Increasing organic consumption through school meals—lessons learned in the iPOPY project

Løes, Anne-Kristin; Nölting, Benjamin

doi:10.1007/s13165-011-0009-0

Cited by 21 publications

(25 citation statements)

References 16 publications

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“…Organic and local food plays an important role in the discussion of sustainable school catering systems. With the European Union's move towards green public procurement, a number of regions across Europe have introduced public procurement policies that prioritize the use of organic food in school meals [1][2][3]. Some regions also include public procurement criteria that support the local sourcing of food [4].…”

Section: Introductionmentioning

confidence: 99%

“…Sustainable procurement policies that prioritize local and organic foods aim to support public health and food literacy, preserving the environment, and stimulating local economies [4,5]. Due to differences in national policy, food cultures, and school food systems, the concrete implementation of sustainable procurement practices varies greatly between European countries as well as between regions within countries [1,6].…”

Section: Introductionmentioning

confidence: 99%

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A Local Gap in Sustainable Food Procurement: Organic Vegetables in Berlin’s School Meals

et al. 2018

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Organic and local food plays an important role in the discussion of sustainable public procurement for school catering services. The present study investigates the value chain supplying school catering with organic produce, using the organic vegetable industry in the Berlin-Brandenburg region in Germany as an example. The qualitative case study employs a structuration theory approach to explore value chain actors’ perspectives and their practices. Data is collected by conducting 14 in-depth interviews with actors on different supply chain levels (farming, wholesale, and catering) and analyzed by means of qualitative content analysis. The results suggest that, while organic food is generally important in school catering in Berlin, locally produced organic vegetables play only a minor role. A constraining factor is the lack of incentives for the use of locally produced organic food in the procurement guidelines, combined with a very limited budget for sourcing. Also, there are no preprocessing facilities in the region, while work organization in school catering services depends heavily on preprocessed food. From a farmers’ perspective, focusing on process grade vegetables is rarely a common marketing strategy.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Local Gap in Sustainable Food Procurement: Organic Vegetables in Berlin’s School Meals

et al. 2018

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“…Because of the exploratory approach this study followed, results are neither representative nor can they claim to be all-encompassing. The goal of this study was to gain a first idea of those aspects of the practice of eating out that are the most promising when it comes to researching options for a transition towards a more sustainable food sector (based on, e.g., [17,18]). Due to this, a thematically broad and open approach towards the topic of consumer behavior in eating-out situations was chosen for this study.…”

Section: Introductionmentioning

confidence: 99%

What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits

2017

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Abstract:The field of nutrition will face numerous challenges in coming decades; these arise from global consumption patterns and lead to a high use of resources. Actors in the catering sector face difficulties in promoting their solutions for a more sustainable situation in their field, one of them being the lack of acceptance from consumers. We must ask the question of how to influence consumer behavior and bring forth a transition towards more sustainable food consumption. This paper presents results of a qualitative assessment of eating practices. A group of ten consumers participated in problem-centered interviews and provided data on their eating-out behavior over the course of two weeks. Using the theoretical approach of practice theory, the data gathered in this study were used to form an understanding of the practice of eating out with a focus on the daily routines that influence consumer choices. The results indicate that the practice of eating out is highly dependent on external factors. Busy lifestyles, mobility routines and a perceived lack of time prompt the decision to eat out. Consumers consciously do so to save time and effort and to streamline their schedules. Mobility seems to be an important driver for eating out. Participants try to limit the ways they undertake eating out yet often stop for a meal in-between appointments spontaneously. Findings suggest that nutrition knowledge and sustainable mindsets have little influence on the eating decisions away from home: Participants show a high level of distrust towards quality claims and put their health concerns aside eating out. We can conclude that the act of eating out is strongly influenced by daily routines and those practices that precede or succeed it. Changes in work and mobility patterns are very likely to have an impact on the way consumers eat away from home.

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“…Thus school meals persist in being of low importance for placing organic food in the market, which corresponds to research results regarding those mainly used distribution channels (Baourakis, 2004;Santucci et al, 1999). Introduction of the organic food to schools is not administratively (and financially) supported even if the organic farming subject to such a support and this support could play a positive role: degree of specific support for organic school food shows a significant relation to the actual use of organic food in school meals (Løes and Nölting, 2011). Introduction of the organic food to schools is not supported despite the opinions and findings of positive effects of presence of organic food in schools: More positive school lunch habits were observed in pupils in the organic schools than in the non-organic schools ; "organic" schools seem to consider healthy issues more for children than the conventional schools (He, 2008).…”

Section: Discussionmentioning

confidence: 99%

The Marginal Possibilities of Realizing Organic Production for School Establishments

Doležalová¹,

Pícha²,

Hanzalová³

2016

JCEA

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The aim of this article is to explore the possibility of increasing the sale of organic products through supplying schools and school canteens. Potential of this way of commercialization of organic production is assessed based on the survey on preschools and elementary schools and among parents of children attending the surveyed schools. The article is based on the local survey in the district of České Budějovice and additionally on the results of a national survey that have, however, omitted the region of South Bohemia. Only about one fifth of pre-schools and elementary schools have already experienced the involvement of organic food in the school meals preparation. Some of them are not interested in organic food but most of them fear the strong increase of the school meal's price when using ingredients originated from organic farming. Most parents are interested in inclusion of organic food in the school meals but they also worry about the price. Model cases proved, however, that the increase of the price is not so dramatic, and the real increase of the price corresponds with most parents' willingness to pay higher prices for meals with organic food content. však bohužel vůbec nezahrnul školy a mateřské školy z jižních Čech. Pouze přibližně jedna pětina mateřských a základních škol má již zkušenosti s využitím biopotravin při přípravě jídel pro děti. Některé z nich sice nejeví o biopotraviny zájem, většina z nich však zájem má, ale obává se významného zvýšení ceny jídel při použití bioingrediencí. Většina rodičů má rovněž zájem o zavedení biopotravin do přípravy školních jídel a shodně vyjadřuje obavy o zvýšení ceny. Modelové případy však ukázaly, že nárůst ceny při používání biopotravin není nikterak dramatický a skutečný nárůst ceny je v rámci ochoty rodičů připlatit pro své děti za jídlo s obsahem biopotravin.

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Increasing organic consumption through school meals—lessons learned in the iPOPY project

Cited by 21 publications

References 16 publications

A Local Gap in Sustainable Food Procurement: Organic Vegetables in Berlin’s School Meals

A Local Gap in Sustainable Food Procurement: Organic Vegetables in Berlin’s School Meals

What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits

The Marginal Possibilities of Realizing Organic Production for School Establishments

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