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Added  Aug 16, 2017  in category  Current

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Kalakaupan kumppaniksi Arvo Kokkonen Oy

Kalakaupan kumppaniksi Arvo Kokkonen Oy

Metro-tukun kalakaupan kumppaniksi Suomen johtava kala- ja äyriäistukku Arvo Kokkonen Oy.  Read more
Added  Aug 8, 2017  in category  Current

Metro-tukun kalakaupan kumppaniksi Suomen johtava kala- ja äyriäistukku Arvo Kokkonen Oy.

Kaksi perheyritystä, Wihuri Oy Aarnio ja Arvo Kokkonen Oy, tuottavat yhteistyössä parhaita kala- ja äyriäiskaupan ratkaisuja Metro-tukun asiakkaille. Yhteistyön avulla Aarnio vahvistaa asemaansa erityisesti ravintolakaupassa tärkeän tuoteryhmän, tuoreen kalan osalta. Valikoimissa on jo tuoreita irtokaloja ja tarjonta laajenee syksyn aikana.

– Arvo Kokkonen Oy on tunnettu koti- ja ulkomaisten kalojen sekä äyriäisten tukkukauppa. Arvostamme yhteistyötä luotettavan kumppanin kanssa, joka oman alansa edelläkävijänä edistää vastuullista kalakauppaa, avainasiakaspäällikkö Antti Leistén sanoo.

Arvo Kokkonen Oy aloitti toimintansa vuonna 1979 katkarapujen maahantuonnilla. Valikoimissa on tällä hetkellä noin 1 500 tuotetta koti- ja ulkomaisista tuore- ja pakastekaloista, äyriäisistä ja jalosteista räätälöityihin tuotteisiin. Yrityksen tuotanto- ja varastotilat sijaitsevat Vantaan Vaaralassa.

– Olemme tehneet yhteistyötä Wihurin kanssa jo hyvin pitkään, ja olemmekin erittäin iloisia, että voimme laajentaa hyvin sujunutta yhteistyötä entisestään. Tämä antaa meille mahdollisuuden palvella yhä laajempaa asiakaskuntaa ympäri Suomen, hallituksen puheenjohtaja Marko Kokkonen kertoo tyytyväisenä.

Arvo Kokkoselle kestävän kalanviljelyn ASC-sertifikaatti

Arvo Kokkonen Oy tunnetaan laajan merenherkkuvalikoiman lisäksi korkeasta laadusta, vastuullisesti tuotetuista tuotteista sekä toimitusvarmuudesta. Yritys on sitoutunut kestävän kehityksen periaatteisiin. Se sai ensimmäisenä suomalaisena yrityksenä kestävän kalanviljelyn ASC-sertifikaatin vuonna 2013.

Yritys on sertifioitu myös MSC-, LUOMU- ja FOS-tuotteiden toimittajaksi ja valikoimissa on Global GAP, BAP sekä Krav-sertifioituja tuotteita. Tällä hetkellä sertifioituja tuotteita on 170 ja määrä lisääntyy koko ajan, kun sertifioinnit valmistuvat.

Arvo Kokkonen noudattaa HACCP-periaatteiden mukaisesti laadittua omavalvontasuunnitelmaa. Toimintaa ohjaavat ISO 9001, ISO 22000 ja ISO 14001 laatujärjestelmät.

Free school meals in Finland for 100 years

Free school meals in Finland for 100 years

Finland’s school meal system dates back to 100 years ago, when schools started offering free food to children of poor families. Today, Finland’s free school meal system is unique in the world.  Read more
Added  Aug 8, 2017  in category  Current

Finland’s school meal system dates back to 100 years ago, when schools started offering free food to children of poor families. Today, Finland’s free school meal system is unique in the world.

School meals are an important part of Finnish food culture. Every single one of Finland’s about 900,000 preschool, comprehensive school, high school and vocational school students enjoy a free school meal.

Elementary schools started serving food to children of poor families already at start of the 20th century. The Finnish Parliament decided in 1943 that all elementary schools should provide students with a free hot meal by 1948, which is considered the starting year of the free school meal system. When the elementary and secondary school system was replaced by the comprehensive school system in 1978, all comprehensive school students were entitled to free school meals.

Finland and Sweden offer free school meals to everyone regardless of social status, making the system unique in the world. In other parts of the world, students have to pay for their meals or eat at home.

Learning by eating

School meals are used to teach students about health and nutrition issues and table manners, and schools define the principles and goals regarding this in their curriculums. Eating is an integral part of wellbeing, and it promotes good eating habits and develops interaction skills. Eating together introduces students to food culture and makes them appreciate food and dining.

By having students eat together, they can be made to ponder on issues such as the wholesomeness, quality, price, origin and environmental effects of food. It may also give rise to discussions about technology, globalization or multiculturalism related to food.

A lunch break enlivens and sets the pace for the school day.

Diverse and wholesome meals

A school meal consists of a hot main course, salad, fresh vegetables or fruit (grated or chopped), bread, table spread, a drink and often also a dessert. The meal complies with the national nutrition recommendations revised at the beginning of 2017, and it should cover about one-third of a student’s daily energy intake.

The familiar food plate model instructs students to cover half of their plate with fresh or cooked vegetables, one quarter of their plate with fish, meat or legumes, and one quarter with potatoes or grain. Schools are recommended to offer more fish, white meat and vegetarian food to students.

The menus usually follow a five- or six-week rotation, ensuring sufficient variation. Different themes, seasons and holidays also make the menus more varied.

According to Fazer’s school meal survey in 2015, students’ favourite meals were macaroni casserole with minced meat, meatballs and lasagna. There are also regional differences: students in the Helsinki capital region enjoy fish fingers and spinach pancakes more than students elsewhere in Finland.

Schools can also offer students free or paid snacks. The snacks should be wholesome, also ones bought from vending machines or kiosks.

The 100th anniversary of school meals and Finland are celebrated on Finnair’s long-distance economy class flights for the rest of the year. The ELO Foundation and the Cygnaeus primary school in Turku have designed a menu that includes macaroni casserole, meatballs and potatoes. Rye bread and Karelian pasties are also offered at meals to celebrate the jubilee year.

Source: Finnish National Agency for Education, Fazer

Photo: National Nutrition Council

Metro-pikatukut mukaan ruoka-apuun

Metro-pikatukut mukaan ruoka-apuun

Metro-pikatukut jakavat ruoka-apua hyväntekeväisyysjärjestöjen ja yhteisöjen kautta osana vastuullista toimintaa.   Read more
Added  Jun 12, 2017  in category  Current

Metro-pikatukut jakavat ruoka-apua hyväntekeväisyysjärjestöjen ja -yhteisöjen kautta osana vastuullista toimintaa.

Metro-pikatukut ovat kesäkuun alusta alkaen jakaneet ruoka-apua hyväntekeväisyyteen. Jokainen tukku on tehnyt ruoka-avusta sopimuksen oman yhteistyötahonsa kanssa ja jako tapahtuu omavalvontasuunnitelman ja Eviran ohjeistuksen mukaan.

Wihuri Oy Aarnio on mukana Kestävän kehityksen sitoumuksessa, jonka yhtenä tavoitteena on vuoteen 2030 mennessä merkittävästi vähentää jätteiden syntymistä ennaltaehkäisyn, kierrätyksen ja uudelleenkäytön keinoin.

Tukuissa syntyvää ruokahävikkiä on pystytty minimoimaan sähköisten ennuste- ja tilausjärjestelmien, tehokkaan logistiikan ja ammattitaitoisen henkilökunnan ansiosta. Ruokahävikkituotteiden hyödyntäminen ruoka-apuna on nyt liitetty osaksi tukkujen hävikinhallintaa.

Elintarvikeketjussa syntyvästä ruokahävikistä eniten ruokaa menee roskiin kotitalouksissa, noin 20–30 kiloa henkeä kohti. Kaupan osuus elintarvikeketjussa syntyvästä ruokahävikistä on noin 18 %, mikä on 12–14 kiloa suomalaista kohti.

Ruoka-apuun vain turvallisia tuotteita

Ruoka-apuna jaettavien elintarvikkeiden on oltava turvallisia. Ne eivät saa aiheuttaa vaaraa terveydelle tai johtaa harhaan, esim. tieto vääristä pakkausmerkinnöistä pitää siirtyä käyttäjälle. Vastuu tuotteiden turvallisuudesta on sekä ruokaa lahjoittavilla yrityksillä että jakavilla järjestöillä. Toimijoiden on huolehdittava siitä, että elintarvike ja sen säilytys-, kuljetus- ja käsittelyolosuhteet sekä itse tila täyttävät elintarvikelainsäädännön vaatimukset.

Eviran 2013 laatimien ohjeiden mukaan tuotteet, joissa on merkintä ”viimeinen käyttöpäivä” tai ”viimeinen käyttöajankohta” luovutetaan viimeisenä käyttöpäivänä ja ”parasta ennen” tuotteet voidaan luovuttaa vielä päiväyksen jälkeen.

Lähde: Motiva Oy

Edistämme kestävää kehitystä

Edistämme kestävää kehitystä

Kansainvälistä kestävän kehityksen viikkoa vietetään 30.5.–5.6. Tutustu Aarnion vastuullisuusohjelmaan ja toimenpiteisiin juuri julkaistussa vastuullisuusraportissamme.  Read more
Added  May 31, 2017  in category  Current

Kansainvälistä kestävän kehityksen viikkoa vietetään 30.5.–5.6. Aarnio on sitoutunut kestävän kehityksen edistämiseen omassa toiminnassaan. Tutustu juuri julkaistuun vastuullisuusraporttiimme, jossa kerromme Aarnion vastuullisuusohjelmasta ja toimenpiteistä.

YK:n jäsenvaltioiden yhteisesti hyväksymä maailmanlaajuinen toimintaohjelma, Agenda 2030 on asettanut kunnianhimoiset tavoitteet meille kaikille. Niiden avulla halutaan poistaa köyhyys, suojella planeettaamme sekä varmistaa jokaisen ihmisen hyvinvointi. Ohjelma sisältää 17 päätavoitetta ja 169 alatavoitetta.

Aarnio on ottanut kestävän kehityksen tavoitteet osaksi vastuullisuusohjelmaansa ja ne näkyvät paitsi monissa arjen teoissa, vahvasti myös lähivuosien päämäärissä ja kehitysprojekteissamme. Toimimme asiakkaiden ja yhteisön parhaaksi, edistämme henkilöstön hyvinvointia ja kehitämme vastuullista hankintaa sekä huolehdimme ympäristövastuusta.

Vastuullisuusohjelmamme keskittyy niihin kestävän kehityksen tavoitteisiin, jotka ovat sidosryhmiemme näkökulmasta olennaisia. Vastuullisuusohjelman puitteissa uudistimme viime vuonna vastuullisen toiminnan periaatteet, jotka olemme käyneet henkilökunnan kanssa läpi keskusteluin ja koulutuksin. Lisäksi uudistimme henkilöstöstrategian, jonka pohjalta keskitymme jatkossa esimiesosaamiseen ja henkilöstön kehittämiseen.

Vastuullisuusohjelmamme etenee, ja olemme käynnistäneet laadun, ympäristön ja työterveyden- ja turvallisuuden johtamisjärjestelmän rakentamisen. Lisäksi mm. tarkennamme tuotteiden jäljitettävyyttä ja syvennämme yhteistyötä kumppaneidemme kanssa sekä rakennamme uutta jakelukeskusta ympäristönäkökulmat huomioon ottaen.

Tavoitteista ja etenemisestämme kerromme vastikään julkaistussa vuoden 2016 vastuullisuusraportissamme.

Food tourism is a growing trend

Food tourism is a growing trend

More and more tourists look for new experiences from food and dining – it may even decide the destination.   Read more
Added  Jul 7, 2017  in category  Current

Around the world, the tourism sector has highlighted food as one of the most interesting tourism trends. More and more tourists look for memorable and unique experiences by combining local culture, lifestyle and nature with dining.

The Restaurant Day, organized all over the world, is a fun way to explore new places and tastes. The Restaurant Day is a carnival of food where anyone can set up a restaurant or a café for a day. Pop-up restaurants offer new food experiences and joyful moments together. The Restaurant Day is held four times a year.

The main asset for Finland's food tourism is clean, high-quality and safe food. A northern location, wild nature and clear seasons create a sense of exoticism. Regional food culture offers straightforward flavours from both east and west.

There are many ways to find new experiences: by exercising your everyman's rights and gathering berries, mushrooms and herbs, by dining in the wild, or by enjoying the offerings of outdoor markets, market halls, restaurants and cafés.

Highlighting Finnish flavours and experts

The ELO Foundation for the Promotion of Finnish Food Culture aims to increase the appreciation of food culture in Finland and also make it internationally appealing. The foundation highlights domestic ingredients and Finnish expertise through various competitions and projects.

 – The competitions encourage people to try out new things, and the Chef of the Year competition, for example, is an excellent springboard for career advancement. The international publicity that Eero Vottonen has received in Bocuse d’Or has further attracted interest towards our food expertise, says Seija Kurunmäki, Managing Director for the ELO Foundation.

The ELO Foundation encourages Finns to eat together during Finland's 100th anniversary year, and also after it. The World’s Greatest Village Celebration will take place on the 26th of August in numerous Finnish villages and cities, as well as in Finnish embassies across the world, where local partners are introduced to Finnish food culture. ELO's other current projects include promoting Finnish wild food and school meals.

Finland's food strategy is Hungry for Finland

The vision for Finland's first food strategy in 2015–2020 is Hungry for Finland, to make food an important and enjoyable part of our country's tourism. The target group includes both foreign and domestic tourists who are interested in culture and new phenomena and look for individual and unique experiences.

The aim of the strategy, launched by the Ministry of Agriculture and Forestry and Visit Finland (Finpro ry) and coordinated by the Haaga-Helia University of Applied Sciences, is to develop and strengthen Finland's productized year-round tourism experiences and food tourism products, make food tourism more attractive, and create and reinforce Finland's image.

Finland's tourism exports in 2013 amounted to 4.3 billion, which is 4.9% higher than in the previous year.

Ten Finnish specialities

Visit Finland recommends ten iconic foods that you should try out:

Karelian pasties
Kalakukko, pasty filled with fish, usually vendace
Grilled sausage
Rye bread
Cinnamon bun
Home-made blueberry pie
New potatoes with herring or roe
Crayfish
Sautéed reindeer
Juustoleipä, “Finnish Squeaky Cheese” or “cheese bread” with cloudberry jam

The ELO foundation organized a vote for the national food of Finland. The winner was rye bread, and Karelian pasty was a favourite among young people. Blueberry pie was the number one dessert.

Source: Finland's first food tourism strategy 2015–2020, visitfinland.co, restaurantday.org

Logistiikkakeskuksen rakentamiselle haetaan LEED-ympäristösertifikaattia

Logistiikkakeskuksen rakentamiselle haetaan LEED-ympäristösertifikaattia

Wihuri Oy Aarnion logistiikkakeskuksen suunnittelu ja rakentaminen toteutetaan kestävän kehityksen periaatteiden mukaisesti.   Read more
Added  May 17, 2017  in category  Current

Wihuri Oy Aarnion logistiikkakeskuksen suunnittelu ja rakentaminen toteutetaan kestävän kehityksen periaatteiden mukaisesti. Rakentamisessa noudatetaan kansainvälisen LEED-sertifiointijärjestelmän vaatimuksia, joiden avulla pyritään vähentämään ympäristökuormitusta.

Logistiikkakeskuksen rakentamisen aikaista LEED Gold-tasoa tavoitellaan muun muassa vähäpäästöisillä pintamateriaaleilla, tehokkailla vesikalusteilla ja energiatehokkuutta parantavalla lauhdelämmön talteenotolla. Rakennusmateriaalien valinnassa suositaan lähellä valmistettuja tuotteita. Logistiikkakeskuksen pihalle on tulossa myös sähköautojen latauspisteitä.

Kansainvälisessä LEED-sertifiointijärjestelmässä (Leadership in Energy and Environmental Design) arvioidaan tilojen, rakennusten ja alueiden ympäristöominaisuuksia. Puolueettoman, kolmannen tahon myöntämä sertifikaatti osoittaa, että rakennus on suunniteltu ja rakennettu tiukkojen ympäristötavoitteiden mukaisesti.

LEED-sertifikaatteja on neljän tasoisia: Certified, Silver, Gold ja Platinum. Tasot pisteytetään ympäristöystävällisyyttä edistävien tekijöiden mukaan. Logistiikkakeskukselle tavoitellaan Gold-tason sertifiointia.

LEEDin on kehittänyt ja sitä ylläpitää U.S. Green Building Council (USGBC). Sertifiointi on ollut käytössä jo lähes 20 vuotta ja tällä hetkellä projekteja on yli 160 maassa.

Kiinteistön omistaa Aberdeen Asset Managementin hallinnoima kiinteistörahasto. Sertifikaatin hakemisesta omistajan lukuun vastaa alalle erikoistunut Green Building Partners Oy.

Rakennusaikaisten ympäristöhyötyjen huomiointi vaikuttaa kiinteistön koko elinkaaren aikaiseen taloudelliseen tehokkuuteen ja arvon säilymiseen. Se näkyy myös kiinteistön käyttäjien arjessa, kun terveyteen ja viihtyvyyteen vaikuttaviin tekijöihin on kiinnitetty erityistä huomiota.

Ripaus luksusta Jyväskylän sydämessä

Ripaus luksusta Jyväskylän sydämessä

Piristävät poikkeukset hotelli Yöpuu ja ravintola Pöllöwaari Jyväskylässä saivat viime vuonna rinnal-leen Verso-hotellin ja Verso Baarin.   Read more
Added  May 18, 2017  in category  Current

Piristävät poikkeukset hotelli Yöpuu ja ravintola Pöllöwaari Jyväskylässä saivat viime vuonna rinnalleen Verso-hotellin ja Verso Baarin.

Yrittäjäpariskunnalla, Katriina Pilppulalla ja Ari Pärnäsellä oli jo jonkun aikaa ollut mietinnässä toiminnan laajentaminen. Kun Pilppula palasi sairastumisen jälkeen työelämään, heille tarjoutui mahdollisuus neuvotella Jyväskylän keskustassa sijainneen hotellin vuokrasopimuksesta.

Kesällä 2016 avautui hotelli Verso ja sen yhteyteen Verso Baari. Hotellissa on 128 huonetta ja se panostaa suomalaiseen aamiaiseen.

– Verso Baari on kaupunkilaisten olohuone, jonne voi tulla nauttimaan niin teen, kahvin, oluen tai vaikka lasillisen viiniä rennossa tunnelmassa, vauvasta vaariin, Katriina kertoo.

Katriina vastaa Yöpuun ja Pöllöwaarin ainutlaatuisesta kokonaisuudesta ja Verson vetovastuu on Arilla.

– Meillä on neljä brändiä ja kaikilla on omanlaisensa ilme. Verso on Yöpuun ja Pöllöwaarin rinnalla virkistävä vaihtoehto, helppo ja raikas, Katriina kuvailee.

Aitous on uusi luksus

Hotelli Yöpuu tuo mieleen Keski-Euroopan kaupunkihotellit, jollaiset Suomessa ovat aika harvassa. Yöpuussa korostuvat laadukkuus, yksilöllisyys ja erilaisuus. Hotellin 26 huoneesta jokainen on erilainen. Suunnittelussa ja toteutuksessa on hyödynnetty paikallisia yrittäjiä.

Alakerran ravintola Pöllöwaari on toiminut jo kolmekymmentä vuotta. Yöpuun tavoitteena on olla kaupungin paras hotelli ja Pöllöwaarin paras ravintola. Pöllöwaari on saanut useita tunnustuksia erinomaisesta laadusta ja palvelutasosta.

– Haluamme olla aitoja, erilaisia. Pöllöwaarissa tärkeää ovat ensiluokkaiset raaka-aineet ja sesongin mukainen menu, joka on taidolla valmistettu ja aseteltu esteettisesti esille, Katriina kertoo.

Suuri osa asiakaskunnasta on liikeasiakkaita ja yhä enemmän joukossa on ulkomaalaisia. Viikonlop-puisin käy paljon vapaa-ajan matkustajia, jotka haluavat nauttia hyvästä ruoasta ja uniikista miljööstä. Hotelli elää pitkälti kaupungin tapahtumien mukaan, esimerkiksi Neste Rally ja SuomiPop-festivaalit tuovat lukuisia asiakkaita. Ravintolassa pikkujoulukausi on perinteisesti vuoden kiireisintä aikaa.

Katriinasta Kunniakrouvari

Katriina Pilppula on toiminut alalla jo parikymmentä vuotta. Matkailu- ja Ravintolapalvelut MaRa palkitsi Katriinan Kunniakrouvarin arvonimellä tunnuksena pitkäjänteisestä ja ansiokkaasta työstä matkailu- ja ravintola-alan hyväksi vuoden 2016 lopulla.

Metsätalousinsinööriksi valmistunut Katriina otti vuosituhannen vaihteessa rohkean askeleen ryhtyessään vetämään Vaajakoskella sijaitsevaa Naissaaren kahvilaa ilman kokemusta tai alan koulutusta. Vuodet olivat opettavaisia, virheitä tehtiin ja niistä otettiin opiksi. Kuuden vuoden jälkeen rohkean yrittäjän mieli teki uusien haasteiden pariin.

– Olin useasti ajanut hotelli Yöpuun ohi ja ihmetellyt, miksi ovi ei tuntunut koskaan käyvän. Kesällä 2005 tulimme kahvilan henkilökunnan kanssa syömään ravintolaan ja tajusin liikkuneeni ohi aina hiljaiseen kellonaikaan. Pöllöwaari oli tuolloin täynnä ja ihastuin paikkaan kovasti, Katriina muistelee.

Silloinen omistaja oli jo hetken aikaa miettinyt toiminnasta luopumista, joten aika oli otollinen ja jo seuraavana vuonna Katriina aloitti yrittäjänä Yöpuussa ja Pöllöwaarissa.

Kasvuvauhti on ollut varsin nopeaa. Parhaillaankin suunnittelussa on Verson kokouspalveluiden kehit-täminen. Myös hotelli Yöpuussa tehdään uudistustöitä; juuri remontoidut saunatilat tarjoavat asiakkaille tunnin yksityistä saunomisaikaa ja huoneiden uudistaminen jatkuu edelleen.

Teksti: Hanna-Kaisa Liikanen Kuva: Verso

Eating in a restaurant or at home?

Eating in a restaurant or at home?

Dining with family, friends, and coworkers is a social event. Who we eat with is just as important as what and where we eat.   Read more
Added  May 9, 2017  in category  Current

Dining with family, friends, and coworkers is a social event. Who we eat with is just as important as what and where we eat.

Dining in a restaurant used to be a special, festive occasion. With more and more restaurants available, eating outside the home has become commonplace. Today, it is just as easy to pop into a fine dining restaurant as it is to a diner or fast food place. In addition to restaurants, shopping centers and street corners are full of cafés and kiosks where you can quickly grab a small snack or take-away.

Even manners and customs no longer set strict requirements for eating and people are free to dine when it best suits them. During the week, mealtimes are influenced by work and studies, but the pacing of weekend meals has changed, whether at home or in a restaurant. Snacking has increased and it is common to only have one meal per day on the weekends.

Restaurants most popular among 25–34-year-olds

Restaurants are most often frequented by 25 to 34-year-olds, which has remained unchanged over the past twenty years. Higher income and education, together with living in a city increases the likelihood of eating outside the home. Interestingly, eating at home has increased among twenty-somethings. This could mean eating at their parents’ home or cooking with friends.

The quality of food, restaurant location, and price, together with friendly service are the most important factors in choosing a restaurant. On long car journeys, breaks are taken at service stations for food or coffee. In rural areas and small towns, service stations have established themselves as the place to have lunch among the local, slightly older customers.

Weekends are for cooking together

Social changes have revolutionized cooking: on weekdays with work, cooking must be simple and easy. Quickly heated processed foods and ready-meals, as well as the offerings of the deli counters in grocery stores provide opportunities for easy everyday dining.

On weekends, plenty of time is invested in cooking and it is a part of the social life. Food is prepared at home from scratch. Ingredients are chosen for quality, favoring products that are produced locally and provide distinct flavors.

New: High-quality Jeden Tag products from Metro

New: High-quality Jeden Tag products from Metro

High-quality Jeden Tag products provide a wide range of new flavours for the price-conscious consumer. Jeden Tag products are available in Finland only through Metro.  Read more
Added    in category  Current

New: High-quality Jeden Tag products from Metro

High-quality Jeden Tag products provide a wide range of new flavours for the price-conscious consumer. Jeden Tag products are available in Finland only through Metro.

High-quality Jeden Tag products have made their way to Metro! We now have about 80 new affordable options in our product selection, from foodstuffs to non-food products – from juices, biscuits, pastas, cereals and mueslis to kitchen towels, detergents and personal hygiene products. The bright red packaging of the Jeden Tag products makes them easy to recognize.

– This product line with its excellent value for money complements the retail product selection of Metro's own brands, says Purchasing Manager Petri Mikkelä from Metro's procurement and logistics.

Jeden Tag is a European brand that is sold in more than 30 countries in Europe and beyond.

The manufacturer of the Jeden Tag products, the Swiss company Markant, is the largest cooperative company in the grocery industry in Europe. The company was founded in the 1950s.

Jeden Tag products

Järvisydän tarjoaa virkistäytymistä luonnon keskellä

Järvisydän tarjoaa virkistäytymistä luonnon keskellä

Järvisydämen upea kylpylä ja elämyshotelli Rantasalmella tarjoavat upeat puitteet virkistäytymiseen luonnon keskellä.   Read more
Added  Apr 21, 2017  in category  Current

Järvisydämen upea kylpylä ja elämyshotelli Rantasalmella tarjoavat upeat puitteet virkistäytymiseen luonnon keskellä.

Hotel & Spa Resort Järvisydämen juuri avattu kylpylä on louhittu osittain rantakallion sisään. Särmikkäitä kallioseiniä ja uppotukeista tehtyä kattoa voi porskutellessa ihailla luonnon- ja kynttilänvalossa. Järvikylpylän valmistumista on odotettu Keski-Euroopassa asti ja se tavoittelee niin koti- kuin ulkomaisia asiakkaita yhdessä kaksi vuotta sitten avatun elämyshotellin kanssa.

Järvisydän valittiin tämän vuoden Finpron Visit Finland matkailun edistämisohjelmaan 20 uuden suomalaisen kulttuurin kärkituotteen joukkoon. Järvisydän on kovassa seurassa mm. Kuhmon ja kamarimusiikkijuhlien sekä Tampereella toimivan Muumimuseon kanssa.

Culture Finland -kohteena Järvisydän tarjoaa ulkomaisille asiakkaille luonto- ja makuelämyksiä sekä tutustumista tuiki tavalliseen arkeen. Luontomatkailuun koukuttaa Järvisydämen naapurissa sijaitseva Linnansaaren kansallispuisto, joka tunnetaan saimaannorpan kotivesistönä. Jo yli 60 vuotta kansallispuistona toiminut Linnansaari tarjoaa luontoharrastajille monia mahdollisuuksia vuodenaikojen mukaan; norpparetkiä, patikointia, melontaa, kalastusta ja retkiluistelua.

Kievarista ekokylpylään ja ”sawolaiseen makumualimaan”

Yrittäjäpariskunta, Tanja ja Markus Heiskanen, on elänyt kiireistä aikaa kylpylän viimeistelyjen ja avajaisten keskellä. Heiskasen suku on pyörittänyt kestikievaria samalla paikalla jo 1658 lähtien ja Markus edustaa yhdettätoista sukupolvea. Markuksen isä aloitti matkailuyrittäjänä 1980-luvulla ja on yhä aktiivisesti mukana, vaikka sukupolvenvaihdoksesta on aikaa yli 15 vuotta. Bisneksessä auttavat omien aikataulujen salliessa myös Heiskasten 17- ja 18-vuotiaat pojat.

