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Heinän puutarha in Salo is Finland's largest chilli producer. A family business in operation since 1999, Heinän today grows over 50 different varieties of chilis, ranging from the very mild to extremely hot – as well as varieties of bell peppers. On site the chilis are dried, processed and made into premium spice mixes and a number of others spicy products such as their signature chili chocolate.

Sakura Oü is a quince orchard in Päka, Estonia, run by farmer Lehari Järg. Most of the work is done by Lehari himself, with one or two extra hands helping out during the summer months. Each quince is picked by hand. The orchard is managed with a light touch. Outside of the early growing season and harvest, the trees require little intervention. Young trees are supported with organic fertiliser made from chicken manure — a simple method that, according to Lehari, works like a charm.

Viiniverla is an organic producer of non-alcoholic wines and drinks based in Verla. Their range includes sparkling wine, traditional lemonades, glögg, and juices such as apple-ginger glögg or red gooseberry fizz, all made from local ingredients, without artificial flavourings, sweeteners, or colouring. Their responsible approach extends beyond ingredients, covering cooking methods, energy use, and recycling across the production. Alongside their own production, Viiniverla offers a fruit juicing service: anyone can bring apples from their garden to be turned into juice, helping to capture the harvest and prevent surplus fruit from going to waste.

Viltgården, based in Fagervik Bay in Inkoo, works with wild game from Finnish forests, mainly deer and moose. The meat comes from local hunting teams in Uusimaa and Varsinais-Suomi and is cut and packed by their own small team at Viltgården’s slaughterhouse in Inkoo. Their approach is rooted in careful, selective hunting and a deep understanding of wildlife populations. By working in step with the forests and their inhabitants, Viltgården offers an ethical, transparent alternative to farmed meat.