The Lahti Sustainable Food Packaging Transition Approach is a practical result developed in the Interreg Baltic Sea Region Change(K)now! project by Smart & Lean Hub Oy together with the Lahti pilot ecosystem. It helps municipalities and public catering operators implement sustainable food packaging procurement aligned with circular economy and PPWR objectives.

This page presents both the Lahti Sustainable Food Packaging Transition Approach and project level Change(K)now! project achievements and resources:

1. Lahti Result Package
2. Strategic framework for Municipalities
3. Project outputs and training materials for institutional catering
4. Project training materials for event and take-away/delivery food
5. Media

1. Lahti Result Package

The Lahti Sustainable Food Packaging Transition Approach result package includes the following elements:

• 1.1 Result Identity
• 1.2 Lahti Sustainable Food Packaging Transition Approach
  • 1.2.1 What problem the approach solves
  • 1.2.2 What the approach is and approach steps
  • 1.2.3 What Lahti demonstrated
  • 1.2.4 What others can reuse

1.1 Result Identity

Result name: Lahti Sustainable Food Packaging Transition Approach.

Result type: Circular transition mechanism and procurement-based intervention approach.

Project context: Developed in the Change(K)now! project, co-funded by the Interreg Baltic Sea Region Programme 2021–2027.

Pilot location: Lahti, Finland

Application area: Institutional catering, public food services and sustainable public procurement

Problem addressed: Public food services generate significant packaging waste, while many packaging decisions are already locked in before food products reach kitchens.

Solution mechanism: The approach uses public procurement criteria as an upstream intervention point to influence food packaging choices before waste is created.

Main outputs:

• Sustainable food packaging procurement criteria
• Food waste monitoring system for institutional catering
• Circular measures illustrated at wholesale
• Pilot-tested transition approach
• Evidence from pre-assessment and practical testing
• Replication guidance for other municipalities and institutional catering systems

Evidence base: The result is based on the Lahti pilot, including stakeholder pre-assessment, testing in the institutional catering context, and analysis of procurement and packaging transition needs.

Reusable by: municipalities, public procurement authorities, institutional catering operators, circular economy projects and food packaging transition initiatives.

Contribution to circular economy: Supports the shift from downstream waste management towards upstream prevention, reuse-oriented think.

What makes the Lahti approach different? Unlike many circular economy pilots focusing on reusable packaging logistics or consumer behaviour, the Lahti Transition Approach intervenes upstream through public procurement and institutional catering, combining procurement criteria, supplier dialogue, feasibility assessment and implementation support into a structured municipal transition process.

1.2 The Lahti Sustainable Food Packaging Transition Approach

1.2.1 What problem the approach solves

Institutional catering creates packaging waste, but kitchens alone cannot solve it. Decisions are shaped upstream through procurement, suppliers, logistics and contracts.

Challenge: why packaging matter in institutional catering

Public food services use large quantities of food packaging as part of their daily production, transportation, and serving operations. Packaging is essential for food safety, logistics, and waste management, but at the same time, it generates significant material flows and packaging waste.

The challenge is that the sustainability of packaging cannot be addressed by a single material choice. In commercial kitchens, packaging must be safe, functional, cost-effective, logistically manageable, and, at the same time, have the smallest possible environmental impact. Municipalities and public food service providers therefore need practical tools to incorporate sustainable packaging solutions as early as the procurement planning stage, in market dialogue, and in collaboration with suppliers.

The development challenge for the Lahti pilot of the Change(K)now! project was: how can public procurement steer the food packaging value chain toward a circular economy, reduce packaging waste, and support reusable or otherwise more sustainable packaging solutions in a professional kitchen setting?

