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In summer 2025, researchers from the “Biodiversity on the plate ” project conducted a survey on hotel breakfasts in hotels across Southwest Finland. The survey will continue in late autumn 2025.

Based on the collected data, the aim is to define the typical breakfast of a Finnish hotel guest and calculate its biodiversity footprint, in collaboration with LUT University. In addition, we will examine which breakfast components guests find most appealing. We also hope to gain insights into what changes hotel customers would be willing to accept to make breakfast offerings more sustainable from a biodiversity perspective.

In January 2026, the breakfast project will continue in the form of a co-creation workshop. Based on the survey results, we will start developing a breakfast concept inspired by “Flavours of the Archipelago,” built on ingredients sourced from producers in Southwest Finland.