I see the crucial roles of restaurants and chéfs as they set the trend in food culture. I am meeting Sasu Laukkonen, the chéf of  Chéf and Sommelier in Helsinki, who concentrates on organic ingredients and ingredients from the nature and from Fairtrade on coming wednesday. Also Toshiaki Hoshi, an owner chéf of the one-manned restaurant Hoshito who picks up locally grown Finnish ingredients for Japanese food, promised to spare an hour for this project. I am excited.

The idea is to meet radically different players in food culture and find out what the leverage points are, and will be. 

Any suggestions?