{"id":131018,"date":"2018-04-04T21:38:29","date_gmt":"2018-04-04T18:38:29","guid":{"rendered":"https:\/\/www.stoori.fi\/?p=131018"},"modified":"2020-09-21T16:27:52","modified_gmt":"2020-09-21T13:27:52","slug":"ahvenanmaan-resepteja-kestavaan-ruokatuotantoon","status":"publish","type":"post","link":"https:\/\/blogit.jamk.fi\/tastefortravel\/2018\/04\/04\/ahvenanmaan-resepteja-kestavaan-ruokatuotantoon\/","title":{"rendered":"Ahvenanmaan reseptej\u00e4 kest\u00e4v\u00e4\u00e4n ruokatuotantoon"},"content":{"rendered":"<p><span style=\"color: #000000;font-family: Calibri\">Aamu alkoi mukavasti, mutta hieman kiireisesti maittavalla aamiaisella Hotelli Cikadassa. Kuljettajamme kaasutteli bussin liikkeelle ja suuntasimme kohti \u00c5lands Landsbygdscentrumia , jossa Lena Brenner kertoi meille Ahvenanmaan suurimmasta vuosittaisesta tapahtumasta, Sk\u00f6rdefestenist\u00e4. <\/span><\/p>\n<p><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/lena-brenner.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131008\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/lena-brenner.jpg\" alt=\"\" width=\"1900\" height=\"1279\" \/><\/a><\/p>\n<p><span style=\"color: #000000;font-family: Calibri\">Sk\u00f6rdefesten on sadonkorjuujuhla, joka esittelee Ahvenanmaan kest\u00e4v\u00e4\u00e4 ruokakulttuuria. Sk\u00f6rdefestin k\u00e4vij\u00f6iden Ahvenanmaalle pelk\u00e4st\u00e4\u00e4n oheispalveluiden osalta tuomien tulojen on laskettu olevan jopa 1,2 miljoonaa euroa vuosittain.<\/span><\/p>\n<p><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/vasterro-kyltti.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131009\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/vasterro-kyltti.jpg\" alt=\"\" width=\"1900\" height=\"1425\" \/><\/a><\/p>\n<p><span style=\"color: #000000;font-family: Calibri\">Seuraavaksi suunnistimme V\u00e4sterro:n Anders Westerbergin ja Maria Sten-Westerbergin luokse. Anders on luova kalastaja, jonka intohimona on ruoka. Andersin ja Marian filosofiaan kuuluu kierr\u00e4tys ja h\u00e4vikin minimoiminen. Andersin savusuoloja ja \u2013sokereita on mahdollista ostaa V\u00e4sterron lis\u00e4ksi mm. Michael Bj\u00f6rklundin Smakbynist\u00e4. Anders on kehitellyt kalan nahasta ja ruodoista maukkaita uusia reseptej\u00e4 ennakkoluulottomasti.<\/span><\/p>\n<p><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/vasterro-koriste.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131010\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/vasterro-koriste.jpg\" alt=\"\" width=\"1900\" height=\"1267\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_131011\" aria-describedby=\"caption-attachment-131011\" style=\"width: 2081px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/vasterro-simppu.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-131011\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/vasterro-simppu.jpg\" alt=\"\" width=\"2081\" height=\"1172\" \/><\/a><figcaption id=\"caption-attachment-131011\" class=\"wp-caption-text\">Simppuja savuahvenkaviaarin koristeena<\/figcaption><\/figure>\n<p><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/ha.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131012\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/ha.jpg\" alt=\"\" width=\"1900\" height=\"1267\" \/><\/a><\/p>\n<p><span style=\"color: #000000;font-family: Calibri\">H\u00f6gskolan p\u00e5 \u00c5landissa kuulimme mielenkiintoista, uutta tietoa opiskelu- ja ty\u00f6llistymismahdollisuuksista Ahvenanmaalla. Koulussa on oppilaita sek\u00e4 Ahvenanmaalta, Manner-Suomesta ett\u00e4 Ruotsista. Oppilaitoksessa on vain noin 600 opiskelijaa, joten yhteis\u00f6 on tiivis.<\/span><\/p>\n<p><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/koululta.