– Palvelutarjontamme elää vahvasti sesonkien mukaan. Aktiviteetteja riittää jokaiselle sesongille ja asiakasryhmille perheistä kokoustajiin, Tanja Heiskanen kertoo.

Tärkeässä roolissa on myös Järvisydämen keittiö, ”sawolainen makumualima”.

– Tuomme esiin yhä enemmän perinteisiä makuja, savolaista lähiruokaa mm. kalaa ja marjoja. Olemme yhdessä Lassen (Metron keittiömestari Lasse Koistinen) kanssa suunnitelleet kestikievariin sopivia syöminkejä ja siihen liittyvää rekvisiittaa. Annokset tarjoillaan rautapannuissa ja puulautasilta.

Pitkä kievariperinne kertoo jo sinänsä perheyrityksen vastuullisesta toiminnasta. Kylpylä lämpiää aurinkoenergialla sekä maa- ja järvilämmöllä. Järvenpohjasta lämpöä saadaan 20 kilometrin putkistosta ja aurinkoenergia lämmittää kylpylän yli puolet vuodesta. Tulisijojen lämpö käytetään 75-prosenttisesti kylpylään.

 

Järvisydän Hotel & Spa Resort

allastilaa 600 m2, 3 ulkona ja 3 sisällä

saunoja 8, rakenteilla vielä 3

hotellihuoneita 22

ravintoloita/baareja/kahviloita 5

jarvisydan.com

 

Kuva: Järvisydän

Metro mukana Raflamessuilla

Metro mukana Raflamessuilla

Metron osastolla oli makea meno Rafla 2017 -messuilla, kun maisteltavaksi tarjottiin mm. Chocolaterie de l’Opéra -uutuussuklaista valmistettuja jälkiruokia.  Read more
Added  Apr 12, 2017  in category  Current

Metron osastolla oli makea meno Rafla 2017 -messuilla, kun maisteltavaksi tarjottiin mm. Chocolaterie de l’Opéra -uutuussuklaista valmistettuja jälkiruokia.

Metron osastolla oli makea meno Kylpylähotelli Peurungassa 10.4. järjestetyillä Rafla 2017 -messuilla, kun maisteltavaksi tarjottiin Chocolaterie de l’Opéra -suklaista valmistettuja jälkiruokia. Metron myyntipäällikkö, keittiömestari Lasse Koistinen valmisti yhdessä keittiömestari Markus Aremon kanssa suussa sulavia jälkiruokia yli 1 000 ravintola- ja keittiöalan ammattilaisille, jotka tutustuivat Metron palvelutarjontaan.

Koistisen kättenjälki näkyi – ja maistui – valkosuklaavanukkaassa, jota tarjottiin raikkaan mansikkasalaatin kera sekä lämpimässä suklaamoussessa, jonka aveciksi valikoituivat mehustetut kirsikat. Markuksen hyppysissä valmistui pralinejäätelöä.

Lasse Koistinen, avainasiakaspäällikkö Antti Leistén ja myyntipäällikkö Pasi Räisänen keskustelivat vilkkaasti asiakkaiden kanssa ja vastailivat mm. vuoden 2018 lopussa käyttöön otettavaa Aarnion logistiikkakeskusta koskeviin kysymyksiin.

– Asiakkaita kiinnosti esim. se, millaisella tuotevalikoimalla palvelemme jatkossa, Pasi Räisänen kertoo.

Vuoden Kokki -kilpailijat ostoksilla Metro-tukussa

Raflamessuilla kisattiin myös Vuoden Kokki ja Vuoden Tarjoilija -titteleistä. Vuoden Kokki -kisan osallistujat kävivät yllätysostoksilla Jyväskylän Metro-tukussa, josta he hankkivat valinnaisen kasvis- tai kala-annoksen tuotteet 12 henkilölle.

– Raaka-aineiden hankinta vaati harkintaa, sillä kaikkia kerättyjä aineksia piti myös käyttää valmistuksessa tai hävikistä ropisi sakkopisteitä, Räisänen kertoo.

Vuoden Kokki -kilpailun maistelupöydässä mukana ollut Antti Leistén oli mielissään messujärjestelyistä ja tämän vuoden erityisen runsaasta kävijämäärästä.

– Olemme jatkossakin mukana, sillä tapahtuma on vakiinnuttanut paikkansa ja kokoaa yhteen alan ammattilaisia ympäri Suomea.

Kuva: Pasi Hakala

Restaurant dining trends: Taking a stand with your food choices

Restaurant dining trends: Taking a stand with your food choices

Customers are interested in the origin of food and they take a stand with their choices. They also want more experiences from dining.  Read more
Added  Mar 21, 2017  in category  Current

Customers are interested in the origin of food and they take a stand with their choices. They also want more experiences from dining.

Responsibility in the production of ingredients is becoming increasingly important for customers when making their choices. With their choices, customers take a stand and have an impact on environmental issues and on the production conditions of the ingredients. Being ethical and ecological are part of sustainable development, and they are often connected with organic farming, which combines high quality with the best production practices for the environment and animal well-being.

Organic products use no pesticides, conserve natural resources and ensure that animals have enough space to move around. The food produced in Finland is considered to be pure, safe and of high quality. How does Gastrobar Emo use organic products and do they bring added value to the restaurant?

– When purchasing ingredients, our criteria are quality and taste. We use a lot of local producers, and if there is an organic alternative, we use that. Our customers are well aware of sustainable development and appreciate organic products, chef Ilkka Lääveri says.

Veganism is a hugely growing

The organic products used the most by professional kitchens are flakes, flour and bread, vegetables and root vegetables, and milk, yoghurt and sour milk. Emo uses organic flour and rapeseed oil permanently. The other products, such as vegetables and meats, are selected largely according to the season.

One benefit of using organic products is the reduction of food waste, as the products can be utilized in full, e.g. vegetables can be used unpeeled.

– Our lamb has been organic for long. At the start of the year, we always purchase an entire Finncattle cow, and we use all parts of it, including the bones.

People's growing interest in their own well-being and in healthy and light food have made vegetarian food more and more popular. The popularity of veganism has also increased during the last couple of years.

– Veganism is a hugely growing. In the past, customers would ask us about vegan-friendly products a few times a year, but now it happens every week, Lääveri goes on.

Experiences from food and stories

Customers want more experiences from food and dining than before.

– People no longer have one favourite restaurant that they visit all the time; they want variation and to try out new places. They may visit familiar restaurants more often, and regular customers can be surprised time and again with high-quality food and service, Ilkka Lääveri says.

One unforgettable experience is dining in the dark, where your sense of taste becomes more acute because you cannot see the food and do not know what it is beforehand. Dark dining has also been joined by wine-tasting in the dark.

There is constant competition over lunch customers, and the origin of the food has become increasingly important also for them. Customers are interested in the origin of the food and the story connected to it. According to restaurateur Ilja Björs, how customers are informed of the lunch selection is also very important. Adjectives can be used to create a good impression, and customers may not show up if the menu is poorly written.

Eating habits have become increasingly individualized, which is also reflected in the expectations that customers have of lunch food. Restaurants must offer new, snack-type options along with warm food.

Sources: luomu.fi, aromilehti.fi and Helsingin Sanomat

Pizzamestari 2017 on Davide Sindoni!

Pizzamestari 2017 on Davide Sindoni!

David Sindoni turkulaisesta Sergio’s Ravintolasta on Suomen ensimmäinen Pizzamestari.  Read more
Added  Mar 10, 2017  in category  Current

Davide Sindoni turkulaisesta Sergio’s Ravintolasta on Suomen ensimmäinen Pizzamestari.

Davide Sindoni valittiin Suomen ensimmäiseksi Pizzamestariksi Fastfood & Café & Ravintola -ammattitapahtumassa Messukeskuksessa 9. maaliskuuta. Muut finalistit paremmuusjärjestyksessä olivat Jason McArdle (Ravintola Gustavo), Lotten Lindborg (Piece n Love) ja Mika Heiskanen (Kanresta Oy).

Sindoni on Italiasta kotoisin oleva pizzavirtuoosi, joka työskentelee Sergio’s Ravintolassa Turussa. Tätä ennen hän on yli 10-vuotisen uransa aikana työskennellyt mm. Italiassa ja Espanjassa.

– Pizzan teon oppii vain työskentelemällä kokeneen pizzantekijän kanssa. Pizzan tekeminen vaatii lisäksi rakkautta ja kärsivällisyyttä, Sindoni iloitsee voitostaan kovatasoisessa kilpailussa.

Sindonin rakkaus on aito napolilainen pizza, jota hän työssään valmistaa neljä vuotta vanhasta taikinajuuresta.

Pizzapohja ratkaisi voiton

Tuomaristossa työskennellyt Metron myyntipäällikkö, keittiömestari Lasse Koistinen kertoo, että kaikki finalistit onnistuivat ensimmäisessä pizzassaan, mutta toinen ei yltänyt laadultaan samaan. Finalistit olivat todella kovatasoisia osaajia ja voittajan ratkaisi lopulta pizzapohja. Finalistit valmistivat pohjat semifinaalien jälkeen tuomariston valvonnassa.

– Sindonin pohja oli maukas ja taidolla tehty.

Koistinen pitää kilpailua erittäin onnistuneena.

– Kaikki kilpailijat olivat tosissaan mittelöimässä Suomen ensimmäisen Pizzamestarin tittelistä. Finalisteilla oli työskentely hallussa aivan eri tavalla kuin ensimmäisenä päivänä, jota leimasi jännitys ja epäsiisteys keittiössä.

Loistava paikka Pizzamestari-kisalle

Food Camp Finland Oy:n toimitusjohtaja Riikka Kannaksen mukaan Fastfood & Café & Ravintola -ammattitapahtuma oli onnistunut paikka lanseerata Pizzamestari-kisa Suomeen.

– Saimme paljon innostusta aikaiseksi, sillä kisaa seurasi kumpanakin päivänä iso joukko alan ammattilaisia. Myös kilpailun yhteistyökumppaneilla oli hyvä pöhinä tehdä yhdessä jotain uutta ja ainutlaatuista.

Metro-tukku onnittelee uunituoretta Pizzamestaria ja kisassa sijoittuneita sekä kaikkia kovatasoisia osallistujia! Kiitos asiakkaillemme – oli mukava tavata ja maistattaa oman keittiömestarimme Arlan kanssa yhteistyössä paistamia pizzoja!

Suomen kilpailun pääyhteistyökumppaneita ovat Arla Oy, Food Camp Finland Oy ja Metro-tukku ja HKScan. Mukana ovat myös Easyfairs, Aromi-lehti, Dieta Oy, Myllyn Paras Oy ja Medanta Oy. Kaikkien Pizzamestari-semifinalistien pizzareseptit kuvineen julkaistaan Aromi-lehdessä huhtikuussa.

Lohjan Metro-tukku paras yhteistyökumppani

Lohjan Metro-tukku paras yhteistyökumppani

Lohjan matkailuyrittäjät palkitsivat Lohjan Metro-pikatukun parhaana yhteistyökumppanina perjantaina 3.3. järjestetyssä Matkailugaalassa.  Read more
Added  Mar 6, 2017  in category  Current

Lohjan matkailuyrittäjät palkitsivat Lohjan Metro-pikatukun parhaana yhteistyökumppanina perjantaina 3.3. järjestetyssä Matkailugaalassa.

Lohjan Matkailugaalassa Tytyrin Elämyskaivoksessa juhlistettiin perjantaina 3.3. Lohjan matkailualan Oscareita lähes 80 matkailualan ja -yhteisön edustajan sekä seudun muiden yrittäjien kanssa. Gaala järjestettiin nyt viidettä kertaa ja illan aikana palkittiin paikallisia matkailun menestyjiä. Lohjan Metro-tukku palkittiin parhaana yhteistyökumppanina. Mervi Leinonen Gasthaus Lohjasta kertoi, että Metro on tärkeä yhteistyökumppani monelle matkailualan toimijalle päivittäisessä arjessa. Hän kiitti perusteluissaan Metroa asiakkaiden toiveiden huomioonottamisesta ja asiantuntevasta avusta mm. juomavalikoiman toteutuksessa.

Kaupunginjohtaja Mika Sivula korosti juhlapuheessaan matkailun imagovaikutusta paikkakunnan houkuttelevuuden kannalta matkailusta saatavien tulojen rinnalla. Hän kiitti matkailusektorin yritysten yhteistyömallia ja -henkeä ja kertoi olevansa todella ylpeä Lohjan matkailun tämänhetkisestä tilasta. Lohjan matkailutulot ovat kasvaneet viimeisen kolmen vuoden aikana yli 10 prosentin vuosivauhtia.

Parhaan yhteistyökumppanin tunnustuksen vastaanotti hallipäällikkö Krista Vainio. Vainio kertoo tunnustuksen tulleen iloisena yllätyksenä koko henkilökunnalle.

– Lohjan seudulla on paljon matkailualan yrittäjiä ja matkailu on tärkeä elinkeino. Me teemme työtä sen eteen, että he voivat keskittyä palvelemaan omia asiakkaitaan ja kasvattamaan monipuolista ja houkuttelevaa palvelutarjontaa, Vainio kertoo.

Metro-pikatukkujen ketjujohtaja Jarno Lehtimäki on mielissään matkailuyrittäjien myöntämästä tunnustuksesta.

– Tunnustus on ennen kaikkea kiitos Lohjan Metro-tukun henkilökunnan vankasta ammattitaidosta ja palvelusta ja samalla myös siitä, miten olemme ketjutason koulutuksilla vahvistaneet osaamistamme ja palveluasennettamme.

Lohjan palkitut matkailuyrittäjät 2016

Vuoden tulokas Cafe Aurlahti

Vuoden yllättävä digitalisoituja Lohjan Pyhän Laurin kirkko

Vuoden opas Jarmo Kuningas

Vuoden iloisin yritys Unkanbaari

Vuoden tapahtuma Lohjan Menneen Ajan joulumarkkinat

Paras yhteistyökumppani Metro-pikatukku

Vuoden matkailuyritys Länsi-Uudenmaan Lumo Matkailu Oy

 

Metro-tukku kiittää parhaan yhteistyökumppanin tunnustuksesta ja onnittelee Lohjan matkailun menestyjiä!

Kuva: Sari Kettunen, Metro-tukku

Pizzamestari-kisa ratkeaa pian

Pizzamestari-kisa ratkeaa pian

Pizzamestari-finaaliin Lotten Lindborg, Davide Sindoni, Jason McArdle ja Mika Heiskanen.  Read more
Added  Mar 9, 2017  in category  Current

Pizzamestari-finaaliin Lotten Lindborg, Davide Sindoni, Jason McArdle ja Mika Heiskanen.

Kahdeksan huippuammattilaista kilpailee Suomen ensimmäisestä Pizzamestari-tittelistä Fastfood & Café & Ravintola -ammattitapahtumassa Messukeskuksessa 8.–9. maaliskuuta. Tule kannustamaan kilpailijoita ja samalla maistelemaan keittiömestarimme Lasse Koistisen loihtimia pizzoja yhteistyökumppanimme Arlan ständille.

Semifinalistit ovat Lotten Lindborg (Piece n Love), Jason McArdle (Ravintola Gustavo), Akseli Mäki (Tårget), Davide Sindoni (Ristorante Sergio’s), Mira Rautajoki (Pizzarium), Antti Porna (Ravintola Perho/Tenho Restobar), Jasmin Karhunen (Classic Pizza Ruka) ja Mika Heiskanen (Kanresta Oy).

Ensimmäiset kokit valloittavat kisakeittiön keskiviikkona 8.3. klo 14.15 alkaen ja finalistit ovat selvillä 16.55. Semifinalistit valmistavat kaksi erilaista pizzaa: omalla reseptillä omista raaka-aineista sekä kumppanikorin aineksista. Torstain finaalin klo 10–11.30 neljä kilpailijaa valmistaa kaksi erilaista pizzaa: kumppanikorista ja waste-tuotteista. Samanlaisia pizzoja valmistetaan kaksi kappaletta, joista toinen kuvataan ja toinen menee tuomariston maisteltavaksi ja arvioitavaksi.

Millainen on paras pizza?

Kilpailun tuomaristo arvioi pizzojen laatua, luovuutta ja toteutusta. Maku ja raaka-aineiden laatu antavat eniten pisteitä. Kukin tuomari voi antaa max 100 pistettä/pizza. Eniten pisteitä saanut kilpailija voittaa Pizzamestari 2017 -tittelin ja kilpailun pääpalkinnon, joka on opintomatka pizzan synnyinseudulle Italiaan.

- Jo tähän mennessä kiinnostus Pizzamestariin on ollut huikea; kisaan oli yli 40 kovatasoista hakijaa. Odotan jännityksellä, mitä eri tyyppisten ravintoloiden huippuammattilaiset ideoivat laadukkaista raaka-aineista, kertoo Metron myyntipäällikkö, keittiömestari Lasse Koistinen, joka on arvovaltaisen tuomariston jäsen.

Muut tuomariston jäsenet ovat Eero Vottonen (keittiömestari), Nina Harlin (Aromi-lehti), Mikko Poikolainen (Arla), Tom Tapper (HKScan) ja Franco Sturiale (ravintoloitsija). Puheenjohtajana toimii mm. Olo-ravintolasta tunnettu huippukokki Pekka Terävä.

Suomen kilpailun pääyhteistyökumppaneita ovat Arla Oy, Food Camp Finland Oy ja Metro-tukku ja HKScan. Mukana ovat myös Easyfairs, Aromi-lehti, Dieta Oy, Myllyn Paras Oy ja Medanta Oy.

Wihuri Yritysvastuuverkosto FIBSin jäseneksi

Wihuri Yritysvastuuverkosto FIBSin jäseneksi

Wihuri on liittynyt Yritysvastuuverkosto FIBSin jäseneksi, joka on Suomen johtava asiantuntijaverkosto vastuullisuudessa.   Read more
Added  Feb 20, 2017  in category  Current

Wihuri on liittynyt Yritysvastuuverkosto FIBSin jäseneksi, joka on Suomen johtava asiantuntijaverkosto vastuullisuudessa.

FIBS (Finnish Business & Society) edesauttaa jäseniään kehittämään entistä kannattavampaa ja kestävämpää liiketoimintaa niin yrityksen kuin yhteiskunnan kannalta monipuolisilla koulutuksilla ja verkostoitumalla. Ajankohtaisia aiheita ovat tällä hetkellä mm. monimuotoisuus, toimitusketjun haasteet, raportointi, digitalisaatio sekä YK:n kestävän kehityksen tavoitteet.

FIBSissä on mukana lähes 300 yritystä ja organisaatiota toiminut ja se on toiminut yli 15 vuoden ajan. Kaupan alalta jäseninä ovat lisäksemme mm. Tuko, SOK ja Kesko.

Sosiaalisen oikeudenmukaisuuden päivä

Maanantaina 20.2. vietetään kansainvälistä sosiaalisen oikeudenmukaisuuden päivää. YK haluaa muistuttaa jäsenmaitaan, että sosiaalinen oikeudenmukaisuus on keskeinen osa sen tehtäviä ja tavoitteita. Pyrkimyksenä on poistaa köyhyys ja taata kaikille yhtäläinen ihmisarvo.

Meillä hankinnan vastuullisuuskysymykset riskimaiden ihmisoikeusarviointeineen ovat tärkeitä kehityksen painopisteitä etenkin nyt, kun siirrymme palvelemaan asiakkaitamme uudesta K3-logistiikkakeskuksesta.

Vastuullisuuden asiantuntijaverkoston FIBSin jäsenenä kuulumme myös sen yhteydessä toimivaan monimuotoisuusverkostoon, joka tarjoaa palveluja sosiaalisen vastuun ja työelämän kehittämiseen. Samalla teemme tutuksi ja näkyväksi kaikille kuuluvat yhdenvertaiset mahdollisuudet, oikeudet ja kohtelun. Aarniolla on käytössä tasa-arvo- ja yhdenvertaisuussuunnitelmat, jotka ovat konkreettisia toimenpidesuunnitelmia oikeudenmukaisuuden edistämiseksi ja työhyvinvoinnin lisäämiseksi.

Pizza Master 2017 to be held soon

Pizza Master 2017 to be held soon

Metro is involved in the selection of Finland's first Pizza Master in March 2017.Get to know the semifinalists.   Read more
Added  Feb 13, 2017  in category  Current

Metro on mukana valitsemassa Suomen ensimmäistä Pizzamestaria maaliskuussa 2017. Semifinalistit ovat:

Akseli on taidokas pizzakokki, joka työskentelee Turun Aurajoen rannassa sijaitsevassa Tårget-ravintolassa. Ravintola-alan töihin hän hurahti 15-vuotiaana; nyt sydäntä vie pizza. Innostus kilpailemiseen alkoi jo koulujen Taitaja-kisoista, minkä jälkeen määrätietoinen kokki on osallistunut moniin kilpailuihin.

Rakkaus ruuanlaittoon vei Lottenin mainosmaailmasta ravintoloitsijaksi. Ammatikseen ruuan parissa häärääminen on vaatinut paljon töitä ja jonkin verran tuuriakin. Catering, kesäiset pop up -ravintolat ja onnistumiset kokkikilpailuissa antoivat uskoa, ja nyt Lottenilla on trendikäs ja menestyvä ravintola Piece 'n' Love Pizza Helsingissä.

Antti on Ravintola Perhon vuoromestari, joka toimii myös kokkiopiskelijoiden kilpailuvalmentajana. Ennen Perhoa hän on työskennellyt kymmenisen vuotta erityyppisissä ravintoloissa ympäri Helsinkiä.

– Urani alussa työskentelin pizzanpaistajana ja halusin kokeilla, ovatko vanhat taidot vielä tallella, Antti kertoo.

Davide on Turussa työskentelevä italialainen pizzataituri. Hän on yli 10-vuotisen uransa aikana työskennellyt mm. Italiassa ja Espanjassa. Vuonna 2013 Davide kouluttautui pizzan ammattilaiseksi, Pizzaioloksi, ja syventyi hiivataikinan maailmaan. Hän on myös erikoistunut gluteenittoman taikinan ja aidon napolilaisen pizzan tekoon.

Mira työskentelee ravintolapäällikkönä Kluuvin Pizzariumissa. Hän on työskennellyt alalla 14 vuotta. Italialainen ruokakulttuuri vei hänen sydämensä jo opiskeluaikana Italiassa.

– On mahtavaa päästä tuottamaan ihmisille makuelämyksiä ja olla osana palapizzan Suomen valloitusta, Mira sanoo.

Jasmin toimii Classic Pizzan keittiövastaavana Rukalla. Raaka-aineiden laatu on Jasminille ensisijaisen tärkeää ja hän haluaa tehdä asiakkaalle jokaisesta ravintolakäynnistä elämyksen. Omaa ammattitaitoaan hän haastaa jatkuvasti.

– Onnistumisen tunne syntyy, kun näkee oman työnsä jäljen ja voi olla siitä ylpeä.

Uudesta-Seelannista kotoisin oleva Jason työskentelee vastaavana pizzakokkina ravintola Gustavossa, Turussa. Jason kunnioittaa vanhoja perinteitä, mutta kokeilee myös uusia tekniikoita ja raaka-aineita.

– Aito napolilainen pizza on intohimoni, mutta käytän mielikuvitustani saadakseni pizzaan seikkailumielisyyttä.

Mika työskentelee keittiötoimenpäällikkönä Kanrestassa. Pitkän työuransa aikana Mika on valmistanut vain muutamia pizzoja. Kotona aidossa italialaisessa, puulämmitteisessä uunissa pizzoja on valmistunut senkin edestä 13 vuoden aikana.

– On aika tuoda pizza aivan uudelle levelille. Tuoreet, raikkaat raaka-aineet ja valmistus kuin Michelin-ravintolassa on pizzan kirkas tulevaisuus.

K3-logistiikkakeskuksen rakentaminen edistyy suunnitellusti

K3-logistiikkakeskuksen rakentaminen edistyy suunnitellusti

Logistiikkakeskuksen perustustöitä tehdään parhaillaan. Julkisivuja aletaan pystyttää huhtikuussa.  Read more
Added  Feb 20, 2017  in category  Current

Logistiikkakeskuksen perustustöitä tehdään parhaillaan. Julkisivuja aletaan pystyttää huhtikuussa.

Rakentaminen Vantaan Viinikkalassa alkoi vuoden alussa ja kiinteistö valmistuu huhtikuussa 2018. Samaan aikaan aloitetaan toimistotilojen kalustaminen sekä logistiikkatilojen varustaminen ja kylmäjärjestelmien testaaminen. Wihuri Oy Aarnion Pitäjänmäen toimihenkilöt muuttavat uusiin toimistotiloihin toukokuussa.

Kiinteistön julkisivuja aletaan pystyttää huhtikuussa. Rakennus on ulkoapäin valmis syksyllä. Kiinteistö on kaksikerroksinen toimistotilojen kohdalla, muu tila on korkeata tilaa. Toimistotiloihin kuljetaan pihan yli tulevaa kävelyputkea pitkin, jolloin jalankulkijat ja autot eivät turvallisuussyistä kohtaa toisiaan.

Logistiikkakeskus toimii läpivirtausmallilla, jossa saapuvat ja lähtevät tavarat toimitetaan rakennuksen eri puolilta. Läpivirtausmalli on joustava ja estää ruuhkautumisen. Rakennus on kooltaan noin 25 000 neliötä, mikä vastaa ulkomitoiltaan kahta jalkapallokenttää.

Congratulations to PRO award winners!

Congratulations to PRO award winners!

Metro congratulates its partners for winning PRO awards.  Read more
Added  Feb 1, 2017  in category  Current

Metro congratulates its partners for winning PRO awards:

The Cook 2017

Hannes Tolvanen, Ravintola Werneri, Helsinki

The Chef 2017

Ilkka Lääveri, Ravintola Emo, Helsinki

The Bartender 2017

Ville Liikanen, Hotel Kämp, Helsinki

The Entrepreneur 2017

Kati ja Sami Häkkinen, Antti Hietanen ja Esa Mehtäjärvi, Ravintola Roux, Lahti

Public Sector 2017

Miia Leiviskä, Siilinjärven kunta/Haaparinteen päiväkoti, Toivala

We are happy to cooperate with professionals!

Horeca-professionals compete for the awards annually, and for example colleagues or business partners can nominate them. The PRO awards are given to people who carry out their work with a top-notch attitude. This was already the 15th time when PRO prizes were awarded.

Photos: Eero Kokko/Aromi-lehti

From food shortage to an abundance of choices

From food shortage to an abundance of choices

Fish, meat and berries have been part of the Finnish food culture for a hundred years. What new have we have adopted in a century?  Read more
Added  Feb 7, 2017  in category  Current

Fish, meat and berries have been part of the Finnish food culture for a hundred years. What new have we have adopted in a century?

The Finnish people respect food because its availability has not always been a given. During the time of independence and in the 1940s during the wars, there was shortage of food, and food rationing ceased at the end of the 1940s – rationing of coffee ended only in 1954. Our food and eating habits reflect our history, geographical location and national identity.

Food evokes feelings and thoughts because it is part of our everyday lives. Today, we can make a difference with our food choices and take a stand on issues such as the origin and purity of products.

The refrigerator revolutionized cooking

At the beginning of independence, most of the people in the countryside lived in a natural economy. People were provided guidance and education to promote the cultivation of vegetables, and apple trees and currant bushes started appearing in people's home gardens.

Because of the industrialization in the 1950s, the people living in the cities were no longer self-sufficient: they purchased their food from shops, market halls and market places where people from the countryside came to sell them.

The spread of electric ice boxes in the 1950s changed cooking. Thanks to refrigerators, people could buy more food at a time, and this new way of storing food increased the consumption of vegetables, fresh meat and fish both at home and in professional kitchens. The use of beef and pork increased as the standard of living improved.

Towards more casual restaurant dining

The food culture changed rapidly in the 1960s and the 1970s. Chicken, yoghurt and fruit juice entered the Finnish cuisine, and the selection of ready meals started to grow. Shrimps became a buffet table favourite on ferries to Sweden.

