Tuhannen tuskan kahvilan tarina/The story of Tuhannen tuskan kahvila

(In English Below)

Joka päivä aamun sarastaessa Leena Huttunen nousee leipomaan päivän herkkuja – jo seitsemättä vuotta.


Loviisan vanhan kaupungin sydämessä sijaitseva vanha, tunnelmallinen puutalo ei ole aina ollut yhtä ihana kuin nykyään. Kiinteistö hankittiin jo 1994, mutta tehtävää piisasi: vuosia kestäneen remontoinnin yhteydessä valutettiin lukemattomat määrät niin hikeä kuin kyyneleitä ennen kuin rotiskosta kuoriutui nykyinen tunnelmallinen kahvila.


Ruokahävikin välttäminen on aina ollut Leenan perheelle luonnollista. Leena on parhaansa mukaan pyrkinyt välittämään asennettaan myös jälkipolville. “On kauheaa nähdä ruuan päätyvän roskapönttöön”, Leena kertoo. Heillä on tapana syödä jääkaappi tarkoituksella tyhjäksi, jotta roskiin heitettävää ei jää. Myös ruuan valmistaminen sopivasti, tarpeeseen mitoitettuna auttaa vähentämään hävikkiä. Aikoinaan kotiäitinä perheestään huolehtinut Leena on tuonut käytännöllisen ruokasuhtautumisensa myös kahvilaan. Haasteita kuitenkin on, sillä esimerikiksi sää ja asiakasmäärä ovat usein mahdottomia ennustaa.

Froodly-sovelluksen avulla näet, milloin Leenalla olisi jäämässä herkkuja yli päivän tarpeen. Unohda hoppu ja nauti Tuhannen tuskan kahvilan kiireettömästä tunnelmasta – ja herkullisista tarjottavista. Kokeile vaikkapa Leenan kuuluisaa Sunkkia eli suolaista munkkia.

When dawn breaks over the sea, Leena Huttunen wakes up and starts baking for the day. 2016 will be the seventh summer for Tuhannen tuskan kahvila.

In the heart of Loviisa’s Old Town, the wooden house where the cafe is located wasn’t always this beautiful. They had started to renovate the place in 1994, and it took them years to transform a more run-down building into this cute, homey cafe.


Zero food waste has always been the way of living in Leena’s family and this knowledge is passed on to the next generations. “It’s terrible to see food ending up in the trash bin” Leena expressed. They have a habit of emptying the fridge so that nothing is wasted. Also, making the appropriate portions for meals is a key to help them save food. A pragmatic then-housewife, Leena’s smart way of handling food is transferred from home to the cafe as well. Yet, it is not without its challenges. Weather and customers’ habits are sometimes unpredictable.

Now with the aid of Froodly’s App, you can enjoy a bite of Leena’s signature Sunkki in the late afternoon! Forget the bustle and hustle of city life and indulge yourself into the peacefulness of Liisantalo!

You can find Tuhannen tuskan kahvila in Liisantalo at:

Mariankatu 2C, 07900, Loviisa. Telephone: 0440195971


Friday Recipe: Parsnip Meatball Soup

Parsnip meatball soup

It has happened to each one of us. You have bought some meat at the grocery and only on the same day of its expiration date, you realize that you still need to cook it. 

Avoiding throwing edible food away at your home place is just a matter of being well organized and ready to experiment new interesting recipes.

Today we propose you an original and tasty meatball soup, which will be the perfect dish for a rainy day.

Ingredients for 3 – 4 serving:

* 1 yellow onion
* 1 Parsnip root
* 3 cups of water
* 1 Heirloom red pepper (horn-shape sweet pepper)
* 400 g ground meat (I bought a pack of Sika-Nauta (pork) mixed meat on its expiration date.)
* 2 bay leaves
* 1 small head broccoli (equal to 1 cup of broccoli stem sliced in a broccoli head)
* 1/2 Tbsp salt

For serving: a few leaves of fresh parsley, basil or dill, and ground black pepper (optional choice)

(Note: 1 Tbsp (tablespoon) = 15ml, 1 cup= 250ml)

