Responsible Restaurant Perho
Restaurant Perho on Töölö campus serves as a teaching restaurant. All its operations are environmentally friendly.
The restaurant complies with environmental requirements in its operations, for example when buying and using raw materials. The restaurant meets its requirements for energy consumption, waste management and use of chemical products, and part of the food is organic. The staff and students are also committed to environmental work through their own work.
Portaat Luomuun – Steps towards organic
In November 2014, both Restaurant Perho and Herkku, the student and staff canteen at the Töölö campus, received a Portaat Luomuun (“Steps towards organic”) diplomas. This is a programme designed for professional kitchens for the promotion of organic produce, with five levels, leading up to star level. In 2018, Restaurant Perho and Herkku reached level five in the programme.
Hävikkimestari app
In November 2014, both Restaurant Perho and Herkku, the student and staff canteen at the Töölö campus, received a Portaat Luomuun (“Steps towards organic”) diplomas. This is a programme designed for professional kitchens for the promotion of organic produce, with five levels, leading up to star level. In 2018, Restaurant Perho and Herkku reached level five in the programme.
The environmental impact of food waste has become a global concern. 50% of the earth’s land area is used for food production. 70% of fresh water is spent on food production, and 30% of climate emissions are generated precisely by food production. At present, a third of the food produced ends up as a waste, which is unsustainable ass all the meters on earth are in the red. The UN therefore aims to reduce food waste by 50 % by 2030. Hävikkimestari helps the restaurant staff to solve this challenge. (Lassila & Tikanoja 2018)
Green wall in Herkku, staff and student canteen
Herkku, Perho’s staff and student canteen, has acquired a green wall that provides ecological and clean air.
‘Naava’ green wall removes harmful chemicals from the air, optimising humidity, eliminating health problems caused by poor air quality, and increasing productivity and performance.
Composter
Restaurant Perho starting using a composter in autumn 2019. The compost operates on a nature-friendly technology that reduces waste by 90%. Microorganisms break down the compost contents within about 24–48 hours into soil improver.
Voit suurentaa kuvaa klikkaamalla sitä
A hygienic final product is obtained by heating the product (+75 degrees Celsius for 1 hour) in accordance with EU standards. As a result, Perho has achieved the circle of sustainable food production, “From field to table and back to the field”. Bio-compostable waste is placed in the biocomposter that transforms it into soil improver. The soil improver is returned to the field in the Green City Farm.
Green Good composters have a capacity of 5–1,500 kg per day. These CE-approved devices save money and reduce recycling costs.
Perho Brewery
Perho Brewery is the oldest brewery in Helsinki. The brewery is a teaching brewery and part of Perho Culinary, Tourism & Business College.
The brewery was founded in 1995 and Restaurant Perho now has four taps with varying house beers. ‘Perhon Rohkea’ has been the best-selling beer from the start and it is always available. Restaurant Perho also produces seasonal beers and is always experimenting with new recipes. The restaurant can also sell beer to customers to take home.
Perho cheesery
One of the values of Perho is its pioneering spirit. We are thereby all challenged to think about how our pioneering spirit is reflected in our own work. The founders of Perho cheesery put their heads together, and the result was the idea to start making cheeses, which very few schools and even fewer restaurants do in Finland. The cheeses provide a good sales product for Restaurant Perho, and the production of cheeses make for a good educational product for Perho PRO.
