Skip to main content Accessibility help
×
Home

The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens

  • Nina N Sørensen (a1), Anne D Lassen (a1), Hanne Løje (a2) and Inge Tetens (a1)

Abstract

Objective

With political support from the Danish Organic Action Plan 2020, organic public procurement in Denmark is expected to increase. In order to evaluate changes in organic food procurement in Danish public kitchens, reliable methods are needed. The present study aimed to compare organic food procurement measurements by two methods and to collect and discuss baseline organic food procurement measurements from public kitchens participating in the Danish Organic Action Plan 2020.

Design

Comparison study measuring organic food procurement by applying two different methods, one based on the use of procurement invoices (the Organic Cuisine Label method) and the other on self-reported procurement (the Dogme method). Baseline organic food procurement status was based on organic food procurement measurements and background information from public kitchens.

Setting

Public kitchens participating in the six organic food conversion projects funded by the Danish Organic Action Plan 2020 during 2012 and 2013.

Subjects

Twenty-six public kitchens (comparison study) and 345 public kitchens (baseline organic food procurement status).

Results

A high significant correlation coefficient was found between the two organic food procurement measurement methods (r=0·83, P<0·001) with measurements relevant for the baseline status. Mean baseline organic food procurement was found to be 24 % when including measurements from both methods.

Conclusions

The results indicate that organic food procurement measurements by both methods were valid for the baseline status report of the Danish Organic Action Plan 2020. Baseline results in Danish public kitchens suggest there is room for more organic as well as sustainable public procurement in Denmark.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens
      Available formats
      ×

      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

      The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens
      Available formats
      ×

      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

      The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens
      Available formats
      ×