Preparation for the Meatballs

* 1 egg
* 2 minced garlic cloves
* 1 and a half Tbsp salt
* 1 Tbsp soy sauce
* 2 Tbsp corn flour
* ¼ Tbsp ground black pepper

Cooking Steps

  1. Start by adding the yellow onion and the chopped parsnip root to the boiling water
  2. Add garlic, pepper, egg, corn flour, salt, and soy sauce into a large bowl which has already been filled with 400 g of ground meat. Mix by hand (better if wet) all the ingredients together and make some tiny balls.
  3. Once the broth has been boiling for half an hour, add the meatballs and bay leaves. Then, cook for another half an hour.
  4. While the meatballs are floating and boiling thoroughly, add the sliced Heirloom red pepper and broccoli, then continuously boil for other 3 minutes.
  5. Top with some fresh leaves of herbs such as parsley, basil or dill. Then add ground black pepper and salt as desired.
  6. Serve hot.

Enjoy and…Yummy Soupy Day!

Stay tuned for more recipes!

Sandra Sandar

Food Waste Means Water Waste

Water flowing

Did you know that more than a third of all the food that is produced on our planet doesn’t manage to reach any consumer’s table? Every year on our planet, while 805 million people suffer from malnutrition, 1.3 billion of food is wasted at a production, retail, and consumer level.

Now, you are probably thinking that throwing edible food away is immoral and a huge waste of money. That’s undeniable and we at Froodly we totally agree with that. Nonetheless, the ethical and financial aspects of this phenomenon represent only half of the food waste consequences: indeed, whenever we are dumping some food in a trash bin, we are also squandering all the resources (natural and non-natural) that went into producing it.

Today we want to focus on an extremely precious natural resource, water.

Water plays a major role in food production and, as a result, food waste translates into a huge amount of water wastage.

Have you ever heard about “water foodprint”? That is the direct and indirect water that goes into producing a certain food. So for instance, the water footprint of beef includes the water that’s used to grow the animal’s feed as well as the drinking water for the animal. In general, more water is used in the production of meat and dairy products than vegetables.

The massive amount of water that is needed to produce the food we eat will probably surprise you:

  • 2,500 liters of water are needed to produce a single burger
  • 650 liters of water are needed to produce one chicken breast
  • 135 liters of water are needed to produce one single egg
  • 12 liters of water are needed to grow one tomato

Wasting food means wasting a heck of a lot of water.

Luckily, each one of us can play an important role in reducing food and water wastage.


By simply following these tips during your everyday life:

  1. Be a smart shopper: plan your meals and bring your leftovers home from restaurants
  2. Be patient: take care of your fridge, keep it clean
  3. Be careful: serve small amounts of food
  4. Be creative: use your leftovers

Start loving your food now, you will save a great amount of water making our planet happier!

Stay tuned for more interesting facts about food waste!

Alice Moretti

Tip Tuesday: Summer Time = Berries Time!


In Finland, one of the best activities to do during the summer is berry picking! Cloudberry, lingonberry, blueberry, raspberry…are just some of the delicious berries that you can find an eat in the astonishing Finnish forests!

So, what should you do if you have a big harvest?

The best thing to do would be to eat the berries when they are still fresh as they contain the highest level of nutrients compared to those after storing or processing. But, in case you really need to store your precious and fresh harvest, then you should follow these steps:

  1. separate the berries according to the color (avoid those with any odd spots) and texture (avoid those bruised or squashed);
  2. wash and dry gently;
  3. put in a sealed container and place in the refrigerator.

Be aware that frozen berries generally contain fewer nutrients and do not taste as good as the fresh ones!

Besides freezing or eating them fresh, berries can also be turned into wine or jam, which can last for a very long time. Indeed, the alcohol contained in the wine and the acidic and high sugar content in the jam, prevent the growth of microorganisms.

In addition to this, certain berries contain benzoic acids and other organic acids, which have an antimicrobial effect.

However, whenever you eat blueberries, lingonberries, cloudberries and so on, you should make sure that they are not contaminated by either soil or animal feces.

Berries are healthy and delicious, when are you going to pick yours?