In the 1950s, restaurants with their white tablecloths were formal places that people visited only rarely. People appreciated classic French cuisine, and it was not until the 1980s that Finnish dishes were presented as equal to French and Italian dishes.

No-frills dining in the form of hamburger restaurants, pizzerias, pubs and cafés serving beer began appearing only in the 1970s, at the same time that ethnic restaurants started to become more common.

The new golden age of cafés began in the 1990s, when cafés looking for a European atmosphere started to become a part of the cityscape. They were soon joined by American-style coffee shops that offered a wide range of speciality coffees.

In the 21st century, chefs and cooks have become more visible, making local food more popular and respected and providing new opportunities for high-quality ingredients.

The food culture lives on in recipes

Tourism, immigration and the flow of information have brought different cultures closer together and made it easier for people to boldly try out new ingredients, flavours and cooking methods.

Exotic vegetables and fruit that people previously saw only on their travels, such as lemon grass, ginger, chilli and mango, are now used by Finnish people every day. Sushi suits Finnish tastes, because we are already familiar with freshly salted fish. Thanks to ethnic restaurants, we have become accustomed to spicier dishes.

The tradition of Finnish food culture lives on in cook-books and family recipes that are passed on and change from generation to generation. People respect the recipes, but they are also modernized for the present day. More and more people can enjoy the flavours of family recipes in pop up restaurants that have become increasingly common thanks to various events.

Finnish high-quality, pure ingredients and clear flavours have also been noted abroad, and food tourism from e.g. Asia is on the rise.

Sources:

Mäkelä, Palojoki, Sillanpää; Ruisleivästä pestoon – Näkökulmia muuttuvaan ruokakulttuuriin

Mäkelä Johanna; Suomalainen ruokakulttuuri on aina liikkeessä ruokatieto.fi

Eero Vottonen ja Miikka Manninen kuudenneksi Lyonissa

Eero Vottonen ja Miikka Manninen kuudenneksi Lyonissa

Eero Vottonen ja Miikka Manninen sijoittuivat kuudenneksi eilen päättyneessä Bocuse d’Or -kisassa Lyonissa.  Read more
Added  Jan 26, 2017  in category  Current

Eero Vottonen ja Miikka Manninen sijoittuivat kuudenneksi eilen päättyneessä Bocuse d’Or -kisassa Lyonissa.

Bocuse d’Or Teamin Eero Vottonen oli tyytyväinen tiiminsä onnistuneeseen kisasuoritukseen, mutta pettynyt kuudenteen sijaan.

- Yksi nukuttu yö ei ole laimentanut pettymystä, joka eilinen sijoituksemme oli. Tosiasia kuitenkin on ettemme olisi voineet tehdä mitään paremmin, joten jossiteltavaa ei ole, Vottonen kertoo.

Vottonen kiittää lähintä tiimiään, ennen kaikkea Miikka Mannista, joka on jaksanut puurtaa pitkiä päiviä hyvällä asenteella.

Lyonissa oli ennätysmäärä, noin satapäinen suomalaisyleisö kannustamassa Suomen joukkuetta. Kisaan kuuluu, että yleisö kannustaa omaa joukkuettaan varsin äänekkäästi, ja nyt myös Suomi-huudot erottautuivat selkeästi.

Kisan voiton vei USA, toisen sijan Norja ja kolmanneksi tuli Islanti. Suomen edelle sijoittuivat vielä Unkari ja Ranska.

Suomen joukkue on osallistunut Bocuse d’Or -kilpailuun sen alusta, vuodesta 1987 lähtien. Loppukilpailu järjestetään kahden vuoden välein. Välivuosina finaalipaikoista kisataan Euroopan, Amerikan ja Aasian osakilpailuissa.

Metro on tehnyt yhteistyötä Bocuse d’Or Team Finlandin kanssa jo vuodesta 2010. Olemme ylpeitä Eero Vottosen ja Miikka Mannisen huippuosaamisesta ja heidän tekemästään upeasta työstä Suomen ja suomalaisen ruokakulttuurin tunnettuuden edistämiseksi.

Pekka Terävä values a handmade pizza dough

Pekka Terävä values a handmade pizza dough

Pekka Terävä, chairman of the jury in the Pizza Master 2017 competition, values a handmade, light dough in pizzas.  Read more
Added  Dec 2, 2016  in category  Current

Pekka Terävä, chairman of the jury of Pizza Master, values a handmade, light dough in pizzas.

Finland's first Pizza Master will be selected in March 2017. Pekka Terävä from Olo Group acts as the chairman of the jury, which is made up of the competition’s sponsors and leading professionals. The jury judges the competitors' pizzas based on quality, creativity and execution. The flavour and quality of the ingredients are worth the most points. Pekka, what does pizza mean to you?

- Pizza is a real phenomenon of our time, like Karelian pasties during their day. The competition aims to increase the appreciation of pizza and let Finns know what good pizza is like. For me, pizza is the embodiment of great craftsmanship, and its preparation starts from making the sourdough for the crust.

Terävä says that the crust of an artisan pizza should be light, shaped by hand (not with a rolling pin) and strike a perfect balance between softness and crispness.

- Pizzas are often judged based on their toppings and the amount of cheese. However, high-quality ingredients can really shine only when used in moderation. The season's best ingredients are perfect in a pizza.

For Terävä, the real test of skill is the Pizza Margherita, which is made using simple ingredients, making it an especially challenging pizza.

 

The jury for Pizzamestari is

Chairman, entrepreneur Pekka Terävä, Olo Group/Food Camp Finland Oy

Chef Eero Vottonen, Bocuse d’Or Team Finland

Sales Manager Mikko Poikolainen, Arla Oy

Sales Manager Lasse Koistinen, Metro

Business Director Nina Harlin, Mediatalo Keskisuomalainen Oyj

Development Director Risto Mikkola, HKScan Oyj

Entrepreneur Franco Sturiale, ravintola Sergio’s

 

Finland's first Pizza Master will be selected at the Fastfood & Café & Ravintola professional event held on the 8th and 9th of March 2017. Professional cooks and chefs can take part in the competition. The main partners of the competition are Arla Oy, Food Camp Finland Oy, HKScan and Metro-tukku. Easyfairs, Aromi magazine, Dieta Oy, Myllyn Paras Oy and Medanta Oy are also involved.

Eerolla ja Miikalla nappisuoritus Lyonissa!

Eerolla ja Miikalla nappisuoritus Lyonissa!

Eero Vottonen ja Miikka Manninen onnistuivat suorituksessaan Bocuse d’Orin ensimmäisenä kisapäivänä.  Read more
Added  Jan 25, 2017  in category  Current

Bocuse d’Or Team Finlandin kisakeittiössä Lyonissa oli hyvä fiilis tiistain finaalin jälkeen.

Eero Vottonen ja Miikka Manninen onnistuivat suorituksessaan: kaikki meni nappiin! Tulokset selviävät tänä iltana kello 19 alkavassa palkintojenjakotilaisuudessa.

Vottosen ja Mannisen yhteistyö on hioutunut kahden vuoden projektin päivittäisissä treeneissä ja jo käydyissä kilpailuissa, Bocusen Euroopan osakilpailussa ja Global Chef Challengessa, josta parivaljakko nappasi voiton.

- Miikalla on asenne kohdallaan; hän ei koskaan valita mistään. Miikka on yhteistyön aikana saanut varmuutta tekemiseen, Vottonen sanoo.

Vottosen mukaan Miikalla on valmiudet kehittyä entisestään, kunhan hän rohkeasti kokeilee ja vie ideoitaan eteenpäin. Manninen vastaa diplomaattisesti arvostavansa Vottosen vaativaa otetta.

- Hän on hyvä opettaja – ja jaksaa neuvoa joka tilanteessa.

Metro on tehnyt yhteistyötä Bocuse d’Or Team Finlandin kanssa jo vuodesta 2010.

Eero ja Miikka Bocuse-finaalissa Lyonissa!

Eero ja Miikka Bocuse-finaalissa Lyonissa!

Eero Vottonen ja Miikka Manninen aloittivat oman suorituksensa Bocuse d’Or -finaalissa Lyonissa tiistaiaamuna kello 9.20.   Read more
Added  Jan 24, 2017  in category  Current

Eero Vottonen ja Miikka Manninen kisaavat Bocuse d’Or -finaalissa Lyonissa.

Bocuse d’Or Team Finlandin Eero Vottonen assistenttinaan Miikka Manninen aloittivat oman suorituksensa tiistaiaamuna kello 9.20 (Suomen aikaa) Bocuse d'Or -finaalissa. Lautaselta tarjottavat vegaaniannokset valmistuvat 14.20 ja lihavati 14.55.

Vottonen ja Manninen kisaavat ensimmäisen finaalipäivän kolmantena joukkueena. Finaali on kaksipäiväinen ja siihen osallistuu 24 joukkuetta.

Ensimmäisen kerran Bocuse d’Orin 30-vuotisessa historiassa kilpailijat valmistavat vegaaniannoksen. Pääraaka-aineena Eero Vottonen käyttää omiin suosikkeihinsa lukeutuvaa maa-artisokkaa.

– Halusin luoda modernin vegaanisen annoksen, joka on uskollinen tyylilleni. Lähtökohtana ovat maanläheiset, juurevat raaka-aineet – juurekset ja viljat. Niitä korostan suomalaisen luonnon mauilla: herkkutatilla ja kuusenkerkällä. Annoksen aromit ovat rehellisiä, voimakkaita ja muhevia, Vottonen kertoo vegaaniannoksesta.

Vadilta tarjoiltavan ruuan pääraaka-aineina ovat Bressen kana ja eurooppalainen hummeri. Annoksessa maistuu suomalainen metsä: kuusi, mänty ja sienet sekä katajainen savu.

Eero Vottosen vegaaniannos

Maa-artisokkamosaiikki maustettuna suomalaisella herkkutatilla ja kuusenkerkällä; paahdettua keltajuurta; sipulia, omenaa ja poltettua salottisipulia; rapea maa-artisokkakroketti; tattihyytelöä; viinietikalla maustettua omenaa; pikkelöityä kuusenkerkkää ja paahdettua viljaa. Kastikkeena kuusiöljyllä maustettu sipuli-herkkutattiliemi.

Eero Vottosen vatiannos

Kuusella ja nuorella männyllä maustettua Bressen kanaa, mustaa tryffeliä ja metsäsieniä; katajasavustettua hummeria, voita ja rakuunaa; keltajuurta, kanannahkaa ja omenaviinietikkaa; sipulia, omenaa, selleriä ja sinappia sekä maa-artisokkatartalettia tryffelillä, maa-artisokkakermalla ja rapealla viljalla. Kastikkeena hummerilla, kananrasvalla ja sitruunatimjamilla maustettu paahdettu kanaliemi sekä valkoviinillä, ruskistetulla voilla ja sitruunalla maustettu kanakerma.

Metro on tehnyt yhteistyötä Bocuse d’Or Team Finlandin kanssa jo vuodesta 2010.

New wines for blinis, fish and meat dishes and socializing

New wines for blinis, fish and meat dishes and socializing

Our selection includes the Vistamar Single Estate red and white wines, a limited batch of French Chardonnay and a high-quality Prosecco.  Read more
Added  Jan 3, 2017  in category  Current

Our selection includes the Vistamar Single Estate red and white wines, a limited batch of French Chardonnay and a high-quality Prosecco.

Metro's own import selection includes new wines that are perfect for the entire meal and for socializing. The elegant and multi-dimensional Domaine de Vauroux Chablis 2014 white wine is a limited batch of 500 bottles imported by Metro. The wine is made from Chardonnay grapes in the Chablis region in Burgundy. The region was deserted during the First World War, and it lost its wine classification. Today, the more than 50-year-old vines produce impressive wines at a competitive price. Domaine de Vauroux Chablis 2014 white wine is ideal with grilled and fried fish dishes.

Familiar Vistamar wines from Chile has been complemented by quality red wine, Corte de Campo Andes Blend Single Estate, and by white wine Corte de Campo Coastal Blend Single Estate. The Single Estate is a new range of quality wines from Vistamar. Award-winning Head Winemaker Irene Paiva, one of the most well-known winemakers in Chile, is responsible for the production of the wines. Corte de Campo Andes Blend Single Estate red wine is an excellent choice for meat dishes, and it also goes fantastically with reindeer and venison. Corte de Campo Coastal Blend Single Estate white wine is perfect with blinis and different fillings.

Prosecco wines continue to grow in popularity. The high-quality Favola Prosecco DOC imported by Metro responds to the demand with its moderate pricing. This sparkling wine is made from Glera grapes in the Veneto region in Northern Italy. The wine is produced by Paolo Sacchetto, third-generation winemaker from the Cantine Sacchetto winery. Favola Prosecco DOC is ideal for socializing and an excellent aperitif.

 

7804449008091 Corte de Campo Andes Blend Single Estate

Combination of the Cabernet Sauvignon, Petit Sirah, Petit Verdot and Carmenere grapes. Rich, full-bodied and soft flavour. The fruitiness is complemented by a hint of oak.

7804449008107 Corte de Campo Coastal Blend Single Estate

Combination of the Chardonnay and Viognier grapes. The flavour is rather aromatic and fresh.

3338762213213 Domaine de Vauroux Chablis 2014, limited batch of 500 bottles

Elegant and multi-dimensional Chardonnay. Fresh, mineralic and firm wine with depth and lively acidity. Decanter score: 91 points – limited batch of 500 bottles.

5015782000327 Favola Prosecco DOC

Dryish and elegantly fruity. The fresh acidity and soft bubbles make this a firm and elegant sparkling wine.

Enjoy blinis!

Enjoy blinis!

Metro's Sales Manager, chef Lasse Koistinen has created seasonal delicacies, crispy blinis with mouth-watering fillings.   Read more
Added  Jan 4, 2017  in category  Current

Metro's Sales Manager, chef Lasse Koistinen has created seasonal delicacies, crispy blinis with mouth-watering fillings. The fillings can be changed and tweaked, making blinis perfect for both winter festivities and the everyday dinner table.

Crispy blinis, pickled red onions and a filling of your choice (Serves 12 people)

Blinis Dough

800g Turkish yoghurt

40 g fresh yeast

360 g buckwheat flour

10 g sugar

6 g salt

Heat the yoghurt to 40 degrees Celsius. Add the remaining ingredients and let stand in the refrigerator overnight.

300 g milk

5 g salt

2 pcs egg yolk

2 pcs egg white

25 g melted butter

1 150 g blini dough

Heat the milk and butter and add the remaining ingredients to the dough, stirring often. Fry the blinis in clarified butter until golden brown and serve with fillings.

Pickled red onions

6 pcs red onions

300 g pickling sauce salt

Chop the red onions into small cubes. Mix the red onions with the pickling sauce and let marinate for a day. Drain in a strainer and serve with blinis.

Pickling sauce:

250 g spirit vinegar

500 g sugar

750 g water

2 tbsp mustard seeds

2 tbsp fennel seeds

3 pcs bay leaf

dill stems

Bring the water, vinegar and sugar to a boil. Add the spices and let cool.

Shrimp filling

500 g hand-peeled shrimp

150 g whole mayonnaise

½ bunch dill

½ bunch chives

1 pc lemon juice

salt, white pepper

Drain the shrimp of excess liquid. Mix the chopped dill and chives and the mayonnaise with the shrimp. Season the filling with salt and white pepper.

Cold smoked reindeer mousse

100 g cold smoked reindeer crumbs

300 g crème fraîche

100 g cream cheese

chives, black pepper and salt

Mix the ingredients together and beat until fluffy. Season the mousse with chives, black pepper and salt.

Reuter Quiche Kit – quick and easy!

Reuter Quiche Kit – quick and easy!

Reuter Quiche Kit is a savoury quiche-base for preparing delicious quiches quickly. Fill-bake-serve, that’s all!  Read more
Added  Jan 31, 2017  in category  Current

Reuter Quiche Kit is a time-saving, easy way to prepare an endless variety of savoury pies. Fill-bake-serve!

Add the fillings of your choosing on the base, place the disc of egg-milk-mixture on top. Place it in a preheated oven for less than an hour and your quiche is ready. Should you wish to cut the quiche in portions, let the pie cool first, remove the quiche from the foil and cut to portions of your choosing.

Everything is ready – the ingredients, the sizing. Just add your chosen filling.

Reuter Quiche Kit is an excellent way to save time for planning of different fillings – it gives you an easy way to minimize loss of ingredients and savings in labor costs.

One sales unit is 8x800g of Quiche kits (8 bases, 8 egg-milk mixture discs).

3291811226131 - REUTER KIT FOR QUICHE 8X 800G FROZEN

One Quiche – unilimited amount of tasteful choices.

Ham–Cheese filling

150 g Cheese of your favorite kind

250 g (Smoked) ham in cubes or strips

100 g Red Bell pepper cubes

lack pepper

Mix the ingredients in a bowl.

 

Smoked–salmon filling

200 g smoked salmon

20 g dill

100 g baby spinach

150 g leek lightly cooked in a pan

Mix the ingredients in a bowl, season.

 

Vegetable filling

250 g broccoli

100 g onion lightly cooked in a pan

150 g mozzarella cheese or feta cheese cubes

black pepper, salt – just a little, since the egg-milk mixture is seasoned.

 

Instructions:

1. Take the quiche kit from the freezer and fill the base foil evenly with filling.

2. Place the frozen egg-milk disc on top.

3. Bake in 175–185 °C for ca. 50–55 minutes. The pie is ready when the surface has a lovely brown color and the edges have eased off the foil. (Tip: Let the pie cool off and it it easy to remove from the foil in whole and placed on a serving plate.)

 

Reuter & Stolt is a Finnish company, that has operated for over 30 years in the HoReCa-sector offering quality bread-, confectionary- and chocolate products to customers. The needs and wishes of our clients are the heart of operation and our product selection is detailed taking all of our clients needs into account. Reuter & Stolt – Experiences of tastes – for all occasions!

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Aarnio's principles of responsible behaviour

Aarnio's principles of responsible behaviour

Aarnio's new principles of responsible behaviour guide our procurement, environmental responsibility and staff well-being.  Read more
Added  Dec 28, 2016  in category  Current

Aarnio's principles of responsible behaviour

We comply with Finnish and EU legislation and regulations and Wihuri Group’s Corporate Values and Code of Conduct in all of our operations. Wihuri acts in a socially responsible, ethical way, according to our highest principles. We are a trustworthy employer and business partner and a good corporate citizen with undeniable integrity.

Wihuri Oy Aarnio is a member of the Finnish Grocery Trade Association (PTY), and we comply with all the principles mutually agreed between the Association's members. We are also committed to the principles of sustainable development and the national Society’s Commitment to Sustainable Development.

Responsible supply chain

1. Aarnio complies with good business practices in supply negotiations and contractual standards.

2. We act in such a way as to guarantee product safety and traceability for our customers in all circumstances.

3. We respect human rights and require our business partners to do the same as well. As Tuko's partner, we are committed to comply with the BSCI principles (BSCI Code of Conduct).

Environmental responsibility

We take the environment into account in all our decisions and operations. We evaluate the environmental impacts of our operations on a regular basis. Our main goals are:

1. Everyone working at Aarnio knows the environmental effects of their actions and acts according to instructions. This also applies to Aarnio's subcontractors.

2. We consider the environmental impacts of our products and packaging when choosing suppliers and products.

3. We focus on managing and minimizing spoilage and waste and improving our waste sorting and recycling operations. We are constantly improving the energy efficiency of our buildings, and we choose the most energy-efficient options also when it comes to transportation.

Employee well-being and safety

1. We guarantee a healthy and safe working environment for all of our employees.

2. We are constantly monitoring the working environment and are ready to address any issues that may arise. We familiarize all of our employees with occupational safety and require everyone to take care of their own and their co-workers' safety and inform their supervisor of any dangers or faults they may notice.

3. Our goal is to create an open atmosphere within the work community where our employees can discuss and follow occupational health and well-being issues. We promote the physical, mental and social well-being of our employees by eliminating and minimizing dangers and faults and by removing and managing risks and hindrances.

Good luck in the Bocuse d'Or finals, Eero & Miikka!

Good luck in the Bocuse d'Or finals, Eero & Miikka!

Metro's cooperation partners Eero Vottonen and Miikka Manninen from Bocuse d’Or Team Finland are heading for the finals in Lyon on 24th January.  Read more
Added  Jan 3, 2017  in category  Current

Metro's cooperation partners Eero Vottonen and Miikka Manninen from Bocuse d’Or Team Finland are heading for the finals.

Metro's cooperation partners Eero Vottonen and Miikka Manninen will compete on the first day of the world's most prestigious chef competition, the Bocuse d'Or, on 24th January in Lyon, France.

Finland's Bocuse representatives 2016–2017 Eero Vottonen and Miikka Manninen have been preparing full-time, six days a week, since October for the Bocuse d'Or finals, where 24 teams will meet and compete against each other. They have had to work 12-hour days when fine-tuning the flavour of the vegan plate dish and the Bresse chicken and shellfish for the tray dish and putting the finishing touches on the appearance of the dishes. The Bresse chicken used in the tray dish is full of emotion and nostalgia, because the same ingredients were used when the competition was first held 30 years ago. For the first time in the competition's history, a completely vegan dish will be prepared.

In December and January, the team will optimize the timing and work stages of the dishes. In the finals, the tray and plate dishes will be prepared for 14 persons in 5 hours and 35 minutes.

- Once we have managed to prepare the dishes several times within the time limit, we can be more certain in our work, stay in good form and keep a laid-back attitude in the finals, says Eero Vottonen.

Metro and Bocuse d'Or Team Finland: more than 10 years of cooperation

Metro has been working with Bocuse d'Or Team Finland since 2010, with the previous contestants Matti Jämsén and Mika Palonen. In the Bocuse d'Or competition 2014–2015, Vottonen coached and Manninen assisted Jämsén's team, which finished fourth, Finland's best placing so far. Vottonen's team is led by Sami Rekola. Pekka Terävä acts as the team's president for the third time, and he is also one of the competition's judges. Team Finland has taken part in the competition, named after its founder, the French chef Paul Bocuse, from the beginning, since 1987.

The Bocuse d'Or finals are held every two years. In the years between, contestants will compete for a place in the finals in the European, American and Asian regional competitions. Vottonen and Manninen placed sixth in the European regional competitions, held in Budapest. In September, they won the Global Chefs Challenge competition in Greece.

New flavours at Levi

New flavours at Levi

The Levi Igloos’ Restaurant Aurora Sky opened its doors in December.  Read more
Added  Jan 4, 2017  in category  Current

The Levi Igloos’ Restaurant Aurora Sky opened its doors in December.

At the Levi ski resort visitors are offered Arctic delicacies with a modern twist in new Restaurant Aurora Sky. Customers can also enjoy the amazing view from the top of Utsuvaara. The start of the season has been busy for the Levi Igloos: the restaurant opened its doors and new igloos were completed at the beginning of December.

Aurora Sky has 100 seats, and the first floor is dominated by an open fireplace located in the middle of the hall with a big shiny copper hood on top. Ceiling and walls in the second floor are made entirely of glass, and the view of Lapland's wilds is breathtaking.

- The restaurant's warm and cosy look has been achieved by using natural materials in the decoration – stone, leather and copper. The dark grey, nearly black walls bring out the natural-coloured leather seats and sofas and the living fire beautifully, says CEO Kristiina Kylmälahti.

Magnificent surroundings and delicacies made skilfully from Arctic ingredients complement each other. Aurora Sky's Chef Heikki Kunnari knows the tricks how to prepare both willow grouse and cod as well as king crab combined with tradition and modern twist.

- The location of the restaurant and new, not yet well-established business are challenging and in this situation, the importance of good partners really stands out, Kunnari says.

A dream come true

Founder of the Levi Igloos, Chairman of the Board Tauno Mäkelä began to realize his dream in 2008 and built four igloos in Utsuvaara. Now the 11 igloos and a larger holiday suite at the Northern Lights Luxury House accommodates 50–60 people. Almost all customers are from abroad, mainly from Asia and the UK.

- Of course we also have Finnish customers, but they book their trips pretty late. International groups make their reservations well in advance, sometimes almost a year prior.

Kristiina Kylmälahti's customer service team consists of 10–12 permanent employees and a few extras during high season.

- When working with a small group, the staff needs to have diverse skills and the passion to do everything they can for the customers.

The Levi Igloos are open from autumn to spring. The premises are under maintenance and service concepts are fine-tuned during the summer.

Bocusen finaalissa vegaaniannos

Bocusen finaalissa vegaaniannos

Bocuse d’Or finaalin lautasannoksen raaka-aineet on julkistettu. Lyonissa valmistetaan ensimmäistä kertaa kisan historiassa täysin vegaaninen annos.  Read more
Added  Dec 1, 2016  in category  Current

Bocuse d’Or finaalin lautasannoksen raaka-aineet on julkistettu. Lyonissa valmistetaan ensimmäistä kertaa kisan historiassa täysin vegaaninen annos.

Metron yhteistyökumppanit Eero Vottonen ja Miikka Manninen saivat luvatusti keskiviikkona 30. marraskuuta tiedon Bocuse d’Or -finaalin lautasannoksen raaka-aineista. Lyonissa valmistetaan ensimmäistä kertaa kisan historiassa täysin vegaaninen annos. Kilpailijat valitsevat raaka-aineet pääsponsorin 146 tuotteen valikoimasta ja valmistavat niistä omien mieltymysten mukaan lämpimän, kylmän tai yhdistelmäannoksen. Kilpailijat voivat halutessaan käyttää myös kahta kansallista raaka-ainetta.

- Veikkasin lautasannoksen raaka-aineeksi lohta tai haukea. Meillä on edessä melkoinen haaste työstää vegaaniannos niin että pääsemme pikaisesti kellottamaan annosten valmistamiseen käytettävää aikaa ja optimoimaan työvaiheet, Eero Vottonen kertoo.

Vottonen ja Manninen kisaavat maailman arvostetuimmassa kokkikilpailussa Bocuse d’Orissa finaalin ensimmäisenä kisapäivänä 24. tammikuuta Ranskan Lyonissa. Kisan vatiannoksen raaka-aineet ovat Bressen kana ja äyriäiset. Vottonen valmistaa kanan kanssa eurooppalaista hummeria.

Metro ja Bocuse d’Or Team Finland yhteistyössä yli 10 vuotta

Metro on tehnyt yhteistyötä Bocuse d’Or Team Finlandin kanssa jo vuodesta 2010 aiempien kilpailijoiden Matti Jämsénin ja Mika Palosen kanssa. Bocuse d’Or -kilpailussa 2014–2015 Vottonen valmensi ja Manninen avusti Jämsénin joukkuetta, joka ylsi tähän mennessä Suomen parhaaseen sijoitukseen neljänneksi. Vottosen joukkueen johtajana toimii Sami Rekola. Pekka Terävä toimii kolmatta kautta Suomen joukkueen presidenttinä ja kuuluu myös kilpailun tuomaristoon.

Suomen joukkue on osallistunut perustajansa, ranskalaisen keittiömestarin Paul Bocusen mukaan nimettyyn kilpailuun sen alusta, vuodesta 1987 lähtien. Bocuse d’Or -loppukilpailu järjestetään kahden vuoden välein. Välivuosina finaalipaikoista kisataan Euroopan, Amerikan ja Aasian osakilpailuissa. Euroopan osakilpailussa Budapestissa Vottonen ja Manninen sijoittuivat kuudenneksi. Syyskuussa he voittivat Global Chefs Challenge -kilpailun Kreikassa.

New logistics center - we are now hiring professionals to join us

New logistics center - we are now hiring professionals to join us

Future logistics center needs new talents. Join us now to serve our growing customer base even more efficiently and with more quality.  Read more
Added  Nov 7, 2016  in category  Current

Future logistics center needs new talents. Join us now to serve our growing customer base even more efficiently and with more quality. Read more about jobs available.

Wihuri has signed a contract with YIT to carry out a new logistics center project for Wihuri Oy Aarnio. The office and logistics property of 25,000 m2 is located in K3 Logistics business area in Viinikkala, Vantaa, between Ring III and Runway 3. Wihuri will take possession of the new premises in the end of 2018 when the existing operations in Tuko Logistics and Finnfrost move in stages in to the new logistics center.

