The ingredients of a good diet promote health and well-being, with respect towards the raw materials that nature has to offer. We are committed to responsible operations and want to develop our operations on a sound foundation.
For Sonaatti, responsibility is more than just a way of working – it is an essential part of our work, every day.
- With our trustworthy partners, we ensure the origin and traceability of the raw materials we use.
- By developing our selection of vegetables, we aim to encourage our customers to make healthier and more ecological choices.
- We aim to minimise waste at all stages of the food chain and invest in increasing the environmental competence in our restaurants. In the food preparation process, we use machines as energy-efficiently as possible.
Good from Finland, delicious from local producers
Our restaurants use Finnish meat, vegetables and root vegetables as much as possible, and according to the season and the yield of the harvest. Our cereal products – such as bread and flours – as well as dairy products and eggs are largely of a domestic origin. In accordance with the recommendations of the World Wildlife Fund (WWF), we do not prepare food from endangered species of fish or shellfish.
Sonaatti participates in the Portaat luomuun programme
Our selections include organic raw materials used in food preparation. This is why Sonaatti is on level three in the six-step Portaat luomuun programme, which tracks and grades restaurants that use organic products. We also aim to consider local produce as far as possible. Throughout the year, our restaurants highlight different themes related to responsibility, such as the Green Buffet or Food Waste Week themes.
The ingredients of a fair meal
The world changes one coffee cup at a time, at least in Sonaatti's cafés and the parties we organise! We work in close cooperation with the Student Union of the University of Jyväskylä and the University of Jyväskylä, which has been recognised with the distinction of Fairtrade University. The criteria for this distinction include continuously increasing the use of Fairtrade products in the campus restaurants and meeting and seminar catering.
We are also engaged in active planning and development work with the environmental coordinator of the University of Jyväskylä and the Student Union of the University of Jyväskylä. Due to the coordinator's initiative, all of our larger units recycle all of their milk cartons, for example.