Kalatukku E. Eriksson's unsold products at risk of becoming food waste are donated to the food aid organisation Stadin safka, which collects the items from Kalatukku E. Eriksson's production facility in Roihupelto, Helsinki. The products are then delivered from Stadin safka's terminal to various restaurants specialising in utilising food waste.
The collaboration with Stadin safka began in March. Kalatukku E. Eriksson is Stadin safka's first partner in the fish industry. Stadin safka is a joint food aid initiative by the City of Helsinki and the Helsinki Parish Union.
"Fresh fish is a delicate product with a short shelf life, and its requires specialised logistics. When it came to donating our products, we sought an experienced local food aid organisation, and that led us to choose Stadin safka as our partner. They direct our donations to lunch services or to community activities where meals are prepared," says Mikko Poikolainen, CEO of Kalatukku E. Eriksson.
"For decades, Kalatukku E. Eriksson has been a pioneer in Finland when it comes to the responsible and sustainable processing of fish. Preventive waste reduction through food aid partnerships continues this work, also setting an example for other wholesalers in the industry," says Poikolainen.
Fresh fish can be donated if it still has at least one day of use left on the day of collection. At Stadin safka's partner restaurants, fish is used in lunch preparation the day after collection.
Customers of Kalatukku E. Eriksson purchase products with short expiration dates only in exceptional circumstances, so without the food aid partnership, the risk of waste, especially in fresh fish, would be high. Nearly 45 percent of Kalatukku E. Eriksson's at-risk products have now been redirected to food aid.
"The wholesale of fresh fish and seafood is very hectic, making it challenging to accurately predict demand. We need to have a certain amount of selection available for last-minute orders from restaurants, as it is also difficult for restaurants to predict their actual needs. Quick changes in weather, for example, affect the demand for restaurant services," explains Poikolainen.
Founded in 1880, Kalatukku E. Eriksson is a Helsinki-based specialised fish and seafood wholesaler, supplying products throughout Finland mainly to restaurants via Kespro. The selection comprises nearly a thousand different seafood products. Kalatukku is part of Kespro and produces both custom-made, handcrafted items and high-capacity volume products.
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