- Our new logistics center represents a modern, temperature controlled flow through model which enables us to serve our customers even more efficiently and with better quality. The logistics center will include also office premises of 2,500 m2 where our clerical staff working in the metropolitan area, apart from cash-and-carry personnel, will move, says Juha Mattila, Division Vice President at Wihuri Oy Aarnio.

- Co-operation between the two hundred-year-old companies has taken place in very good spirits. This project is a great continuation of Wihuri’s long story as a daily goods wholesale operator and it completes the extensive K3 business area developed by YIT, mentions Heikki Lähdesniemi, Manager of Property Development at YIT.

Additional information:

Juha Mattila, Wihuri Oy Aarnio, tel. 020 510 6320, juha.mattila@wihuri.fi

Heikki Lähdesniemi, YIT Rakennus Oy, tel. 040 7110 266, heikki.lahdesniemi@yit.fi

Do you want to provide products or services to Wihuri Oy Aarnio's K3-program - please, fill Product and service provider -form.

It is time to select Finland's Pizza Master 2017

It is time to select Finland's Pizza Master 2017

Metro is involved in the selection of Finland's first Pizza Master in March 2017.  Read more
Added  Oct 21, 2016  in category  Current

Metro is involved in the selection of Finland's first Pizza Master in March 2017.

The search for Finland's first Pizza Master has started. The contest culminates at the finals held at the Fastfood & Café & Ravintola trade fair in March next year. If you are a professional cook or chef and have a passion for building pizzas, this is your chance.

The jury chooses eight applicants on the submitted recipes. Four best will continue to the final. The contestants will have five minutes to prepare the pizza and ten minutes to make it, both in semifinal and final. They must bring their own dough to the semifinal, and prepare one pizza following their own recipe and another using ingredients in the Sponsor baskets.

The finalists will prepare their doughs for the following day’s finals in front of the jury. The first pizza must be made using ingredients in the Sponsor baskets, and the second one using ingredients in the Waste basket. The competitors will be informed of the Sponsor baskets’ ingredients well in advance, but the Waste basket will be a surprise.

The jury judges the pizzas based on quality, creativity and execution. The flavour and quality of the ingredients are worth the most points. The jury is made up of leading industry professionals and the sponsors. Top chef Pekka Terävä will act as the chairman of the jury.

The idea for the Finnish competition comes originally from Sweden, where similar pizza competitions have been held already for a few years. The main partners of the Finnish competition are Arla Oy, Food Camp Finland Oy, HKScan and Metro-tukku. Easyfairs, Aromi magazine, Dieta Oy, Myllyn Paras Oy and Medanta Oy are also involved.

As friends of good food, Metro wants to make pizza even tastier than ever before.

Sign up for the competition by 10.12.2016 at pizzamestari.fi.

Vegan food experiment in daycare centres

Vegan food experiment in daycare centres

Twenty daycare centres in Helsinki started a year-long vegan food experiment in October.  Read more
Added  Nov 17, 2016  in category  Current

Twenty daycare centres in Helsinki started a year-long vegan food experiment in October.

Twenty daycare centres in Helsinki started a vegan food experiment on the 10th of October, lasting for a year. The daycare centres were chosen based on the special diet questionnaire conducted by the Department of Early Education and Care in January, and they are located in different parts of Helsinki. At the moment, 25 children are taking part in the experiment.

The Helsinki City Council decided on the experiment in May 2016. The initiative for getting vegan food in daycare centres was made by city councillor Leo Stranius and 39 other councillors in August 2014.

- We respect different families' choices and try to take their wishes into account whenever we can. The experiment is interesting. It will give us information on our customers' needs and also on cost effects, says Erja Suokas, Catering Chief for the City of Helsinki's Department of Early Education and Care.

The Department of Early Education and Care plans the vegan menus in six-week periods together with the service provider, the City of Helsinki Service Centre. The diet is designed to comply with nutritional recommendations. The ingredients used are low in salt and sugar, and organic products are used when possible.

The experiment's costs are examined periodically, and the decision to continue the project is made after the experiment. Daycare centres use 7.26 euros for a single child's daily meals. Because of the more expensive ingredients, the experiment causes 4.40 euros of additional expenses every day for every child with a vegan diet.

Maarit Ojaluoma, Product Designer at the City of Helsinki Service Centre, says that the most surprising thing about the experiment is that the vegan diet has sparked interest also in non-vegan families.

Other daycare centres will continue with the old practice where the child is served a meal on days when the food is vegan. On other days, parents will supply their children with a meal, and the daycare centre provides the salad, bread and drinks to go with it. The daycare centres also try to plan their breakfasts and snacks so that they are suitable also for children with a vegan diet.

The weekly vegetarian day was also introduced in daycare centres in Helsinki this autumn. The centres have served vegetarian food on five days during the six-week period. Daycare centres and group family daycare homes feed nearly 23,000 children every day.

High speed towards the restaurant business

High speed towards the restaurant business

Restaurant owner Marcus Grönholm is seen more often having lunch in his restaurant than behind the counter.  Read more
Added  Nov 17, 2016  in category  Current

Restaurant owner Marcus Grönholm is seen more often having lunch in his restaurant than behind the counter.

Marcus Grönholm is a familiar name in the rally world, and his need for speed has won him two world championships and brought victory in several other rally events. There was also plenty of speed in his life when he and his wife Teresa opened the shopping centre Strand in downtown Inkoo and started his own restaurant in 2007.

The name of the restaurant, Sågen, also has a connection to the rally world.

- Sågen is the finest special stage in the Swedish Rally Championship, says Marcus Grönholm.

Grönholm has little time to spend behind the counter himself, however, and he has handed over charge of the kitchen completely to his trusted chefs Tom Grönroos and Ronja Piippo. The restaurant is open all year round and serves no-frills, homemade food: a buffet lunch is served on weekdays, and à la carte dishes are available in the evening and during the weekend. Grönholm can often be seen having lunch himself in his restaurant.

- The pea soup and pancakes that we serve on Thursdays are so popular that they are on the menu to stay. Pizzas and burgers are among our à la carte favourites, and salmon soup and salads are really popular in the summer, he goes on.

The restaurant can house twice as many customers in the summer when the terrace is open. Bands also play on the terrace during weekends.

Sågen gets ready for celebration

Marcus praises Tomppa, who has been working at Sågen from the beginning.

- Tomppa's best quality is his speed, also when under pressure. Ronja is thorough and always handles everything as agreed.

The restaurant introduces new flavours based on different themes. The à la carte menu is fine-tuned for the winter season, and the restaurant's 10th anniversary can be seen in the menu next spring. The restaurant does things like using all ingredients as efficiently as possible to make everything run more smoothly.

Grönholm likes good, simple food, but says that he rarely makes it himself.

- I am happy to help with everything else, but I will leave the cooking to the professionals. I like salmon soup, lasagna and meatballs, for example. If I have to choose between red meat and fish, I would rather take a steak.

More year-round activities

Inkoo comes to life during the summer cottage and boating season. At other times, entrepreneurs need to be active and innovative to get the people moving. For example, Marcus Grönholm has come up with workplace health promotion days for companies with exercise classes held outdoors or in the shopping centre's gym, without forgetting good food. When he is not travelling the world testing cars, he receives guest groups in the car museum located on his home estate.

Teresa Grönholm brought the Black Friday shopping day to Finland, which is celebrated every year on the fourth Friday of November. In the USA, it is the single largest shopping day and the opening day for the Christmas season. Shops are open longer, and they sell products with big discounts.

On Black Friday, held this year on the 25th of November, the Strand shopping centre is open longer than usual and Sågen gets ready for the evening with American-style dishes.

SEO traders met in Peurunka

SEO traders met in Peurunka

SEO traders discussed current issues related to networking and support services at their annual meeting.  Read more
Added  Nov 17, 2016  in category  Current

SEO traders discussed current issues related to networking and support services at their annual meeting.

The annual event of the Finnish Energy Cooperative (Suomalainen Energiaosuuskunta, SEO), owned by independent petrol retailers, brought together SEO traders in Peurunka 11.-12.11. During the Trade Days, visitors discuss current issues related to networking and support services and exchange experiences with colleagues.

Cooperation partners also attended the Trade Days, presenting their products to the visitors.

- SEO is a very local service station chain. Because the entrepreneurs know their customers and operational environments the best, they also decide for themselves what products to sell at their service station restaurants, bars and shops. The Trade Days are an excellent opportunity for traders to learn more about new products and to improve their product selection, says Hannu Laitinen, CEO at the Finnish Energy Cooperative.

Changes in purchasing behaviour also have a big impact on the service station market, like on the product selection and payment methods. Entrepreneurs and cooperation partners both need to react quickly to adapt to these changes.

SEO entrepreneurs offer maintenance services

According to Hannu Laitinen, SEO is “the traditional service station”. More than half of SEO service stations offer maintenance services also for cars, not just for their drivers.

- One of our competitive advantages is the fact that we have multi-brand car repair shops with replacement car services operating right next to our service stations. We offer services in places where people move and travel.

For Laitinen, a central location and easy accessibility are key factors when envisioning the future of the SEO service stations.

- Service stations could take a more active part in various interesting, highly competitive distribution channels. We already have some built-in logistics chains when it comes to the delivery of in-shop products and spare parts, for example.

SEO is a Finnish oil company owned by traders, and its network is made up of 112 staffed service stations, 80 automated stations and 8 boat service stations. The 200th service station was opened this autumn. Laitinen estimates that every third independent service station entrepreneur has chosen SEO as a partner. The independent cooperative will celebrate its 40th anniversary in 2018 in a strong spirit of entrepreneurship.

Order now with iPhone and iPad

Order now with iPhone and iPad

Metro has introduced mobile ordering with iPhone-smartphones and iPad-tablets. Ordering with Android-smartphones has already been at Metro’s customers’ disposal.   Read more
Added  Oct 3, 2016  in category  Current

Metro has introduced mobile ordering with iPhone-smartphones and iPad-tablets. Ordering with Android-smartphones has already been at Metro’s customers’ disposal. Metro is the first wholesaler of daily goods to make mobile ordering possible for its customers.

Metro's customers have new channels to make orders with Android- and iPhone-smartphones and iPad-tablets. First customers have already started using mobile ordering with Android-smartphones in spring.

Mobile ordering is easy, fast and affordable. You can use your smartphone's camera to scan the barcode of a product, or you can enter it manually. The app will tell you whether the product is available and what the sales batch is. When ordering for the first time, the app will ask you for the type of delivery (Cash & Carry, delivery sales or industry) and remember it in the future. You can also change the type of delivery if necessary.

Customers can order all of the products at the same time, and the app will send orders to different delivery types. Metro will deliver the products with the next possible delivery, unless the customer has specified a different date. You can save your order even if the phone isn't connected to a wireless network and send the order when you have a working connection.

Android app can be downloaded from Google Play Store and iPhone from App Store. For downloading you will need your Metro customer number and a pin code.

Fairly produced

Fairly produced

Fairtrade improves the working and living conditions and the well-being of the environment in developing countries through commercial cooperation.  Read more
Added  Oct 21, 2016  in category  Current

Fairtrade improves the working and living conditions and the well-being of the environment in developing countries through commercial cooperation. Fairtrade Week is celebrated 24.–30.10.

Fairtrade is an international organization that looks to improve working and living conditions and well-being of environment in developing countries through commercial cooperation.

The producers are paid at least the minimum guaranteed Fairtrade price that covers the costs of sustainable production. The workers are paid a gradually increasing salary in accordance with the law and guaranteed proper working conditions and the right to join a trade union. The use of child labour is prohibited.

The Fairtrade criteria are classified into minimum and additional criteria. All producer groups must meet the minimum conditions within a certain deadline. Continuous annual development is required from the producers, and the additional criteria are used to achieve this.

Fairtrade International, an association for the organizations and producers, is responsible for the certification of Fairtrade products. Fairtrade products are produced in 74 countries and sold in 125 countries.

There are approximately 1,700 different products on sale in Finland, and more than half of them are organic. Last year Fairtrade products were sold worth of 173.5 million euros. Best-selling products are coffees, flowers, composite products, bananas and wines. In composite products at least 20 percent of the content must be Fairtrade certified, like biscuits and ice-creams.

81 percent of Finnish people recognize the Fairtrade label (Taloustutkimus 2015).

Coffees and roses most popular

Flowers are one of the most significant Fairtrade products sold in Finland in terms of sales volume. Last year they were sold worth of more than 22 million euros.

The first roses went on sale 10 years ago. Metro's partner Helsingin Kukkatoimitus Oy was the first wholesaler of flowers to introduce Faitrade flowers as part of its product selection in 2007. Metro's Fairtrade roses come from Kenya and Ethiopia.

6438265000772 FAIR TRADE ROSEBUCKET 10ST

Fairtrade started with coffee production in 1988. Meira's Reilu Coffee is Finland's first Fairtrade coffee. It is a blend of high quality Arabica coffee, and its beans come from Colombia and Central America. The coffee is roasted in the Vallila roastery in Helsinki.

6420101557236 - MEIRAN REILU KAHVI 50X100G REILUN KAUPAN PUOLIKARKEAKSI JAUHETTU SUODATINKAHVI

6420101557243 - MEIRAN REILU KAHVI 50X100G REILUN KAUPAN HIENOJAUHETTU SUODATINKAHVI

6420101475844 - MEIRAN REILU KAHVI 500G SUODATINJAUHATUS REILUN KAUPAN KAHVI

6420101557823 MEIRAN REILU KAHVI 10X500G REILUN KAUPAN KARKEAKSI JAUHETTU SUODATINKAHVI

6420101557748 MEIRAN REILU KAHVI 18X300G REILUN KAUPAN KARKEAKSI JAUHETTU SUODATINKAHVI

Photo: Fairtrade

Metro to improve its energy efficiency

Metro to improve its energy efficiency

Metro is committed to the Energy Efficiency Agreement for Industries and will improve the energy efficiency of its Cash & Carries together with Enegia.  Read more
Added  Oct 4, 2016  in category  Current

Metro is committed to the Energy Efficiency Agreement for Industries and will improve the energy efficiency of its Cash & Carries together with Enegia.

Metro will take part in the programme of measures for the trade sector together with Wihuri's Technical trade sector from the beginning of next year. Energy saving targets for Metro Cash & Carries will be set until the year 2025, and the implementation of the measures will be followed on an annual basis.

Metro is looking to improve the energy efficiency of its Cash & Carries in co-operation with Enegia. Improved energy efficiency is part of Metro's responsibility programme, which aims to reduce and manage the environmental effects caused by the company's business activities.

Enegia's Energy Manager service applies to all sectors of the Wihuri Group. Energy expert Elli Ikonen works as Wihuri's Energy Manager.

Together with her team of experts, Ikonen charts the energy use in all Metro Cash & Carries and coordinates the needed measures with the staff and property management. In the future, the energy consumption and the savings produced by the implemented measures are followed using Enegia's EnerKey portal.

Improving energy efficiency is the easiest and most efficient way to reduce carbon dioxide emissions. In Cash & Carries, the lighting, air conditioning and refrigeration equipment use most of the energy. In addition to purchasing new equipment, energy consumption can be reduced by installing doors to coolers. Utilizing the cold compressors' condensation heat to e.g. heat the incoming air reduces the need to purchase heat.

Surveys for Metro Cash & Carries started last year, and energy saving options typical for commercial properties were found. These include purchasing new refrigeration equipment, lowering the indoor temperature and tweaking the ventilation settings.

Energy efficiency will be taken into account when renovating the outlets and in new buildings. For example, the general lighting in new Metro-tukku Kokkola opened this September is done using only LED lamps, and the refrigeration equipment uses carbon dioxide as a refrigerant. Carbon dioxide does not damage the ozone layer, and it has a low impact on the greenhouse effect.

The nationwide Energy Awareness Week is held next week, from 10th October to 16th October.

Traditional regional delicacies in the lunch table

Traditional regional delicacies in the lunch table

In the Helander homes, meals are served from a buffet table. October's theme of the week is regional delicacies.  Read more
Added  Oct 6, 2016  in category  Current

In the Helander homes, meals are served from a buffet table. October's theme of the week is regional delicacies.

In the Helander homes in Helsinki, every meal from breakfast to dinner is served from a buffet table – including the afternoon coffee. Kirsi Adigwe, hostess of the Helander home in Maunula, says that this operating model promotes the self-reliance and independent activity of the residents.

- When there is a certain period of time reserved for dining, the residents can choose a time that best suits their daily rhythm. This way, the number of diners is also distributed evenly throughout the day, says Kirsi Adigwe.

Some residents have table service. The drinks and bread are already set on the table, and the staff serves the hot meal at the same time when dining from the buffet table starts.

The service homes of Ilmari Helanderin Vanhusten Säätiö (“Ilmari Helander's Association for the Elderly”) are inhabited by a total of about 250 elderly people. In addition to Maunula, there are service homes also in Haaga and Vuosaari. A kitchen team of 6–7 professionals handles the dining for Maunula's service home's 100 residents.

Food sparks conversation

The hostesses of the Helander homes take turns in planning the menu for three months at a time. Menus from the previous year are used as a basis for planning. Seasons and themes bring variety to meals.

- Every hostess's own personal touch also brings variety to the menus, Adigwe goes on.

Kirsi Adigwe has planned the menu that is now in use. October's theme of the week from 10th to 16th October is traditional regional delicacies.

- We are serving e.g. herring casserole, summer soup, “milk räämi” from Uusimaa and “carrot fooninki” from Ostrobothnia. The dishes and their names are meant to spark a lively discussion, as they are sure to stir memories in our residents.

The residents' wishes will also be heard and added to the menu.

- One gentleman was very impressed when we served liver casserole for lunch. New favourites also emerge, such as vegetable-stuffed omelette rolls.

From fresh ingredients

Adigwe thinks that variety is the most important guideline when planning the menus.

- Since our residents eat three times a day, the food needs to be varied!

Lunch options include a rich salad table with multiple salads, soup and another warm meal. The other warm meal is a casserole or sauce dish, different balls and patties or soup. On soup days, there are two soups to choose from. The dessert is often a fool or a pudding, and on soup days it can be e.g. quark or pancake. On Wednesdays, food is always served “house-style”.

On Adigwe's list, the soup day is on Mondays.

- Everyone has eaten a little better on Sunday, so soup is a perfect way to start the week.

Special diets of the residents and special needs that come with age must also be taken into account when planning the menus. For example, beef is used in soups and sauces to get it tender enough, and fish with as little bones as possible is chosen for mashed foods.

Adigwe gets inspired by fresh vegetables and fish.

- Food is simply tastier when it is made using fresh ingredients. We use fresh vegetables that we chop ourselves for our soups, for example.

Trade Days bring colleagues together

Trade Days bring colleagues together

Traders of the St1 chain of service stations met in Vierumäki and traders of the Teboil chain met in Kuopio in September.  Read more
Added  Oct 5, 2016  in category  Current

Traders of the St1 chain of service stations met in Vierumäki and traders of the Teboil chain met in Kuopio in September.

The St1 traders meet once and the Teboil traders twice every year. They discuss current issues during the Trade Days, such as actions that need to be taken because of legislation amendments, and also educate themselves and meet up with colleagues.

Cooperation partners also attend the Trade Days, and the event is a great opportunity for them to tell about their products and introduce new ones. After a day full of facts and business comes a more laid-back evening.

- New, better ways to operate always come up during the informal discussions, even when you feel that you have been very efficient in your actions, says Matti Varelius, Chairperson of the St1 traders.

Many entrepreneurs will surely find the Trade Days programme interesting, but attending may still prove difficult. The traders often run a family business, and taking a day off from work usually requires quite a bit of fiddling with work shifts. This time, about 40 traders from St1 service stations attended the Trade Days, and the hottest issue discussed concerned the changes in fuel permits.

Tailored training for the staff

The Teboil-kauppiaat ry association (“Teboil Traders”) celebrates its 50th anniversary next year. According to Chairperson Kalervo Eerikäinen, the cooperation between Teboil traders and Oy Teboil Ab has always been close and commercially significant.

- During the Trade Days, we will be going through issues such as new marketing activities and sales statistics together with the chain guidance group. The joint meeting gives us new ideas and inspiration for our everyday work.

The traders' association and Teboil have started an apprenticeship training programme together for their staff, and the first professionals will graduate from it in a year.

Eero & Miikka, Global Chefs winners!

Eero & Miikka, Global Chefs winners!

Congratulations Eero & Miikka, winners of Global Chefs Challenge!  Read more
Added  Sep 29, 2016  in category  Current

Congratulations Eero & Miikka, winners of Global Chefs Challenge!

Eero Vottonen and Miikka Manninen won Global Chefs Challenge competition in Thessaloniki in Greece on Tuesday, Sept 27 among the 20 best chefs in the world. Great achievement on their way to Bocuse d'Or finals in Lyon in January 2017.

Photo: Sampo Kantele

Non-dairy coffee drinks are growing in popularity

Non-dairy coffee drinks are growing in popularity

Single-serving coffees are made more often using non-dairy, plant-based drinks.  Read more
Added  Oct 4, 2016  in category  Current

Single-serving coffees are made more often using non-dairy, plant-based drinks.

Consumers prefer plant-based drinks because of their smooth taste and different flavour options, whereas before they were chosen because they are lactose-free. Growing interest in a healthy lifestyle and in more environmentally friendly products have also contributed to their increasing popularity.

Plant-based products contain a lot of unsaturated fats and fibres and are low in saturated fats. They produce 2.5 times less carbon dioxide emissions, and their production requires four times less water than the production of milk.

Plant-based products developed for professional use keep their texture well with acidic coffees in hot drinks. The foam is also silky and long-lasting.

Trendy coffee

Finnish people drink the most coffee in the world. In terms of green coffee, Finns consume more than ten kilograms per person every year, which is about 4–5 cups a day.

People have always looked to coffee for enjoyment, but the speciality coffees and coffee drinks entered the market in recent years, coffees from small roasteries, coffee machines for domestic use and trendy little cafés have further enriched the coffee culture.

Alpro has introduced drinks for professional use made from soybeans and coconut milk and soybeans to the market that suit a variety of coffee drinks. The drinks are dairy-free and lactose-free. They are GMO-free, and they contain no artificial colours or preservatives. The drinks contain calcium, vitamins B, D and E, and are low in saturated fat. Other flavours besides soybean and coconut include almond, hazelnut, rice and oats.

 

Coconut Cappuccino (1 serving)

1–2 servings of espresso

180 ml Alpro Coconut For Professionals

Froth the coconut milk to 65°C and pour into a cup on top of the espresso.

 

Iced coffee (1 serving)

double espresso

10 ml syrup

60 ml Alpro Soya For Professionals

1 coffee-spoonful of crushed chocolate ice cubes

Fill a tall glass with ice cubes. Mix the syrup, crushed chocolate and soy drink in a cocktail shaker. Pour the ice cubes out of the glass, pour the well-mixed drink, and add ice cubes to taste.

New Metro Cash & Carry now open in Kokkola

New Metro Cash & Carry now open in Kokkola

The new Metro Cash & Carry opened its doors in Kokkola on Thursday, the 15th of September.   Read more
Added  Sep 15, 2016  in category  Current

The new Metro Cash & Carry opened its doors in Kokkola on Thursday, the 15th of September. The new Cash & Carry focuses on ease of buying, expert service, a locally tailored product selection and energy efficiency.

The Metro Cash & Carry opened on Thursday, the 15th of September is built on the same plot next to the old one. Metro has operated in Kokkola already since the 1960s. The new, modern Metro Cash & Carry focuses on ease of buying, expert service and a locally tailored product selection.

The new Cash & Carry offers a wide range of fresh products, frozen food, industrial food, brewing and alcoholic beverages as well as non-food products.

Wihuri Oy Aarnio has made several long-term investments in new and renovated Cash & Carries in recent years. A renovated Metro Cash & Carry was opened in Kuopio this May, and a completely new Cash & Carry opened its doors in Lappeenranta last year.

Energy-efficient refrigeration space

Metro Cash & Carry in Kokkola received considerably more refrigeration and freezing room space. Energy efficiency has taken into account both in terms of the equipment and the lighting. All of the general lighting is done using LED lamps, and the refrigeration equipment uses carbon dioxide, CO2, as a refrigerant. This refrigerant does not damage the ozone layer, and it has a low impact on the greenhouse effect.

The Cash & Carry has three modern loading bays with special loading shelters, which also reduces the impact on the environment.

Local businesses from Kokkola and the surrounding area have worked as contractors and designers on the project.

Metro Cash & Carry is located in Kokkola at Patamäentie 1, and it is open from 7 a.m. to 5 p.m. from Monday through Friday and from 9 a.m. to 1 p.m. on Saturdays.

 

For more information, please contact:

Chain Director Jarno Lehtimäki, tel. 020 510 8153

Wholesale Manager Riitta Hirvi, tel. 020 510 5452

Sales Manager Jari Määttä, tel. 020 510 4503

 

Photo: Tomi Hirvinen

Bocuce d’Or Finals: Bresse Chicken & shellfish

Bocuce d’Or Finals: Bresse Chicken & shellfish

Eero Vottonen and Miikka Manninen got to know the ingredients for the Bocuse d’Or finals: they will prepare Bresse Chicken & shellfish in Lyon.   Read more
Added  Sep 6, 2016  in category  Current

Eero Vottonen and Miikka Manninen got to know the ingredients for the Bocuse d’Or finals: they will prepare Bresse Chicken & shellfish in Lyon.

Eero Vottonen and Miikka Manninen received info of the ingredients for the Bocuse d’Or finals: as a meat dish they will prepare Bresse Chicken & shellfish. The Bocuse d’Or Competition will celebrate its’ 30th anniversary with a tribute to the origins of the contest as Bresse Chicken was the first theme.

Vottonen tells that the ingredients of the meet dish were announced earlier than expected. Vottonen and Manninen will start preparing to the finals in early October after they have finished the Global Chef competition in Greece.

- Presenting Bresse Chicken & shellfish together will be fun, Eero Vottonen says.

Get healthy by eating bread

Get healthy by eating bread

The Bread Week 12.–18.9. calls attention to the fibres, vitamins and nutrients found in wholemeal bread. How many slices of bread should you eat a day?  Read more
Added  Sep 12, 2016  in category  Current

The Bread Week, held between 12th and 18th September, calls attention to the fibres, vitamins and nutrients found in wholemeal bread. How many slices of bread should you eat a day?

A person's daily diet should contain 25–30 grams of fibre (National Nutrition Council). You can get it from 6–9 servings (women/men) of grain products, of which at least half should be whole grains. A slice of bread, one decilitre of barley, pasta, rice or porridge flakes equal one serving.

The fibres, vitamins and minerals in wholemeal bread affect the cardiovascular system, muscles and the functioning of the stomach and the intestines. They also affect the skin, hair and nails and one's feeling of satiety.

One slice of wholemeal bread has the same amount of fibres as two apples, five carrots, one cucumber or 400 g of asparagus. It only contains 60 kcal of energy, the equivalent of energy in a teaspoonful of butter or margarine.

Wholemeal bread is made from flour ground from whole grains. Some examples of wholemeal flours include wholemeal rye flour and wholemeal wheat flour, also known as graham flour.

Grains that are suitable for people with celiac disease include oat, millet, buckwheat and corn.

Sources: www.leipatiedotus.fi, www.ravitsemusneuvottelukunta.fi

 

Metro's private label breads

 

6430060501485METRO LUOMURUISPALA 70X48G FROZEN ORGANIC RYE FLAT BREAD
6410702917249METRO MULTIGRAIN ROLL 40X40G
6410702917409METRO DARK ROLL 40X40G
6410702918987METRO DANTAN WITH PUMPKIN SEEDS 20X400G

 

Top tips for crayfish parties

Top tips for crayfish parties

Enjoying time together and good food are what crayfish parties are all about. Eero Vottonen gives some tips on how to succeed.  Read more
Added  Aug 1, 2016  in category  Current

Enjoying time together and good food are what crayfish parties are all about. Eero Vottonen gives some tips on how to succeed.

