Copenhagen House of Food

Improving meals and sustainability in the City of Copenhagen

Anya HultbergOctober 2011

Anya Hultberg

Copenhagen House of Foodwww.kbhmadhus.dk

Anya Hultberg

Copenhagen House of FoodEstablished in 2007Mission: 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

Approx. 80,000 daily mealsApprox. 40,000 diners daily7,375,000 kg annually. 141.800 kg weekly.1100 kitchens in 925 institutionsApprox. 1700 employees in the

kitchensApprox. 40.300.000 EUR in

annual food consumption10 % of all municipal

procurement in Denmark

Meals in Copenhagen

Anya Hultberg

•Education and courses, events and local councelling•Communication and information •Campaigns and developing local concepts•Tailored conversionprocesses•Cooperation with the Municipality and its administration•Debates and meetings •Public procurement and calls for tender•Product development, innovation and quality control•Cooperation with the organic/food community•Contributions to the public debate/press

How we work:

Anya Hultberg

Goals for organic conversion in Copenhagen

60 % organic food by 200975 % organic food by 201190 % organic food 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

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Objectives for Organic conversion in the Municipality of Copehagen

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

2005 2006 2007 2008 2009 2011 2015

ResultsGoals

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Results 2006 -2010

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Day ca

re 1- 3 yr

s

Daycar

e 1-6 yrs

Daycar

e 1-6 yrs

EAT School F

ood

Socia

l Insti

utions/shelte

rs

After Sch

ool Progra

mmes

Canteens/c

ommunity ce

nters

Home economics

in sc

hools

Elderly ce

ntres

Sports

facil

itiesTotal

0 %10 %20 %30 %40 %50 %60 %70 %80 %90 %

100 %

20062007200820092010

Results january 2011

Anya Hultberg

Daycare

1-3 yrs

Daycare

1-6 yr

s

Daycare

3-6 yrs

EAT S

chool food progra

mme

Socia

l Institutions/S

helters

After sch

ool pro

grammes

Cantee

ns and co

mmunity ce

nters

Home eco

nomics in

schools

Elderl

y cen

tres

Sports

facili

tiesTo

tal0

1,000,000

2,000,000

3,000,000

4,000,000

5,000,000

6,000,000

7,000,000

8,000,000

9,000,000

TotalOrganic

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

”The Copenhagen Method”A transition in both heads and saucepans

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Organic conversion in the saucepanWhat is done differently in the kitchen?1) Less meat – different meat 2) More vegetables – greens in season3) More potatoes – better potatoes4) Fruit in season- fruit alone is not enough5) More or different use of bread and grains6) 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

ingredients10) Find the weak point, one or more of the above

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The organic conversion…

…must take into account the 4 basic factors:

Nutrition recommendations

Diet Economy and Budget

The organic product range and market supply

The culinary tradition and quality

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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

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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

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Consumption Prognosis anno 2011Smaller 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 weeklyAverage kg at 1 week supply approx. 90 kg each. delivery.

3-6 times weeklyAverage kg at 4 weekly deliveries per 180 kg. delivery

Daily delivieries of around 2000 kg. per location

Anya Hultberg

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

Lessons learned:•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?

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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

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Supply? Not a problem, anymore..Except:•Organic, halal butchered meat•Fresh fish delivered to small units •Organic, high quality whole- and semi manufactured products - for kitchens with limited capacity

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Visions for future procurement

•Local food supply/local food systems •Carbon Footprint •Extended demands for Fairtrade•Sustainable fish•No trans fats / No hydrogenated fats (•No MSG(monosodium glutamate)• Cage free / free range: all meat, dairy and eggs •Diversity/small scale productions/seasonality

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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.

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It’s all about the food

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Ownership for the brand

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Food culture

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Focus on the meal

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The streets are calling

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Space to EAT

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Children's food

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Food in day care:• Local kitchens where ever

possible• Adequate funding for 90 %

organic = 2,08 EUR per child/day for ingredients. Total of 5,24 EUR incl. labor

• Incorporate food and meals in the culture of the institution

• Training and courses available for staff

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Shared meals • Inspire children to try new food, encouraged by others• Creates community, curiosity and awareness at the table• The sensory stimulation of taste and smell awakens the

healthy appetite• Lets children get to know a variety of ingredients and

vegetables = ”Food education”

Anya Hultberg

Anya Hultberg

Anya Hultberg

Anya Hultberg

Anya Hultberg

Best case scenario for meals in daycare

- Local kitchen- Own cook and culinary

teacher- Children participate in

cooking- Rooms facilitate meals- Nature/garden involved in

cooking- The cuisine is organic, high

quality, seasonal and diverse

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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