%S CORE Organic Project Series Report %K iPOPY, Organic food, healthy eating, climaate change %D 2010 %C Tjele, Denmark %L orgprints16799 %T Foodservice at events as a strategy for sustainable food consumption. Workshop held as a part of the conference: Joint Actions on Climate Change, Aalborg Congress & Culture Centre, Denmark, June 9th-10th, 2009. %E Bent Egberg Mikkelsen %E Sofie Husby %E Mia Brandhøj %I ICROFS, International Centre for Research in Organic Farming Systems %X As a part of the Joint Actions on Climate Change conference held on June 9th and 10th 2009 in the Aalborg Congress & Culture Centre, Denmark, the Danish iPOPY group organized a workshop on “Food service at events as a strategy for sustainable food consumption.” The workshop was part of the Conference’s fourth Theme, Governance & Climate Mitigation. The workshop was held on June 10th from 11.30-13.00 as part of the iPOPY project (innovative Public Organic food Procurement for Youth). The iPOPY-project (2007-2010) is one out of eight transnational pilot projects funded by the CORE Organic funding body network within the context of the European Research Area. The papers and the PowerPoint presentations from the event are presented in this publication along with the conclusions from the workshop. Thanks to Mia Brandhøj and Sofie Husby for coordinating and to Niels H. Kristensen for moderating the workshop. Thanks also to the Presenters for making their papers and presentations available. %K iPOPY, school food, school meals, youth, children, public procurement %D 2010 %C Tjele, Denmark %E Carola Strassner %E Anne-Kristin Løes %E Benjamin Nölting %E Niels Heine Kristensen %L orgprints16883 %T Organic Food for Youth in Public Settings: Potentials and Challenges. Preliminary Recommendations from a European Study %X This report contains presentations from the four explorative work packages in iPOPY. The iPOPY project – innovative Public Organic food Procurement for Youth – is one of eight transnational research programs initiated by the 11 European countries participating in the CORE Organic I funding body network. iPOPY aims at increasing the consumption of organic food among young people, especially in school meal settings but also elsewhere, e.g. at music festivals. We work towards this goal by studying how organic food as well as the organic concept in general has been introduced in public food serving settings in various countries, and what may be the most promising approaches. Italy, Finland, Denmark, Norway and Germany are the countries being studied. The iPOPY work packages explore policy issues, supply chain organization and the impact of certification, the users’ perceptions and participation in the food system, and the health impacts of organic food implementation. By June 2010, iPOPY will be completed. Hence, this report is linked to the last iPOPY seminar arranged during the BioFach Trade Fair in Nuremberg, Germany. We arranged similar seminars also in 2008 and 2009. These seminars presented the situation with respect to organic school meals in many different European countries (2008) and in more detail in iPOPY countries as well as some relevant cases (2009). Proceedings are available from the 2009 seminar (Nölting et al 2009), and all presentations from the 2008 seminar are found on the iPOPY website, www.ipopy.coreportal.org. In the seminar in 2010, we will draw a link from iPOPY results to the municipality of Nuremberg, which has ambitious aims as to becoming an Organic Model City (BioModellstadt). This includes far reaching goals for the share of organic and regional food served in public schools and kindergartens. Further, the project results will be linked to the general situation for school meals in Europe. For this presentation, no written paper is available, but we will present the slides on the website. From the project we present preliminary recommendations and conclusions from the four explorative work packages. %I ICROFS, International Centre for Research in Organic Food Systems %S CORE Organic Project Series Report %C Tjele, Denmark %D 2010 %K iPOPY, Organic foods, healthy eating, climate change %T Novel Strategies for Climate Mitigation, Sustainability and Healthy Eating in Public Foodscapes. Proceedings of a seminar held at Aalborg University, Copenhagen Institute of Technology, Denmark,November 25th-26th, 2009. %L orgprints16798 %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Lie Nymoen %I ICROFS, International Centre for Research in Organic Farming Systems %X The FoodPrint09 conference, on novel strategies for climate mitigation, sustainability and healthy eating in public foodscapes, held in Copenhagen in the end of November 2009 underlined the need to take climate impact of public food into consideration when developing strategies for sustainable consumption and healthy eating in public food systems. Traditional food choice strategies address the responsibility of the individual. The iPOPY research project takes a different approach - a collective