Public Food in Copenhagen; Organic conversion on the road towards sustainable food supply
Anya Hultberg & Betina Bergmann Madsen
November 2012
Anya Hultberg & Betina Bergmann Madsen
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
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
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
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 %
Anya Hultberg & Betina Bergmann Madsen
Goals for organic conversion in Copenhagen
60 % organic food by 2009
75 % organic food by 2011
90 % 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 2015
• http://www.kk.dk/FaktaOmKommunen/PublikationerOgRapporter/Publikationer/tmf_publikationer.aspx?mode=detalje&id=674
Anya Hultberg & Betina Bergmann Madsen
Organic Results 2006 -2011
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
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 & Betina Bergmann Madsen
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)
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
Anya Hultberg & Betina Bergmann Madsen
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
Anya Hultberg & Betina Bergmann Madsen
Anya Hultberg & Betina Bergmann Madsen
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
Public procurement in Cph
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen
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 & Betina Bergmann Madsen
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
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
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
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
Anya Hultberg & Betina Bergmann Madsen
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.
Anya Hultberg & Betina Bergmann Madsen
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
Anya Hultberg & Betina Bergmann Madsen