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

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1 Copenhagen House of Food & Municipality of Copenhagen Public Food in Copenhagen; Organic conversion on the road towards sustainable food supply November 2012

2 Copenhagen House of Food Around 40 people staff yearly budget app. 4,5 mill EURO

3 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

4 Meals in Copenhagen Approx. 80,000 daily meals Approx. 40,000 diners daily 7,375,000 kg annually kg weekly kitchens in 925 locations Approx employees in the kitchens Approx EUR in annual food consumption 10 % of all municipal procurement in Denmark

5 Copenhagen Eco-Metropolis 2015 Vision stated in 2007 organic project started in % 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 %

6 Goals for organic conversion in Copenhagen 60 % organic food by % organic food by % organic food by 2015 Goals set by the City Council in 2001 within the framework of the ECO-Metropol Vision of Copenhagen as Environmental Capitol of the World er/publikationer/tmf_publikationer.aspx?mode=detalje&id=674

7 Organic Results % 90% 80% 70% 60% 50% 40% 30% 20% 10% Medio %

8 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 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

9 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.

10 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)

11 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

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20 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

21 Public procurement in Cph

22 Consumption Prognosis anno 2011 Smaller Kitchens Middlesized kitchens Large production kitchenfacilities Total Type Percentage Organic Typically daycare and kindergardens, facilities for disabled and the mentally ill Retirement homes, public canteens Centralized production facilities 90 % % % Kilograms per year Number of locations Deliveries per kitchen/week kg kg kg kg 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

23 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

24 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?

25 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

26 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, g Frost 1 stk á 3-5 kg. pr. stk Focaccia Oksekød&Ost RåDej, g Frost 1 stk á 3-5 kg. pr. stk Focaccia Pepperoni/Ost RåDej, g Frost 1 stk á 3-5 kg. pr. stk Sesamstykke Grov f/b, g Frost 1 stk á 3-5 kg. pr. stk Græskarkernestykke f/b, 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, g Frost 1 stk á 3-5 kg. pr. stk Sandwichbolle Durum Grov f/b, g Frost 1 stk á 3-5 kg. pr. stk Sandwichbolle Rustic Durum, g Frost 1 stk á 3-5 kg. pr. stk Sandwichboller Omega Stor, g f/b Frost 1 stk á 3-5 kg. pr. stk Sandwichbolle Gourmet, 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 Anya Hultberg

30 Kg. Kg. Kg. Kg. The, sort, breve m. snor,ca. 2 g, skovbær The, urte, breve m. snor, ca. 2 g, kamille The, sort, breve m. snor,ca. 2 g, Yellow label The, breve m. snor,ca. 2 g, assorteret 3-5 slags 1 stk. á breve pr. stk. 1 stk. á breve pr. stk. 1 stk. á breve pr. stk. 1 stk. á breve pr. stk.

31 Kg. Kg. Kg. Kg. The, sort, breve m. snor,ca. 2 g, skovbær The, urte, breve m. snor, ca. 2 g, kamille The, sort, breve m. snor,ca. 2 g, Yellow label The, breve m. snor,ca. 2 g, assorteret 3-5 slags 1 stk. á breve pr. stk. 1 stk. á breve pr. stk. 1 stk. á breve pr. stk. 1 stk. á breve pr. stk.

32 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