one. iPOPY research focus on how professional decision makers, public planners and politicians can impact climate through the strategies chosen in large scale food environments and how organic food supply can be integrated. The conference focused on settings where large number of individuals gathers and especially places where young people can be reached - places such as schools, festivals, and sport events. The conference dealt with important topics on why public food services should consider environmental issues as a part of their menu planning, and how to achieve this objective. Different foodscapes was explored on the conference and the conference dealt with strategies and approaches that involve a potential for significant long-term shaping of food habits through branding and learning. Hence, such settings may act as an important way to educate consumers of tomorrow to both healthy and sustainable food patterns. %K ipopy, organic, certification, catering, Europe %E Carola Strassner %E Camilla Mikkelsen %D 2010 %T Certifying Out Of Home Operators in Europe. European Forum for Certification. %L orgprints17456 %X For the 7th consecutive year a session on organic certification of out-of-home operations was held at the BioFach in Nuremberg, February 2010. The focus on organic catering in Europe is a growing movement. A number of standards and statements are presented thus adding to the sharing of information, experiences and inspiration across borders and organisations. It is hoped that this exchange will facilitate beneficial contacts between those involved in the setting up and development of national and private catering certification standards. The mass catering sector is growing and therefore attracts increasing attention at pan‐European level; The EU regulation for organic food and farming (EC No 834/2007) which came into force on January 1st, 2009, obliges the European Commission to report to the EU Council on the scope of the regulation before the end of 2011, with a clear reference to ‘organic food prepared by mass caterers’. Moreover, a Communication from the Commission to the European Parliament, the Council, the European Economic and Social Committee and the Committee of the Regions of 16 July 2008 on ‘Public procurement for a better environment’ opens up for promoting an increased consumption of organic food and farming products as tools to mitigate climate change. In the following pages the presentations given at the BioFach session on certification of out‐of‐home catering are to be found. %I University of applied sciences, Münster, Germany and IFOAM EU group %D 2009 %K Organic food, youth, public procurement, health, school meal systems, iPOPY %T Like what you get? Is it good for you? Organic food, health and sustainable development in schools %L orgprints15275 %E Minna Mikkola %E Bent Egberg Mikkelsen %E Gun Roos %X These Proceedings report of empirical preliminary research, research made for Master‘s Theses, projects to implement organic school meals and school gardens as well as educational visions for the food education for sustainability for the future. Halfway of the iPOPY project, these Proceedings make visible some of the outcomes gained and work ahead towards more sustainable food systems. %I University of Helsinki, Ruralia Institute %J CORE Organic Project Series Report %K iPOPY, catering, school meals, nutrition, supply chains %D 2009 %S Core Organic Project Series Report %J CORE Organic Project Series Report %X This proceedings shows the papers and/or power point slides of presentations held during a workshop included in the OWC about how to include organic food in school meals in various countries in Europe and Asia. the workshop was arranged by the iPOPY project (more at www.ipopy.coreportal.org). %I ICROFS, Denmark %E Carola Strassner %E Anne-Kristin Løes %E Niels Heine Kristensen %E Roberto Spigarolo %L orgprints15203 %T Proceedings of the Workshop on Organic Public Catering at the 16th IFOAM Organic World Congress, 19th June 2008 in Modena, Italy %I International Centre for Research in Organic Food Systems (ICROFS) %X In the proceedings of an iPOPY seminar, some results of the research project were presented. First of all, Anne-Kristin Løes and Benjamin Nölting give an overview of the iPOPY project and its first results. This outline of the holistic research approach helps locate the challenges of the supply side of POPY, some crucial aspects of which are analyzed in the following papers. Political strategies are highly relevant for changing the “politicized market” of public food procurement. Thorkild Nielsen, Niels Heine Kristensen and Bent Egbert Mikkelsen reflect on whether and how organic food in schools and kindergartens can be described as a part of an ecological modernization strategy in Denmark. They discuss how it has merged with more economically and technically approach in public catering policy. Organic production has to be certified and labeled along the supply chain in order to maintain trust in organic premium