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Emergency supply readiness is the key in Leijona Catering’s commitment

News Corporate Collaboration

Leijona Catering gives its Baltic Sea commitment to the Baltic Sea Action Group (BSAG). Through the commitment, the company aims at promoting principles of regenerative farming via its sourcing operations.

In the commitment, together with its suppliers, Leijona Catering supports the reduction of carbon emissions and improvement of biodiversity within the scope of its annual food offering via menu development and ingredient choices. In addition, the company increases the share of regeneratively farmed food, develops understanding and shares information on carbon farming, soil health, biodiversity improvement and Carbon Action program extensively in our internal and external communications.

“For our customers, long term strong domestic food chain is an essential question and an important value. We think that Carbon Action works for the Baltic Sea and for a successful Finnish food chain, as well as supports ours and our customers’ special goals,” says Leijona Catering’s CEO Ritva Paavonsalo.

Leijona Catering’s biggest clients are the Finnish Armed Forces and the Criminal Sanctions Agency. In the face of changing climate and weakening biodiversity, the company has a strategic interest in a strong domestic food chain and emergency supply readiness. Leijona Catering is the first catering company on the Carbon Action platform.

“I am very happy to see how Leijona Catering treats soil health as a part of emergency supply readiness and wants to strengthen it in the role of a professional buyer organisation. Mitigating climate change and enhancing biodiversity are crucial for a strong domestic food chain. These challenges are now being met in Leijona Catering’s commitment to promoting regenerative agriculture,” says BSAG’s CEO Michaela Ramm-Schmidt.

Leijona Catering is a Finnish government-owned company that offers food and catering services. The company employs approximately 500 professionals over several locations in Finland. Key sustainability targets are reducing both food waste and the carbon footprint per meal.

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