Directory

Husband and wife Kaijus Ahlberg and Minna Tengvall run the family’s 2-hectare farm, farm shop, and plant nursery in Västerskog, Sipoo. Their organic, sustainably grown produce supplies restaurants, markets, and grocers across the region – from rhubarb and new potatoes to Kaori Kuri pumpkins and award-winning romaine lettuces. They also grow specialties like shiso, purple sage, and zucchini flowers. Heated greenhouses, covering 2300 m², are powered entirely by renewable energy.

Freemont Foliage is a small-scale microgreen farm based in Helsinki, run by Miles Freemont Alexander. Founded in 2023, the project grew out of Miles’ long-standing interest in permaculture and a desire to grow food right in the city. The microgreens are grown vertically under LED lights using organic soil, which is composted after use. Today, Miles supplies restaurants directly and reuses all plastic packaging for deliveries, keeping the system simple and circular.

Iran Tila is a regenerative micro-farm in Kirkkonummi, run by Ira Wichmann. On a small plot of land, Ira grows over 150 varieties of vegetables and flowers, focusing on open-pollinated heirloom varieties and high biodiversity. Ira uses natural farming methods combining traditional techniques with current research into soil life and plant-microbe relationships. Her collaboration with Nolla is rooted in a shared approach responsibility and a firm belief in the idea that flavour starts in the soil. Both are dedicated to reducing waste from field to kitchen, while exploring how every part of a plant can be put to use.

Majvik is a biodynamic farm and farm shop in eastern Sipoo, run by Atte Hermansson. The farm focuses on grains including oat, spelt, wheat as well as root vegetables like celeriac, black salsify, parsnip, and a variety of beets, alongside organic eggs. Of its 60 hectares, 20 are farmable, and half of that is grazed by a small herd of Eastern Finnish cattle, which help fertilise the land naturally. Majvik is also a space for learning and community: students, seasonal workers, and volunteers all take part in the growing and harvest season. “I like the idea of a farm in the social sphere – it’s supposed to be for people,” says Atte.

Located in Hillilä, Asikkala, Mattsson grows blackcurrants and raspberries. The farm moved away from industrial strawberry production to focus on methods that reflect their values. When in season, visitors can pick their own berries in the fields or stop by the café, famous for its pancakes. The farm’s guiding principle is simple: leave the land in better condition than they found it.

Santa Dorotea farm in Box, Sipoo, produces over 200 different vegetables, herbs, berries, fruits and flowers on a market garden scale site, including 50 different varieties of tomatoes, grown outdoors. Owner Sara Celvin is committed to ecological practices and soil-conservation techniques, such as the use of cover crops and minimal tilling, whilst making use of their own worm compost and chicken manure. Sara also offers gardening and horticulture services for locals interested in regenerative, environmentally responsible food production, through courses and food events.

Helsinki Distilling Company was founded in 2014 by friends and whiskey enthusiasts Kai Kilpinen and Mikko Mykkänen. It became the city’s first distillery in over a century, based in Teurastamo, Helsinki’s old abattoir district. Their range includes gin, local aquavit, applejack from Finnish apples, “lonkero,” and rye and single malt whiskey. The team works with circular-economy projects, turning spent mash into biogas, while their Tahko distillery focuses on organic production and local ingredients.