products. Since January 1st 2009, organic certification in Europe is subject to the new Council Regulation (EC) No 834/2007 of 28 June 2007. This regulation specifically excludes so-called mass catering operations. It is up to EU member states to apply national rules or private standards insofar as these comply with community law. The paper of Carola Strassner presents the state of the art and upcoming changes of organic certification of out-of-home catering in Germany with regard to Norway, Finland, Denmark, and Italy. Finally, supply chains of organic school food have to be organised in a sustainable way in order to serve high quality food to pupils. Stefano Bocchi, Roberto Spigarolo, Marco Valerio Sarti, and Benjamin Nölting present a best practice case of controlled food chains (filiera controllata) from Italy, the European champion of organic school food. From the province and the city of Piacenza in the region of Emilia-Romagna, we can learn a lot about a short and certified organic food-chain, a wide range of regional and organic products provided through a shared logistic organisation among local partners, and specific tender procedures. %E Benjamin Nölting %L orgprints15540 %T Providing organic school food for youths in Europe - Policy strategies, certification and supply chain management in Denmark, Finland, Italy and Norway %K iPOPY, organic food, school meals, supply chain, Denmark, Norway, Italy %D 2009 %S CORE Organic Series Report %X Organic and healthy foods in schools is the focus of the iPOPY project (Innovative Public Organic Procurement for Youth), in the New Nordic food on schools as well as in of a lot of other school focused public health nutrition evaluation and research projects. Common to all is the focus on children and adolescents as informants and “study objects” and the focus on food, nutrition and agency in school. Against this background we would like to invite for an open discussion of methods and preliminary results for the students and researchers in and close to the project. %D 2008 %K iPOPY, young reseacher, organic, school meals %E Chen He %E Elin Marley %E Bent Egberg Mikkelsen %T The iPOPY Young Researchers Workshop on Organic and Healthy Foods in Schools - Methods and Early Results %L orgprints15648 %L orgprints11210 %T iPOPY - Innovative Public Organic food Procurement for Youth %K out of home, public organic procurement, consumption, supply chain, certification, health, youth, children, iPOPY, school meals %I Bioforsk Organic Food and Farming %X The aim of iPOPY is to study how increased consumption of organic food may be achieved by implementation of relevant strategies and instruments linked to food serving outlets for young people in some European countries. Supply chain management, procedures for certification of serving outlets, stakeholders’ perceptions and participation as well as the potential of organic food in relation to health and obesity risks will be analysed. Four countries participate in iPOPY: Denmark, Finland, Italy and Norway. The project is coordinated by Bioforsk, Norway. The Research Council of Norway (RCN) funds the norwegian part and contributions from German researchers. Denmark, Finland and Italy have national fundings. %L orgprints17545 %T Common rules for 'out of home' catering %A Nuria Alonso %N 110 %J The Organic Standard %X Could common EU rules for organic catering be possible? Are they needed or even desired? There are several initiatives in Europe that work on the exchange of information between the different EU countries with regard to catering standards and certification, and these are setting the groundwork for a long-term harmonised regulation. %I Grolink AB %D 2010 %K ipopy, certification, out-of-home, catering, Europe %P 12-15 %X Adult habits, including unhealthy eating patterns, are largely established during a person´s childhood and early youth. In this connection, public schools are important health promoting platforms due to their potential for encouraging interest, knowledge and learning about health related issues. The main aim of the study was to shed light on primary and lower secondary school pupils´ everyday experience with food, nutrition, ecology and health in connection to public organic school food, using the municipality of Copenhagen as a case. We have examined how a procurement and provision strategy that primarily originates from “backstage agents” such as engaged politicians and civil servants and governed by administrative priorities, is perceived among agents at the front stage arena - the school. Furthermore we have investigated to which degree the pupils experience a connection between the “organicness” of the food program and the underlying organic supply chain principles, and to which degree the pupils experience a connection between the “organicness” of the food program and classroom initiatives in subjects related to ecology and health. In February 2008, we approached a public school which proved willing to participate in our study. Subsequently, over