Why this result matters: EU policy and research context

Public food services are increasingly expected to reduce packaging waste and prepare for new EU requirements, including the Packaging and Packaging Waste Regulation. At EU level, sustainable public food procurement has been advanced especially through the European Commission’s Joint Research Centre, which has published voluntary sustainability criteria for food, food services and vending machines. These criteria support public authorities in integrating environmental, social and economic sustainability into tenders. (publications.jrc.ec.europa.eu)

Several European initiatives have also developed tools and guidance for sustainable public meals. The StratKIT Sustainable Public Meal Toolkit provides practical tools for public catering procurers and helps them include sustainability criteria in tenders. (sustainable-public-meal.eu) SchoolFood4Change has contributed to innovative procurement models for sustainable and healthy school meals, with a strong focus on cities, schools and public food systems. (SEI)

However, the specific question of how public professional kitchens can integrate food packaging sustainability into procurement decisions remains a narrower and less developed field. The Change(K)now! Lahti pilot contributes to this gap by focusing on food packages delivered to public kitchens by wholesalers and suppliers, and by translating circular economy and regulatory objectives into practical procurement criteria for institutional catering. (Interreg Baltic Sea Region)

This result package therefore complements existing EU-level work. It does not replace broader sustainable food procurement frameworks, but operationalises one specific part of them: sustainable food packaging procurement in public professional kitchen systems.

Positioning of the result

• EU policy and criteria level: European Commission / JRC
• Public meal procurement tools: StratKIT and SchoolFood4Change
• Practical kitchen-level packaging procurement: Change(K)now! Lahti pilot

Keywords: sustainable public procurement, public food services, institutional catering, professional kitchens, food packaging, circular economy, PPWR, GPP, reusable packaging, procurement criteria

Lahti pilot environment

• City of Lahti in Finland
• Production kitchen model: one production kitchen, 40 service kitchens at schools
• Approx. 2.5 million meals annually
• Baseline approx. 6 tonnes of packaging waste per one million meals at the production kitchen

1.2.2 What the approach is and approach steps

A practical transition approach for municipalities and public food service organisations to integrate sustainable food packaging into procurement and operations.

1. Define the packaging challenge
2. Map kitchen and procurement context
3. Engage stakeholders and suppliers
4. Develop sustainable packaging criteria
5. Assess feasibility in production kitchen operations
6. Train users and support implementation
7. Monitor results and prepare replication

1.2.3 What Lahti demonstrated

Lahti showed that sustainable packaging can be addressed before waste is created, by combining procurement criteria, supplier dialogue, kitchen feasibility testing and capacity building.

• 21 sustainable procurement criteria for food packaging in professional kitchens
• Food packaging waste monitoring system
• Illustrating circular measures at wholesale

21 sustainable procurement criteria for food packaging in professional kitchens

Public food services can promote the circular economy by steering procurement towards more sustainable food packaging solutions. In the Lahti pilot of the Change(K)now! project, practical tools were developed to help professional kitchens and procurement specialists integrate the environmental impacts of food packaging into the public procurement process.

Interactive Procurement Criteria Tool (Power BI): The tool brings together 21 sustainable food packaging procurement criteria in an easy-to-browse, interactive format. The criteria are organised into thematic categories, including environmental sustainability, food safety, practicality, food waste prevention, logistics, and monitoring.

Each procurement criterion includes:

• a description of the desired packaging characteristic,
• a rationale explaining its relevance and contribution to circular economy objectives, and
• guidance on how the requirement can be verified together with the supplier during the procurement process.

Public buyers and procurement professionals can use the tool during procurement planning, market consultations, and supplier engagement to integrate sustainability considerations into food packaging procurement.

You can access the Interactive Procurement Criteria Tool here, and the image below shows its landing page: Interactive Procurement Criteria Tool (Power BI)

Food packaging waste monitoring system

The Food Packaging Waste Monitoring System is a practical measurement framework that enables public food services to quantify packaging waste, establish a baseline, and evaluate the impact of sustainable procurement over time. The framework consists of indicators, data collection methods, and performance targets. By combining packaging waste data with meal production volumes, it generates comparable performance indicators (e.g. kilograms of packaging waste per million meals served), supporting evidence-based decision-making, continuous improvement, and compliance with the Packaging and Packaging Waste Regulation (PPWR).