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131013\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/koululta.jpg\" alt=\"\" width=\"1000\" height=\"1500\" \/><\/a><\/p>\n<figure id=\"attachment_131017\" aria-describedby=\"caption-attachment-131017\" style=\"width: 1900px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-131017\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-4.jpg\" alt=\"\" width=\"1900\" height=\"1425\" \/><\/a><figcaption id=\"caption-attachment-131017\" class=\"wp-caption-text\">Amalias limonadin tuotteita<\/figcaption><\/figure>\n<p><span style=\"color: #000000;font-family: Calibri\">Amalias limonadfabrikin rempse\u00e4 is\u00e4nt\u00e4, Ahvenanmaan kulttuuri- ja opetusministeri Tony Asumaa antoi meille limonaadimaistiaisten lis\u00e4ksi arvokasta tietoa yritt\u00e4jyydest\u00e4. <\/span><\/p>\n<p><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131016\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-3.jpg\" alt=\"\" width=\"1900\" height=\"1267\" \/><\/a><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131015\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-2.jpg\" alt=\"\" width=\"1900\" height=\"1267\" \/><\/a><\/p>\n<p><a href=\"https:\/\/d5chiarj48dz4.cloudfront.net\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131014\" src=\"https:\/\/www.stoori.fi\/\/data\/wordpress\/htdocs\/wp-content\/uploads\/2018\/04\/amalias-limonad-1.jpg\" alt=\"\" width=\"1900\" height=\"1267\" \/><\/a><\/p>\n<p><span style=\"color: #000000;font-family: Calibri\">T\u00e4m\u00e4n p\u00e4iv\u00e4n anti oli, ett\u00e4 Ahvenanmaalla yritt\u00e4j\u00e4t ovat toistensa puolella.<\/span><\/p>\n<p><span style=\"color: #000000;font-family: Calibri\">Kest\u00e4v\u00e4n gastronomian monimuoto-opiskelijat, ryhm\u00e4 MRE17S1M: <\/span><span style=\"color: #000000;font-family: Calibri\">Suvi\u00a0 Haapalahti,<\/span><span style=\"color: #000000;font-family: Calibri\">Toni Lummejoki ja <\/span><span style=\"color: #000000;font-family: Calibri\">Eveliina Sandberg<\/span><\/p>\n<p><span style=\"color: #000000;font-family: Calibri\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Aamu alkoi mukavasti, mutta hieman kiireisesti maittavalla aamiaisella Hotelli Cikadassa. Kuljettajamme kaasutteli bussin liikkeelle ja suuntasimme kohti \u00c5lands Landsbygdscentrumia , jossa Lena Brenner kertoi meille Ahvenanmaan suurimmasta vuosittaisesta tapahtumasta, Sk\u00f6rdefestenist\u00e4. Sk\u00f6rdefesten on sadonkorjuujuhla, joka esittelee Ahvenanmaan kest\u00e4v\u00e4\u00e4 ruokakulttuuria. Sk\u00f6rdefestin k\u00e4vij\u00f6iden Ahvenanmaalle pelk\u00e4st\u00e4\u00e4n oheispalveluiden osalta tuomien tulojen on laskettu olevan jopa 1,2 miljoonaa euroa vuosittain. Seuraavaksi [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":360,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[114786],"tags":[115044,29,117350],"class_list":["post-131018","post","type-post","status-publish","format-standard","hentry","category-retkikeitin","tag-ahvenanmaa","tag-opintomatka","tag-ruokamatkailu"],"acf":false,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ahvenanmaan reseptej\u00e4 kest\u00e4v\u00e4\u00e4n ruokatuotantoon - Taste4Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogit.jamk.fi\/tastefortravel\/2018\/04\/04\/ahvenanmaan-resepteja-kestavaan-ruokatuotantoon\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ahvenanmaan reseptej\u00e4 kest\u00e4v\u00e4\u00e4n ruokatuotantoon - Taste4Travel\" \/>\n<meta property=\"og:description\" content=\"Aamu alkoi mukavasti, mutta hieman kiireisesti maittavalla aamiaisella Hotelli Cikadassa. Kuljettajamme kaasutteli bussin liikkeelle ja suuntasimme kohti \u00c5lands Landsbygdscentrumia , jossa Lena Brenner kertoi meille Ahvenanmaan suurimmasta vuosittaisesta tapahtumasta, Sk\u00f6rdefestenist\u00e4. Sk\u00f6rdefesten on sadonkorjuujuhla, joka esittelee Ahvenanmaan kest\u00e4v\u00e4\u00e4 ruokakulttuuria. Sk\u00f6rdefestin k\u00e4vij\u00f6iden Ahvenanmaalle pelk\u00e4st\u00e4\u00e4n oheispalveluiden osalta tuomien tulojen on laskettu olevan jopa 1,2 miljoonaa euroa vuosittain. 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Kuljettajamme kaasutteli bussin liikkeelle ja suuntasimme kohti \u00c5lands Landsbygdscentrumia , jossa Lena Brenner kertoi meille Ahvenanmaan suurimmasta vuosittaisesta tapahtumasta, Sk\u00f6rdefestenist\u00e4. Sk\u00f6rdefesten on sadonkorjuujuhla, joka esittelee Ahvenanmaan kest\u00e4v\u00e4\u00e4 ruokakulttuuria. Sk\u00f6rdefestin k\u00e4vij\u00f6iden Ahvenanmaalle pelk\u00e4st\u00e4\u00e4n oheispalveluiden osalta tuomien tulojen on laskettu olevan jopa 1,2 miljoonaa euroa vuosittain. 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