-being, survival skills and respect for their immediate nature.
    All kinds of wild food-related events are planned, such as free lectures, food festivals, and a low-threshold Local Wild Food Challenge, which will be held in collaboration (…)