The information provided here is served as a general guideline.

Nutritionist of The Froodly Team
Wan Lih Ching

Will Insects Save the Planet?


We at Froodly we are very concerned with protecting our environment and its natural resources. For this reason, today we are writing about an alternative and sustainable food source: insects!

Crunchy grasshoppers, smoked termites, and many other bugs, not only are considered a delicacy in some areas of the world, but they are also a great sustainable alternative to animal proteins whose production has a huge impact on the environment.

According to the UN, by 2050 there will be over 9 billion people on the planet and the food production will have to increase by 70%. If the demand for animal proteins won’t stop increasing, then we will have to figure out how to produce enough meat for everyone without compromising the environment. In fact, the global livestock is an impressive polluter which produces “more greenhouse gases than planes, trains, and automobiles combined”.

In South America, Asia, and Africa, a total of at least two billion people are already eating insects and, according to a report released by the Food and Agriculture Organization (FAO), there are more than 1,900 edible insect species on earth. Sounds like you could have a pretty wide choice, doesn’t it?

Haven’t we convinced you yet about this alternative source of food? Are you feeling yucky? Well, surprisingly enough you might discover that eating bugs is not as terrible as you maybe think. Indeed, as a recent Danish documentary shows, contrary to the general belief insects can have a very pleasant taste!

Besides the taste, there are also many other reasons why we should start reconsider introducing bugs in our diets.

The benefits are many, and could be seen at environmental, health, and economical level. Let’s see them in detail:

Environmental benefits

  1. Insects are abundant: as we have just mentioned above, the edible species are almost 2.000;
  2. Insects are easy to farm on a large scale without damaging the environment: they require significantly less land and water than cattle breeding and they produce lower levels of green gases;
  3. Bugs can be raised on food waste and animal manure, thus not only they would increase the world’s supply of protein, but they would also reduce and recycle waste.

Health benefits

  1. Insects are cold-blooded and for this reason, they are very efficient at converting feed into protein: for example, according to FAO, crickets need 12 times less feed than cattle to produce the same amount of protein;
  2. Besides being rich in protein, insects contain good fats, calcium, iron and zinc.

Economical benefits

  1. Insects could be used to replace some of the expensive animal feed used to farm animals, thus lowering the cost of the livestock products;
  2. Farming and collecting insects could offer new opportunities of employment.

Caterpillars are popular in Africa, wasp larvae are considered a delicacy in Japan, and termites are widely eaten in South America. So, how does it come that insects are not popular in western countries? The answer to this question finds its roots in historical reasons: out if the 14 domesticated mammals breaded to provide meat for humans, 13 of them were found in Europe. Over the years, these animals yielded considerable amounts of meat, milk, leather, but also means of transportation and for this reason, the use of bugs failed to gain much traction in the west.

To overcome the yucky feeling that many people might have at the idea of eating a bug, some companies have launched interesting food products which disguise their insects content. One example is the American start-up Six Food, which produces chips made from beans, rice, oil and cricket flour. Yes, you have understood correctly, cricket flour, which according to many people who have tasted it adds a very nice nutty taste!

So, will really insects save the planet? What do you think?

Stay tuned, we will come up with more news about this topic!

Alice Moretti

Tip Tuesday: Sprouting Potatoes…To Eat or Not to Eat?

Sprouted potato

After storing potatoes for some time, sprouts always appear. Some people say that a potato with sprouts is not safe to eat anymore. But is this really true? And what’s the actual reason behind this?

Today’s Tip Tuesday will give you the answer!

As a matter of fact, sprouted potatoes are still safe for consumption when their main part is still hard and the sprouts are removed. They just contain less starch because this has been converted into simple sugars for the sprouts’ growth.

However, you should be aware of the following saying: “sprouted potatoes carry viruses”. This can happen sometimes, when the tuber carries the virus, which is less likely to happen at home. In addition to this, the virus affects the appearance of the potato, thus making it easy to understand when it is no longer safe to be eaten.

This is how a potato carrying a virus infection looks like:

Potato with wrinckles

In short, sprouting potatoes still can be eaten when they still look good from the outside. But when they have shrunk or wrinkled, then you should discard them immediately.