a period of four weeks, we designed an interview guide used to conduct focus group interviews with pupils from grades 5 and 7, which were then transcribed. In general, pupils were very interested in ecology as a subject. However it seems that they do not see a very strong connection between the healthy, organic meals offered at school and class room activities related to health and ecology. The pupils did not feel that they had been involved in the decision to establish organic and healthy food procurement. As a result they held that they did not feel very committed or engaged in the school provision initiative, and the organic and healthy food procurement was not highly sought after on the part of the pupils. This appears to justify a distinction between the perspective that front stage actors have, including pupils, and the perspective of politicians and planners that operate back stage. The distance between these two stages, which tends to increase in large scale municipal school food systems, is an important challenge to address when planning school food interventions. There seems to be a potential for linking organic school food service more closely with curricular activities, and for linking issues of healthier eating and organic food supply. There is also a need for greater involvement of the pupils and other front stage actors when the food service system and food related curricular activities are planned. %I Bioforsk Organic Food and Farming %L orgprints17169 %A Stine Andersen %A Anna Burkal %A Malene Falster Olsen %A Bent Egberg Mikkelsen %T Pupils’ Conception of Organic Foods and Healthy Eating in School. Qualitative insights from focus group interviews with 5th and 7th grade pupils in a Copenhagen elementary school %R Bioforsk Report Vol. 5 No. 37. 2010; iPOPY discussion paper 2/2010 %K iPOPY, children, organic, school meals, Denmark, school food %D 2010 %C Tingvoll, Norway %L orgprints16681 %A Mari Greta Bårdsen %A Anne-Kristin Løes %T Organic food in schools and kindergartens in Trondheim. A case study report. %R Vol. 5 No. 18, iPOPY discussion paper 1/2010 %X In October 2007, the municipality of Trondheim, Norway decided to increase the public consumption of organic food. The share of public schools and kindergartens offering organic food should be increased by 20 % within 2011, as compared to 2007. Trondheim has for several years had an ambitious aim to increase the consciousness among children and youth about environmental issues, and the project “Children‟s Green City” had been an important tool in this work. The decision made it relevant for the research project “innovative Public Organic food Procurement for Youth” (iPOPY) to use Trondheim as a research case. This report describes the background for the municipal decision about organic food, and what has been done to implement it. Several employees in the municipality and other stakeholders have been interviewed. Even if the decision puts up a quite modest goal, there are several challenges to achieve it. The point of departure (how much organic food was served by kindergartens and schools in 2007) is unknown, and hence the progress is difficult to measure. In the public purchasing agreement, the municipality has obliged its appointed wholesaler to offer organic products. The intention was that the units (e.g. schools) would get easier access to organic food, and that the demand would increase, making it possible for more local farmers to convert to organic. Purchasing agreements are an important tool, but they have to be carefully designed and developed with time. The largest challenge to achieve the organic goal in Trondheim is to motivate actors who may influence the purchase of food, and to anchor the intentions in the decision in such a large organisation as the municipality is. A committed and continuous effort is required. Education and training of staff in charge of food serving in schools and kindergartens is a fruitful %I Bioforsk %D 2010 %C Tingvoll, Norway %K iPOPY, school food, Norway, organic consumption %L orgprints13347 %A Stefano Bocchi %A Roberto Spigarolo %A Natale Marcomini %A Valerio Sarti %T Organic and conventional public food procurement for youth in Italy %X Political organisation and policies about school catering and public organic procurement in Italy. The report is produced within the project “innovative Public Organic food Procurement for Youth”, iPOPY, and will be updated and revised during the project period (2007-2010). %I State University of Milan %K Organic food, youth, public procurement, health, school meal systems, iPOPY %D 2008 %S Bioforsk Report %S CORE Organic Series Report %P 23-29 %D 2009 %K iPOPY, school food, organic food, supply chains %X The paper is part of the proceedings of an iPOPY seminar. The authors describe, how supply chains of organic school food might be organised in a sustainable way in order to serve high quality food to pupils. They present a best practice case of controlled food chains (filiera controllata) from Italy, the