Slow Food Festival 2024
Threshing House, Fiskars
5–6 October, 10am–4pm
Better Soil, Better Food
Slow Food Festival features autumn harvest, local flavors, and food crafts from Uusimaa and Southwest Finland. At the festival, you can taste, stock your pantry, meet food producers, attend lectures on food culture, have lunch in the Slow Food Court, and stroll around the Fiskars Village.
The Slow Food Festival will be held in 2024 for the 13th time, attracting thousands of visitors every year. Follow the news feed (mostly in Swedish and Finnish) and our social channels for updates on the festival, the program, and the vendors.
Admission Fee
€2 per person
Parking: €5, includes 1 admission fee
Children up to 18 years old: Free
Do you want to sell your products at the festival? Read more here!
Info about the festival
Food Talks
Saturday 10.30 am–12 pm
Regenerative ocean farming – can we eat our way to a cleaner ocean? (in Swedish & English)
The sea needs our help, and sometimes it’s not enough to just do as little damage as possible. The future requires food production from the sea that goes hand in hand with active restoration of the ocean’s ecosystem – what is known as regenerative ocean farming.
On Saturday you will learn more about regenerative sea farming! How do you grow mussels and seaweed in Sweden and Denmark, what can we grow in Finland, and can you even grow something yourself?
Come and visit us at Slow Food, make your own seaweed salt to take home, and take the opportunity to taste exciting sea food!
Together for the sea, coolbluefuture.org / Joachim Hjerl, Havhøst
Can we grow Duck Mussels / Jonas Harald, Aktion Ostrobothnia
Build your own floating garden / Anita Storm, Aktion Ostrobothnia
Flytevi in Gothenburg – A floating classroom for Regenerative Ocean Farming / Maria Bodin, University of Gothenburg
Saturday 12–12.30 pm
Better soil, better food with Nina Långstedt, farmer, agrologist & permaculture designer (in Swedish)
Food is not just food – food is part of nature as we humans are part of it. Nina Långstedt talks about how a fertile soil provides better food and better health.
Saturday 1–1.30 pm
Flavors from the past – Historical recipes in selection
with Yrsa Lindqvist, Swedish Literature Society of Finland (in Swedish)
What was eaten in high society in Finland and Sweden in the 18th century? Soup made of dry pike, grouse pie, carrot cake, love cakes, crayfish in abundance, and lemon pudding. Ethnologist and food culture expert Yrsa Lindqvist provides a fact-packed and sometimes surprising insight into popular ingredients, everyday recipes, and home remedies from 1720–1850. Expect samples of historical delicacies! The recipe book Historiska recept i urval (ed. Maren Jonasson, Svenska Litteratursällskapet i Finland, 2023) will be available for sale before and after the lecture, at 16 euros (card & cash).
Saturday 2 pm
More taste & nutrition with heritage grains
with Elisabeth Eriksson, Finlands svenska Marthaförbund (in Swedish)
Home economics expert Elisabeth Eriksson will give an introduction to heritage grains and tell us how we can use emmer, spelt, and einkorn in cooking and baking. After the lecture, you will receive the Martha Association’s food culture magazine, packed with facts and recipes.
Saturday 2.30 pm
Connecting with Citizen-Eaters: How to utilize Instagram stories, as a Producer (in English)
Atlantic Canadian micro-farmer and communications master graduate Elizabeth Sargeant, will share her expertise on crafting a low maintence, yet authentic, Instagram presence rooted in strengthening the connection between producers and citizen-eaters (consumers). Following the presentation, the floor will open for a collaborative producers’ discussion and questions.
Sunday 11 am
Better soil, better food with Nina Långstedt, farmer, agrologist & permaculture designer (in Swedish)
Food is not just food – food is part of nature as we humans are part of it. Nina Långstedt talks about how a fertile soil provides better food and better health.
Söndag kl. 12
Wine of Finland – Urban wineries & the future of Finnish wine with
Simon McCabe, Winemaker
What does the future hold for Finnish wine? A talk with winemaker Simon McCabe about Noita Winery and the birth of grape-wine making in Finland, running parallel to the growing grape cultivation happening all across the country.