The most important tip that Bocuse d'Or candidate Team Finland Eero Vottonen gives concerning crayfish parties is to organize them in a way so that everyone can enjoy being together and no one has to toil in the kitchen.

- Crayfish parties are all about spending time together, complemented by good food and silky summer nights. You can prepare the mouth-watering menu in advance, so that everyone can enjoy the party, says Vottonen.

Eero Vottonen's suggestions for a crayfish party menu are a cold soup as a starter, crayfish, and fish as the main course.

- Cold tomato soup flavoured with chilli or ginger really works up the appetite. Imagination is the only limit when making vegetable-based gazpacho soup; you can use cucumber, spinach, etc. for it. Prepare the soup a day before the actual party to allow the flavors to marry properly.

Vottonen suggests serving traditional trimmings with the boiled crayfish: dill, butter and toast. Mayonnaise also goes well with crayfish.

- You can set aside the shells and make a delicious crab stock from them the next day. Wash the shells and prepare a delicious crab stock, which you can use as a basis for crab soup or sauce.

Fish is an excellent main course after the crayfish.

- A whole smoked salmon really makes an impression. Mushroom stew goes really well with it, and you can prepare it beforehand, too. You can also serve some boiled new potatoes or whole roasted root vegetables with the fish and the stew.

Pavlova made from meringue, whipped cream and blueberries makes for an excellent dessert.

Fresh white wine, beer and of course snaps are served with the food. Flavouring some vodka yourself is a nice way to bring something new to the menu. You can use e.g. wall fern, blackcurrant leaves or elderberry flowers for flavouring.

From seasonal delicacies to Lyon's ingredients

Eero Vottonen has been on a holiday with his family, enjoying the domestic harvest of the season. The ingredients for the Bocuse d’Or finals will be announced this September, after which the duo Vottonen and Miikka Manninen will start their intensive preparations for the finals that will be held in Lyon in January.

Bocuse d’Or Team Finland finished sixth in the European regional competition held in Budapest in May. How are they planning to make use of the experience gained from there?

- We went through all the different stages and how we succeeded in them. We're going to change our practice routines a bit and document everything more accurately than before. We're also going to work on our product development with a larger group than we've done so far.

Vottonen says that they also need to cut down on some of the equipment in the competition kitchen that they have to build in Lyon.

- Our kitchen has way too much stuff in it, and the judges will penalize us for that.

At the moment, Vottonen and Manninen are preparing for the Global Chef competition that will be held in Athens in early September, where they have to make a four-course menu for 12 people.

Santahamina, form up to the service club!

Santahamina, form up to the service club!

The service club for soldiers in Santahamina is visited by the regulars, visitor groups and civilians during the day, but in the evening it is crowded with conscripts.  Read more
Added  Jun 3, 2016  in category  Current

The service club for soldiers in Santahamina is visited by the regulars, visitor groups and civilians during the day, but in the evening it is crowded with conscripts.

The service club in Santahamina prepares to serve new customers well in advance. About 900 new recruits will start their military service in the Santahamina garrison in Helsinki on the 4th of July. The service club for soldiers, or “military home”, operating in Santahamina organizes a welcome information session for the recruits every evening during the first week, where they can hear more about the services, cafeteria and hobby activities provided by the service club associations.

Virpi Fyhr, the manager of the Santahamina service club, says that predicting new recruits' tastes is difficult, even with 16 years of experience.

- Each group of recruits has their own preferences, which reflect the public food and health trends. Some groups may be fond of protein bars, while others may prefer quark. Two or three weeks after their arrival we already know what kind of products they like, says Virpi Fyhr.

Regional differences in taste, the size of the garrison and the services located nearby also bring their own flavour to the mix. That is why each service club designs their product selection according to local demand.

- The Säkylä and Niinisalo garrisons are roughly the same size as Santahamina, and we can compare our ideas and product selections with their service clubs. The further away you move from the metropolitan area, the more you see changes in taste.

Savoury snacks are popular

The product selection of the Santahamina service club contains everything from the famous doughnuts to sandwiches, sweets, lemonades, hygiene products and memorabilia.

- The service club's doughnuts are by far our most famous product. They're different in each service club, and they're always at the top of the list. Santahamina has its own bakery that makes the doughnuts, buns and sandwiches by hand, Fyhr goes on.

Over the last few years, the popularity of savoury snacks has grown tremendously. Since last year, in addition to sandwiches and savoury pies, Santahamina has also been serving warm dishes, such as chicken baskets, sausages & potatoes and hamburgers. Some service clubs also make pizza, but in Santahamina, the conscripts have time to visit pizzerias in town during their evening leave, so here baking pizza would not be worth it. Flavoured waters and nuts are also more popular now than before.

The service club moves by car

The Santahamina service club brings its services literally into the woods: the club has two cars that they use to serve conscripts camping in the garrison area, and also ones that are a bit further away. 2–5 paid employees work at the service club cafeteria, and voluntary “social club sisters” also work there every day. The volunteers handle all the service club's “car trips”, as well as the two special days for family and friends held in July.

- We always have our hands full of work, and that's why we want to take our hats off to every one of our volunteers. We get a lot of young volunteers in Santahamina because of the high school courses that are held here. This is a hobby that, for some, may last a lifetime.

Sotilaskotiliitto (“the Service Club Federation”) is Finland's oldest volunteer-based national defence organization, and it has been in continuous operation since 1918. The Federation has 37 associations all over Finland and 33 service clubs maintained by the associations.

New Metro Cash & Carry to be opened in Kokkola

New Metro Cash & Carry to be opened in Kokkola

A new Metro Cash & Carry will open its doors in Kokkola on Thursday, the 15th of September.  Read more

Added  Aug 31, 2016  in category  Current

A new Metro Cash & Carry will open its doors in Kokkola on Thursday, the 15th of September. Metro focuses on ease of buying, expert service, a locally tailored product selection and energy efficiency.

Metro Cash & Carry opening on Thursday, the 15th of September is being built on the same plot where Metro has operated in Kokkola already since the 1960s. The property burned down in the 1970s, after which it was rebuilt. The new, modern Metro Cash & Carry focuses on ease of buying, expert service and a locally tailored product selection.

The new Cash & Carry offers its customers a wide range of fresh products, frozen food, industrial food, brewing and alcoholic beverages as well as non-food products, while also taking the regional customer needs into account.

Wihuri Oy Aarnio has made several long-term investments in new and renovated Cash & Carries in recent years. A renovated Metro Cash & Carry was opened in Kuopio this May, and a completely new outlet opened its doors in Lappeenranta last year.

Energy-efficient refrigeration space

Metro Cash & Carry in Kokkola will receive considerably more refrigeration and freezing room space. Energy efficiency will be taken into account both in terms of the equipment and the lighting. All of the general lighting is done using LED lamps, and the refrigeration equipment uses carbon dioxide, CO2, as a refrigerant. This refrigerant does not damage the ozone layer, and it has a low impact on the greenhouse effect.

The Cash & Carry will receive three modern loading bays with special loading shelters, which also reduces the impact on the environment. Local businesses from Kokkola and the surrounding area have worked as contractors and designers on the project.

The new Metro Cash & Carry is located in Kokkola at Patamäentie 1, and it is open from 7 a.m. to 5 p.m. from Monday through Friday and from 9 a.m. to 1 p.m. on Saturdays. The Cash & Carry employs 14 people.

The old outlet is open until Tuesday, the 13th of September, after which it will be closed down.

For more information, please contact:
Chain Director Jarno Lehtimäki, tel. 020 510 8153
Cash & Carry Outlet Manager Riitta Hirvi, tel. 020 510 5452
Sales Manager Jari Määttä, tel. 020 510 4503

Have an impact on food waste

Have an impact on food waste

The goal of the national Food Waste Week was to encourage everyone to reduce food waste and to increase the appreciation for food.  Read more
Added  Sep 5, 2016  in category  Current

National Food Waste Week encouraged everyone to reduce food waste and to increase appreciation for food.

The national Food Waste Week, organized by the Consumers' Union of Finland 29.8.-4.9., was held already for the fourth time this year. The goal of the campaign was to encourage everyone to reduce food waste and to increase appreciation for food.

The amount of food waste generated by markets and shops is 12–14 kilos for every Finnish person. The commercial sector has managed to reduce this amount by using electronic forecasting and ordering systems and through efficient logistics and professional staff. Active consumers and the Sunday opening hours of shops and markets have also had an effect on this.

Unsold food is donated primarily to charity and used as industrial raw materials, e.g. for animal feed. After these options, the next alternative is to process the food waste in an environmentally friendly way, such as using it for energy.

In addition to markets, all operators in the food industry can provide food aid: producers, processors, storehouses, mass caterers and restaurants, either directly or through different charities. The donated food must be suitable for human consumption, and it must not pose a risk to health or mislead consumers. The information regarding e.g. incorrect labelling must also be communicated to the user of the product.

Evira's guidelines for food aid

Evira's new guidelines for food aid in 2013 clarified the responsibilities and the donation of products that were problematic in terms of product safety. Both the companies that donate the food and the organizations that hand it out are responsible for the safety of the products.

Operators must take care that the food and its storage, transport and processing conditions and the actual space comply with food legislation requirements. Charities that regularly hand out perishable food are also subject to food supervision.

Only safe products to food aid

Products with a use by date must not be sold or given to consumers after the date has expired. The products can be frozen before the end of the date and donated to food aid, however. It is also recommended to keep the products frozen when giving them to consumers. The products must be handed out within two months of the expiration of the use by date.

Not all foods are suitable for freezing. E.g. cold-smoked or salt-cured fish packed in a vacuum package or in protective gas that has been frozen and then thawed may be used after the use by date by food aid organizations only in food that has been heated. This is to avoid the risk of listeria.

Foodstuffs that are microbiologically highly perishable include e.g. unpasteurized milk and cream, unripened cheese, uncooked meat products and fresh fish and meat.

Products with a best before date can be sold and given to consumers also after the expiration of the date.

Shopkeepers at M-markets decide about things themselves

Tuomas and Laura Laitinen, shopkeepers at an M-market in the Koskikeskus shopping centre in Tampere, have donated food for charities providing food aid for more than two years now. A contact person comes to pick up products several times a week, also with a refrigerated car. The shopkeepers have received positive feedback from their customers about the aid he has given.

- We try to keep the amount of food waste to a minimum by predicting orders as well as possible. It affects the turnover and our customers always get fresh, high-quality products, says Tuomas Laitinen.

Laitinen says that customers should be free to choose what products to buy. Markets can influence these decisions with their pricing, however. The shopkeepers at the M-chain of supermarkets decide themselves how to deal with food waste.

A law was adopted in France in May 2015 that prohibits supermarkets from generating food waste. The waste must be given to charities or used as animal feed or as compost. In Finland, more than a hundred MPs have signed an law initiative that would oblige also Finnish supermarkets to donate their food waste to food aid. The parliament has not decided it yet.

Sources: www.havikkoviikko.fi, www.pty.fi, www.evira.fi

New Metro products: individually packed fresh fish

New Metro products: individually packed fresh fish

You can now get individually packed fresh fish from Metro in cold storage boxes of 3–10 kilograms.  Read more
Added  Aug 30, 2016  in category  Current

You can now get individually packed fresh fish from Metro: salmon, rainbow trout, whitefish and Arctic char fillets as well as smoked rainbow trout and whitefish fillets in cold storage boxes of 3–10 kilograms.

Metro's traditional vacuum-packed fish delicacies have now been joined by individually packed fresh fish products in cold storage boxes of 3–10 kilograms. Unseasoned salmon, rainbow trout, whitefish and Arctic char fillets and smoked rainbow trout and whitefish fillets are packed in Styrofoam boxes that keep them cold with the help of the new gel ice packs. Thanks to the gel ice, the products maintain their structure and the boxes are kept clean and hygienic, because the gel ice packs do not let any melt water through.

- Gel ice is safe and easy to use. It has a neutral pH value, and it doesn't affect the flavour of the products. The gel ice packs can be cooled down in the freezer several times. Gel ice keeps the products cold better and for longer than before, says Sales Director Juha Alanen from Heimon Kala Oy, the company that makes Metro's fish products.

Packing the fish individually makes using them easier, and it also reduces packaging waste. The Styrofoam boxes can also be recycled as company energy waste.

Fresh or smoked with genuine alder wood chips

Metro's individually packed fresh fish are produced at Heimon Kala's production plant in Renko. The company's second production plant is located in Saaremaa, in Estonia. The fish are gutted on the spot at the fish farms, ensuring the high quality of the fresh fish products. Thanks to mechanical deboning, the fish also contain very little bones.

The origin of the fish can be traced very accurately, as most of the fish are grown at fish farms belonging to the company or to one of its long-term partners in Finland, Sweden and Norway. The company's own farms produce about three million kilograms of rainbow trout every year.

Heimon Kala's operations in Finland are FSSC 22000 certified, and the operations in Estonia are handled according to the ISO 22000 standard. The operations at the production plant in Renko are evaluated every year, and e.g. metal detectors are used during production in order to eliminate any foreign objects.

- Metro's new fish products respond to professional kitchens' demands for light, healthy and convenient alternatives. The smoked fish get their soft, smoky taste from Finnish alder wood chips, and they are ready to be served as they are. The unseasoned fresh fillets can be varied according to the kitchens' own specialities and customer base, Alanen goes on.

The best catch from Metro – new individually packed fresh fish 

2070080700006 Metro Kirjolohifilee C-leikattu 10kg file
2070080600009 Metro Merilohifilee C-leikattu 10kg file
2070080900000 Metro Nieriäfilee n300-400g nahall n3kg
2070081100003 

Metro Savukirjolohifilee n700 g irto n5kg

2070081000006

Metro Savusiika tuplafilee n800g irto n5kg

2070080800003Metro Siikafilee 150-250g nahall n3kg

 

Heimon Kala's traditions go a long way back

Heimon Kala is a company rich in tradition that has been in operation for more than 30 years. It was a family company until 2005, and these days it is a part of AS PRFoods, which is listed on the Tallinn Stock Exchange. The Renko production plant employs 60 people, and the Saaremaa plant employs 130 people. The production plants process about 10 million kilograms of fish every year.

Heimon Kala makes fresh fish products, processed fish products and ready meals. The most popular processed products are the warm smoked and salt cured products. 90% of the products are sold on the Finnish market. Products are also exported to the European market, to Germany, the Czech Republic and Spain, to name a few, and the company is looking for a foothold also in the United States. The company makes products for the consumer and HoReCa sectors as well as private label brands for wholesale companies.

Give your menu a boost with raw sausage

Give your menu a boost with raw sausage

Meaty raw sausages in natural casings are at their best when they are first cooked over a mild heat and then fried or grilled.  Read more
Added  Aug 2, 2016  in category  Current

Meaty raw sausages in natural casings are at their best when they are first cooked over a mild heat and then fried or grilled.

Metro has introduced high-quality and meaty raw sausages in genuine natural casings on the market. Metro's traditional Bratwurst raw sausage and the Provence and Hunter's raw sausages are delicious alone, either fried or grilled, and they also bring a nice touch to skewers, woks, soups, salads, casseroles and many other dishes.

The product development started when raw sausages started to increase in popularity in professional kitchens and because Metro wanted to be a pioneer and offer customers something new and different.

- Metro's raw sausages are premium products that give added value to our customers. There was a clear demand for flavoured raw sausages with a meat content of 75–81 percent to go alongside our basic products. The best way to keep raw sausages juicy is that they are not precooked before the actual cooking process, says Harri Huovinen, Metro's Product Group Manager.

Metro's raw sausages are lactose- and gluten-free.

The product development department of Wursti Oy, Metro's partner, found flavours that were the best-suited for Metro's product selection, and production was started in almost record time of less than four months after the brainstorming.

 

Sausages in convenient one-kilogram packages

Wursti Oy's Sales Manager Niko Saarela says that raw sausages have tried to enter the Finnish market several times.

- Their popularity is now increasing rapidly. The appreciation for hand-made, genuine products is growing all the time. People find new flavours when travelling abroad, and people's tastes also change.

The packaging size was also a result of cooperation. The products come in one-kilogram packages, and the sales batch is four kilograms.

- Sausages can be thawed quickly according to demand. This way, we can easily anticipate the amount of waste. Thawed products also keep for a few days in the refrigerator.

Product flavours come out individually with different cooking methods. Many people prefer to steam the sausages before grilling or frying them; the steam cooks the meat gently, and grilling or frying gives the sausage a crispy surface

 

Find out more about Metro's raw sausages

6430060501546 - METRO 1KG TRADITIONAL BRATWURST RAW SAUSAGE is at its best when first cooked over a mild heat and then fried or grilled.

6430060501560 - METRO 1KG PROVENCE RAW SAUSAGE is a slightly spicy sausage with flavours of chilli and sweet pepper. The sausage gets its sweetness from honey, and a dash of garlic tops it all off. 

6430060501584 - METRO 1KG HUNTER'S RAW SAUSAGE is made from venison and flavoured with Merguez-style spices, caraway, coriander and fennel. 

 

Making snacks with the Marthas

Making snacks with the Marthas

Routine enters people's homes when school and work start. Self-made, colourful and easy snacks make everyday life taste better.  Read more
Added  Aug 16, 2016  in category  Current

Routine enters people's homes when school and work start. Self-made, colourful and easy snacks make everyday life taste better.

Everyone agrees that healthy snacks are important, but making them can be a real trouble sometimes. What should you offer to schoolchildren and adults so that they would have energy also for their hobbies at the end of the day? Metro asked some tips from the Martha Organization, who have promoted well-being of homes and families and helped them control their everyday lives since the spring of 1899.

Household expert Riitta Laatu has worked for Lounais-Suomen Martat ry (“Marthas of Southwest Finland”) for more than six years, doing household counselling. She has given cooking advice to prisoners, asylum seekers and people recovering from substance abuse and mental health problems, and also advised young, active members in sports clubs and their parents on how to make snacks.

Laatu says that raw porridge is a real saviour when things start getting hectic.

- People have been talking about raw porridge for 20 years now, but it has really become a trend only recently. Raw porridge made from natural yoghurt, rolled grains, berries and/or fruit is just as healthy as cooked porridge, says Riitta Laatu.

 

Finnish fruit and vegetables for raw porridge

Finnish fruit, vegetables and berries are now at their best, and they are perfect for raw porridge.

- Collecting fruit, vegetables and berries from your garden or the forest is also good exercise – of course, you can also get exercise by sprinting to the marketplace or the shop, says Laatu.

Riitta Laatu's own sons love berries, but their new favourites are those black bananas that people often throw in the trash.

- The sweetness is just right, and you don't need to add any sugar.

Laatu points out that you should check the sugar content of e.g. fat-free products – their sugar content may surprise you.

Once you have mixed the raw porridge ingredients together, you should let the porridge rest overnight in the refrigerator. When you make a lot of porridge in one go, the whole family will have plenty of it for breakfast, and there will enough left for snacks as well.

 

Recovery snack after exercise

Children should eat five times a day, and children who do sports should eat up to seven times a day on competition days.

- They should eat recovery food or snacks within an hour of the sports performance, because it promotes the recovery and development of the muscles. Standard fruit salad is good for this, for example, when you add some cottage cheese to it, says Laatu.

 

Raw porridge
2 servings

2 dl berries
4 dl natural yoghurt
1 dl four-grain flakes
1–2 tbsp oat bran
2–3 tbsp sugar

  1. Measure all ingredients into a tall bowl and mash them with a blender. Check sweetness and add more sugar if necessary.
  2. Cover the bowl with a plastic wrap and let it rest in the frigde for a while so that the flakes swell.
  3. Enjoy the porridge cold. If the porridge is too thick, you can add a drop of milk to it.

 

Ham and cheese quesadillas

4 whole grain tortillas 0.5 dl ketchup or salsa sauce 1.5 dl grated cheese 1 can/200 g cottage cheese 4–5 slices/50 g sauna smoked ham 1 tomato a pinch of salt and black pepper 1 tsp basil for frying: liquid margarine 1. Drain the cottage cheese in a strainer, shred the ham, and slice the tomato. 2. Spread the ketchup on the tortillas and sprinkle the grated cheese on top. Add the cottage cheese, shredded ham and sliced tomato and sprinkle the spices on top. Fold the tortillas in two and press them lightly with your hand. 3. Heat the fat in a pan. Put two quesadillas in the pan so that the straight sides are facing each other. Fry them for 2–3 minutes on each side until golden brown. 4. Cut the cooked quesadillas in 4–6 pieces and enjoy as a snack with milk or cocoa. Marthas • The Martha Association's areas of activity include household counselling, organizational activities, international activities and development cooperation and influencing. • Regional Martha districts operate under the national Martha Association. The districts organize household counselling and gardening courses. The Martha experts work for the regional district organizations. The Martha districts are made up of local clubs and activity groups that hold counselling and training courses organized by volunteer members. • The Martha Organization has nearly 47,000 members. 30,500 events were organized in 2015, and people participated in them more than 1.1 million times. • The target groups of the Marthas include young families in their peak years, men, retiring people and special groups.

The School Meal Diploma promotes eating in schools

The School Meal Diploma promotes eating in schools

The School Meal Diploma aims to increase the appreciation of school meals and informs about the realization of high-quality objectives set for school meals.  Read more
Added  Aug 2, 2016  in category  Current

The School Meal Diploma aims to increase the appreciation of school meals and informs about the realization of high-quality objectives set for school meals.

The School Meal Diploma is designed to inform customers and other stakeholders about high-quality school meals made according to national objectives. It shows that school dining meets the goals that have been set for it regarding nutrition, health and the teaching of good manners. Schools have had the chance to apply for School Meal Diplomas since 2013.

Food Service Manager Sirpa Räsänen worked as a promoter when the Suininlahti, Toivala and Kasurila schools in Siilinjärvi applied for the School Meal Diploma. The municipality of Siilinjärvi has actively encouraged schools to apply for the diploma: seven schools already have a diploma, and the rest are going to get one in the near future.

- The Suininlahti school works as our central kitchen, and the principal, home economics teacher, regional service manager and the entire staff of the school cafeteria met there for the kick-off meeting, says Sirpa Räsänen.

Diploma promotes cooperation

When the Toivala school was applying for the diploma, the cooperation between the parents' association and the school staff resulted in a year-long project promoting the teaching of good manners and a more enjoyable school cafeteria.

- We carried out a variety of themes about good manners and held lectures. We also agreed to make dining more enjoyable by leaving outerwear, caps and backpacks in the coat rack.

The seating arrangement in the school cafeteria was divided into smaller groups, and the parents' association brought indoor plants and screens to the cafeteria to add to its appearance and to reduce noise.

- The Toivala school was the two-hundredth school to be awarded the School Meal Diploma, and we celebrated this by giving everyone an ice cream.

Own practices are worth checking out

Sirpa Räsänen thinks that applying for the School Meal Diploma is good, because the process forces schools to look at their own practices.

- It's good to consider whether we're acting correctly from time to time.

The process of acquiring the diploma brought forth the interest and knowledge that young people had regarding healthy eating.

- Young athletes are taught to enjoy a varied diet, and e.g. salad options during meals are important to them. They set a good example for their schoolmates.

Räsänen says that presenting the proper plate model to pupils regularly has also helped reduce waste.

Photo: Ammattikeittiöosaajat ry

Sea rescuers on board the Jenny Wihuri

Sea rescuers on board the Jenny Wihuri

The father and daughters of the Mörsky family work as voluntary sea rescuers on various rescue vessels, such as the Jenny Wihuri.  Read more
Added  Jun 30, 2016  in category  Current

The father and daughters of the Mörsky family work as voluntary sea rescuers on various rescue vessels, such as the Jenny Wihuri.

J-P Mörsky, father of the Mörsky family, and his daughters Sara and Laura work as voluntary sea rescuers in the Helsinki Lifeboat Association and on Lifeboat Station 1, which has the Jenny Wihuri cruiser as one of its rescue vessels. The hobby runs in the family: both J-P's father and uncle have worked on rescue vessels. J-P has been an active sea rescuer himself since the late 1990s.

- It was the perfect stage in my life for it. My daughters had just been born and I had given up on my dreams of owning my own boat. Sea rescue gave me the maritime element that was missing from my life, says Mörsky, who has been sailing since he was 4 years old.

Currently Mörsky works on Lifeboat Station 1 as the captain of the Jenny Wihuri, and also as the navigating officer of the PV Rautauoma and as the captain of the PV Mikrologi in the Helsinki Lifeboat Association.

Over the years, he has taken all the courses and training offered by the Lifeboat Association, and he now works as a trainer himself. He has also completed the island, coastal and open sea skipper courses as well as the radar courses offered by the Maritime Institute of Turku.

Like a second family

The most important thing for Mörsky in his sea rescue hobby is the team spirit of the group.

- Like-minded people with strong motivation. The sea rescuers are almost like a second family to me. The best memories over the years have been the long training sailing trips on the Jenny Wihuri, such as the SAREX rescue exercises organized in cooperation with other countries in the Baltic Sea region. It's great to see how people who don't know each other and have come from different parts of the country fuse together into a crew!

Mörsky wants to focus on training even more in the future. He originally ended up as a youth trainer almost by accident.

– I was driving my daughters to the Helsinki Lifeboat Association's youth courses and stayed there to follow the training. Before I knew it, I was working as one of the trainers myself. This spring, I gave up my position as the leading trainer of the youth group, but I'm still going to continue as a trainer.

Daughters as a deckhand and apprentice

Sara Mörsky, who just graduated from high school this spring, joined the Helsinki Lifeboat Association's youth section when she was 10 years old. Now she works as a deckhand on board the rescue cruiser Jenny Wihuri, and her little sister Laura also works there as an apprentice.

- I became a youth member as soon as it was possible. We practised swimming, tying knots, first aid, water rescue and navigation, says Sara.

- I love being at sea! You can really clear your head and forget all your worries there.

Sara says that you learn how to get along with different people on board a rescue vessel, and teamwork emphasizes the importance of community. The opportunity to help others is also important to her.

Sara had her first real rescue job last summer, when she was on board the Jenny Wihuri, sailing from the Ruisrock festival in Turku to the operations centre in Bågaskär, where she was supposed to work as a youth course trainer.

- Just when we were coming ashore, we received a distress call and went to help. A boat's engine had broken down, and the boat was stuck in a sandbed. We got it loose and towed it safely back to harbour, says Sara.

Sara started as an apprentice on the Jenny Wihuri when she was 16, and last year she started her work as a deckhand.

- People have never looked down on me because of my age or gender.

Text: Sadri Wirzenius

 

Finnish Lifeboat Institution

• Umbrella organisation for voluntary maritime rescue associations in Finland, founded in 1897. The mission of the Lifeboat Institution is to save lives and assist people in distress at sea and on inland waters. The Institution also aims to promote safety in boating and good seamanship.

• The Institution has 130 rescue vessels, 2,000 volunteers and more than 20,000 members.

• Operations and training centre on the island of Bågaskär, in the Ingå archipelago.

• Crews help more than 1,000 boats and about 3,000 people every year, about twenty of which are saved from an almost certain death. Most of the rescued people are pleasure boaters, whose cruises are cut short by a technical failure or lack of seamanship.

• 24-hour emergency duty during open water season takes up more than 730 man-years every year (about 34 M€). Most of the funding comes from Finland's Slot Machine Association, and numerous communities and private individuals support the operation. One of the longest-standing and most consistent sponsors is the Jenny and Antti Wihuri Foundation.

Rescue cruiser Jenny Wihuri

• The Jenny Wihuri can be used for maritime rescue operations as well as for disaster rescue missions. It can also be used as an on-scene leader.

• The cruiser has a maximum crew of 12 persons, enabling it to operate continuously for several days. The vessel is 24 metres long and has a top speed of 25 knots. It was built in 1999 at the Uki Workboat shipyard.

