Helsinki votes to halve public meat and dairy purchases by 2030

Helsinki’s City Council has approved a measure to cut the city’s purchases of meat and dairy products in half by 2030, replacing them with plant-based alternatives across publicly funded meal programs.

• Helsinki City Council has voted 57-23 to reduce municipal meat and dairy procurement by 50% by 2030 under the 'Half Better' initiative.

• The policy applies to schools, daycare centers, hospitals and other public institutions, with plant-based meals replacing a significant share of animal-based offerings.

• Preliminary analysis from Aalto University indicated the shift could save the city more than €3 million (US$3.3 million) annually.

The proposal passed on February 25 in a 57 to 23 vote, drawing support from a broad coalition of council members. The plan, known as 'Half Better' (Puolet parempaa), was introduced by City Councillor Mai Kivelä and directs municipal food services to reduce animal-based procurement by 50% by the end of the decade.

The changes will apply to meals served in schools, daycare centers, hospitals and other city-run facilities. Plant-based dishes are expected to replace a significant proportion of current meat and dairy offerings.

Following the vote, Kivelä described the decision as a win for climate policy, animal welfare and future generations, placing it within the context of Helsinki’s broader environmental commitments.

The initiative aligns with a national campaign launched by Greenpeace Finland encouraging municipalities to scale back animal-based procurement. Dozens of similar motions have been introduced across the country, with Helsinki’s decision representing the largest city-level action to date.

Supporters have also pointed to financial considerations. Preliminary calculations conducted at Aalto University suggested that replacing a substantial share of current meat purchases with plant proteins could generate savings of more than €3 million (US$3.3 million) per year. Advocates said plant-based meals were already demonstrating cost competitiveness within Helsinki’s public catering system.

Jukka Kajan, Executive Director of Plant Based Food Finland, stated that the move would provide greater long-term certainty for companies developing plant-based products. He added that predictable public demand could help domestic food innovators scale production and strengthen their position in international markets.

Helsinki serves millions of meals annually through its municipal food services. By adjusting procurement at that scale, city leaders are using purchasing policy as a lever to influence dietary patterns while advancing stated climate and biodiversity objectives.

The decision places Helsinki among a growing number of European municipalities using public procurement targets to drive food system change, though implementation details and timelines will determine how quickly the shift translates into revised menus across the city’s institutions.