Path to Sustainable Dining

“Our goal is to produce unique local food ethically and ecologically sustainable. We are ready to follow our paths for the common good,” says Jarmo Lipasti, founder and owner of Gary Renegade.

The faba bean has a long history in Finland, and it can be called the nobility of vegetable protein due to its stomach-friendliness. Currently, faba beans are grown on an area of about 25 hectares in Arola, in addition to which gluten-free pure oats and peas also grow in the fields.

“Pornainen is a real food store! We are a short distance from Helsinki and elsewhere, and the cultivation conditions are good here in Southern Finland. In Arola, faba beans have been peeled and processed for the industry for ten years. In addition to our fields, we have a cooperation ring between three organic farms in the surrounding area. These farms are also completely gluten-free, which means they do not grow, for example, rye, grain, or steering,” says Harri Arola, the farmer of Arola organic farm. 

“Nowadays, our products sell themselves, but our trump card is the manufacturing method of products. Through fermentation, the products become stomach-friendly, and faba beans taste good even to people who do not like the taste of beans. The faba bean is very healthy, and its nutrients are absorbed as well. For comparison, only about 40-60% of processed soy is absorbed, compared to over 80% of fermented faba beans. Fermentation is a very effective way to cook beans. ” Jarmo Lipasti says.

“Most of our customers have been carnivores in the past, but they have wanted more vegetables in their diet. We don’t mean to imitate meat, but people like it when the products are like sausages or minced meat. The product must be easy to use without having to learn new cooking methods,” he continues.