As part of the Lahti Sustainable Food Packaging Transition Approach, the monitoring system closes the feedback loop between procurement decisions and environmental outcomes. It transforms sustainable procurement from a one-time purchasing activity into a continuous improvement process by providing a standardised method for measuring packaging waste, evaluating the effectiveness of procurement criteria, and tracking progress towards long-term waste reduction targets. The evidence generated enables public food services to verify results, demonstrate impact, and continuously improve circular procurement practices.

Illustrating circular measures at wholesale

The transition to sustainable food packaging requires changes not only in public procurement but also throughout the supply chain.

This case study demonstrates how food wholesalers contribute to the circular transition by adopting more sustainable transport packaging, reusable logistics solutions, and improved packaging materials. It provides evidence on current practices, implementation barriers, and future opportunities, showing how wholesale logistics can support circular public procurement and reduce packaging waste across the food supply chain.

Reference: Konsta Alakoski,  Drivers, barriers, and packaging solutions for a more sustainable food wholesale May, 2025, Available on the journal platform of the Lappeenranta-Lahti University of Technology,  https://lutpub.lut.fi/bitstream/handle/10024/169344/Bachelors_thesis_Alajoki_Konsta.pdf?sequence=1&isAllowed=y

1.2.4 What others can reuse

Other municipalities can reuse the criteria, checklist, roadmap, Power BI tool, training materials and evidence reports.

• Deployment of food packaging procurement criteria in public food services: checklist, roadmap, and workshop materials
• Lahti-Driven Capacity Building for Sustainable Food Packaging Procurement
• Five Key Actions for Decision-Makers
• Other knowledge

Deployment of Food Packaging Procurement Criteria in Public Food Services: Checklist, Roadmap, and Workshop Materials

As part of the Lahti Sustainable Food Packaging Transition Approach, this implementation package supports municipal organisations responsible for public food services in deploying sustainable food packaging procurement criteria. Intended for food service managers, procurement specialists, kitchen supervisors, and operational staff, it provides practical tools for implementation, including a deployment checklist, a roadmap, and workshop materials. These resources facilitate organisational change, staff engagement, and the consistent integration of circular procurement practices into daily operations.

Checklist and Roadmap for Municipal Public Food Services to Adopt Sustainable Food Packaging Procurement Criteria

Workshop Material Adopting Sustainable Food Packaging Procurement Criteria

Developed jointly by Smart & Lean Hub Oy and the Regional Council of Päijät-Häme, this workshop presentation explains how the sustainable food packaging procurement criteria were developed and pre-assessed in the Lahti pilot. It introduces the food packaging value chain in public food services, identifies opportunities to reduce packaging waste, and presents circular economy solutions based on the R-strategies (Rethink, Reduce, Reuse).

The material is intended for:

• municipalities and public food service organisations,
• procurement professionals,
• food packaging and packaging industry stakeholders, and
• circular economy practitioners.

The workshop material supports organisations in moving from individual procurement decisions to a systematic, organisation-wide transition towards more sustainable food packaging procurement through stakeholder dialogue, shared understanding, and practical implementation guidance.

Lahti-Driven Capacity Building for Sustainable Food Packaging Procurement

This training package provides municipalities, public food service organisations, procurement professionals, and kitchen managers with the knowledge and practical competencies required to implement sustainable food packaging procurement. Developed jointly by Smart & Lean Hub Oy and the Regional Council of Päijät-Häme, the training explains the policy drivers, circular economy principles, food packaging value chain, packaging waste reduction measures, and the application of the 21 sustainable procurement criteria developed in the Lahti pilot. It combines regulatory guidance with practical implementation examples, enabling organisations to build internal capacity and support the transition from conventional procurement to circular food packaging practices.