European champion of organic school food. From the province and the city of Piacenza in the region of Emilia-Romagna, we can learn a lot about a short and certified organic food-chain, a wide range of regional and organic products provided through a shared logistic organisation among local partners, and specific tender procedures. %I International Centre for Research in Organic Food Systems (ICROFS) %J Providing organic school food for youths in Europe - Policy strategies, certification and supply chain management in Denmark, Finland, Italy and Norway. Proceedings of the iPOPY seminar held at the BioFach February 20th 2009 in Nuremberg, Germany %L orgprints15543 %T Organising supply chains of organic products for Italian school meals - The case of the province and of the city of Piacenza %A Stefano Bocchi %A Roberto Spigarolo %A Valerio Sarti %A Benjamin Noelting %E Benjamin Noelting %X The quality of school meals is a very complex issue. Call for tenders are a key instrument impacting food and meal quality. %I Elsevier %J Food policy %L orgprints17538 %A Stefano Bocchi %A Roberto Spigarolo %T The school meal system: analysis of calls for tender as a tool for improving quality %K iPOPY, public food procurement, school meals, tenders, contracts, supply chains %D 2010 %A He Chen %A Mikkelsen Bent Egberg %L orgprints17485 %T Organic food in Danish schools - a contribution to healthier eating at school? %D 2010 %K iPOPY, organic food, school food service, heathy eating, habits, children, food policy %X The European school food system is under transition in what has been called the European school food revolution by Morgan & Sonnino (2008). Two pillars play a major role in that transition. The call for healthier eating and the call for more organic food consumption. This research has been exploring how these two agendas interact . The research hypothesizes that there might be a synergistic interaction between the two. In other words if organic strategies and procurement schemes have the potential to be supportive for healthier eating among young people at school. The research was conducted using school food coordinators in public primary/secondary schools (children age from 6 to 15 years old) in Denmark, Germany, Finland and Italy as respondents fro a web based questionnaire . The study was first carried out in Denmark, and subsequently performed in the other three countries. The questionnaire was translated and language and culture adapted. The questionnaire included questions on attitude, policies and serving practices regarding organic food strategies and actions supportive for healthy eating . Findings suggest that schools with organic supply tend to develop organisational environments that is more supportive for healthy eating than their non organic counterparts. However the results were only significant for Denmark and Italy. In Germany results were significant in some cases where as for Finland there were no differences or results were contradictory. The findings suggest the school food revolution is driven by different agendas but that awareness raising on nutrition and sustainability issues seems to be an important feature of organic change processes. %X Purpose – The purpose of this study was to examine whether organic food intervention strategies in Danish school meal systems can support the development of healthier eating patterns among pupils. Design/methodology/approach – This paper investigates the interrelation between the two trends: healthy eating and organic consumption. The study was undertaken among school food coordinators through a web-based questionnaire in selected Danish public primary schools. Food strategies of “organic” schools were compared to those of “non organic” schools. The questionnaire explored the attitudes, policies/intentions and actions in relation to organic and healthy foods served in the schools. Findings – Results indicate that organic food intervention strategies can be supportive for strategies to increase the healthiness of school eating patterns. Social implications – The municipalities and other public bodies increasingly recognize their responsibility to support sustainable food production methods, such as organic agriculture, by choosing this kind of foods in public institutions. Originality/value – This paper provides the organic food strategies in schools that may increase the availability of healthier food options and promote healthy eating habits for pupils. %J British Food Journal %L orgprints17422 %T Organic school food policies are supportive for healthier eating behaviours – results from an observational study in Danish schools %A He Chen %A Anne-Kristin Løes %A Bent Egberg Mikkelsen %D 2010 %K iPOPY, organic food, eating habits, children, school food service, health, school food and nutrition policy %K iPOPY, organic food, healthy school meals, children, public procurement of food %D 2010 %L orgprints17423 %A He Chen %A Bent Egberg Mikkelsen %T Does organic school food service provide more healthy