Copyright

Corresponding author

* Corresponding author: Email nino@food.dtu.dk

References

Hide All
1. Danish Ministry of Food, Agriculture and Fisheries (2012) Økologisk Handlingsplan 2020 (The Organic Action Plan 2020 Overview). Copenhagen: Danish Ministry of Food, Agriculture and Fisheries.
2. European Commission (2004) European Action Plan for Organic Food and Farming. Brussels: European Commission.
3. European Commission (2014) Action Plan for the Future of Organic Production in the European Union. Brussels: European Commission.
4. Pimental, D, Hurd, L, Bellotti, A et al. (1973) Food production and the energy crisis. Science 182, 443449.
5. Refsgaard, K, Halberg, N & Kristensen, E (1998) Energy utilization in crop and dairy production in organic and conventional livestock production systems. Agric Syst 57, 599630.
6. Pimental, D, Hepperly, P, Hanson, J et al. (2005) Environmental, energetic, and economic comparisons of organic and conventional farming systems. Bioscience 55, 573582.
7. Forman, J & Silverstein, J (2012) Organic foods: health and environmental advantages and disadvantages. Pediatrics 130, e1406e1415.
8. United Nations Conference on Trade and Development (2013) Trade and Environment Review 2013: Wake Up Before It Is Too Late. Geneva: UNCTAD.
9. Herrin, M & Gussow, J (1989) Designing a sustainable regional diet. J Nutr Educ 21, 270275.
10. Fenstra, G (1997) Local food systems and sustainable communities. Am J Altern Agric 12, 2836.
11. Jones, A (2001) Eating Oil: Food Supply in a Changing Climate. London: Sustain & Elm Farm Research Centre.
12. Mikkelsen, BE, Kristensen, NH & Nielsen, T (2005) Innovation processes in large-scale public foodservice: case findings from the implementation of organic foods in a Danish county. J Foodserv Bus Res 8, 87105.
13. Mikkelsen, BE & Sylvest, J (2012) Organic foods on the public plate: technical challenge or organizational change? J Foodserv Bus Res 15, 6483.
14. Elle, JC, Jensen, MB & Mikkelsen, BE (2006) Projekt Basiskost: sunde og økologiske fødevarer i storkøkkener (Project Core-diet: healthy and organic food in catering kitchens). Søborg, Denmark: Danmarks Fødevareforskning.
15. Madkulturen & Aalborg University (2013) Kvalitativ undersøgelse af økologi i offentlige køkkener: fra beslutning til praksis (Qualitative study on organic food in public kitchens: from decision-making to practice). Roskilde, Denmark: Madkulturen & Aalborg University.
16. Dangour, AD, Dodhia, SK, Hayter, A et al. (2009) Nutritional quality of organic foods: a systematic review. Am J Clin Nutr 90, 680685.
17. Dangour, AD, Lock, K, Hayter, A et al. (2010) Nutrition-related health effects of organic foods: a systematic review. Am J Clin Nutr 92, 203210.
18. Brandt, K, Leifert, C, Sanderson, R et al. (2011) Agroecosystem management and nutritional quality of plant foods: the case of organic fruits and vegetables. CRC Crit Rev Plant Sci 30, 177197.
19. Smith-spangler, C, Brandeau, ML, Hunter, GE et al. (2012) Are organic foods safer or healthier than conventional alternatives? A systematic review. Ann Intern Med 157, 348366.
20. Barański, M, Srednicka-Tober, D, Volakakis, N et al. (2014) Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr 112, 794811.
21. Jensen, KOD, Larsen, HN, Mølgaard, JP et al. (2001) Økologiske fødevarer og menneskets sundhed: rapport fra vidensyntese udført i regi af Forskningsinstitut for Human Ernæring, KVL (Organic food and human health: knowledge-synthesis report conducted under the auspices of the Department of Nutrition, KVL). Tjele, Denmark: Forskningscenter for Økologisk Jordbrug.
22. Mikkelsen, BE, Bruselius-Jensen, M, Andersen, JS et al. (2006) Are green caterers more likely to serve healthy meals than non-green caterers? Results from a quantitative study in Danish worksite catering. Public Health Nutr 9, 846850.
23. He, C & Mikkelsen, BE (2014) The association between organic school food policy and school food environment: results from an observational study in Danish schools. Perspect Public Health 134, 110116.
24. Danish Veterinary and Food Administration (2013) De officielle kostråd (The Official Dietary Advice). Glostrup, Denmark: Danish Veterinary and Food Administration.
25. Mikkelsen, BE (1993) Organic foods in catering. Nutr Food Sci 93, 2426.
26. Morgan, K & Sonnino, R (2006) Empowering consumers: the creative procurement of school meals in Italy and the UK. Int J Consum Stud 31, 17.
27. Løes, AK (2010) Organic and Conventional Public Food Procurement for Youth in Norway. Bioforsk Report vol. 5, no. 110. Tingvoll, Norway: Bioforsk.
28. Risku-Norja, H & Muukka, E (2013) Food and sustainability: local and organic food in Finnish food policy and in institutional kitchens. Acta Agric Scand Sect B Soil Plant Sci 63, 818.
29. Raunkjær, K (1997) Organic foods in hospital kitchens in the public sector. Constraints and oppertunities illustrated by current cases from Denmark. PhD Thesis, Technical University of Denmark, Institute of Technology and Society.
30. The Danish Agri Fish Agency (2004) Evaluering af tilskudsordningen: grønne Indkøb – Økologiske fødevarer i offentlige institutioner og storkøkkener (Evaluation report of the scheme: Green Shopping – organic food in public institutions and commercial kitchens). Aarhus, Denmark: The Danish Agri Fish Agency.
31. Nielsen, T, Nölting, B, Kristensen, NH et al. (2009) A Comparative Study of the Implementation of Organic Food in School Meal Systems in Four European Countries. Bioforsk Report vol. 4, no. 145. Tingvoll, Norway: Bioforsk.
32. Morgan, R & Sonnino, K (2008) School food as social justice. The quality revolution in Rome. In The School Food Revolution: Public Food and the Challenges of Sustainable Development, pp. 6588 [R Morgan and K Sonnino, editors]. London: Earthscan.
33. Danish Veterinary and Food Administration (2009) Vejledning om økologisk storkøkkendrift (Guidance report on organic procurement in catering kitchens). Copenhagen: Danish Veterinary and Food Administration.
34. Strassner, C, Lukas, M & Løes, AK (2010) Certification of Public Organic Procurement in Denmark, Finland, Italy and Norway as Compared to Germany. Bioforsk Report vol. 5, no. 103. Tingvoll, Norway: Bioforsk.
35. Green Cities (2005) Måling af indkøb. http://madstatus.helptool.dk/t2w_1.asp (accessed January 2015).
36. Danish Veterinary and Food Administration (2009) Det økologiske spisemærke (The Organic Cuisine Label). http://www.oekologisk-spisemaerke.dk/ (accessed January 2015).
37. Danish Veterinary and Food Administration (2007) Råd om mad og motion når du bliver ældre (Dietary Advice for Elderly). Copenhagen: Danish Veterinary and Food Administration.
38. Danish Veterinary and Food Administration (2014) Mad til spædbørn og småbørn: fra skemad til familiemad (Dietary Advice for Children). Copenhagen: Danish Veterinary and Food Administration.
39. Brown, MB & Benedetti, JK (1977) Sampling behavior of tests for correlation in two-way contingency tables. J Am Stat Assoc 72, 309315.
40. Bland, JM & Altman, DG (1986) Statistical methods for assessing agreement between two methods of clinical measurement. Lancet 327, 307310.
41. Mikkelsen, BE, Kristensen, NH & Nielsen, T (2002) Organic Foods in Catering – The Nordic Perspective. Søborg, Denmark: Danish Veterinary and Food Administration.
42. Hansen, SR, Nielsen, T & Kristensen, NH (2010) Organic and Conventional Public Food Procurement for Youth in Denmark – A National Overview. Bioforsk Report vol. 5, no. 113. Tingvoll, Norway: Bioforsk.
43. Nölting, B, Løes, AK & Strassner, C (2009) Constellations of Public Organic Food Procurement for Youth – An Interdisciplinary Analytical Tool. Bioforsk Report vol. 4, no. 7. Tingvoll, Norway: Bioforsk.
44. Løes, AK & Nölting, B (2011) Increasing organic consumption through school meals: lessons learned in the iPOPY project. Org Agric 1, 91110.
45. Tikkanen, I (2012) Steps towards an organic professional kitchen. Nutr Food Sci 42, 181188.

Keywords

The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens

  • Nina N Sørensen (a1), Anne D Lassen (a1), Hanne Løje (a2) and Inge Tetens (a1)

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed