Turku has committed to decreasing lifecycle food service greenhouse gas emissions via circular procurement. To achieve this goal, the city's strategic procurement department set targets for food waste reduction and percentage of vegetarian meals served. The department also uses an emission monitoring tool to track emissions connected to its food service contracts.

To contribute to the city’s carbon neutrality goal and decrease the lifecycle emissions of food services in the city group, the strategic procurement department set the following objectives:

- 25 percent reduction of GHG emissions of food services by 2029

- Reducing food loss from 12% to 6%

- Doubling the proportion of vegetarian meals from 24% to 48%.

According to the project, the main sources of greenhouse gas emissions in the food service industry in Turku are the production of ordinary mixed food and food waste.