There you have it! Another useful Tip Tuesday that will help you save more food!

Stay tuned for more tips!

The information provided here is served as a general guideline.

Nutritionist of The Froodly Team
Wan Lih Ching

Tip Tuesday: Can Alcoholic Beverages Go Bad?

Bottles of wines

Have you ever asked yourself whether alcoholic beverages can go bad or not? Well, the answer to this question is “yes and no”. Let’s see together why.

The reason why alcoholic beverages do not go bad is because microbes cannot tolerate high concentration of alcohol. Thus, unopened beverages, with an alcohol content above 40% such as spirits, can be stored indefinitely.

However, people usually drink alcohol because of its unique taste, flavor, and mouthfeel. Wine, for instance, contains many compounds that contribute to the overall perception of the consumer. These compounds gradually degrade or oxidized on the shelf, not to mention if the bottle of wine is stored under light or at a warm (or fluctuating) temperature. For this reason, when a bottle of wine is kept for an extended period of time, you may notice a difference in taste and flavor.

To summarize: alcoholic beverages cannot go bad but they can definitely change their taste over time!

Enjoy your drink and…try to consume alcohol with moderation!

The information provided here is served as a general guideline.

Nutritionist of TheFroodly Team

Wan Lih Ching

3 Innovative Solutions to Fight Food Waste

Light bulb to express ideas and innovation

Food has an immense value. Every day it gives us the energy to wake up and live our lives, and it has the power to gather families and friends around the table to share experiences and laughs. Food shapes an important part of our culture. But that’s not all, behind every food item that we can find in a supermarket, there is a hidden list of important resources that have been used for its production and transportation: soil, water, energy, manual labor are just some of them.

Too often, while strolling around the grocery and buying stuff that we don’t need, and which will likely end up in the trash bin, we tend to forget about the value of food. This behavior, together with the inefficiencies at a production and delivery level, causes an incredible amount of food to be wasted.

Did you know that only one-quarter of the food wasted at a global level could feed the 795 million people around the world who suffer from hunger?

Recently, in this global jungle of edible food being thrown away, increasing human population and decreasing natural resources, some cutting-edge initiatives, aiming to reduce food waste, have arisen. Let’s see together what they are about!

1. Denmark – WeFood

Have you ever wondered what happens to the surplus produce in supermarkets? Well, most likely, in case the grocery doesn’t have any agreement with a charity organization, it will end up in a landfill. Sounds like a good waste eh? In Denmark, where 700,000 tons of wasted food are produced every year, an innovative supermarket has been established few months ago to reduce this trend. “WeFood”, as it is called, only sells surplus food (bread, meat, and organic fruit), in some cases past its sell-by-date, at a price 30 to 50 cents cheaper than a normal grocery, allowing everyone to purchase affordable and healthy produce.

2. US – Imperfect Produce

Launched in 2015, the Californian Company “Imperfect Produce” sells, at a price 30%-50% less than a traditional market, the veggies and fruit that a normal grocery would refuse to display due to their funny shapes. To facilitate the purchase, buyers can order a box of fresh veggies and fruit online, which will be delivered directly to their homes.

3. Sweden – FoPo

If you like alternative solutions to problems, this young and vibrant startup will definitely catch your attention. “FoPO – Food Power” collects fruits and vegetables that would otherwise be wasted and turns them into dried powder which can later be used to prepare tasty milkshakes, yogurt, and desserts. The FoPo products would not only be sold in groceries but also to NGOs which operate in tough environments and climate conditions, which make food conservation difficult.

Bringing food waste to an end is not easy. Nevertheless, as the above-mentioned initiatives can prove, in the recent years an increasing amount of people have become more and more concerned with this crucial phenomenon and have started recognizing the precious value of food.

What about you? How do you fight food waste? Leave us your comments below, we would like to hear your stories!


Tip Tuesday: Expired Chips

Crunchy chips

Chips are irresistible, especially during parties and picnics, and when stored correctly they can last for a very long time!

Today, let’s discover together how to find out when your chips are no longer safe to be eaten!

