The effectiveness of the Danish Organic Action Plan 2020 to increase the level of organic public procurement in Danish public kitchens

Abstract

Objective: To measure the effect of organic food conversion projects on the percentage of organic food used in Danish public kitchens participating in the Danish Organic Action Plan 2020. Design: The current longitudinal study was based on measurements of organic food percentages in Danish public kitchens before and after kitchen employees participated in conversion projects. Setting: Public kitchens participating in the nine organic food conversion projects under the Danish Organic Action Plan 2020, initiated during autumn 2012 and spring 2013 and completed in summer 2015. Subjects: A total of 622 public kitchens. Results: The average (median) increase in organic food percentage from baseline to follow-up was 24 percentage points (P < 0·001) during an overall median follow-up period of 1·5 years. When analysing data according to public kitchen type, the increase remained significant for seven out of eight kitchens. Furthermore, the proportion of public kitchens eligible for the Organic Cuisine Label in either silver (60-90 % organic food procurement) or gold (90-100 % organic food procurement) level doubled from 31 % to 62 %, respectively, during the conversion period. Conversion project curriculum mostly included elements of 'theory', 'menu planning', 'network' and 'Organic Cuisine Label method' to ensure successful implementation. Conclusions: The study reports significant increases in the level of organic food procurement among public kitchens participating in the Danish Organic Action Plan 2020. Recommendations for future organic conversion projects include adding key curriculum components to the project's educational content and measuring changes in organic food percentage to increase the chances of successful implementation.

Characteristics of Canteens at Elementary Schools, Upper Secondary Schools and Workplaces that Comply with Food Service Guidelines and Have a Greater Focus on Food Waste

“…It is worth noting that canteens using a high degree of organic food procurement in the present study were significantly more likely to report that they had a very high focus on reducing food waste compared with canteens with a lower use of organic food procurement. Sørensen et al suggest that food-waste management is necessary to optimize the food production in the kitchens and save resources that may cover the premium prices of organic food [38]. This possibly indicates that canteens with higher organic procurement are first movers on more comprehensive waste reduction.…”

“…Increasing use of organic food has been suggested to result in meal compositions more in line with food-based recommendations both among professional kitchens [37,38] and among the general population [39]. Also, organic food procurement levels have been suggested to result in a greater focus on food waste reduction in Danish public kitchens [38]. Food waste may include waste generated in the kitchen when preparing and cooking the food, during serving and from customer plate leftovers.…”

Organic Food in Public Catering: How the Danish Organic Cuisine Label May Maintain Organic Food Production in the Longer Term

“…Self-reported organic food percentages from the non-certified public kitchen sample 156 (n=62) and the certified public kitchen sample (n=60) were combined with previously 157 published data to calculate potential differences in actual organic procurement between 158 end-point measurements and 1-year follow-up (Sørensen et al, 2016a). Potential 159 differences in organic food percentages were calculated within each group.…”

“…described as educational programs with several steps, in which kitchen workers learn 22 strategies to increase the share of organic food purchased within the existing food 23 budget despite the additional cost of organic food products (Thorsen & Jensen, 2016;24 Mikkelsen & Sylvest, 2012). Besides buying organic food, these strategies include 25 using more fruit and vegetables, limiting meat consumption, using less processed food 26 products, buying local and seasonal food products and reducing food waste (Sørensen et 27 worker training in nutrition guideline application (Sørensen et al, 2016a). Regarding 35 kitchen worker physical and psychological well-being during an organic food 36 conversion, no significant negative effects on wellbeing have been found, but rather 37 positive changes were identified in how kitchen workers perceived food quality and 38 their motivation for work (Sørensen et al, 2016b).…”

“…The longitudinal study on the effects of organic food conversion projects reported a 40 significant increase in organic food percentages among 622 Danish public kitchens with 41 a difference of 24 percentage points over 1.5 years (Sørensen et al, 2016a). The 42 measurement method used was the Organic Cuisine Label method, which was 43 developed by the Danish Veterinary and Food Administration in 2009 for official 44 organic procurement registrations (Danish Veterinary and Food Administration, 2014).…”