eating environments than their non organic counterparts? %X Organic food strategies are increasingly developing within European school food services at the same time as these services are being involved in measures aiming at promoting healthy eating at school and counteracting obesity. Schools have an important role to play in teaching children fundamental life skills, including good food habits according to a number of authoritative policy papers from Council of Europe, the WHO and the EU platform. Although there are great national differences, European school food culture seems to be in a transitional state in which both healthy eating as well as sustainable consumption strategies are contributing to shaping the future school food culture. It is therefore imperative to study how these changes in agendas influences each other and to study the associations between healthy eating and organic supply strategies at school. This has been the point of departure for Working Package 5 (WP5): Nutrition and Health. The WP5 study has included Denmark, Norway, Germany, Finland and Italy. The WP has been asking questions about the possible spin offs and ramification on nutrition and health that the emerging public organic food strategies might have had. The WP is a part of the project “innovative Public Organic food Procurement for Youth” (iPOPY) and the WP5 has been carried out by Aalborg University Denmark. The research presented here has been conducted in Germany, Finland, and Italy. %D 2009 %C Tingvoll, Norway %K iPOPY, dietary assessment methodology, FFQ, healthy eating %R Bioforsk Report Vol. 4 No. 150, 2009. iPOPY discussion paper 4/2009 %T Design and pilot testing of a dietary assessment methodology for children at school %L orgprints16800 %A Mette Hansen %A Rikke Pilmann Laursen %A Bent Egberg Mikkelsen %I Bioforsk Organic Food and Farming %X Nutrition's impact on an individual's health and sustainable consumption of food are issues that have long been on both the public and political agenda but are often viewed as two separate debates. This is surprising since many innovation projects in food service systems are concerned with both healthy eating and sustainable consumption (organic food). The relationship between them forms the background in this study. Evidence has shown that caterers serving organic food tend to also serve healthier meals than their non-organic counterparts but, so far, no studies have been carried out in school food environments. The aim of this report was to investigate and develop appropriate methods for studying the link between healthy eating practices and organic food procurement policies using Danish public elementary schools as a setting. Based on relevant scientific literature, the Danish Dietary Recommendations, and inspired by other successful studies, a self-administered questionnaire investigating children‟s eating habits was designed. After testing by an Expert Evaluation Panel and Think Aloud Interviews adjustments were integrated. Conclusion: If special attention is given to literacy skills and cognitive development, children in Danish 6th grade classes can be used as respondents in studies of the relation between food procurement policies and eating practice. %I Bioforsk Organic Food and Farming %X This report is a mapping of the activities within public procurement of organic food for youth in Denmark, with a special focus on school meals. In Denmark, it is voluntary whether local municipalities or schools arrange school meals or not. Over time, more and more schools or municipalities choose to establish school meal systems, but these vary extensively in the way they are organized, what kind of food is served, and how they are financed. This report includes an overall mapping of the different ways of organizing school meals and their dissemination. Organic food has also been increasingly debated in relation to public procurement for children and youth. Whether the subject of organic food is discussed and implemented depends on the local values, goals, resources and politics. Hence there are municipalities and institutions with no organic food at all, while others have an organic share of more than 90 %. This is particularly in the municipalities situated in the Greater Copenhagen area, and the Green cities cooperation. These cases are briefly described in the report, along with a short mapping of other municipalities using organic food in meals for daycare institutions or schools. The report was produced in the iPOPY project, “innovative Public Organic food Procurement for Youth”. Similar reports have been produced for the other iPOPY countries; Norway, Finland and Italy. %R Bioforsk Report Vol. 5 No. 113/2010, iPOPY discussion paper 6/2010 %L orgprints17333 %T Organic and conventional public food procurement for youth in Denmark – a national overview %A Stine Rosenlund Hansen %A Thorkild Nielsen %A Niels Heine Kristensen %C Tingvoll, Norway %K iPOPY, skolemat, school meals, youth, Denmark, national report, public