public food in copenhagen; organic conversion on the road ... · public food in copenhagen; organic...

Public Food in Copenhagen; Organic conversion on the road towards sustainable food supply

Anya Hultberg & Betina Bergmann Madsen

November 2012


Copenhagen House of Food & Municipality of Copenhagen

Copenhagen House of Food

www.kbhmadhus.dk Around 40 people staff – yearly budget app. 4,5 mill EURO Anya Hultberg & Betina Bergmann Madsen

http://www.kbhmadhus.dk/

Copenhagen House of Food Established in 2007

Mission: To improve the quality of the public meals that Copenhagen offers to its residents Motto: “We aim to create a sustainable, healthy and joyful meal culture in the municipality of Copenhagen” Main Projects:

•Organic Conversion Project

•“The Kitchen Pledge”: assesment and development of quality in public meals

•EAT: organic school food concept

•Organic meals in Preschools and Daycare


Approx. 80,000 daily meals

Approx. 40,000 diners daily

7,375,000 kg annually.

141.800 kg weekly.

1100 kitchens in 925 locations

Approx. 1700 employees in the kitchens

Approx. 40.300.000 EUR in annual food consumption

10 % of all municipal procurement in Denmark

Meals in Copenhagen


Copenhagen Eco-Metropolis 2015 Vision stated in 2007 – organic project started in 2001

50 % bike to work – currently 35 %

CO2 emissions lowered 20 %, compared to 2005 – currently reduced 24 %

Clean air for citizens – currently 56 µg/m3

90 % of citizens should be able to walk to a park or sea-swimming pool within 15 minutes –currently 60 -70%

20 % organic private consumption currently 16 % (7 % nationwide)

90 % organic public consumption – currently 74,5 %


Goals for organic conversion in Copenhagen

60 % organic food by 2009



• Goals set by the City Council in 2001 within the framework of

the ”ECO-Metropol” Vision of Copenhagen as Environmental Capitol of the World 2015

• http://www.kk.dk/FaktaOmKommunen/PublikationerOgRapporter/Publikationer/tmf_publikationer.aspx?mode=detalje&id=674


http://www.kk.dk/FaktaOmKommunen/PublikationerOgRapporter/Publikationer/tmf_publikationer.aspx?mode=detalje&id=674

http://www.kk.dk/FaktaOmKommunen/PublikationerOgRapporter/Publikationer/tmf_publikationer.aspx?mode=detalje&id=674

Organic Results 2006 -2011


0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

2006

2007

2008

2009

2010

Medio 2010

2011

Organic conversion in public kitchens because:

• We aim to ensure clean water supply in Copenhagen – many of our water reservoirs are contaminated by residues from pesticides

• As a municipality, we want to contribute to a green market development by dedicating our app. 40.300.000 EUR/year consumption to strengthening the organic supply

• Heightening skills and developing competences among kitchen staff is essential when converting to organic – overall quality of food and meals is improved and more interesting jobs are created – strengthening skills and professionalism in public kitchens


Going organic means choosing a strategy

Two ways of introducing organic ingredients in your kitchen: 1. Substitution (business as usual) Conventional commodities are replaced with certified organic

ones, changing neither diet composition nor cooking processes. This strategy normally results in a permanent increase in

expenditure between 20 and 30 percent. 2. Conversion (a process of change) By changing one’s habits both regarding diet composition and production, an almost 100 percent conversion to organic food is implemented without additional expenditure. This strategy requires investments in conversion.


Can you afford to buy organic on a public budget?

• Cost of 10 years organic conversion equals 45 mill. dkr. or 6 mill. EUR

• Cost of 1 years ”substitution” would amount to the same cost, per year! (every year)


Organic conversion in the saucepan

What is done differently in the kitchen?

1) Less meat – different meat

2) More vegetables – greens in season

3) More potatoes – better potatoes

4) Fruit in season- fruit alone is not enough

5) More or different use of bread and grains

6) Beware of the sweet and expensive.

7) Composition of the menus - Difference between everyday and feast.

8) Old housekeeping virtues - Rational kitchen operation (less waste)

9) Critical use of full-and semi-manufactures,more ingredients

10) Find the weak point, one or more of the above












9) Critical use of full-and semi-manufactures, more ingredients



Public procurement in Cph


Consumption Prognosis anno 2011 Smaller Kitchens

Middlesized kitchens

Large production kitchenfacilities

Total

Type Typically daycare and kindergardens, facilities for disabled and the mentally ill

Retirement homes, public canteens

Centralized production facilities

Percentage Organic

90 % 60 – 70 % 10 – 30 %

Kilograms per year

3.725.000 kg

2.250.000 kg 1.400.000 kg 7.375.000 kg

Number of locations

800 + 75 2 + 875

Deliveries per kitchen/week

1-2 times weekly Average kg at 1 week supply approx. 90 kg each. delivery.