The “best by” date shown on the chips’ label is mostly 6 to 12 months after the manufacturing date. Well, we know that chips are actually baked or fried and that they carry a very low moisture content (scientifically known as “water activity”). Microbes can’t survive in environments characterized by little water activity. Thus, when an unopened package of chips is properly stored, i.e. away from direct sunlight, away from moisture, and avoiding hot or considerable storage temperature fluctuation, they can still be eaten even few months after the “best by” date.

However, you should worry about the fat contained in the chips. Fat turns bad (“rancid” is the scientific term) quickly upon exposure to the air. For this reason, the chips contained in an opened package, or those packed in a low-quality material (modified-atmosphere-packaged chips are an exception) might slowly turn rancid.

To summarize, the chips contained in an unopened and properly stored package are most likely totally fine to be eaten even after their “best by” date. But, if you smell something rancid or see some oil droplets on the inner surface of the packaging, then you may want to throw them away to avoid the excessive intake of oxidized fats!

Stay tuned for the next Tip Tuesday and…be careful eating too many chips!

The information provided here is served as a general guideline.

Nutritionist of The Froodly Team

Wan Lih Ching

9 Tips to Reduce Food Waste

Fresh fennel, carrots and tomatoes

The problem of food waste can be seen at all levels of the food chain, from production to the consumer. That’s why each one of us can still play an important role in fighting the large phenomenon of edible food being thrown away!

Have you ever asked yourself what can you concretely do in your daily life to join this important cause?

We at Froodly we believe in consumers’ power, and for this reason, we have compiled a list of 9 tips that will help you reduce food waste at your home place! Are you ready? Let’s dig into them!

1. Plan your shopping

Before going for your weekly grocery shopping, you should always check what food you already have at your home. Go through your fridge, shelves and pantry to plan your weekly meals. Then, write a list of the items that you still need to buy. Also, think whether you are going to eat at home for the whole week or you have plans to go out. You should avoid throwing random food in your shopping cart since this would increase the probability for it to end up in the trash bin.

2. Check the dates

While strolling around the endless grocery’s corridors in search for food, take some time to check the “use by” label on the items you are buying. If you are planning to have meat on the same day you are purchasing it, then you can look for a steak or some chicken which is close to its expiration date. By doing so, you would lower the chances for it to be thrown away by the grocery itself in case nobody else buys it. On the other hand, if it’s still the beginning of the week and you are planning to organize a barbecue over the weekend, then you should make sure that the meat you are buying will last long. Alternatively, you can always decide to go back to the grocery on the same day of the barbecue to buy fresh meat.

3. Consider your budget

Keeping an eye on your finances helps you value more the food you put in your shopping cart and thus, limits the chances for it to end up in the bin.

4. Keep a healthy fridge

Always make sure that your fridge is clean and that the inside temperature is neither too low nor too high. Food needs to be stored between 1 and 5 degrees Celsius for maximum freshness and longevity.

5. Check the storing instructions

Store your food according to the storing instructions on the packages.

6. Rotate

When coming home from the grocery store, take some time to move all the older and perishable food items in your cupboards and fridge to the front. This is a good habit to avoid finding mold later on in your food storage compartments.

7. Serve small amounts of food

The strongest habits we have are those that we have learned at our home. When eating, either by yourself or with your family, don’t put too much food on the plate. It is better to re-fill it for a second time than throwing its content away.

8. Use your leftovers

Leftovers can either be used for lunch or dinner on the following day (this habit will also save you a lot of time). Tomatoes which have gone soft can be used to prepare a nice sauce for pasta. Other veggies that have started to wilt can be used to prepare soups. Fruit that has started going soft can be used to prepare smoothies or pies.

9. Freeze

Your fridge contains some delicious fresh fish and you have just discovered that you have been invited out for dinner! No worries, you can freeze it and use it on some other day. Freezing comes also in handy when you cook too much of something. For example, if you have prepared a large amount of soup, then freeze it and keep it for those evenings when you are too tired to cook.

There you have it! Those simple tricks will help you save food, money and protect the environment!

Alice Moretti