A brief YouTube video about Lahti pilot and the Interactive Procurement Criteria Tool

Webinar: Innovative Sustainable Food Packaging Solutions and Emerging Trends (3 February 2026)

Led by the Regional Council of Päijät-Häme, supported by the City of Lahti

The webinar presented the latest developments in sustainable food packaging, new packaging materials, and emerging market trends, with a particular focus on the needs of municipal public food services and public procurement. The programme featured expert presentations from practitioners, researchers, and industry representatives, providing participants with practical insights into sustainable packaging solutions and future developments.

Speakers:

• Mika Parviainen, Servica Ltd. – Sustainable food packaging procurement and practical experiences of packaging usability
• Juha-Matti Katajajuuri, Natural Resources Institute Finland (Luke) – Environmental impacts of food packaging
• Jussi-Pekka Lumme, Valio Ltd. – Responsible food packaging: current practices and future developments

Recording available on the Regional Council of Päijät-Häme’s YouTube channel.

Webinar: Sustainable Food Packaging Procurement and Procurement Criteria (14 April 2026)

Led by the Regional Council of Päijät-Häme, supported by Smart & Lean Hub Oy and the City of Lahti

This webinar explored sustainable food packaging procurement from the perspective of professional kitchens and public procurement. It presented practical experiences, regulatory developments, sustainable procurement practices, and the procurement criteria developed in the Change(K)now! project to support municipalities in reducing packaging waste and promoting circular economy solutions.

Speakers:

• Merja Ahola, Pohjois-Lapin Ruoka Ltd. – The importance of collaboration in selecting fit-for-purpose sustainable food packaging
• Eija Jokela, Finnish Packaging Producers Ltd. – The implications of the Packaging and Packaging Waste Regulation (PPWR) for professional kitchens
• Milja Virtanen, Hansel Ltd. – Sustainable public procurement and food packaging
• Tuula Löytty, Smart & Lean Hub Oy – Proposed sustainable food packaging procurement criteria developed in the Change(K)now! project

Recording available on the Regional Council of Päijät-Häme’s YouTube channel

Lahti use-cases in English

• Embedding circular packaging criteria in public procurement in Lahti
• Optimising wholesale packaging practices in Lahti’s institutional catering supply chain

Five Key Actions for Lahti and Päijät-Häme Decision-Makers

Project level effort, contributed by Regional Council of Päijät-Häme to strategic management, and Smart & Lean Hub Oy to Cluster I.

From Pilot Projects to Permanent Reuse Systems

Transitioning from successful pilot projects to mainstream reusable packaging systems requires coordinated action by policymakers, municipalities, businesses, and service providers. The infographic summarises five strategic actions that enable long-term adoption of reusable food packaging systems.

1. Create Sustainable Demand through Public Procurement

Public procurement and municipal requirements can create predictable market demand for reusable packaging solutions. By integrating reuse requirements into procurement, defining clear objectives and monitoring practices, public authorities provide the confidence needed for suppliers and service providers to invest in circular solutions.

Lead responsibility: Municipalities and public procurement organisations.

2. Build Shared Reuse Infrastructure

Effective reuse systems require accessible return points, shared washing facilities, and coordinated logistics. Developing common infrastructure enables multiple organisations to participate efficiently while reducing costs and environmental impacts.

Lead responsibility: Municipalities and service providers in collaboration.

3. Make Reuse the Easy and Preferred Choice

Reusable packaging should be convenient, reliable, and readily available. User-friendly services, simple return processes, and competitive pricing encourage repeated use and make reusable packaging the default option for customers and food service operators.

Lead responsibility: Businesses and service providers.

4. Establish Clear Rules and Incentives

A successful reuse system depends on consistent regulations, hygiene requirements, responsibilities, deposit schemes, and financial incentives. Clear governance reduces uncertainty and encourages long-term investment.

Lead responsibility: European Union and national authorities.