3-6 times weekly

Average kg at 4

weekly deliveries

per 180 kg.

delivery

Daily delivieries of

around 2000 kg.

per location


Market development

• Dialogue with market prior to tender to ensure supply and gain knowledge of possibilities in the market

• We work with the suppliers . We have at least 4 meetings annually, where we discuss visions and upcoming political developments and future demands.

• Use procurement as a platform for market development: Halal /organic meat


Pitfalls in procurement • Lack of knowledge of the specific goods

you are procuring

• Lack of knowledge of the market – and the possibilities within it – usually ends up not benefitting small/mediumsized businesses and/or organic suppliers and producers

• Lack of ressources to develop specifications – last years lists of consumption is the basis for securing future supply

• Organic foods are often listed among conventional foods – inhibiting organic suppliers and producers who do not carry conventional products

• Price is often the most substancial or only criteria – but what about quality and sustainability? Anya Hultberg & Betina Bergmann Madsen

Challenges in Procurement

• Technical specifications can lead to standardization – suitable for buying food?

• Developing technical

specifications and quality demands is a specialized task, and a timeconsuming one – most municipalities have neither

• How do we specify diversity and seasonality?

• Food quality is hard to specify – sensory evaluation is necessary. Lowest price – for the product of the right quality


Anya Hultberg

Breadsticks Med spinat, 25 g Frost 1 stk á 3 - 5 kg. pr. stk

Breadsticks Med Fibre, 25 g Frost 1 stk á 3 - 5 kg. pr. stk

Breadsticks med Chili&Salt, 50 g Frost 1 stk á 3 - 5 kg. pr. stk

Focaccia Skinke/Ost RåDej, 110 - 125 g Frost 1 stk á 3 - 5 kg. pr. stk

Focaccia Oksekød&Ost RåDej, 110 - 125 g Frost 1 stk á 3 - 5 kg. pr. stk

Focaccia Pepperoni/Ost RåDej, 110 - 125 g Frost 1 stk á 3 - 5 kg. pr. stk

Sesamstykke Grov f/b, 60 - 80 g Frost 1 stk á 3 - 5 kg. pr. stk

Græskarkernestykke f/b, 60 - 80 g Frost 1 stk á 3 - 5 kg. pr. stk

Bagels Hvede f/b 90 g Frost 1 stk á 3 - 5 kg. pr. stk

Rugstykker f/b, 60 - 80 g Frost 1 stk á 3 - 5 kg. pr. stk

Sandwichbolle Durum Grov f/b, 120 - 140 g Frost 1 stk á 3 - 5 kg. pr. stk

Sandwichbolle Rustic Durum , 120 - 140 g Frost 1 stk á 3 - 5 kg. pr. stk

Sandwichboller Omega Stor, 100 - 140 g f/b Frost 1 stk á 3 - 5 kg. pr. stk

Sandwichbolle Gourmet, 100 - 140 g f/b Frost 1 stk á 3 - 5 kg. pr. stk

Rugbrød Skole f/b, 70g, fuldkorn Frost 1 stk á 3 - 5 kg. pr. stk

Rugbrød Solsikke f/b, 1 - 2 kg Frost 1 stk á 8 - 10 kg

Fuldkornsstykke m. hvid hvede kan deles i to, 170g Frost 1 stk á 3 - 5 kg. pr. stk


Kg.

The, sort, breve m. snor,ca. 2 g,

skovbær

1 stk. á 15-30

breve pr. stk.

Kg.

The, urte, breve m. snor, ca. 2 g,

kamille

1 stk. á 15-30

breve pr. stk.

Kg.

The, sort, breve m. snor,ca. 2 g,

Yellow label

1 stk. á 15-30

breve pr. stk.

Kg.

The, breve m. snor,ca. 2 g,

assorteret 3-5 slags

1 stk. á 15-30

breve pr. stk.

Visions for the future • Local food systems local supply:

• Case: The Municipality of Lejre, the first organic municipality in Denmark

• Creating relationships between end users and producers – between children and farmers

• Utilizing Copenhagens procurement as a driver for sustainable development in agriculture and food production

• Sustainability in a wider perspective – how do we adress this in public procurement – carbon footprint? Social sustainability? Can we reduce transport? Reduce packaging? Demand the most sustainable solution in every aspect – without being an expert yourself?

Sustainability as measurable parameter


public food in copenhagen; organic conversion on the road ... · public food in copenhagen; organic...

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