The Food and Nature Vibrancy for North-Eastern Finland project has started to be referred to as a wild food project in the region. In the future, the Food and Nature Vibrancy for North-Eastern Finland project is referred to as a wild food project. The project partners are listed in Annex 2, slide 4. Wild food project with photographs.The financial situation of the projectIn accordance with the decision, the wild food project was launched on 1 February 2015. In practice, the project started on 1 April 2015. Wild Food Project has operated from 1.4.2015 to 31.03.2018. The total cost of the project is estimated at EUR 397 636. Of this, EUR 59 645 for municipal funding, EUR 59 645 for private funding and EUR 278 345 for the ERDF. The budget was divided into salaries, EUR 198 900eur, purchase services EUR 151 000 and flat rate EUR 47 736. The actual cost of the project was EUR 392 239.09. The project was below the budgeted EUR -5396.91. Salary expenses were not used EUR 4,308.66. Private funding was below the budgeted EUR -1338.57. The claim consists mainly of an unpaid private contribution paid by the insolvency estate of Kuusamo Golf. The claim has been controlled.Budget outturn Breakdowns 198 900 194 591,34-4 308,66Sale services 151 000 150 945,83-54.17Flat rate 24 % 47 736 46 701,92-1 034,08Total 397 636 392 239,09-5 396,91Summary of operations and results during the operation of the project. The companies have had joint exhibition trips, study trips, etc. that have increased collaboration. In addition, local purchases have increased between companies. During the project, a wild food cooperative has been established, where cooperation between companies will be further intensified. Sales work has always been developed both at fairs and other joint appearances. The sales work has also been supported by social media campaigns organised. There was a competition on Instagram, a competition on facebook in connection with the street food market, and Taivalkoski hevireissu (Tivalkoski Hevireissu) organised a summer and food tourism campaign on facebook. Wildwoodkuusamolapland.com provides guidance to companies’ own websites. Electronic communication campaign monitoring appendices 3 and 4.In order to increase professionalism, wild food courses have been organised for beginners and professionals alike. These have also included products from local raw materials. Internationalism has been supported by organising productisation in connection with the visit of French chefs to the restaurant Tundra, as well as an opportunity for companies to present and taste their products in connection with the Oivangi Lomakartano Wild Food Dinner. Internationality was also promoted during the performance visit to the Arctic cuisine seminar organised by the Icelandic Embassy in Murmansk. The presentation was held by chef Jarmo Pitkänen and project manager Elisa Kangasaho. There were around 100 participants from both Russia and Iceland. In addition, Jarmo Pitkänen held a Master class event for students in the field, which was filmed on Murmansk’s television. The biggest event organised by the project was the street food market in 2017. There were about 3,000 visitors to the market during two days. There were about 50 sellers and about 30 show shows. There were around 100 performers. The final seminar of the project gathered feedback and prospects from companies. New perspectives on Esa Wrang Food from Finland and researcher Lotta Heikkilä Oy have been collected from companies throughout the project. Verbal feedback from companies has guided the operation of the project within the framework of the project plan. The final seminar’s feedback from companies in their speeches was positive. Feedback from written questionnaires is limited in number and is only indicative. Written feedback has always been collected during payments and at the end of the project by sending an electronic questionnaire to everyone. The North-Eastern region has great potential to thrive both in food tourism and in food exports. Our strengths are: •We are already at the top of global food trends. •Finland has the cleanest water, clean soil and clean air in the world. This is especially emphasised in Northeasternland, where you can fish, paddle, swim or drink water from local waters. •Geographical location. Hard winter meets bugs, exoticism, Arctic nature, forest and wild products. •Innovative R & D •No infectious animal diseases, no salmonella, very low use of antibiotics.