procurement of food %D 2010 %S Bioforsk Report %K Organic food, youth, public procurement, health, school meal systems, iPOPY %D 2008 %L orgprints13349 %A Stine Rosenlund Hansen %A Hannah W. Schmidt %A Thorkild Nielsen %A Niels Heine Kristensen %T Organic and conventional public food procurement for youth in Denmark %I Technical University of Denmark %X This report is the first mapping of the activities and state-of-the-art on public organic food procurement for youth. The report, on the Danish activities, comes together with similar reports from Finland, Italy and Norway. These four reports will inform a comparative analysis conducted by DTU in workpackage 2 of the iPOPY project. The major focus of the reports is school meals and the use of and potentials for organic products in this setting. But also other important settings than schools are included. The perspectives of the reports are on the policies and the policy processes influencing the extension of organic school meals. The report is produced within the project “innovative Public Organic food Procurement for Youth”, iPOPY, and will be updated and revised during the project period (2007-2010). %X The report considers the following aspects: 1. The arguments that two Danish municipalities mention in relation to using, or choosing not to use, organic ingredients in school meal systems. 2. The reasons for school meal companies to use, or not to use, organic ingredients in their production as well as the challenges they meet in relation to organic food. In relation to analyzing how the municipalities organize the school meal systems, we include issues such as the most common arguments used to legitimize their choice of meal system, objectives, involvement of users, most relevant decision makers etc. In the case of school meal companies, the project includes an analysis of barriers such as economy, supply of organic ingredients, structural conditions, cooperation with municipalities etc. %I Technical University of Denmark %T Muligheder og barrierer for brug af økologiske ingredienser i skolemadsordninger %L orgprints14871 %A Stine Rosenlund Hansen %A Hannah Wirenfeldt Schmidt %K iPOPY, food, school, municipality, Denmark %D 2008 %T Organic and healthy food strategies in schools -Separate strategies or two sides of the same coin? %L orgprints17130 %A Chen He %D 2009 %K iPOPY,organic, healthy school meals %X The project is a part of the iPOPY research project funded through the European Research Area program Core Organic I. The poster presents a study of the following hypothesis: Organic food service praxis/policy (POP) is associated with praxis/policies for healthier eating in Danish school food service. In other words, we wanted to test if organic procurement policies and the resulting praxis in schools can help to establish healthier eating habits among pupils as compared to schools without organic policies/praxis. A former study in Danish primary schools has shown that there is an association between organic school food policies and indicators (proxies) for healthy eating among children when (school food coordinators') statements on indicators (proxies) for healthy eating are used as variable. This project continues to search for the above signs of associations but involving also a “bottom” level (pupils') perspective in addition to the “top” level (school food coordinators). The last perspective is going to be studied in a comparative study design where the Danish case (existing data from WBQ) will be compared with new data from school food service in Germany, Italy and Finland. These data is collected through a web survey. %K iPOPY, Denmark, school food %D 2008 %L orgprints14573 %A Chen He %T Does organic food intervention in school lead to change dietary patterns? %X Now, more than ever, there are serious health concerns for obese and overweight children. All around us are unhealthy foods such as sweets, energy-dense convenience and fast foods. This makes it much harder to encourage children to stay in a healthy eating style. Schools are the perfect setting for children to learn, and this influence can play an important role in preventing children from becoming obese and overweight. The purpose of this research was to examine whether organic food intervention in school meals could help children establish healthy eating patterns. This was determined through the comparisons between the public organic food procurement policy based schools and non policy based schools. The study undertook surveys among school food coordinators in selected Danish and Norwegian primary schools through a web-based questionnaire. The data shows the relations regarding the school food service between different types of schools, and also based on the ways and methods of food provision. Results indicate that organic food intervention can be effective in preventing the development of obesity and overweight issues among the children in schools. %I National Food Institute %X In order to prevent children and young people from becoming