mika vitikka

I have worked at Laurea University of Applied Sciences for the past six years on various projects. In national projects, the main focus has been on local food production, organic farming, supporting sustainable food entrepreneurship, and networking for small food entrepreneurs.

I have also been involved in several projects aimed at the hospitality sector, where the main goals have been reducing and utilizing food waste, developing sustainable restaurant operations, and increasing resilience. Additionally, I have participated in several food aid development projects.

Mission Zero Foodprint project (10/ 2019 – 12/ 2021) promoted carbon neutrality of small restaurants by developing a model and smart solutions, and by making the change visible for consumers.

Mission Zero Foodprint

Mission Positive Handprint project (9/ 2021 - 8/ 2023) main objective was to support SMEs in the restaurant sector in the green transition and increasing their ability to change. The themes of the project included customer orientation and responsibility communication, change management and foresight skills, responsible business, digital solutions supporting responsibility work, nutrition expertise and sustainable food supply.

Mission Positive Handprint

Food waste ecosystem (4/ 2023–3/ 2026) The aim of the project is to create a common food ecosystem in the Helsinki metropolitan area that supports the circular economy. The idea is to identify points where the current process can be optimized (reducing food waste), efficiently utilize food waste (food aid), and create new business opportunities (turning food waste into business).

Food waste ecosystem

Food from nature (Ruokaa luonnosta 4/ 2018–5/2021) project developed the utilization of wild food in the food industry and trained young wild herb experts in the commercialization of wild food.

Ruokaa luonnosta

Local Food from Uusimaa (Lähiruokaa Uudeltamaalta, 11/ 2015–10/ 2018) project activated new local food producers and promoted the realization of demand into local food business. The project created new understanding of sustainable business and network models, strengthened the cooperation and competitiveness of actors through networking and dialogue.

Local food from Uusimaa

Uusimaa Food Sector Development (Uudenmaan ruokasektorin kehittäminen, 4/ 2019 – 9/ 2021) projects aim was to support the operational conditions of small food companies in the Uusimaa region, improve logistical solutions, and find new sales channels.–2020.

Uudenmaan ruokasektorin kehittäminen

Responsible Food from Uusimaa (Vastuullinen uusimaalainen ruoka, 11/ 2021 - 3/ 2023) projects purpose was to support new responsible food industry innovations as well as new food products and operating models.

Responsible Food Industry Entrepreneurship Workbook