Exhibitors
The following exhibitors will participate at Slow Food Festival 2024 (updated continuously):
Backers Baker: Backers family bakery offers organic bread: Malt loaf, Danskish and chips.
Bakgården: Sourdough spelt bread, rye bread, oat bread, and buns made with goat’s milk.
Billnäs Chocolate Factory: Chocolate.
Bobalu: Handmade cookies.
Bovikin Luomutila: Organic lamb and beef from landrace animals. Sheepskins, yarn and knitted products.
Caramilla: Handmade sweets.
Eddies Fish & Chips: Fish & Chips and Jalotofu & Chips and drinks from the brewery Laitila.
Eteläkärjen kuluttajat ry: Current information from The Consumers’ Union of Finland and homemade apple jams, lingonberry jelly, etc.
Finlands svenska Marthaförbund: Consultation, distribution of food culture magazines.
F-Roastery: Small artisan roastery in the heart of Fiskars’ village.
Resource Center Hald: The association presents its activities around food craftsmanship and sells food craft products from small producers.
Heli’s Highland: Highland Cattle meat and meat products.
Hoangdai: Vegan Asian food, such as spring rolls, tofu curry, pad thai and fried rice and noodles.
Huhtasrinteen Hunajatila: Honey, flavored honey, pollen, bee bread, and propolis.
Keskylän tila: Handcrafted juice and glogg concentrates, as well as jams, made from the farm’s organic berries and fruits. A wide selection of unsweetened products.
Kiploks: Local garlic.
Kirkkonummen Mehiläistarhat: Honey products from Western Uusimaa, developed with an emphasis on simplicity and ecology.
Lavanderia Gastro Cafe: Pastries and ice cream.
Linnan marenki: Meringues, cakes, raw cakes, lemon curd, cherry jam, juices, seed crackers.
Lill-Breds: Vegetables
Lisbeth Wilen: Chaga
Loimukeisari: Flame grilled salmon and salmon roulades.
Magnus Lignell: Fish products
Marina Usvalahti: Vegetable and borscht soup, pickled products and bread.
Mats Träd & Gård: Pumpkins & pumkin soup
Mersmak: Products made from berries and vegetables according to artisanal principles.
Mörby gård: Organic beef, grain products, and honey.
Perniön Saunapalvi: Traditional smoked meat products and other Finnish meat products.
Raaseporin hunaja: Honey honey products, beeswax candles.
Raseborgs fermenteri: Fermented products.
Raseborgs Gröna
RikiYaki: Japanese street food.
Rilax gård: Organic meat.
Ronny Avellan: Potatoes, apples, jams.
Ruukkikylän herkut: Marinated garlic, mustard, sauces, chili glogg, etc.
Slow Food Västnyland Café: Snail buns with cardamom and saffron, coffee, tea.
Smeds, Smaker från Pellinge: Artisanal food products, such as jams and juices.
Spiraalisipsi: Handmade chips made of beetroot, potato, and sweet potato.
Södergårds: Local food made from pure ingredients, non-toxic cultivated and wild herbs. Including flour, bakery products, dairy products and pickled products.
Queen Kombucha: Kombucha.
Walee Thaifood: Foodtruck
West Gård: Venison and lamb raw sausage flavored with, among other things, fresh herbs, rowanberries and aronia.
Food producers from all over Uusimaa and Southwest Finland
We ensure that the food sold at the festival is processed in Uusimaa or Southwest Finland and/or that the raw material is produced in the region. The products sold during the festival also have clear descriptions of ingredients, production methods, and cultivation methods.
A sustainable festival
Sustainability issues in food production are at the heart of the festival. We want to provoke thought and discussion about how our food and consumption habits affect the world around us. That’s why we avoid plastic and disposable materials that pollute the environment as much as possible. We also encourage everyone to sort their rubbish during the festival.
Fiskars Village
Just over an hour west of Helsinki, in the heart of Raasepori, you will find Fiskars Village. The old iron works village was founded in the 17th century and is now known as a center for local food experiences, design, and art. You will find restaurants, cafés, shops, hotels, a playground, and much more in the unique environment.