5. Measure Uptake and Real Environmental Impact

Continuous monitoring is essential for improving reuse systems. Organisations should measure actual reuse rates, user participation, costs, environmental impacts, and customer experiences. Evidence-based monitoring supports decision-making and continuous improvement.

Lead responsibility: Municipalities and service providers.

Shared Goal: Make reusable packaging part of everyday life—for the benefit of the environment, society, and the economy.

This roadmap demonstrates that achieving a circular food packaging system requires coordinated action across procurement, infrastructure, service design, regulation, and performance measurement. Together, these five actions provide a practical pathway from individual pilots to scalable and sustainable reuse systems.

The Change(K)now! Policy Brief translates the lessons learned from the project’s pilots into practical recommendations for policymakers and public authorities. It recognises that the transition from single-use to reusable food packaging is not merely a technological or behavioural challenge, but a systemic transformation requiring coordinated action across governance, procurement, infrastructure, businesses, and consumers.

Drawing on experiences from municipalities across the Baltic Sea Region, the policy brief identifies the key barriers that continue to limit the large-scale adoption of reusable food packaging systems and proposes practical actions to overcome them. It emphasises that successful pilots alone are insufficient; lasting impact requires supportive policies, shared infrastructure, market incentives, and continuous performance monitoring.

As part of the Lahti Sustainable Food Packaging Transition Approach, the policy brief provides the strategic and policy dimension of the transition. It complements the practical implementation tools, procurement criteria, monitoring framework, capacity-building activities, and deployment guidance by helping decision-makers create the enabling conditions needed to scale sustainable food packaging solutions from local pilots to permanent circular economy systems.

Policy Brief and Recommendations for Decision-Makers: Making Reuse Work at Scale – From Pilots to Systems (3 pages)

ChangeKnow-Policy-Brief-and-Recommendations-Making-Reuse-Work-at-Scale-From-Pilots-to-Systems_ShortDownload

ChangeKnow_Policy Recommendations_From Pilots to Systems Making circular food delivery the new normal

ChangeKnow_Policy Recommendations_From Pilots to Systems Making circular food delivery the new normal_2026Download

Other relevant knowledge

Open Access Publication

Löytty, T. (2026). Lahti Sustainable Food Packaging Transition Approach: Public Procurement Criteria and Replication Package for Institutional Catering. Zenodo. https://doi.org/10.5281/zenodo.20777075

Indicators and Evidence

Indicator	Evidence
Location	Lahti, Finland
Environment	Institutional catering
Public meals	2.5 million meals/year (2023)
Packaging waste per million meals	6 tn (2023 baseline)
Production kitchen	1 (Apilakatu)
Service kitchens at schools	40+
Developed and piloted	21 sustainable packaging criteria Packaging waste monitorings system Illustration on circular measures at wholesale Deployment method
Stakeholder groups	Public catering, suppliers, wholesalers, experts
Output	Transition approach

Key words

• circular economy
• food packaging
• Packaging and Packaging Waste Regulation (PPWR)
• green public procurement (GPP)
• municipal circular transition
• food system transformation
• institutional catering
• public meal services
• reuse systems
• circular procurement criteria
• transition mechanism
• replication practise
• uptake by municipalities

AI Summary

This page describes a circular economy transition approach developed in the Change(K)now! Interreg Baltic Sea Region project. The Lahti pilot focused on reducing packaging waste in institutional catering through sustainable procurement criteria, supplier collaboration and capacity building. The approach can be replicated by municipalities seeking circular food service solutions.

2. Strategic framework for municipalities

Project level effort, contributed by Regional Council of Päijät-Häme.

This guidance presents a strategic framework solution for moving towards more circular food delivery at the local level in the BSR municipalities.​It provides municipalities with a step-by-step approach to developing a strategic framework, adapted to local circumstances, capacities, and legal contexts. The framework supports municipalities in:

• setting objectives and targets for circular food delivery,
• creating enabling regulatory and procurement conditions,
• communication and providing guidance for implementation,
• monitoring progress towards agreed goals and targets.

