The operating environment of the food sector is constantly changing. In 2023, there were only 233 food processing companies in Southwest Finland, compared to 321 in 2020. In the near future, the development of companies in the food sector will be based on renewal and increasing readiness for change, promoting innovation capacity, creating partnerships and their wider use and not forgetting the opportunities brought by digitalization and artificial intelligence. Supporting sustainable food sector business operations and producing information and increasing companies’ expertise on these themes is vital for the future of the entire sector.
The interviews conducted with companies in our previous Future Demands of Development in Southwest Finland’s Food Chain – TuKeVa -project provided important information about the development needs and wishes of companies in the food sector in Southwest Finland. The most important development needs for food sector companies were the development of sales and marketing and the availability of skilled labor. Increasing the attractiveness of the sector and intensifying cooperation with educational institutions is essential for attracting future experts to the sector.
The main target group of the project is companies in the food sector in Southwest Finland, i.e. companies that process Annex I products, i.e. companies that process agricultural products, and Non-Annex I products, i.e. companies that manufacture food products in rural areas. In addition, the target group is commercial b2b distribution channels, public catering and other professional kitchens in schools and educational institutions in the region.
The main goal is to increase the renewal and adaptability of companies in the food sector in Southwest Finland to changes in the operating environment, support the development of a sustainable food sector, and ensure that companies in the food sector remain competitive in the future.
The project measures are divided into five work packages:
1. Increasing the degree of processing and product development
2. Intensifying cooperation with educational institutions
3. Smart and sustainable supply chains for professional kitchens
4. Getting familiar with Food tourism and making products out of it
5. Responsibility and artificial intelligence in food chains
The project is coordinated by the Pyhäjärvi Institute. The project partners are Ukipolis, Yrityssalo, the Municipality of Kemiönsaari and Novida.