Copenhagen House of Food Improving meals and sustainability in the City of Copenhagen

1. Copenhagen House of FoodImprovingmeals and sustainability in the City of Copenhagen Anya Hultberg October 2011 Anya Hultberg

2. Copenhagen House of Food www.kbhmadhus.dk Anya Hultberg

3. Copenhagen House of Food Established in 2007 Mission: To improve the quality of the public meals that Copenhagen offers to its residentsMotto: “We aim to create a sustainable, healthy and joyful meal culture in the municipality of Copenhagen”Main Projects: • Organic Conversion Project • “Køkkenløftet”: assesment and development of quality in public meals • EAT: organic school food concept • Organic meals in Preschools and Daycare Anya Hultberg

4. Meals in Copenhagen Approx. 80,000 daily meals Approx. 40,000 diners daily 7,375,000 kg annually. 141.800 kg weekly. 1100 kitchens in 925 institutions Approx. 1700 employees in the kitchens Approx. 40.300.000 EUR in annual food consumption 10 % of all municipal procurement in Denmark Anya Hultberg

5. Howwework: • Education and courses, events and localcouncelling • Communication and information • Campaigns and developinglocalconcepts • Tailoredconversionprocesses • Cooperationwith the Municipality and its administration • Debates and meetings • Public procurement and calls for tender • Productdevelopment, innovation and qualitycontrol • Cooperationwith the organic/foodcommunity • Contributions to the public debate/press Anya Hultberg

6. Goals for organicconversion in Copenhagen 60 % organicfood by 2009 75 % organicfood by 2011 90 % organicfood by 2015 • Goals set by the City Council in 2001 within the framework of the ”Miljømetropolen” Vision of Copenhagen as Environmental Capitol of the World 2015 http://www.kk.dk/PolitikOgIndflydelse/Byudvikling/Miljoe/Miljoemetropolen.aspx Anya Hultberg

7. Objectives for Organicconversion in the Municipality of Copehagen Anya Hultberg

8. Results 2006 -2010 Anya Hultberg

9. Resultsjanuary 2011 Anya Hultberg

10. 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. Anya Hultberg

11. ”The Copenhagen Method”A transition in bothheads and saucepans Anya Hultberg

12. Organicconversion in the saucepan What is done differently in the kitchen? • Less meat – different meat • More vegetables – greens in season • More potatoes – better potatoes • Fruit in season- fruit alone is not enough • More or different use of bread and grains • Beware of the sweet and expensive. • Composition of the menus - Difference between everyday and feast. • Old housekeeping virtues - Rational kitchen operation (less waste) • Critical use of full-and semi-manufactures,more ingredients • Find the weak point, one or more of the above Anya Hultberg

13. The organicconversion… …must take into account the 4 basic factors:Nutrition recommendationsDiet Economy and BudgetThe organic product range and market supplyThe culinary tradition and quality Anya Hultberg

14. Change, with side effects • Increased professionalism - more production from scratch • Greater ownership • Better nutrition • Increased focus on economy • Higher culinary quality • Professional pride - happier staff - reduced sick leave • Satisfaction among end users Anya Hultberg

15. Public Procurement in Copenhagen Our ambitions for current call for tenders: • Ensure organic supply, towards 90 % goal in 2015 • Sharpen demands for quality and diversity • Secure improved prices and service • Make procurement deals more user friendly Anya Hultberg

16. ConsumptionPrognosis anno 2011 Anya Hultberg

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18. Lessonslearned: • Different needs in different types of kitchens, get to know them • Market research is necessary • Requirement specifications and quality descriptions – tough job to describe good quality in words! • Sensory quality assessment of key products , price is not everything • Demands for organic: are you serious? • EU Procurement directive, friend or foe? Anya Hultberg

19. Challenges: • Locally produced food • Requirement specifications = standardization • Diversity, seasonality and quality – easily recognized, but hard to describe • Flexibility and market development • Sometimes you have to create a market for organic Anya Hultberg

20. Supply? Not a problem, anymore ..Except: • Organic, halalbutcheredmeat • Freshfishdelivered to small units • Organic, highqualitywhole- and semimanufacturedproducts - for kitchenswithlimitedcapacity Anya Hultberg

21. Visions for future procurement Localfoodsupply/localfood systems CarbonFootprint Extendeddemands for Fairtrade Sustainablefish No trans fats / Nohydrogenatedfats ( No MSG(monosodiumglutamate) Cage free / free range: all meat, dairy and eggs Diversity/smallscaleproductions/seasonality Anya Hultberg

22. New School Food - EAT New School Food aims to develop a happy and healthy food culture at the schools and contribute positively to the learning environment and well-being of both students and employees. • The food is of a high culinary standard, is presented in an appetizing way, it’s healthy and 75% organic. • The framework of the meals must be redesigned with focus on common meals that provide satiety, health and joy of food. Anya Hultberg

23. It’s all about the food Anya Hultberg

24. Ownership for the brand Anya Hultberg

25. Food culture Anya Hultberg

26. Focuson the meal Anya Hultberg

27. The streetsarecalling Anya Hultberg

28. Space to EAT Anya Hultberg

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30. Children'sfood Anya Hultberg

31. Food in daycare: • Localkitchenswhereeverpossible • Adequatefunding for 90 % organic = 2,08 EUR per child/day for ingredients. Total of 5,24 EUR incl. labor • Incorporatefood and meals in the culture of the institution • Training and coursesavailable for staff Anya Hultberg

32. Sharedmeals • Inspirechildren to try new food, encouraged by others • Createscommunity, curiosity and awareness at the table • The sensory stimulation of taste and smellawakens the healthyappetite • Letschildrenget to know a variety of ingredients and vegetables = ”Food education” Anya Hultberg

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37. Best case scenario for meals in daycare • Localkitchen • Owncook and culinaryteacher • Childrenparticipate in cooking • Roomsfacilitatemeals • Nature/garden involved in cooking • The cuisine is organic, highquality, seasonal and diverse Anya Hultberg

38. Questions: • Which were the drivers for the change? • What have you actually done? • What kind of results have you achieved? • Which were the main challenges? • Some tips for Finnish colleagues for example in  call for tender? Anya Hultberg