• The Jenny Wihuri is stationed in Lifeboat Station 1, in the Vironallas Bay next to the Helsinki Market Square. It operates in the Helsinki metropolitan region's sea area, all the way to the tip of Porkkala and south to the coast of Tallinn.

• The cruiser also acts as a training and executive vessel for the Lifeboat Institution. The Jenny Wihuri makes two to four training sailing trips every year, including SAREX.

Photo: Finnish Lifeboat Institution

Paul Mas's piccolo wines are perfect for the summer

Paul Mas's piccolo wines are perfect for the summer

Award-winning French winemaker Jean Paul Mas produces high-quality Old World wines with a New World touch.  Read more
Added  Jun 30, 2016  in category  Current

Award-winning French winemaker Jean Paul Mas produces high-quality Old World wines with a New World touch.

Winemaker Jean Paul Mas is one of the pioneering innovators of the Languedoc-Roussillon wine-producing region.

Paul Mas's family has grown wines in this region located in the south of France since 1892. He has been running the family vineyard since year 2000. Substantial investments made into the vineyard's cultivation area, equipment and product development have contributed to the production of the fruity and personal wines.

In 2013, the Paul Mas wines won a total of 50 gold medals in various competitions. The Paul Mas Winery was chosen as the best winery in a sommelier competition held in the United States.

Fresh French from Metro's own import selection

One third of the French Vins de Pays d'Oc wines comes from the Languedoc-Roussillon region. It is an old wine-growing area and France's largest wine-producing region.

The Corinthians introduced wine-growing to the region during the 6th century BC. When the Romans conquered the region a few centuries later, wine-growing had already taken over the entire area.

Wine-growing in the Roussillon region is dictated by nature: the soil is poor, so grapevine is the only cultivated plant that can prosper there.

The fresh and pleasant French piccolo wines from Metro's own import selection really rouse senses for the summer, either alone or with food.

 

3760040421605 Paul Mas Chardonnay

Grape: Chardonnay.

Appearance: Light yellow.

Aroma: Fresh and very fruity; pineapple, papaya. Slightly oaky and nutty.

Flavour: Dry, tasty and fruity. Pleasant integration of oak. Long finish. Balanced acidity. 20% of the wine has been fermented in American oak barrels.

 

3760040421612 Paul Mas Cabernet Sauvignon

Grape: Cabernet Sauvignon.

Appearance: Deep garnet red.

Aroma: Fresh, fruity with blackcurrant and blueberry. A hint of oak and smoke.

Flavour: Medium-bodied. The taste follows the aroma. Youthful and fruity, lively acidity with clinging tannins. A balanced whole.

 

3760040424385 Paul Mas Rose

Grape: Syrah.

Appearance: Salmon pink with tones of gold.

Aroma: Rather rich, multidimensional. Elegant and fruity; strawberries and a hint of rose.

Flavour: Dry, fruity, a hint of citrus and red berries. Pleasant acidity.

 

Tarmo is the islanders' own convenience store

Tarmo is the islanders' own convenience store

Holmströms Lanthandel Tarmo convenience store in Hiittinen is in the middle of the year's busiest sales season.   Read more
Added  Jul 1, 2016  in category  Current

Holmströms Lanthandel Tarmo convenience store in Hiittinen is in the middle of the year's busiest sales season.

Mikaela Stenström has been working as the shopkeeper of the Holmströms Lanthandel Tarmo convenience store in Hiittinen, in the outer archipelago of Kemiö, for ten years now. Before that, she had only worked in the store during the summers, but that was not enough to scare off the new shopkeeper who moved to the island because of love.

The first cottage owners arrive at the islands as early as Easter, and retired people come there already in May to enjoy their summer homes, staying there well into the autumn. The actual season usually begins in Midsummer and lasts for the whole of July.

The number of customers is doubled during the summer, and the Metro Cash & Carry in Turku delivers sales goods to the store twice a week. The truck takes a ferry from Kasnäs, riding it for the rest of the way to Hiittinen.

Local bread and doughnuts

This summer, Stenström has four employees to help her. She starts planning the summer selection in early May and also tries to predict sales volumes. The selection is adjusted according to demand.

- If a customer asks us to, we can also get some individual products for them, so that they can do all of their shopping here, says Mikaela Stenström.

In addition to the usual groceries, the summer residents also buy gas and of course - local bread and doughnuts.

- The store has a coffee machine, and people enjoy their first doughnuts already here. Last August, during the Weekend of Ancient Bonfires, we opened the Café/Pub Vikinne inside the store, which is open all year round during the store's opening hours, or as needed.

The convenience store and the village belong together

Stenström's Tarmo convenience store is open every day during the summer. In the winter, the shop is open three days a week. The shopkeeper has not had time for holidaymaking in the recent years, but this autumn she plans to go on a holiday somewhere warm.

Long working hours during summer season are vital for the store, because business is slow during winter.

- The fact is that should the shop close down, the whole village would wither away.

Holmströms Lanthandel is one of the 130 Tarmo convenience stores that make up the Tarmo Lähikauppias grocery store chain run by independent shopkeepers.

Check out whether your local Tarmo convenience store offers freshly baked bread, Veikkaus lottery games, postal services, fuel or even sports equipment at www.tarmolahikauppias.fi

Photo: Mikaela Stenström's photo album

Herättäjäjuhlissa tarjolla 2 400 kiloa lihakeittoa

Herättäjäjuhlissa tarjolla 2 400 kiloa lihakeittoa

Herättäjäjuhliin valmistetaan ruokaa useita tonneja. Ruokailujen sujuvuudesta vastaa valtava talkoolaisten joukko.   Read more
Added  Jul 5, 2016  in category  Current

Herättäjäjuhliin valmistetaan ruokaa useita tonneja. Ruokailujen sujuvuudesta vastaa valtava talkoolaisten joukko.

Herättäjäjuhlien pääemännällä Tarja Brandtilla on vankka ammattikeittiötausta ja kokemusta jo kahden Jukolan viestin muonituksista.

- Nautin isojen tapahtumaruokailujen järjestämisestä! Ellei minua olisi valittu pääemännäksi, olisin varmasti tullut tänne talkootöihin, Tarja Brandt kertoo.

Vantaan Myyrmäessä 8.–10.7. järjestettävien Herättäjäjuhlien suunnittelu käynnistettiin kaksi vuotta sitten. Brandt tuli viime syksynä mukaan organisoimaan noin 30 000 – 40 0000 osanottajan ja talkooväen muonitusta kolmen päivän aikana. Tapahtumassa on juhlaravintolan lisäksi useita kahvioita ja grillejä sekä sisällä hallissa että ulkona.

Ruokalistat ja tuotetiedot ennakkoon netissä

Ruokalistat ja tuotetiedot on julkaistu ennakkoon netissä. Se helpottaa osanottajien valintaa ja nopeuttaa palvelua ruokapisteissä. Osanottajien toivotaan maksavan ruokailut etukäteen hankittavalla ruokalipuilla, mikä myös sujuvoittaa ajoittain ruuhkaisia ruokailuhetkiä.

Osanottajille valmistetaan 2 400 kiloa lihakeittoa, 1 800 kiloa riisipuuroa ja lähes 800 kiloa broilerikastiketta. Maitoa varataan pikkupikareissa 15 000 kpl ja leipää yli 30 000 annosta. Ruokailuissa käytetään biohajoavia kertakäyttöastioita ja -välineitä.

- Olemme ravintolatoimikunnassa käyneet moneen kertaan läpi ruokailujärjestelyt ja aiemmista juhlista vastaavanlaisessa ympäristössä saadut kokemukset. Jokainen vastaa omasta erikoisalastaan, kuten ravintolasta, kahvioista, tuoteasioista, turvallisuudesta ja logistiikasta.

Brandtin päätehtävä on ollut arvioida ruokien menekkiä ja neuvotella sopimukset yhteistyökumppaneiden kanssa. Brandtin aikaiset aamut alkavatkin tukkukäynnillä.

- Talkootyöllä tehdään mahtavia ponnistuksia. On harmi, että se on hieman hiipumassa. Suosittelen lämpimästi kokeilemaan edes kerran – jos vaikka talkookärpänen purisi.

Kuva: Unto Tapio, Herättäjäjuhlat Lapua 2014

We act responsibly every day

We act responsibly every day

Aarnio has made responsibility a part of its business operations and committed to the Society's Commitment to Sustainability.  Read more
Added  Nov 24, 2016  in category  Current

Aarnio has made responsibility a part of its business operations and committed to the Society's Commitment to Sustainability.

Wihuri Oy Aarnio's responsibility programme aims to develop our business sustainably and to respond to the accountability expectations of our key stakeholders, our customers and staff.

Sustainable development means continuous and systematic change, the goal of which is to secure a good living environment for present and future generations. The goal in our decision-making and operations is to take economic aspects, the environment and the people into account.

For our customers, making responsibility a part of Wihuri Oy Aarnio's strategy is reflected in e.g. the improved traceability of our products and improved energy efficiency.

We are expanding our high-quality Metro product family, and we will favour certified products in our selections. Product sizes and packages will be made to correspond their purpose of use. We will optimize the loads and routes for our transport operations and favour low-emission equipment in our transportation.

We are improving the functionality and energy efficiency of our real estate together with the renewal and redevelopment of our Cash & Carries. Metro Cash & Carry in Kuopio, opening this May, has received more modern, energy-efficient refrigeration and freezer space in the renovation.

Society's Commitment to Sustainability

Wihuri Oy Aarnio is involved in the national Society's Commitment to Sustainable Development. We are committed to strengthening the competence of our staff in our responsible practices. We are organizing corporate responsibility training for all personnel in 2016 and onwards, always when receiving new employees. We are promoting our staff's well-being by developing the safety and operational practices of the working environment.

“The Finland We Want by 2050” commitment, coordinated by the Ministry of Environment, has already been signed by nearly 250 operators. These operators include several other trade associations and government actors.

- We want to strengthen Aarnio's position as a responsible operator. We want our responsible measures to be seen and heard, says Divisional Director Juha Mattila.

Check out Wihuri Oy Aarnio's responsibility review and the Society's Commitment to Sustainable Development.

The Finns love ice cream

The Finns love ice cream

Finnish handmade ice cream often contains less fat and air, and the taste comes from authentic ingredients.  Read more
Added  Jun 3, 2016  in category  Current

Finnish handmade ice cream often contains less fat and air, and the taste comes from authentic ingredients.

The Finns eat the most ice cream per person in Europe, and they are the fourth also on the global list. Every Finn eats about 13 litres of ice cream. The only countries that eat more ice cream are New Zealand, Australia and the United States. In Finland, ice cream is not only a summer delicacy, but one that is eaten all year round.

Over the past ten years, handmade ice creams by small manufacturers have emerged alongside the traditional ice cream products, know as artisan ice creams. Because their production method is different from industrially produced ice cream, they are at their best when fresh. Handmade ice cream retains its flavour and texture from about a few months to a year.

Handmade ice cream also usually contains less air, and their weight is almost twice that of industrially produced ice creams. The fat content of the ice cream, which is made using whole milk, is lower than that of traditional ice cream, usually less than eight per cent. The fat content of industrially produced ice cream is about 12 per cent.

Ice cream with an Argentinian rhythm

Sergio and Leena Adler and Sergio's brother Dario Adler, who run the ice cream company Caminito in Espoo, have brought the Argentinian ice cream culture to Finland. Sergio and Leena met during a flight, and their shared journey was sealed by an ice cream that Sergio bought Leena in Buenos Aires after she had won a bet.

Once the idea of their own ice cream company was born, Sergio persuaded his brother to join their business, and they started studying how to make ice cream in Spain. The Caminito ice cream parlour opened its doors in 2008 in Kouvola, where the customers could also watch how the ice cream was made. When demand gradually began to grow, they decided to focus entirely on production and moved their business to Espoo in 2013.

Today, Caminito's handmade ice creams are produced on two lines, with a total of 600 kilos of ice cream being produced every hour. Compare this to last year, when the amount of ice cream produced per day was 400 kilos! The company employs eight people.

Natural, authentic flavours

Caminito makes its ice cream mass from fresh whole milk and cream. The mass is pasteurized, meaning that any bacteria is destroyed by heating it to about 90°C, after which the mass is quickly cooled down to 4°C and left in the tank overnight to rest.

The next day, the mass is transferred to an ice cream machine that cools down the liquid mass, making it semi-solid, and mixes it before the canning process. The finished product is weighed and moved quickly to -25°C to prevent crystallization.

No colourants or flavourings are used when making artisan ice cream, and that is why they are also different in flavour and texture. Instead of flavourings, real berries, fruit and spices are used. The berries, for example, come as whole or as purées, and the vanilla comes in sticks.

Each product has its own recipe

The atmosphere in Espoo makes you feel like you are abroad; Sergio speaks quickly and with his hands, Dario throws his comments in between, and Sari Laakso, who has been with the company since the beginning, translates the most hectic pieces of conversation from Spanish.

- We are very lucky because we can make exactly the kind of product that our customers want. We make each flavour individually, not just by modifying the same basic ice cream mass. It may take up to a year to find the right flavour and texture, says Sergio.

The texture changes according to the ingredient that brings the flavour to the ice cream; the proportions are different depending on whether you are using chocolate mass, fruits or nuts.

- Another thing that has an effect on the texture is whether the ice cream is sold from behind a counter or in a package. If it's sold from behind a counter, you have to make sure that the ice cream is not too hard, because otherwise it's difficult to make balls out of it. It needs to be attractive in appearance, Dario goes on.

New flavours from sorbets

Caminito produces artisan ice creams and sorbets, organic ice creams and sorbets, as well as ice creams that go well with food, like asparagus and mozzarella ice cream.

- We were among the first companies to make vegan ice cream, and the demand for our products is growing all the time. Our two production lines also allow us to make completely nut-free ice cream, says Sergio.

The entrepreneurs also want to get rid of the prejudices surrounding sorbets.

- We often hear people say that sorbets are watery and icy, which is not true. We want our customers to get a taste of well-made sorbets and open up a whole new world of flavours for them. Sorbets are also completely lactose-free, Sergio and Dario say.

Sergio and Dario are happy that their customers appreciate locally produced artisan ice creams made using domestic ingredients.

Suomen Jäätelö is the newest player on the field

Petri Laukontaus, the owner of Suomen Jäätelö, has 20 years of experience as an entrepreneur in the food industry. His interest in making ice cream brewed for a long time, until last autumn he felt that the time was right to put his idea into practice. After the fantastic opening made by his competitors, he believes that there is still plenty of room for new players on the field.

- We make custom ice creams, which is reflected as unique products for the HoReCa sector and businesses, and as a changing selection of seasonal flavours for the consumers, Petri says.

Petri believes in the success of domestic handmade ice-cream, because the ingredients are clean and you can draw inspiration from the Finnish culture.

- We can break the mould and do something personal with, say, flowers or wild herbs. We have utilized just a fraction of the potential that ice cream has to offer. High-quality, well-thought-out and finished ice creams provide the customer with a memory that is hard to ignore.

Handmade products are best served fresh

Suomen Jäätelö focuses on natural flavours that are not mixed together in the same ice cream.

- This way, restaurants and cafés can produce packages that are unique and reflect their ideas and values. The last idea that delighted me was a sundae that was made inside a halved and hollowed out croissant.

Petri says that smaller packages of handmade ice cream have become more popular. It gives the consumers an easy way to explore different tastes; when the ice cream is rich in flavour, even a small amount of ice cream is enough.

Petri says that with his own ice creams, it is crucial that the ice creams and sorbets are clearly different from one another and that the flavours of both products can be identified even in blind tasting.

- Freshness is absolutely one of the advantages of handmade ice creams, and that is why the shelf life of our ice creams is only three months.

Metro's top tips to artisan ice creams

 

6430062160048SUOMEN JÄÄTELÖ YOGHURT ICE CREAM 5L
6430062160093SUOMEN JÄÄTELÖ VANILLA ICE CREAM 5L
6430062160222SUOMEN JÄÄTELÖ RHUBARB SORBET 5L
6430062160079SUOMEN JÄÄTELÖ BAKED ALASKA 120GX12
6416378001909TERVAJÄÄTELÖ 5L PELTOLAN
6416378003019VANHANAJAN VANILJAJÄÄTELÖ 5L PELTOLAN
6416378001138LUOMU MANSIKKASORBETTI 5L PELTOLAN
6416378002241KARPALOSORBETTI 5L PELTOLAN
6430038090645CAMINITO 2X2.5L WHITE CHOCOL ICECRE
6430038090690CAMINITO 2X2.5L LIMESORBET
6417174011215PAPPAGALLO 5L VANIGLIA ANTICA VANILLA ICE CREAM LOW LACTOSE
6417174020064PAPPAGALLO 5L MANGO SORBET

 

The Mukkala brothers' shop travels on wheels

The Mukkala brothers' shop travels on wheels

The Mukkala village shop's Tarmo mobile shop makes it possible for many regular customers to continue living at home even when the village around them is dying down.  Read more
Added  Jun 3, 2016  in category  Current

The Mukkala village shop's Tarmo mobile shop makes it possible for many regular customers to continue living at home even when the village around them is dying down.

Juha and Mika Mukkala from the Mukkala village shop in Ala-Honkajoki are a familiar sight to the villagers as they cruise along the roads in their Tarmo mobile shop on every day of the week, except for Sundays. The brothers have taken up the shopkeeper's career started by their parents in 1981.

Almost all of the customers on their daily shop trip of 100–170 kilometres have passed on from father to sons.

- Many customers say that even when they get the chance to go shopping in town with their children, they come back empty-handed. It's easier to buy things from a familiar place where the selection is familiar and the goods are where you know them to be, says Juha.

Juha starts the Tarmo mobile shop car at seven in the morning in the village shop's yard and comes back at three. On summer Fridays, it may take him up to eight in the evening to come back. After the trip, Juha and Mika place the products on their shelves in the car, ready for the next day's trip. At the end of the day, Juha's wife Sari cleans the interiors.

- In the morning, we also pick up fresh bread from two nearby bakeries, says Juha.

Mobile shops are a dying tradition

The Mukkalas are so familiar with their regular customers that they know them by name. Not one of their mobile shops has left them on the side of the road during their 29-year-long career as shopkeepers. When the car's gearbox started giving trouble a month ago, the brothers already had a back-up plan ready.

- I told Mika that if that happens, we'll call our regular customers, ask them what they want to buy, and deliver the goods to them with a van. We know so well what people want to buy that we could have made the list from memory.

People buy basic products for cooking and eating from our mobile shop: dairy products, meat, eggs, bread, sausage and fruit.

For many customers, the service provided by the Mukkalas' Tarmo mobile shop is an essential precondition for living at home. If they did not have the mobile shop at their disposal, they would have to move closer to services or even into the city.

- A lot of customers from the caravan area visit us in the summer. They come with their kids to buy ice cream and drinks and to show them a glimpse of a vanishing rural tradition.

There are only about 20 actively operating mobile shops in Finland.

- Maybe after this car we'll also start thinking of just running the village shop, ponders Juha.

The Scania is six years old and has about 300,000 kilometres under its belt, and the number increases by 50,000 every year. The last mobile shops in Finland were built in 2010–2011, and even then only five of them were made. It takes about six months to build a mobile shop on a bus chassis.

American cars take up most of the freetime

One would think that when you drive a car for a living, you would not be interested in them in your spare time. Nevertheless, Juha's hobby is restoring old American cars. He has been working on his current project already for two years.

- It's really meticulous and time-consuming work.

Another hobby of sorts is repairing his children's cars.

- When you have four children, there's always someone whose car is in need of repair, laughs Juha.

Juha and Mika's parents live right next door to the shop, and they come and help their children almost every day.

- Dad only stays away when there's sports on the TV.

Photos: Mika Mukkala, Sari Mukkala

Metro L-eggs come from Satakunta

Metro L-eggs come from Satakunta

At the fastest, eggs laid during lunch time at Perälä farm in Humppila are delivered to Kerava before ten o'clock news.  Read more
Added  Jun 3, 2016  in category  Current

At the fastest, eggs laid during lunch time at Perälä farm in Humppila are delivered to Kerava before ten o'clock news.

At the fastest, it takes just half a day for Metro eggs to travel from the producer to Tuko's warehouse, from where they are delivered to customers and Metro Cash & Carries. At Satamuna packing plant, handling of eggs is highly automated, and machines are responsible for quality control and for packing.

In the first stage, the robot feeds eggs to the packing machine, which films them and separates only clean eggs go through. Next, the machine knocks on the eggs gently and measures the sound coming from the shell, using this method to remove broken eggs from the production line.

Eggs are divided into Class A and B eggs. Class A eggs are fresh, whole and clean, and they are delivered to stores. Class B eggs may have cracks, spots of dirt or an uneven appearance, but they are still good enough to be used as ingredients for various egg products for the food industry. Class A eggs go through a UV light treatment, eliminating any microbes on the surface.

After this, the machine weighs, labels and packs them. When eggs are weighed, they are classified into sizes S, M, L and XL and labelled. Label tells production method, farm and country of production. The machine packs the eggs into cartons, sharper head down, to preserve and protect them better. It also packs cartons into boxes, and the next robot places them on pallets to await transportation.

Chickens' pedigree can be traced

Perälä farm in Satakunta is one of the contracted suppliers for Metro L-eggs. About 3,000 brown Hy-Line pullets produce Metro eggs. The Perälä chickens come from the Haavisto breeding henhouse, which is one of the largest suppliers of bred and reared pullets in Finland. The chickens producing Metro eggs can be traced up to two generations back. Satamuna and breeding henhouse are both owned by Haavisto family.

The chickens live in small groups in modern, air-conditioned henhouses, with perches, nests and places where they can scratch the earth. Cages with no equipment were prohibited in Finland in 2012, after which the number of henhouses has decreased, but their size has increased. Today, henhouses have about 11,000 chickens instead of the previous average of 2,000.

- Thanks to the Welfare Directive, the living conditions of chickens have improved significantly. Chickens now have more room, and there are more stimulating activities available than before. We have managed to increase our production efficiency by using more robots and other automatic systems, and also by using alternative energy solutions, says Toni Haavisto, CEO of Satamuna Oy.

Satamuna handles about 10 million kilos of eggs every year. The new packing plant, which was completed last year, is heated and cooled with geothermal energy.

Local food for Perälä chickens

Chickens start laying eggs when they are about 20 weeks old, and continue it until they are 80 weeks old, laying approximately 0.9 eggs each day. Chickens that are about a year old lay the biggest eggs. Metro L-eggs weigh about 63–73 grams.

The fodder given to Perälä chickens is true local food. Calcium and concentrate with vitamins and micronutrients are added to the barley, oats and wheat grown at the farm. The Rahtimylläri grinding equipment built on top of a truck produces fodder for one month at a time.

The whole family participates in caring for the chickens: Jaana, Juha-Pekka, Elisa and Aleksi. Feeding and egg collection is highly mechanized, but the family checks every day that feeding and air conditioning are working and takes care that the henhouses are clean, among other things.

- We are already the fifth generation producing eggs at our family farm. Animal welfare is a matter of principle for us: only healthy chickens produce high-quality eggs, says Juha-Pekka Perälä.

 

6430060500358 METRO VIRIKE EGG 180KPL/12,3KG L

High-quality German white wines for asparagus

High-quality German white wines for asparagus

The freshly acidic and pleasantly mineralic Spindler white wines in Metro's own import selection really rouse the senses and...  Read more
Added  Mar 3, 2016  in category  Current

The idyllic Spindler Lindenhof vineyards are located in the Palatinate region of Germany, in the small village of Forst. The area is one of the largest regions for German quality wine, and the famous, 80-kilometre-long German Wine Route goes through it. The sunny and gentle climate of the Palatinate region and the soil are ideal for wine-growing.

The Spindler family has grown wine in the region since the 17th century. The name of the vineyard, Lindenhof, comes from the linden trees planted by Eugen Spindler to celebrate the birth of his sons in the early 20th century. Today, there are 11 hectares of vines growing in Lindenhof, and the family mainly produces white wines.

The freshly acidic and pleasantly mineralic Spindler white wines in Metro's own import selection really rouse the senses and invite to enjoy fresh spring asparagus.

See Pekka Terävä's asparagus recipe here


Rich, round & fruity

4260052050620 SPINDLER LINDENHOF WEISSBURGUNDER QUALITÄTSWEIN TROCKEN 75 CL This wine is elegant and aromatic, ripe and fruity & slightly smoky. The fresh acidity is mouth-watering. The palate is dry, crisp, balanced and long. A very tasty package. A Weissburgunder that really stands out from the crowd.

Fresh, crisp & acidic

4260052050675 SPINDLER LINDENHOF FORSTER MARIENGARTEN RIESLING KABINETT TROCKEN 75 CL
This wine's alluring, mouth-watering, nuanced palate has a good concentration. The mouthfeel is crisp and acidic, citrusy & deeply complex. A high-quality and large flavour that persists in the mouth for long. After tasting this wine, you'll understand why German Riesling is so popular these days.

F2 boats racing in Peurunka

F2 boats racing in Peurunka

The Grand Prix for the F2 Powerboat World Championships starts in Peurunka this June, for the first time in Finland.  Read more
Added  Jun 2, 2016  in category  Current

The Grand Prix for the F2 Powerboat World Championships starts in Peurunka this June, for the first time in Finland.

About 15,000 visitors are expected to attend the Grand Prix for the F2 Powerboat World Championships, held for the first time in Finland, during the weekend of June 10th–12th. 26 teams will take part in the race, and the number of competitors and support staff totals already about 300.

The idea for the event was born when Peurunka's Service Director Juha Knööppi and representatives from the Saunatruck company and from the race met a little bit over a year ago. The jury visited Peurunka and gave green light for the new venue. When the International Union for Motorboating, UIM, gave its approval, the arrangements for the event started at full speed.

- We have taken this project forward in good spirits together with local residents, land owners, authorities and other cooperation partners. We are now erecting tents in the event area and building piers, says Juha Knööppi.

Local food for visitors

You can find about a dozen dining options with different styles in the event area’s food world. The restaurants serve local food prepared with the tastes of international visitors in mind. The food selection inside the big event tent focuses more on simple home-made food. In the evenings, the tent turns into an entertainment centre with popular Finnish artists on stage.

- We have designed the food and drinks in the VIP area and gone through the daily operations of the premises together with Metro.

Knööppi says that the experience gained from the F2 World Championships Grand Prix will be utilized also in the future in other major events. Hopefully Peurunka can act as a venue for fast boat races and provide excitement also in the future, since the venue has an option also for future races.

The Central Finland Boating and Leisure Fair is held in Peurunka at the same weekend.

Tips to prevent food waste

Tips to prevent food waste

Every year, public catering services generate 50–57 million kilograms of food waste that could be avoided.  Read more
Added  May 3, 2016  in category  Current

Every year, public catering services generate 50–57 million kilograms of food waste that could be avoided.

Day care centres, hospitals and service facilities generate the most waste. Food waste can be divided into production and serving waste and plate leftovers. In hospitals, for example, most of the waste comes from food left over in the serving dishes. A food service provider that serves around 30,000 customers every day may have to throw food worth 800,000 euros away every year. This means almost a month’s ingredients and labour costs.

Food waste can be reduced with the right working methods, training and menu planning, and by predicting the number of customers. By identifying customers' needs, food service providers can e.g. optimize the right portion sizes. Also remember to use first ingredients that have been stored the longest. Waste can be reduced by agreeing on objectives and measures location-specifically, and their impact can be monitored by e.g. weighing and comparing the amount of ingredients ordered and used and the amount of ingredients spoiled in storage.

Tips on how to prevent production waste

• Use every part of the vegetable, e.g. broccoli florets as decorations and the stems for puréed soups and stews.

• Use leftover food with lots of carbohydrates, such as pasta, potatoes or rice, for the next day's cold salads.

• Use fruit and vegetable leftovers for purées, compotes and chutneys.

Tips on how to prevent serving waste

• Reduce the size of the serving dishes and utensils.

• Limit the number of different dishes available.

• Serve leftovers in an appealing way in a weekly “leftover buffet”. Tell the customers that they are helping reduce food waste this way.

Tips on how to prevent leftover waste

• Use smaller plates.

• Monitor the amount of leftovers returned and modify the dishes if needed.

 

Sources: Unilever Food Solutions, Kirsi Korhonen/Luke and Margit Kojo/kehittyvaelintarvike.fi

Bocuse d'Or Team Finland kuudenneksi

Bocuse d'Or Team Finland kuudenneksi

Eero Vottonen ja Miikka Manninen tulivat kuudenneksi Bocuse d'Orin Euroopan osakilpailussa Budapestissa ja jatkavat loppukilpailuun Lyoniin 2017!   Read more
Added  May 11, 2016  in category  Current

Eero Vottonen ja Miikka Manninen tulivat kuudenneksi Bocuse d’Orin Euroopan osakilpailussa Budapestissa ja jatkavat loppukilpailuun Lyoniin 2017.

Eero Vottonen ja Miikka Manninen kisasivat tiistaina ja tulokset julkaistiin keskiviikkoiltana. Vottonen ja Manninen valmistivat sekä kala-annokset että lihavadin tuomariston arvosteltaviksi sellaisina kuin etukäteen oli suunniteltu ja ajoissa, 5 tunnissa ja 35 minuutissa. Pientä ylimääräistä jännitystä ja järjestelyä kisaan toi tuomareiden tiukentunut linja keittiön ulkopuolella säilytettävien tarvikkeiden suhteen. Kaksikko hoiti tilanteen rautaisella ammattitaidolla eikä jännitys välittynyt kisakatsomoon saatikka tuomaristoon.

Kala-annoksen sterletti sai Vottosen hyppysissä seurakseen aromaattisen kuningasravun sekä fenkolia. Lisäksi lautaselle nostettiin sterlettiä kuivattujen tillinkukintojen ja merilevän kera sekä savustettua valkuaista, keltuaisemulsiota ja kaviaaria. Suomalaisuus maistui hapanleipätaikinasta tehdyn kuoren sisällä olevassa savustetussa kalassa sekä piimäherasta valmistetussa kaviaarilla ja piparjuurella maustetussa kastikkeessa.

Annoksen kasvislisukkeen raaka-aineet kilpailijat saivat valita vasta kisapäivää edeltävänä iltana yhteiseltä raaka-ainetorilta. Vottonen valitsi valkoista parsaa ja kukkakaalia, josta hän valmisti Mannisen kanssa rakuunan ja fenkolin kanssa kypsennettyä parsaa ja kuivatulla tillinkukalla maustettua kukkakaalia. Annokseen piti yllätysraaka-aineena sisällyttää myös rakuuna.

Lihavadilla saksanhirven paistia ja potkaa

Lihavadin kruunasi saksanhirven paisti ja potka katajanmarjoilla, kylmäsavustetulla peuran sydämellä ja rosmariinilla. Saksanhirven fileetä maustoi tryffeli ja savustettu poron luuydin. Kastikkeessa maistuivat kuusen ja männyn kerkät. Lisukkeena Vottonen ja Manninen tarjosivat koivuviinietikassa keitettyä, valkosipulilla ja karhunlaukalla täytettyä sipulia sekä maa-artisokka-fenkoli-omenakroketteja. Viimeistelijöinä toimivat kokonaisena poltetut tryffelivoilla maustetut kevätkaalit, friteeratut savoijinkaalin lehdet sekä kaalinversoista tehdyt tryffeliemulsiolla maustetut kimput.

Renewed Metro Cash & Carry in Kuopio

Renewed Metro Cash & Carry in Kuopio

Buying is easier and operating is more energy-efficient in the renewed Metro Cash & Carry in Kuopio.  Read more
Added  May 23, 2016  in category  Current

Buying is easier and operating is more energy-efficient in the renewed Metro Cash & Carry in Kuopio.

The renewed Metro Cash & Carry opened its doors in Kuopio on Thursday, the 12th of May. Wihuri Oy Aarnio has operated Metro Cash & Carry in Kuopio already for 20 years this year.

Metro Cash & Carry was renovated during the spring, receiving considerably more refrigeration and freezing room space. The outlet's energy use was made more efficient by introducing LED lighting in the refrigeration spaces and by covering the freezers. The Cash & Carry outlet also received three modern loading bays with special loading shelters, which make loading and unloading much faster. Waiting times also became shorter, reducing our impact on the environment even more.

Aija and Jouko Harakka, who run Seiska restaurant in Valtimo, normally order their products for delivery, but now they came to visit the opening party and to meet Metro's Restaurant Sales Manager Lasse Koistinen.

- Thanks to Lasse’s tips, we have managed to make our menu clearer. By following the refreshed recipes, we can all make dishes that are consistent both in terms of quality and presentation. We can now also make better use of our ingredients, says Jouko Harakka.

Metro Cash & Carry in Kuopio, Leväsentie 5, is open Mon–Thu 6.30–17, Fri 6.30–18, Sat 8–13 ja Sun 9–12.

Metro is cooking together with Joensuun Teatteriravintola

Metro is cooking together with Joensuun Teatteriravintola

Metro and Joensuun Teatteriravintola have come up with a menu where you can taste cocoa and coffee beans grown in Joensuu.  Read more
Added  May 16, 2016  in category  Current

Metro and Joensuun Teatteriravintola have come up with a menu where you can taste cocoa and coffee beans grown in Joensuu.

Joensuun Teatteriravintola restaurant combines a tasty menu with different events, theatre and music. When they first met, Metro’s Sales Manager Lasse Koistinen and Teatteriravintola’s Head Chef Mikko Hiltunen got an idea: to make a menu that would bring together the slightly more exotic local flavours.

Restaurant Manager Pekka Koivula had already thought earlier about how to make use of cocoa and coffee beans growing in the Joensuu Botanical Garden. Koistinen and Hiltunen both made their own proposals, which they finalized together. The special menu for the Teatteriravintola restaurant, available from the 20th to 21st May, is made up of asparagus, lamb from the local Sirola farm and cocoa and coffee beans grown in Joensuu.

The menu begins with the delicacy of the season, asparagus, which is grilled and served with various trimmings. Cocoa and coffee beans grown in Joensuu make up an important part of the main course and dessert: the lamb is glazed with cocoa beans, and the dessert pudding is seasoned with coffee. The pudding comes with a side of birch ice cream.

- Cocoa, coffee and birch may sound a bit peculiar together, but we can get them to work, Koistinen and Hiltunen assure us.

Party tips from Juuri and Latva restaurateurs

Party tips from Juuri and Latva restaurateurs

Restaurateurs Ilja Björs and Jarkko Myllymäki are incurable experimentalists. They are guided by taste, origin and passion.  Read more
Added  May 2, 2016  in category  Current

Restaurateurs Ilja Björs and Jarkko Myllymäki are incurable experimentalists. They are guided by taste, origin and passion.

Grilling really lights the fire of these entrepreneurs, who were granted HoReCa sector’s Pro2016 award. Ilja Björs says that he tries out something new every time. He gets excited by high-quality ingredients and often finds himself buying more of the season's fresh products than he would actually need. He is also very open-minded when it comes to seasoning. High quality does not always have to mean expensive, says Jarkko Myllymäki, and mentions highly versatile pork neck as an example.

– When you first boil the meat and then marinate and grill it, the result is just the softest meat and a whole spectrum of flavours. This way, you can prepare for parties in advance, and the actual grilling only takes a short while, Ilja Björs goes on.

If you are preparing for a festive buffet, Björs and Myllymäki advise moderation when it comes to the number of dishes.

– Festive buffets still serve too many different dishes, and the flavours don't really stand out. We recommend focusing on quality instead of quantity.

Björs advises to prepare one dish properly and perfect it for the next time.

This also creates traditions, as the dish becomes a masterpiece, and its cook an expert in preparing it.

As a festive drink, Myllymäki recommends a well-chilled rosé.

– A dry and tart German Riesling is also excellent for parties.

Björs, in turn, mentions beers from Finnish microbreweries.

Use wild herbs boldly

Björs's and Myllymäki's restaurants Juuri, Latva, Pihka and Maritori, as well as the Juuri tapahtumat catering service, use domestic seasonal ingredients. Wild mushrooms, berries and herbs are used in abundance.

– We could be even bolder in our use of wild herbs. When you've first learned how to use one herb, you can start expanding your know-how. By using herbs alone and together, you can find stunning new flavours, says Ilja Björs.

When doing their restaurants' food development, Björs and Myllymäki look at ideas from three perspectives: what the ingredient tastes like, does it fulfil the requirements of high-quality, and does it bring joy and passion to cooking.

Originally, Björs and Myllymäki started with the idea of “making a damn good bar that serves damn good food.” Now Juuri restaurant is a place that serves good food, and Latva is a good bar. Maritori, which operates in Marimekko's main office and is open to all, expanded its know-how to staff restaurants. The restaurant also has its own bakery.

– Our Pihka staff restaurants have no rotating menus: we design a new menu for every week. This requires skilled staff and also provides an opportunity to let their own skills shine, say Björs and Myllymäki.

The entrepreneur duo has created a corporate culture where their success is shared by a group of workers who have been with them since Juuri was founded.

 


Ask the customer what they are celebrating, the number of people attending, and the place, time and budget for the party. The more accurate the budget is, the easier it is to serve the customer. When you are familiar with the big picture from the start, you can save yourself some trouble.

Fresto is ready for the summer market

Fresto is ready for the summer market

Fresto is a new, rapidly expanding Finnish chain of local restaurants operating in busy places.  Read more
Added  May 2, 2016  in category  Current

Fresto is a new, rapidly expanding Finnish chain of local restaurants operating in busy places.

New Fresto restaurants have been popping up rapidly across the country during the past year. The chain plans to open 20 new business locations during this year. According to Fresto Group's CEO Nina Kuusimaa, having a fast and agile organization is one of the main competitive advantages of the chain.

There are currently 11 Fresto restaurants catering to transportation professionals, cottagers, holidaymakers and people living nearby.

At Fresto, you can fill up with lunch and à la carte options, café delicacies and Scanburger burgers. The chain has entered the market with lower prices than competitors.

– We believe that our customers will be delighted by our personal, cheerful service in a friendly atmosphere. The product selection is pretty much the same for all operators, so we want to surprise our customers with a wide selection and affordable prices, says Nina Kuusimaa.

Fresto in Tuulos is getting a new look for summer: it will work as a pilot project for the new concept store. At Fresto, people have noticed that the liberalization of shop opening hours has affected the consumers' buying behaviour.

– We are focusing our selection more and more on ready-made, quickly consumable products, such as drinks and snacks.

Personal and local restaurants

Being local is reflected both in the look and product selection of the restaurants. Fresto wants to provide people living in the surrounding area with a pleasant meeting place in which to have their meals and drink their coffee. For customers on the move, Fresto is offering familiar services flavoured with local products.

– When planning the menus, we listen to the customers' wishes, and e.g. on “Request Week”, we fulfil our customers wishes, Kuusimaa goes on.

Products are continuously under development. Fresto is entering the lively summer market by introducing new products and revamping their classic dishes. Recent fast food innovations include the new hot dog concept and premium burgers, made using 100 % domestic beef meat.

– We make the majority of the food ourselves in Fresto restaurants; we bake all of our lunch breads and prepare the lunch sauces ourselves from scratch.

The Thoreau Water Concept now available from Metro

The Thoreau Water Concept now available from Metro

Thoreau makes selling water a new source of income for restaurants. Thoreau water is always fresh, clean and environmentally friendly.   Read more
Added  May 3, 2016  in category  Current

Thoreau makes selling water a new source of income for restaurants. Thoreau water is always fresh, clean and environmentally friendly.

Thoreau makes it possible to serve filtered water in an environmentally friendly way without the hassle that comes with bottled water. The Thoreau water system is connected to an existing water supply network and the water is filtered, chilled and bottled for customers just before serving it. One machine can be used to serve both sparkling and still water.

The water is served to customers in beautifully designed glass bottles. The bottles are made of clear or frosted glass and come in sizes of 37.5 cl and 75 cl. The designer bottles are also easy to wash in industry-standard dish-racks.

Thoreau was launched in Sweden in 2008. Its name comes from the American writer and philosopher Henry David Thoreau, who already at the start of the 19th century reflected on a simple and ecologically sustainable life in his writings.

Currently, Thoreau has more than a thousand customers all over Europe. Fresh and filtered water makes food and drink taste better. Ask from your nearest Metro Regional Sales Manager about how Thoreau can support your business and add more value to water sales. The fixed monthly cost includes everything from installation to maintenance, carbonation and the designer bottles.

Changes in product selection

Changes in product selection

Eldorado yoghurt and sour cream, Metro quark will be discontinued April 30, 2016.  Read more
Added  Apr 26, 2016  in category  Current

Discontinued products April 30, 2016

6410704326179t-599928ELDORADO AB YOGHURT NATURAL LACTOSE FREE 5KG
6413300004601t-40337METRO NATURAL QUARK LACTOSE FREE 5 KG
6410704323444t-990549ELDORADO SOUR CREAM LOW LACTOSE 6% 5KG

 

We will offer you Arla lactose free products: natural yoghurt, quark and sour cream as the most affordable products in this category from May 1, 2016. Please find the codes below.

Replacing Arla products 

6413300016024t-66035ARLA LUONTO+ NATURAL YOGHURT LACTOSE FREE 5 KG
6413300004540t-189076ARLA KEITTIÖ QUARK LACTOSE FREE 5 KG
6413300020915t-378646ARLA KEITTIÖ SOUR CREAM LACTOSE FREE 5 KG

 

Vanajanlinna is getting ready for summer

Vanajanlinna is getting ready for summer

The Vanajanlinna castle in Hämeenlinna and its surroundings provide a fantastic setting for corporate events, family celebrations and leisure activities.  Read more
Added    in category  Current

The Vanajanlinna castle in Hämeenlinna and its surroundings provide a fantastic setting for corporate events, family celebrations and leisure activities.

The Vanajanlinna castle's fantastic surroundings transport visitors to the start of the 20th century. The estate is firmly rooted in the present, however, and the people at the castle come up with new experiences every day to make meetings and events a success. The castle is a popular venue for family celebrations. In the summer, it is also the stage for many golf competitions, since the Linna Golf golf course is the only European Tour course in Finland. Vanajanlinna also offers well-being services for work communities with its own Sportness concept.

The Vanajanlinna kitchen has been under the command of Chef de Cuisine Mika Jokela already for ten years. He has worked at the Grand Hotel and the Finnish Embassy in Stockholm before Vanajanlinna, among other places. The general public also knows him from the television programmes Alpeilla, Pallon viemää and Top Chef.

Mika Jokela is at his best when he can work with high-quality, pure ingredients and with Scandinavian cuisine.

- There's no fiddling about in my kitchen, but, in addition to the appearance and flavour, the food also needs to have a certain element of surprise to it. It's easy to make excellent food when you have excellent ingredients, says Mika Jokela.

Jokela focuses on the kitchen, and Tiina Lehtiö coordinates the sourcing of raw materials for the Vanajanlinna Group restaurants. The sourcing is a full-time job, which requires active cooperation between all actors.

One good idea is enough

At Vanajanlinna, the lunch is served from a buffet table and the dinner is à la carte.

- We want our customers to enjoy a carefree evening, with good food and drink being the main attractions.

Every spring, Mika Jokela is visited by top-notch colleagues who plan and prepare dinner in front of the guests and tell them about the ingredient. In March, Matti Jämsén and Alex Nurmi paid a visit to the castle.

- The visits liven up our own kitchen skills, too. The chefs learn something new and can work on their technique, Jokela continues.

Jokela usually gets his own employees from Perho and Tavastia, when they have first shown what they can do. Jokela says that these young people are skilled learners who can perform excellently with a little guidance.

He takes care of his own skills by combining his work assignments with his holiday trips, among other things.

- A foreign environment is an excellent chance to provide an inventory of your own skills. Even one good new idea is enough to update the menu or your working methods.

 

Photo: Vanajanlinna

Drink tip for the spring from Prowein

Drink tip for the spring from Prowein

Metro's own import bubbling prosecco for spring parties.  Read more
Added    in category  Current

The Prowein trade fair was held in Düsseldorf, Germany, at the end of March. Prowein is one of the most important events in the wine industry. 6,200 exhibitors from 59 countries brought 55,000 wine professionals there to taste, smell and learn about current industry trends and products and to network with each other. Metro's wine team was also there, looking for new products for Metro's basic selection.

The team's suggestion for a welcome drink for spring parties is a refreshing blend from Italy: lemony limoncello liqueur and sparkling Prosecco. Prosecco is a popular sparkling wine around the world, and it is represented by Perla Bianca Prosecco DOC in Metro's product selection.

For spring parties

1 part limoncello

3 parts Perla Bianca Prosecco

a few mint leaves

a few raspberries

Serve drink as it is or mix with crushed ice and tonic and serve from a highball glass.

 

Metro's own import selection's Prosecco comes from northern Italy

Metro's own import selection's Prosecco comes from northern Italy, from the Veneto region. This sparkling wine is made from hand-picked grapes, using the Charmat method. The wine, with its floral and fruity aroma and balanced taste, is ideal as it is for a welcome drink for spring festivities, and it also goes well with food. Try the wine with Pekka Terävä's spring chicken. The wine is also perfect for fresh cocktails.

8033116402026   PERLA BIANCA PROSECCO DOC

Popcorn belongs to the cinema

Popcorn belongs to the cinema

People have enjoyed both romantic and adventure films at the Finnkino cinemas for 30 years.  Read more
Added    in category  Current

People have enjoyed both romantic and adventure films at the Finnkino cinemas for 30 years.

The wide and diverse listings change fast, but nothing beats popcorn as a snack for the movies.

- Going to the movies is a social event. It's also a wonderful experience that's supported by the latest technology and includes snacks, says Sales Manager Tapio Partanen from Finnkino Oy.

At Finnkino, the popcorn is made on the spot and sold to customers directly from the heated cabinet it is stored in. The popcorn and soda combo is the most popular side product in the theatres.

- Our snack selection includes familiar favourite products that people know to be good. If the product isn't to their liking, the whole cinema experience would be a disappointment.

Easy snacks and familiar flavours

Finnkino does not select its products according to specific selection periods, but rather follows its customers' purchasing behaviour and desires and responds to them quickly when needed. It does not take a stand on whether food and alcoholic beverages should be allowed in the cinemas, but is monitoring the situation.

In its snack selection, Finnkino has focused on products that are easy to open and to eat. They do not sell bags of individually wrapped sweets, for example. Loose sweets are easy to eat, and everyone can pick their favourites from the selection.

- Customers make their purchase decisions quickly. They prefer small bags of sweets and natural flavours, such as nuts and natural sweets. Naturalness is also a major selling point for popcorn, since the dry kernels are roasted in coconut oil.

The selection of snacks varies from cinema to cinema, and also depending on the listings; the main point is to take every target group into account. Snacks are an essential part of the overall experience, especially for young people and people seeing more entertaining films.

Finnkino Oy is the largest cinema chain in Finland with 14 theatres in 11 locations. It is part of the biggest cinema chain in the Nordic countries, Nordic Cinema Group, which also operates in the Baltic countries. In Finland, 5.9 million cinema lovers visited Finnkino's cinemas last year.

 

Photo: Depositphotos

White asparagus with scampi

White asparagus with scampi

Asparagus is spring's delicacy. Check out how Pekka Terävä is preparing white asparagus with scampi.  Read more
Added  Mar 2, 2016  in category  Current

Asparagus is spring's delicacy. Check out Pekka Terävä's recipe:

White asparagus with scampi

1 cauliflower

1 shallot

1 clove of garlic

12 scampi (crayfish tails)

1 avocado

1 lemon

1 dl chicken broth

1 bunch of white asparagus

1 box of salad

1 box of spinach

Salt, black pepper, sugar, oil and chives.

1. Peel the onions, chop them into small pieces and sauté in a saucepan with a drop of oil until soft. Add the chopped cauliflower and continue sautéing. Add the chicken broth and cook until done. Purée in a blender and check the flavour.

2. Cut the avocado in half and remove the pit. Peel the avocado, chop the flesh into small cubes and mix with the chopped chives. Season with salt, pepper and lemon juice. Serve as a side dish.

3. Peel the white asparagus and cut the rooth 2 cm. Cook the asparagus around 2 minutes depending on the size. Season with salt, black pepper and melted butter before serving.

4. Season the crayfish tails and fry in a hot pan.

5. Assemble and serve the dish.

Discontinued products: loose eggs

Discontinued products: loose eggs

Changes in loose egg selection during spring 2016.  Read more
Added  Mar 24, 2016  in category  Current

Discontinued products during spring 2016

6410708309192   t-831644   ELDORADO KANANMUNA 180 KPL/12,3 KG L

6431001901807   t-538124   MUNAKUNTA 14,1 KG IRTO KANANMUNA XL

6430029760410   t-145235   KIEKU VIRIKE MUNA IRTO 180 KPL/14,1 KG XL

6430029760458   t-145276   KIEKU VIRIKE MUNA IRTO 90 KPL/4,32 KG S

 

New Metro eggs during spring 2016

6430060500341   t-911396   METRO VIRIKE KANANMUNA 90 KPL/4,32 KG S

6430060500358   t-911164   METRO VIRIKE KANANMUNA 180 KPL/12,3 KG L

6430060500365   t-911420   METRO VIRIKE KANANMUNA 180 KPL/14,1 KG XL

Discontinued products: Eldorado milks 1 L low-lactose UHT

Discontinued products: Eldorado milks 1 L low-lactose UHT

Eldorado low-lactose UHT milk 1 L will be discontinued during spring 2016.  Read more
Added  Mar 3, 2016  in category  Current

Eldorado low-lactose UHT milk 1 L will be discontinued during spring 2016.

Discontinued products March 2016:

6410700468705   t-46870   ELDORADO KEVYTMAITO 1L VLAKT UHT

6410700466565   t-46656   ELDORADO RASVATON MAITO 1L VLAKT UHT

Discontinued product April 2016:

6410700469047   t-46904   ELDORADO TÄYSMAITO 1L VLAKT UHT estimate 30.4.2016

 

We will offer you Arla low-lactose UHT milk as the most affordable products in this category from March 3, 2016. Please find the codes below.

Arla low-lactose UHT

6413300102512   t-288217   ARLA KEVYTMAITO 1L VLAKT UHT

6413300102710   t-288357   ARLA RTON MAITO 1L VLAKT UHT

6413300010695   t-558494   ARLA TÄYSMAIT 1L VLAKT UHT

Bocuse Team Finland is feeling good

Bocuse Team Finland is feeling good

Eero Vottonen and Miikka Manninen have managed to reach flavour and appearance they were looking for in their Budapest competition dishes.   Read more
Added  Mar 7, 2016  in category  Current

Eero Vottonen and Miikka Manninen have managed to reach flavour and appearance they were looking for in their Budapest competition dishes. Next, they're going to practise preparing the dishes within the time limits set in the competition.

Bocuse Team Finland, Eero Vottonen and Miikka Manninen, is well-prepared for the Bocuse d’Or European regional competition, which will be held this May in Budapest. The whole team has been practising determinedly under Vottonen's command, 5–7 days a week, and they're feeling good. The team is supplemented by Tiina Rasmussen, Clara Keh and Kaisla Keimala, all students from the Perho Culinary School.

- I'm pleased with the structure and appearance of the dishes. We've also managed to reach the flavours we were looking for in Budapest's mandatory ingredients: red deer hind quarter, sterlet and golden caviar, says chef Eero Vottonen.

At some point, you have to stop planning and developing the dishes and start competing against the clock. The competitors are given five hours to prepare the fish dish, and five hours 35 minutes for the meat dish.

- We're going to start finalizing our schedule in the middle of March.

Perho's training kitchen is completely similar to the competition kitchen in Budapest in terms of its functions and positioning.

Plenty of taste in the dishes

Team Finland's dishes are judged fifth, right after Norway, which won the competition last year.

- The dishes need to be rich in flavour, so that the judges can make out the ingredients. It takes at least five minutes to get the meat dishes on the serving plate and from the competition kitchen to the judges, which means that the flavour should be at its best when the meat is a bit tepid, Vottonen goes on.

Vottonen says that it's always a good sign when judges take their time to taste a dish. It means that the degree of doneness is just right and that they also enjoy the flavour. In the competition, fish and meat dishes are scored separately, with points given for flavour, appearance and presentation of the dish, as well as for team work in the kitchen and for kitchen cleanliness.

A truckload of goods will be transported from Finland to Budapest, i.e. some ingredients and tableware.

The national speciality, which is one of the competition dishes, can be prepared in advance and taken to Budapest.

One garnish for the fish dish will be announced in Budapest only on the morning of the competition. Vottonen and Manninen are joking that it will probably be sweet pepper.

Local food is in demand

Local food is in demand

Food Services Manager Helena Laitinen was awarded the HoReCa sector's PRO award for her work for organic and local food.  Read more
Added  Mar 2, 2016  in category  Current

Food Services Manager Helena Laitinen was awarded the HoReCa sector's PRO award for her work for organic and local food.

Helena Laitinen, Food Services Manager for the city of Kiuruvesi, has worked long and patiently to get more organic and local food in professional kitchens in public sector. She was awarded the HoReCa sector's PRO award in January for her responsible work contribution. Professionals compete for the PRO awards in different categories, and for example colleagues or business partners can nominate them for an award. The PRO awards are given to people who carry out their work with a top-notch attitude. The Savo Consortium for Education's nationwide specialist unit, EkoCentria, was behind Laitinen's nomination. EkoCentria promotes the use of local and organic food.

- I see it as my responsibility to make sure that we give future generations a good place and environment to live in. We also show our own appreciation through our sustainable choices, says Helena Laitinen.

Laitinen wants to pay respect to her predecessor Helena Juntunen, who, being born and raised in Kiuruvesi, knew about the possibilities for organic and local food in the city and the surrounding region. The work for promoting local and organic food started from school meals: an eager and committed school catering staff was trained to prepare organic food already in 2000.

- Through school meals, organic and local food has become part of the city's operational strategy. In the previous year, 38 per cent of food used by schools was organic and/or local, when looking at euros spent. They accounted for 22 per cent of all food purchases for the entire city, also calculated in euros.

Local food boosts business

According to Laitinen, the promotion of local food is done in close cooperation with municipal Economic Development Offices, producers and users.

- Local food is extremely important for the region's economic development. It's important that municipal business advisors tell both new entrepreneurs and operators in public sector about existing possibilities. Public sector is a good partner for starting entrepreneurs, because the municipality is a reliable payer, Laitinen says.

Cooperation is important also because small entrepreneurs may not always be familiar with the current operating methods of professional kitchens in public sector. If an entrepreneur has a chance to see how things are run on the spot, it may give a better understanding of user's needs and help direct production development towards the right direction.

- It's important to go through all the needs and possibilities together. Product development makes it possible to expand operations, which generates jobs and prosperity for whole region.

The Ministry of Agriculture and Forestry's goal is that 20 per cent of the food provided by the public sector is organic by the year 2020. Helena Laitinen admits that this goal is very challenging, especially when funding is being cut at the same time.

- If you just look at the dish and the price tag attached to it, organic and local food may not be the most affordable option. But when you look at the big picture, at the vital nearby region and the good growing environment, the situation is different.

Best tips from your employees

What tips do you want to give people who are thinking of moving over to organic and local food?

- If the current model seems too tight, you might want to think about what could be done to succeed. Don't throw in the towel immediately, but let the matter rest for a while. It's absolutely necessary to do predictions and engage in so-called technical dialogue to survey the market well in advance before opening the actual price competition, Laitinen starts.

One should also accept the fact that not everything is available as organic, or that there may not be enough to last the entire year: take as much as you can get, and restock from somewhere else.

- This way, we can recreate opportunities for production in the nearby area that have been lost when procurement has been centralized and efficiency has been pushed to the limit. These opportunities are extremely important for the security of supply.

Helena Laitinen thinks that the best ideas and tips come from her own staff.

- They are the best experts, because they are familiar with the different ingredients and work phases.