The guidance is intended for municipalities of different sizes and administrative cultures – from those with well-established circular economy strategies to those relying primarily on political commitment and voluntary measures.

3. Project outputs and training materials for institutional catering

3.1 Catalogue of fit-for-purpose solutions for circular food delivery systems in the Baltic Sea Region

Project level effort, contributed by Smart & Lean Hub Oy to Cluster I.

The catalogue of fit-for-purpose solutions for circular food delivery systems is the first deliverable of the project Change(K)now! – A mindset change from single-use to circular or multiple-use food delivery systems in cities of the Baltic Sea Region (BSR).

The catalogue aims to match the solutions and practices to the challenges of circular food delivery systems in the BSR municipalities. It presents examples of circular food delivery approaches and needs for the further development of circular food delivery systems in the BSR. Thus, it is a background study that can be used as a basis for developing Change(K)now! solutions in Group of Activities 1.2–1.5.

A circular food delivery system refers to a closed-loop cycle where resources are conserved, waste is minimised, and environmental impact is reduced. In the Change(K)now! project, circular food delivery system focuses on municipalities and municipal entities, food delivery businesses, and customers. These players can drive the mindset change in food delivery from single-use to multiple-use crockery and packaging.

The main parts of the catalogue are the chapters that summarise the results of mapping the current approaches to circular food delivery (Chapters 3.1-3.2) and the results of the survey on barriers and needs (Chapter 3.3). Chapter 4 presents examples of circular food delivery approaches from nine countries (Denmark, Estonia, Finland, Germany, Latvia, Lithuania, Poland, Sweden and Norway).

The compilation of the catalogue was led by the Stockholm Environment Institute Tallinn Centre with contributions from all Change(K)now! project partners.

Click to access ChangeKnow_Catalogue_2024_June-update.pdf

Cluster I – Solutions for circular food delivery systems: Institutional Catering

The overall objective of this guidance is to support municipalities, public institutions, and catering service providers in preventing and reducing single-use packaging and overpackaging in public food systems. The document presents practical circular solutions that can be integrated into procurement systems, catering operations, and everyday food service practices.

https://interreg-baltic.eu/project/change-know/#output-0

3. 2 D2.2 Best practice solutions for institutional catering operators – report from the pilots

Project level effort, contributed by Smart & Lean Hub Oy to Cluster I.

The widespread overpackaging and use of single-use packaging in public institutional catering represents a significant environmental challenge. Packaging waste, particularly plastic, contributes to pollution, resource depletion, and increased carbon emissions. In institutional catering, the reliance on single-use and excessive packaging is often seen as convenient but generates vast amounts of waste, placing a heavy burden on waste management systems and the environment. This report presents a collection of case studies that have tested circularity measures to reduce
and avoid single-use packaging in public food provision and through circular procurement. All examples are from institutional catering, such as schools, and hospitals. The case studies are based on the piloting in the two core areas in the partner cities as follows:

1. Circular procurement criteria development in Lahti, Finland
2. Introduction of Reusable Deposit Systems in School Canteens in Hamburg, Germany
3. Replacing single-use trays with GN trays in hospitals in Tallinn, Estonia
4. Shifting from single-use bulk packages to small portions of non-packed food and reducing
   packaging in school canteens in Tallinn, Estonia
5. To be added Copenhagen, Denmark

3.3 Reuse systems for food packaging in institutional catering 16.4.2026

Project level effort, contributed by Smart & Lean Hub Oy to Cluster I.

