The Nordic Nutrition Recommendations emphasize the importance of plant-based foods in establishing a healthy diet. These guidelines advocate for an increased intake of vegetables, plant proteins, fruits, and berries in daily meals. The Finnish version of these recommendations was published at the end of November, and we at FoodFarm welcome this shift towards plant-based proteins!

The primary impact of these dietary guidelines is on food services, such as school cafeterias. Nordic public sector food services, in particular, strive to follow these recommendations in the meals they offer.

Growing Demand for Nutritious Plant-Based Protein Options

The dietary guidelines recommend substituting nutrients typically obtained from meat, especially proteins, with plant-based protein sources such as oilseed hemp. As food services shift towards incorporating plant proteins, the demand for convenient and nutritious plant-based protein products is anticipated to increase significantly.

Fortunately, there is no shortage of products to meet this demand. For instance, FoodFarm’s hemp protein products not only enhance meals with additional protein but also supply essential amino acids, fatty acids, and fiber. Our Finnish hemp products are manufactured with sustainable practices and expert knowledge.

Taste, Health, and Affordability

When selecting plant-based meals, taste, health, and affordability are essential factors. A study conducted by a Finnish university examining the habits of lunch restaurant diners found that values related to sustainability had less influence on daily meal choices compared to practical considerations for most of the studied Finnish diners.

At the University of Helsinki’s student cafeterias, more than half of the diners opt for vegetarian meals on a daily basis.

 

Even prior to the introduction of the new guidelines, meals that promote health and sustainability have been popular in numerous lunch restaurants across Finland. For example, at the University of Helsinki’s student cafeterias, more than half of the diners opt for vegetarian meals on a daily basis. In the study, one-third of participants chose plant-based meals, and 80% said they would gladly eat the same food again!