Photo: Helena Laitinen

New at Teboil café & restaurants

New at Teboil café & restaurants

Teboil café and restaurants are adding some new flavours to their menu. One of the new favourites is chicken with halloumi.  Read more
Added  Mar 1, 2016  in category  Current

Teboil café and restaurants are adding some new flavours to their menu. One of the new favourites is chicken with halloumi.

The new flavours became part of Teboil café restaurants' menus at the turn of the year. Chicken with halloumi cheese, vegetables & compote made of chilli and sweet pepper has become a customer favourite. Traditional schnitzels and baskets have also stayed on the menu. The selection can be expanded, restaurant-specifically, to comply with the customers' demands and the restaurant's own resources. Delicious products from local suppliers add local colour to the menu, and a buffet-style lunch is served every day. Men working in the transport, earthworks and construction sector make up a large part of the café and restaurants' customer base. Young men who have just received their own mopeds have also found their way to the Teboil café and restaurants, which is a pleasant surprise.

- On weekdays, people eat fast, and the buffet offers a versatile and wide selection of home-cooked food. On weekends, customers are mostly families and groups, and they spend more time eating. We focus on home-cooked food also on the weekends, but the ingredients are a bit more festive then, like beef brisket or salmon, says Selection Manager Kirsi Kurjenlahti from Teboil Oy's Chain Management.

Wholesomeness is also reflected in the buffet ingredients.

- There has been a lot of discussion about proteins, and the sales for beans and chickpeas have increased. A couple of years ago, I wouldn't have believed it, Kurjenlahti goes on.

Not too fine, but cosy

When choosing where to stop, people think about petrol price, good food and service, as well as milieu.

- The place can't be too fine, but it has to be cosy, says Project Manager Mari Koivunen from Teboil Oy's Chain Management.

Drapes and big fabric lamps hanging above the tables from the ceiling add to the cosy atmosphere. Space dividers located between tables and on the floor create a sense of privacy. The furniture is made of dark wood, and the comfortable wooden chairs can withstand heavy use, like contact with tools fastened to a worker's overalls.

- When designing the interior of the service stations, we pay a lot of attention to functionality. The goal is to find practical solutions by e.g. modifying passages and lines. Even small changes and restructurings can have a big impact, Koivunen goes on.

The yard with the petrol pumps and its lighting will also be refurbished when renewing the architecture of the service station.

Photo: Teboil Oy

Metro continues its Bocuse d’Or cooperation

Metro continues its Bocuse d’Or cooperation

Top chefs Eero Vottonen and Miikka Manninen, preparing for Bocuse d'Or, will conjure up new taste sensations from ingredients supplied by Metro.  Read more
Added  Jan 7, 2016  in category  Current

Top chefs Eero Vottonen and Miikka Manninen, preparing for Bocuse d'Or, will conjure up new taste sensations from ingredients supplied by Metro.

Metro will continue its tasty cooperation with Finnish Bocuse d'Or competitors in 2016–2017. In November 2015 top chefs Eero Vottonen and Miikka Manninen started preparing full-time for the world's most prestigious chef competition at Perho's training kitchen. The first bout will be at the European regional competition in Budapest in May. The mandatory ingredients are red deer, sterlet and golden caviar.

– Red deer hind quarter is a familiar ingredient that I'm happy to work with, but sterlet is still unfamiliar to me. First task is to get to know to the ingredients and find out how we can get the best flavours out of them with different cooking methods, Vottonen tells us.

Sterlet, a species of sturgeon, lives in inland waters, for example in Hungary and Russia. It has also been spotted in Helsinki's waters in 1980 (Natural Resources Institute Finland, May 2013).

Vottonen is also thrilled about the fact that he has to use venison to come up with dishes suitable for the spring, an ingredient more familiar to us Finns in late autumn. Vottonen is going to look for clean, Finnish flavours to complement the mandatory ingredients.

- Our job is to promote Finland as an interesting culinary country and introduce Finnish products abroad.
 

Finland's best previous placing is fourth

The master of the Finnish team, 31-year-old Eero Vottonen, and his apprentice, 19-year-old Miikka Manninen, both have solid experience from previous Bocuse d'Or competition. Vottonen coached and Manninen assisted Matti Jämsén's team that finished fourth, Finland's best placing so far. The team leader is Sami Rekola and the president is Pekka Terävä, who also acts as the Finnish judge.

– Previous experience in the competition is an incredible advantage. We are familiar with the operating model, even if the raw materials are different, say Vottonen and Miikka Manninen.

Vottonen is Chef of the Year 2012 and last year's competition leader. Manninen graduated from the Perho Culinary School this year. Both have worked in top restaurants in Helsinki, such as G.W. Sundmans and Olo. In addition to their common background, they are united by a passion for cooking and a hunger for success at Bocuse d'Or.

– Our strategy for the competition will be aggressive, and we will compete in the finals in Lyon, Vottonen says firmly.

Team Finland has taken part in the competition, named after its founder, the French chef Paul Bocuse, from the beginning, since 1987. Bocuse d'Or finals will be held in Lyon in January 2017, where 24 teams will compete against each other. 20 countries will participate in the European qualifiers, and 11 of them will continue to the finals. Vottonen and Manninen are supported by a number of renowned Finnish companies working with good food and design. Read more

Hullu Poro goes wild during the high seasons

Hullu Poro goes wild during the high seasons

At Levi's Hullu Poro, it's cooking & rocking time throughout the year. The place is popular among families during winter breaks.  Read more
Added  Feb 4, 2016  in category  Current

At Levi's Hullu Poro, it's cooking & rocking time throughout the year. The place is popular among families during winter breaks.

Levi's Hullu Poro is a legend among Lapland's ski resorts. The restaurant, founded in 1988 by Päivikki Palosaari, has grown into a recreational event center made up of 15 restaurants and 7 accommodation facilities with 480 beds. It's rocking time at Hullu Poro throughout the year.

– Päivikki has created an atmosphere where don't have to be afraid of coming up with new experiences for our customers. When we came up with an idea, we try it out immediately to see how it works in practice, says Timo Nieminen, Chief Executive Chef at Hullu Poro Oy.

Responding quickly to changes in the operational environment and adapting them to fit the business is one of the reasons for Hullu Poro's success. Exceptional situations have been mapped out and action plans made on how to deal with them.

– A volcanic eruption was one of the things we hadn't been prepared for. The eruption in Iceland, which stopped almost all air traffic in Europe in 2010, also made us act in a totally new way.

Hullu Poro has also gotten over the cancelled Levi World Cup in last November.

– I have never seen chefs follow different weather reports before. We were prepared and ready to put everything in motion at the last moment, though. In situations like this, the importance of good partners really stands out, Nieminen goes on.

Christmas serves as a pointer for winter's high seasons

The chefs started sharpening their knives for the winter break weeks right after the crucial Christmas season. Timo Nieminen says that Christmas serves as a pointer for other high seasons of the winter. After Christmas, the staff at Hullu Poro goes through how different services and products met with different customer groups and what could perhaps be improved.

At Hullu Poro, services and products are allocated according to microseasons within the actual seasons. These include, for example, domestic and foreign families with children during the spring season and domestic and foreign corporate customers.

During the winter holiday weeks in February and March, Hullu Poro is especially popular among Finnish families with children. At that time, the young guests' preferences are given special consideration when planning restaurant and event services. After the winter holidays, domestic corporate customers arrive, using all kinds of services.

– We are quick to grasp the various signals we receive from them about what kinds of experiences people are interested in at the moment. For example, some ingredient or drink may become really popular when people savoured it in groups.


Hullu Poro staff goes all in when it comes to service

A few years ago, Hullu Poro came up with the Dine Around dinner packages. The packages, which have to be reserved beforehand, include a tailor-made, diverse combination of Hullu Poro restaurants for a certain period of time.

– The restaurant packages are really popular. This way, people can allocate a budget for their meals beforehand, and they don't have to sweat in the kitchen – that's our job.

The basic menus are designed according to the particular restaurant's business idea, and they are supplemented by special-priced and seasonal dishes during high seasons.

– We don't like to change the recipes for 15 restaurants in the middle of a season. We go through the business ideas of all of our restaurants in summer and freshen them up a bit, or change them completely if needed.

Timo Nieminen describes Hullu Poro's management team as a group of people with just the right amount of crazy and an infinite passion for leading the way and doing new things.

– All of our bold ideas are by no means supported by everyone; they are also heavily questioned.

Good results cannot be achieved just with the management team's ideas alone: it takes about 200 like-minded, competent people who love working at Hullu Poro. This means that a sharp eye is also needed in the recruitment process.

– Hullu Poro is a very close-knit community, because we spend time together both at work and during free time. Being the world's greatest cook isn't enough, you need to have a lot more than that. The best people are the ones who know how to throw themselves into any situation, Timo Nieminen sums up.

Nieminen has already worked for 20 years in northern leisure centres himself, with half of that time spent with the Hullu Poro team.

Sales double during high seasons

Sales double during high seasons

Shopkeeper Pekka Evesti's Tarmo convenience store and café is bustling with holidaymakers stopping at the shop on their way to the Levi Ski Resort.  Read more
Added  Feb 4, 2016  in category  Current

Shopkeeper Pekka Evesti's Tarmo convenience store and café is bustling with holidaymakers stopping at the shop on their way to the Levi Ski Resort.

The village of Meltaus, located along road 79, is 110 kilometres from Levi. In Northern Finland that means it is practically next door. Evestin Valinta, part of Tarmo Lähikauppias chain of convenience stores, is bustling with customers during the winter weekends when people come and go to and from the cabins and hotels at the Levi Ski Resort.

– Sales double during high seasons. We get the biggest daily sales numbers during winter holiday weeks, but July is still the best month in terms of overall sales, says shopkeeper Pekka Evesti.

Besides the winter holidays, another high season during the winter is Easter. On Fridays and Saturdays during winter's high seasons, Pekka Evesti serves customers at his shop and café for a few hours longer than usual, and he is assisted by 3–4 employees.

The café gets most of its customers during the weekends, but the flow of customers to the shop is steadier throughout the week. Evesti's café serves lunch during high seasons and quick to eat food at other times. Food, sweets and refreshments are sold steadily during high seasons. The busiest hours in the shop are around noon and later in the afternoon.

The shop's selection does not change during high seasons – it is very diverse throughout the year. The goods are delivered once a week, but the amounts are larger. The sales for various forms of reindeer meat grow every season.

– In the summer, we sell barbecue food, ice cream and refreshments, and during Christmas time, reindeer meat and postal services are very popular.

Evesti's Tarmo Lähikauppa also sells liquid fuel and Veikkaus lottery games.

Working on fresh meat and fruit & vegetables

Working on fresh meat and fruit & vegetables

This year, Metro will focus on developing the restaurant sector's product selection, expanding the selection of fresh meat and fruit and vegetables in particular.  Read more
Added  Feb 4, 2016  in category  Current

This year, Metro will focus on developing the restaurant sector's product selection, expanding the selection of fresh meat and fruit and vegetables in particular.

Sales Manager Lasse Koistinen has worked with the Metro restaurant sector team for almost a year now.

- Now that I'm familiar with Metro's services and products, I can make better use of my know-how that I've gained from working in restaurants for service solutions that we offer our customers, says Lasse Koistinen.

Lasse has over ten years of diverse and strong experience in the restaurant business. His accomplishments include winning the World Championship for young chefs in 2009 and being a member of the Finnish national chef team from 2010 to 2012, acting also as the team's captain at the international Chef Olympics in 2012 in Germany. Lasse's special expertise includes the coordination of different restaurant operations in a cost-effective manner to improve profitability.

- Efficiency starts from designing the menu: how extensive the menu should be and how to make use of seasonal products, for example. When creating set menus, we can predict the different work stages and reduce wastage.

This year, Metro's restaurant sector will focus particularly on developing its product selection to make it better meet our customers' demands. This also means that, in the future, Metro's selections will be focused more on restaurant products, both for delivery distribution and in our Cash & Carries.

- We need to make sure that our selection of fresh meat and fruit and vegetable products is of exceptionally high quality and sufficient. People working in the kitchen hold fresh meat and fruit and vegetables sacred, and they're accustomed to ordering them from special suppliers. We need to break this myth and show them that we can offer similar service as the one provided by special suppliers.

The range of professional kitchen equipment will also be developed to better suit the needs of the restaurant sector. A recent example is for example the hygienic chopping boards that promote product safety and comply with the HACCP standard. The colour coding of the ProfBoard chopping boards reduces the risks associated with processing of different ingredients. The chopping boards were added as a part of Metro's restaurant sector selection at the start of this year.

The aim of eMetro webstore, opened this January, is to clarify the operation model of the restaurant sector.

- The definitive advantages of the eMetro webstore include placing an order when you actually have time for it, as well as a smaller margin of error when placing orders when compared to, for example, telephone orders.

Lasse says that customers have also liked the product pictures and the extensive product information in the eMetro webstore. They can be used to easily make sure that the new product is suitable for the intended purpose.

Full of flavour, the right amount of calories

Full of flavour, the right amount of calories

Eurest's new 600 calorie lunch concept offers light and healthy food and flavours from around the world.  Read more
Added  Feb 1, 2016  in category  Current

Eurest's new 600 calorie lunch concept offers light and healthy food and flavours from around the world.

Our customers' New Year's promises of a lighter diet and regular exercise have been taken into account in Eurest's staff restaurants. The wholesomeness of the portions is emphasized by using a wide range of vegetables and by ensuring adequate protein intake, as well as by adjusting the quantity and quality of fats e.g. nuts.

Our new 600 calorie whole+sum concept provides a versatile and easy way to enjoy a lighter lunch. The pre-compiled portion contains the right amount of calories: 250 of protein, 150 of grains, and a total of 200 of fruit and vegetables. The dishes change every day and they contain flavours from the Middle East, the Mediterranean, America and Asia. Especially in light office work, more attention should be paid to food's nutritional content and calorie count.

– We have tested the concept around the world and now for half a year in Finland. We have received praise for the fact that the portions are pre-compiled and you don't have to count the calories yourself. We don't want to come off as patronizing, but rather offer a wide range of lunch options. I've heard that for some, this has worked as a catalyst for a total lifestyle overhaul, says Ville Pyykönen, who is in charge of the food product development at Eurest staff restaurants.

Light all the way

There are more than 60 Eurest staff restaurants all over Finland. The selection is always tailored in co-operation with our customer companies. Some restaurants are popular among people cycling to work who come there to eat their morning porridge, while in other restaurants, smoothies and recovery drinks are a hit among people going back home from their sports activities.

– Some customer companies have asked us if we could serve porridge as a snack also in the afternoon. We're currently trying it out to see how popular it will become together with our selection of chopped fruit and nut mixes, Pyykönen goes on.

Conference catering has come a long way from just coffee and pastries to smoothies, freshly-squeezed fruit juices and root vegetable chips.

– There is a clear trend towards smaller portion sizes, and we have already expanded our selection to a more and more healthy direction. In the afternoon, savoury snacks are already starting to become more popular than sweet ones.

Ville Pyykönen says that the conference catering for large customer companies changes up to four times a year. Seasonal products are also clearly visible in the selections. One of the menu favourites is still the Eurest muesli bar suited to Finnish taste, containing oats and dried berries.

The heart does good

The heart does good

The national Heart Week is held between the 17th and 24th of April 2016. The goal of the theme week is to remind people to take care of their blood pressure.  Read more
Added    in category  Current

The national Heart Week is held between the 17th and 24th of April 2016. The goal of the theme week is to remind people to take care of their blood pressure.

Hypertension, or high blood pressure, is one of the strongest risk factors for arterial disease. It increases the risk of heart attacks and stroke. Hypertension is common among middle-aged and older people.

In Finland, almost half of men and one third of women have high blood pressure or blood pressure medication. High blood pressure may not necessarily cause symptoms, and that is why it is important to regularly measure your blood pressure. Blood pressure is normal when the systolic value (the top number) is below 135 and the diastolic value (the bottom number) is below 85. Ideally, we should all have a blood pressure below 120/80.

The Wihuri Research Institute, founded in 1944 and focusing on cardiovascular research, has made some ground-breaking discoveries in cooperation with other laboratories about how inflammatory cells are involved in the regulation of blood pressure. Inflammatory cells can regulate the effect of cholesterol and salt on the arteries.

The majority of cholesterol in the blood is so-called “bad” LDL cholesterol. The higher the level of LDL cholesterol, the more it is carried into artery walls, increasing the risk of arterial disease. Low LDL cholesterol levels in the blood reduce the risk of heart attack and stroke. The Wihuri Research Institute is investigating intensively whether the clumping and crystallization of cholesterol into artery walls can be prevented by a healthy diet.

The body makes every effort to protect the arteries and prevent them from being damaged. We can promote arterial health ourselves by reducing the amount of saturated animal fats and salt in our diets.

 

Sources: Wihuri Research Institute, Finnish Heart Association, Duodecim

Photo: Finnish Heart Association

Rauman Lukko's matches are full of atmosphere

Rauman Lukko's matches are full of atmosphere

Rauman Lukko ice hockey team puts pressure on their opponents on their home ice at Kivikylän Areena.

  Read more
Added  Mar 2, 2016  in category  Current

Rauman Lukko ice hockey team puts pressure on their opponents on their home ice at Kivikylän Areena. During intermissions, spectators can relax and discuss the events of the match at the stadium's food and drink kiosks.

Kivikylän Areena in Rauma, with a capacity of 5,000 visitors, is not only the home ice for the Rauman Lukko ice hockey team, but also a venue for concerts, events and festivals.

Spectators don't have to cheer for Lukko in the playoffs on an empty stomach, because they can watch the game from the restaurants located at the stadium, Foster's and Kukko Baari & Grilli. In VIP boxes, visitors can watch the game and socialize in a smaller group. During intermissions, food and drink kiosks are just buzzing with people, and both savoury and sweet snacks and drinks sell well.

What's new in the playoffs is that visitors can now order their food and drinks directly to the stands with their smartphones during the game, or they can pick them up from the quick pick-up counter without needing to stand in line.

Restaurant Manager Kari-Matti Korsi says that whole Kivikylän Areena, excluding the stands, is a licensed area where they can serve food and alcohol.

- The location of the areas for serving food and drinks depends on the event. For example, during the Rauma Rock festival, the rink was also in use and we served food and drinks there, too, Korsi continues.

Food transported by lift

On Lukko's game nights, Foster’s is full of fans that have bought a package containing a season ticket and a buffet meal. You can get this package also just for one game beforehand. A few tables are always available also for people that decide that they want to eat on the spot.

- Bringing always something new to the buffet is a challenge, because we have a lot of regular customers. We try to bring variety to the table with different themes, like with best flavours from different cuisines around the world.

During the day, a few hundred customers visit the buffet table at Foster's.

Traditional barbecue delicacies, burgers and wings are always popular at Kukko Baari & Grill during game nights.

Carrying food to third floor restaurants and VIP boxes requires good organizational skills, because it has to be transported by lift from the modern kitchen located in the basement.

- We use big, heated trolleys for transporting food. The orders for VIP boxes have to be made two days before the match, which helps planning ingredients and preparing, says Korsi.

Contactless payment speed things up

With limited space for places selling food and drinks, and an even more limited time to sell them – 2×18-minute intermissions in one evening – the products, payment and guidance have to be handled smartly.

- First we have to decide which direction customers should be guided. Lines will always form eventually, meaning that customers have time to look at the selection, make their decision on what to buy, and take out the right amount of money or card. We have made combos from our most popular products that are more affordable than buying separately. They include Soda & Hot Dog, Soda & Slice and Coffee & Bun, to name a few.

Kari-Matti Korsi also says that there need to be enough payment terminals for everything to go smoothly. With contactless payment becoming more common for purchases under 25 euros, paying has become much faster.

- The one-off purchases that people make with us are great for contactless buying.

Kari-Matti Korsi, which is more important, the match or the restaurant visit?

- The match is more important. If Lukko isn't quite up to the game, we can lift people's spirits with good food and excellent service.

Photo: Elmeri Elo

Ham gave way to soups

Ham gave way to soups

In January, Finns eat soups regardless of whether it's freezing cold outside or not, says Timo Pyrhönen, M-market shopkeeper.  Read more
Added  Jan 8, 2016  in category  Current

In January, Finns eat soups regardless of whether it's freezing cold outside or not, says Timo Pyrhönen, M-market shopkeeper.

Timo Pyrhönen, the shopkeeper of three M-markets, says that people ask for beef meat at service counter now that they've had enough of pork during Christmas. The selection is now wider, and beef is available in many different forms.

– Ground beef and beef used for soups are very popular now. The cold weather makes soups even more popular, says Pyrhönen.

Soups are also inexpensive and quick to prepare. In January, people usually also pay more attention to how much money they spend on food. Affordable offers of around one euro and special batches are now the best-selling products in any category.

– The products sell themselves when they're on display in large quantities and the price is clearly visible.

Shops open for longer The freeing of shops' opening hours, starting from the beginning of the year, will affect the opening hours of at least Pyrhönen's largest M-market in Vehkoja, Hyvinkää.

– We will be extending the opening hours during the weekend with a couple of hours until 9 p.m. at Vehkoja. I don't see any need to extend them longer than that, at least not for the moment. The markets in Järvelä and Talvisilta have kept their doors open later already.

The markets in the M-chain are also preparing for product bundling campaigns after a short break.

– So far, combinations of a soft drink & a bag of sweets or a soft drink & a pizza haven't been popular; customers have rather bought just one of the products. We're going to try if the time is right now.

Timo Pyrhönen has a clear vision how shopkeepers can increase sales by being active themselves.

– Nothing beats personal service.

School menus on mobile devices

School menus on mobile devices

City of Helsinki Service Center (former Palmia) brings school menus together with nutrition and product information to mobile devices.  Read more
Added  Jan 7, 2016  in category  Current

City of Helsinki Service Center (former Palmia) brings school menus together with nutrition and product information to mobile devices.

Starting from 7 January, Helsinki comprehensive school menus are available on new webpage hel.fi/ruokalistat. The page can be visited also on mobile devices. Instead of previous group division, menus are now arranged according to schools.

– The reform makes the menus easily available, which will surely get both students and parents more interested in the nutrition and product information of the dishes, says System Specialist Silja Astrén from City of Helsinki Service Center.

The menu also shows the nutrition content of the dishes and their product description, taken directly from City of Helsinki Service Center's production management system. Until now, only the name has been displayed on the menu.
 

New application will unify practices

The new application will unify practices and also guide buying behaviour.

– Cooking is easy when recipes have been designed according to products already been tested. It will also ensure that the quality is high and consistent and reduce waste.

City of Helsinki Service Centre makes approximately 50,000 meals every day for 150 schools. The meals are prepared in the school kitchens and at Catering Pakkala in Vantaa. The schools have a rotating six-week menu. The schools are divided into two groups so that same dishes are on the menu on different weeks.

 photo: Helsingin kaupungin palvelukeskus

Delicious food efficiently and creatively

Delicious food efficiently and creatively

Like in all business, you need to be creative and efficient to succeed in restaurant business. Restaurateur Pekka Terävä tells us the basic things that need to be tackled.  Read more
Added  Jan 7, 2016  in category  Current

Like in all business, you need to be creative and efficient to succeed in restaurant business. Restaurateur Pekka Terävä tells us the basic things that need to be tackled.

Pekka Terävä, restaurateur at the Olo, Emo and Gösta restaurants, says that every single process in a restaurant needs to carefully thought out.

– The most important thing is the restaurant's business idea; what's the thing that makes customers want to visit us.

At Olo, it is the menu designed by the chefs, one that also includes drinks when planned to perfection. Olo serves based on reservations only, but Emo has tables also for customers without one. At Emo, you can put together a menu based on the chef's suggestions, or you can enjoy individual dishes. This way, both amount of work and ingredients are easily predictable.

When the business idea is clear, it is time to work on the procurement of ingredients and the recipes from the point of view of profitability and efficiency.

– We have planned our dishes and menus in a way that allows us to make diverse use of current seasonal products. At the moment, domestic root vegetables are tasty, for example, and they're also an inexpensive and ecological choice. High quality also reduces the amount of waste, Terävä continues.

 

Products with a single delivery

The webstore's favourite listings and order templates make buying faster and reduce the possibility of errors when compared to telephone orders. All products are delivered with a single delivery, which also makes ordering efficient, environmentally friendly and time-efficient.

When operations are well-planned and systematic, there is also time for creativity and developing new things, which is also a critical factor for success.

– When you have 25 cooks in the mix, you also need to have discipline. It's different from working alone. But discipline doesn't have to mean that cooking can't also be laid-back and fun, Terävä points out.

The cooking shows and competitions on TV have generated a growing interest in the field. Terävä believes that they bring a good mode with them, but that they can also give a false impression on how to succeed in the restaurant business.

– Success requires hard work, and at least in our restaurants, you can see pretty quickly if you like this business or not.

Pekka Terävä has been in the restaurant business for 30 years now. The White Guide restaurant guide chose Olo as the best restaurant in Finland. The White Guide is the equivalent of the Michelin Guide for the Nordic countries.

Become a customer with us

Become a customer with us

When you select Metro as your partner, you have sales and procurement experts, a diverse product selection, a nationwide Cash-and-Carry and distribution network together with a webstore...

  Read more
Added  Nov 14, 2016  in category  Current

When you select Metro as your partner, you have sales and procurement experts, a diverse product selection, a nationwide Cash-and-Carry and distribution network together with a webstore and mobile ordering at your disposal. Our aim is to be the most reliable partner in the Finnish wholesale business.

Metro is one the leading wholesalers of daily goods in Finland. Metro serves a wide range of customers in the HoReCa, public administration, retail trade and service station sectors, reliably and with expertise.

Our product selection includes about 25 000 products: fresh produce, frozen foods, processed foodstuffs, brewing and alcoholic beverages, and non-food products. Metro's own product line of good quality and affordable products develops and grows promptly.

Our nationwide sales organization, built from the ground up with the customer in mind, is there to support our customers' everyday lives and their business development, professionally and purposefully. Our nationwide distribution network delivers products to our customers on the time agreed upon, with a 24/48 hour frequency, or they can be picked up from their own Metro Cash-and-Carry.

Metro has the most extensive Cash-and-Carry network, and doing business at any of Metro’s 25 Cash-and-Carries is quick and easy. Our professional staff knows the customers in their own region and the products best suited for their needs.

Our eMetro webstore is at your service whenever you decide to order. Ordering from the eMetro webstore is easy because of e.g. versatile product search functions and enriched product information. The best new and seasonal products chosen by Metro professionals as well as selection books tailored according to the needs of our different customer groups are at your disposal. Webstore’s chat function is a quick way to communicate with our customer service.

Once you have logged in to the eMetro webstore, you can view the pricing and availability details of the products, as well as products requiring a license and place an order. You can also make your own favourite listings and order templates which makes placing orders in the future much faster.

Metro's customers have new channels to make orders with Android and iPhone smartphones and tablets.

Fill in Metro's Customer Application

Order login information for Metro's webstore.

If the link doesn't open properly, empty your web browser's history and try again. Thank you.

 

 

 

Order your login information for eMetro webstore

Order your login information for eMetro webstore

Are you a Metro customer and want to use our eMetro webstore? You can browse products and product information without an username, but you need to be logged in...  Read more
Added  Jun 26, 2016  in category  Current

Are you a Metro customer and want to use our eMetro webstore? You can browse products and product information without an username, but you need to be logged in to place an order. Our eMetro webstore brings Metro even closer to you.

Our eMetro webstore provides our customers with a real-time channel for ordering and information. Ordering from the eMetro webstore is easy because of e.g. versatile product search functions and enriched product information. The best new and seasonal products chosen by Metro professionals as well as selection books tailored according to the needs of our different customer groups are at your disposal. Webstore’s chat function is a quick way to communicate with our customer service.

Once you have logged in to the eMetro webstore, you can place an order and view the pricing and availability details of the products, as well as products requiring a license. You can also make your own favourite listings and order templates which makes placing orders in the future much faster.

Our eMetro webstore is open 24/7, and we serve our customers both in Finnish and in English.

Order your login information for Metro's webstore here