Welcome to an event that combines village traditions and sustainable practices. The event will discuss how dinners can be organized responsibly – using local ingredients, minimizing food waste and respecting the natural cycle. There are ideas and inspiration for both experienced dinner organizers and villages that want to start their own event tradition. The event will be held on Thursday, January 15, 2026 at 5 pm at Restaurant Verstaa. In Seinäjoki (Seuralantie 25)).
At the beginning of the event, the workshop chef Rami Haavisto serves tastings and talks about the menu, background and operations of Verstaa.
Tasting portions
- Smoked whitefish and Maalahti loaf l
- Roasted chicken and herb aioli m, g
- Mozzarella and semi-tomato l, g
- Bread cheese and varnish l, g
- Homemade chocolate cake and blueberry mousse l
Food expert Asta Housing (South Ostrobothnia Rural and Household Women) shares practical tips for planning a menu and explains how seasonal produce and local producers are taken into account in planning. Also included are matters of division of labor, nutritional recommendations and taking special diets into account – in a sustainable way. After the talk, participants can discuss and share their thoughts with others.
Come along to learn, be inspired and exchange experiences! Register by January 7, 2026 at the latest.The event is free of charge. Places are limited and 4 people per village association can register.
The event is part Liiverin Eco-Acts Together project. Further information: Sanna Pihlaja, sanna.pihlaja@liiveri.net, 050 554 7442.