Plant-based eating finds its way into everyday life in Tampere
Elli Mattila, from Tampere, has diversified her food choices over the last five years by switching from animal-based products to plant-based alternatives. Her motivation was a desire to experiment. Mattila finds it fascinating to explore different flavours and textures.
– There’s an incredible range of options available in ordinary supermarkets these days, and I’m happy to try new products. The key factor in my choices, however, is easy preparation. My shopping basket often ends up containing things like oat cream or Vöner flakes, which help me prepare meals quickly.
More options alongside familiar dishes
Her circle of friends and family has also influenced her new choices, as Elli Mattila’s friend and sister are vegan. Mattila describes herself as an “everything eater” but often finds plant-based options to be the more ethical choice.
– Plant-based diet is now a natural part of my everyday life. When I invite people round, it’s handy to offer plant-based options, such as a vegan dip. As these are also lactose-free, they cater for a range of special dietary requirements, Mattila continues.
I’d love some tasty and easy recipes, so I could cut down even more on my meat eating.
Food brings up a lot of emotions. Mattila hopes for more open-mindedness in the debate and greater flexibility in people’s thinking:
– Many people think it’s either plant-based or meat, but it’s not at all that black and white. I, too, happily combine plant-based and animal-based foods, and I don’t feel I need to give anything up.
A good way to make a meal more plant-based without significantly altering the flavour or texture is to partially replace animal protein with a plant-based alternative. For example, in a pasta bake, you can swap some of the minced meat for pea protein or soya mince. Many familiar meat dishes can easily be "adapted" in this way.
It takes the whole community to promote sustainable food choices
The National Nutrition Recommendations, updated in 2024, set out how our plates should look: it is recommended to eat 500–800 grams of vegetables, fruit and berries a day, no more than 350 grams of red meat a week, and the importance of pulses is emphasised.
According to the follow-up report (10/25) on the Carbon Neutral Actions development programme, the popularity of plant-based food has indeed grown rapidly in Tampere. Even small changes made by individuals make a difference when a large number of people are making the same good choices.
I like to use oat milk in my coffee. I prefer my cheese and quark to be made from milk. I might consider plant-based alternatives if the flavour and protein content are right.
The City of Tampere has been working determinedly to promote a sustainable diet. Plant-based options have been highlighted in a fun and accessible way through initiatives such as plant-protein days, snack-making courses for young people and cooking classes for older people. In family cookery sessions (Perheköksä), children and adults have been able to learn together how to prepare affordable, healthy and delicious plant-based meals. The aim is for plant-based food to be an easy and quick option in everyday life and for experimenting with it to become a natural part of daily eating habits.
Mattila also encourages people to try new things with an open mind:
– There are differences in the texture, mouthfeel and seasoning of plant-based products. Feel free to try out a range of options so you can discover new favourites.
