Directory

Endless Food Co. is a Copenhagen-based startup, founded by a group of chefs who wanted to create a socially and environmentally responsible alternative to chocolate. Their 'non-chocolate-chocolate' is crafted from carefully upcycled ingredients, including spent grain leftover from beer production, and cacao shells, which are often discarded. The team's mission is to bring positive changes to the entire industry.

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.

For over 300 years, the Heikkilä family has been growing fresh produce and raising livestock in Laitikkala, Pälkäne. Today, the farm focuses on organic dairy producing milk, cheese, yogurt, and incredible ice creams — all made following cherished family recipes. The farm no longer keeps its own cows, but the family still regularly visits their old herd at the farm where they now live.

Kuorttisen Luomukanala in Lappeenranta is one of Finland’s oldest organic chicken farms, now run by the fourth generation. For over 100 years, the family has focused on the wellbeing of their birds. The chickens are free to move indoors and outdoors and are fed with the farm’s own organic fodder — including oats, half of which comes from their fields, where they only use composted farm manure. The farm’s brilliant organic brown eggs are collected and packaged on site.

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.

Saloniemen Juustola in Laitila, run by Riitta and Jouni Saloniemi since 1998, has grown from a small herd of goats into a full-scale organic creamery. Today they produce award-winning cheeses and yogurts, as well as some natural cosmetics. Over the years the farm has also introduced Finncattle and a few workhorses, and Riitta is even considering adding sheep. “As long as the heart beats and tells us to keep going, we will,” she says.

Sanna Reponen is a small-scale organic farmer in Sulkava, growing garlic across almost her entire 500 square meter plot. She also produces small amounts of oats and feed for a neighbouring organic dairy farm. Her garlic is highly sought after, often sold out before the next season even begins. Sanna keeps a low profile online and on social media, earning her the mysterious nickname “the invisible farmer.”

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.

Vallinrinne is a small-scale organic farm in Nurmijärvi, run by Eerika Vallinrinne and Kalle Suontausta. The farm has been in Eerika’s family for generations, and today they grow a variety of brassicas, including cabbage, cauliflower, and kohlrabi in various varieties.