Webinaari keskittyi siihen, miten uudelleenkäyttöjärjestelmiä voidaan ottaa käyttöön kouluissa, sairaaloissa ja muissa ammattikeittiöissä. Aiheina olivat strategiset valinnat, hankintamallit, päivittäinen toiminta, henkilöstön sitouttaminen sekä käyttäjien hyväksyntä. Aihe on erityisen hyödyllinen kunnille ja julkisille organisaatioille, jotka vastaavat ruokapalveluiden järjestämisestä.

linkki tallenteeseen tilaisuuden järjestäjän Gate 21 Youtube kanavalla

4. Project training materials for event and take-away/delivery food

4.1 Sprint formats to develop and test reuse systems for food packaging in food delivery 26.3.2026 

Webinaarissa esiteltiin sprint-työpajamenetelmä ja muotoiluajattelu käytännöllisinä työkaluina uudelleenkäytettävien pakkausjärjestelmien kehittämiseen ja testaamiseen. Opit, miten selkeät ja tiiviit prosessit auttavat muuttamaan monimutkaiset haasteet ja tavoitteet konkreettisiksi, testattaviksi ratkaisuiksi. Webinaari sopii organisaatioille, jotka haluavat nopeuttaa oppimista, vähentää epävarmuutta ja siirtyä ideoista käytännön toteutukseen.

linkki tallenteeseen tilaisuuden järjestäjän Gate 21 Youtube kanavalla

4.2 How to implement reuse systems for food packaging at events 7.5.2026

Webinaari tarkasteli, miten uudelleenkäyttöjärjestelmät toimivat festivaaleilla ja urheilutapahtumissa. Aiheina olivat logistiikka, sääntely, myyjien ja toimijoiden koordinointi sekä kuntien rooli järjestelmien omistajina tai mahdollistajina. Aihe on suunnattu erityisesti kaupungeille, tapahtumajärjestäjille sekä suuria tai toistuvia tapahtumia järjestäville tahoille.

linkki tallenteeseen tilaisuuden järjestäjän Gate 21 Youtube kanavalla

4.4 How to implement reuse systems for food packaging in takeaway and home delivery 29.5.2026

Noutoruoka ja kotiinkuljetukset asettavat uudelleenkäyttöjärjestelmille erityisiä haasteita. Tässä webinaarissa tarkasteltiin kuntien roolia ja ohjauskeinoja, yritysyhteistyötä, kuluttajakäyttäytymistä sekä järjestelmien suunnittelua. Keskeisiä kysymyksiä olivat, mikä motivoi ruokapalveluyrityksiä, missä esteitä syntyy ja millaisilla toimintamalleilla on potentiaalia laajempaan käyttöönottoon.

linkki tallenteeseen tilaisuuden järjestäjän Gate 21 Youtube kanavalla

4.5 Thinkific e-learning platform

Project level effort, contributed by Regional Council of Päijät-Häme to strategic management and Smart & Lean Hub Oy to Cluster I.

Welcome to the Change(K)now! learning platform, where you can explore training materials and learn about reusable food packaging systems. The platform can be used for self-study or as a resource to support training activities. If you plan to deliver training to others, you will also find additional trainer support materials.

The training content is organised into modules and is available in English, Finnish, and Latvian. Some parts of the platform interface are also in Latvian, as the platform is administered by a Latvian partner. If needed, you can translate the interface into English or Finnish using your browser’s built-in translation feature (typically available from the three-dot or menu icon). A navigation panel on the left-hand side of the platform provides access to the different training modules and supporting materials.

To access the learning platform:

• Open the learning platform using the link below.
• Click Enroll now.
• Sign in using your social media account or by registering with your name and email address.

Thinkific e-learning platform: https://woodforyouth.thinkific.com/products/courses/master-circular-economy

The use-cases from all project pilots on the map.

5. Media

Interreg BSR webpage: https://interreg-baltic.eu/project/change-know/
Change(K)now! Linkedin: https://www.linkedin.com/company/change-k-now/posts/?feedView=all
Tuula Löytty Linkedin: https://www.linkedin.com/in/tuulaloytty/recent-activity/all/
Smart & Lean Hub Oy webpage: https://smartlean.fi/interreg-baltic-sea-region-changeknow/
Regional Council of Päijät-Häme webpage: https://paijat-hame.fi/projektit-2/changeknow/

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