overweight or obese, it is imperative to promote healthier eating patterns. So it is necessary to develop and implement effective strategies that can influence the eating and lifestyle habits of young people. Healthy school meal programme is considered to be an effective strategy to promote such changes and increasingly such strategies become embedded organic supply polices and strategies that pursue environmental goals. The purpose of this paper is to take a closer look into the current status of the organic school meal programme in Denmark. Three municipalities which are involved in the organic school meal programme are chosen as the study subjects. %T Organic school meals in three Danish municipalities %L orgprints14060 %A Chen He %K Organic food, school meals, healthy eating, POP, FNP, iPOPY %D 2008 %X Since the Ottawa charter on the importance of health promotion in settings the school has been named as one of the most important arenas for interventions to promote physical activity and healthy eating. Especially the school food service has been the object of a change agenda that has been named the European school food revolution. This revolution is characterized not only attempts to promote healthy eating but also by attempts to make food supply and consumption more sustainable by integrating organic procurement policies. The current study aims at investigating how these two agendas work together. Do they compete or do they go hand in hand as previous studies suggest? And if this is the case does organic food schemes at school and related curricular activities then induce healthier eating behaviours among children? The research that is part of the iPOPY study was conducted among school food coordinators in public primary/secondary schools (children age from 6 to 15 years old) in Denmark, Germany, Finland and Italy. The study was initiated in Denmark, and subsequently performed in the other three countries through a web‐based questionnaire. The questionnaire was translated and adapted to fit the different languages and food cultures. The questionnaire researched the attitude, policies and serving practices regarding promoting organic foods and healthy eating habits through school food service and classroom activities. The data suggest that schools with organic supply tend to develop organisational environments that a more supportive for healthy eating than their non organic counterparts. However the results were only significant for Denmark and Italy, In Germany results were significant in some cases where as for Finland there were no differences or results were contradictory. The findings suggest the school food revolution is driven by different agendas but that awareness raising on nutrition and sustainability issues seems to be an important feature of many change processes. Findings also suggest that the two agendas although separated in the scientific literature is much more integrated in the everyday life perspective of school practitioners %D 2010 %K iPOPY, school meals, Denmark, Germany, Finland, Italy, school food policy %L orgprints17325 %A Chen He %A Bent Egberg Mikkelsen %T Promoting sustainable consumption and healthy eating: A comparative study among public schools in Denmark, Germany, Finland & Italy %X In order to prevent children and young people from becoming obese, healthier eating patterns are urgent. Organic school meals may be an effective strategy to provide healthy food to children. The purpose of this study was to take a closer look into the current status of organic school meal systems in Denmark, by conducting a case study of three municipalities in the Zealand region that have the most developed models for school meals service in this country. These municipalities have for some years introduced organic food for sale in their primary schools, with three quite different approaches. Copenhagen has established a large central kitchen, producing partly organic food that is heated and sold in tuck shops at the schools. Roskilde cooperates with an organic catering company, delivering food to be sold in school canteens. Gladsaxe has part-time employed staff preparing and selling food at each school, and these people are educated about organic food by a municipal coordinator. Based on interviews with key informants in the three municipalities, the report describes the involved actors, interactions among actors, and barriers and future plans regarding an increased consumption of organic food in school meals. Similarities and differences between the municipalities are discussed. The main challenges for an increased consumption of organic food in schools are related to lack of infrastructure in the schools such as kitchens and dining halls, and that the school meal systems developed so far are not well rooted among the pupils, teachers, other school staff and the parents. %I Institute of Development and Planning, Aalborg University %A Chen He %A Bent Egberg Mikkelsen %L orgprints15849 %T Organic school meals in three Danish municipalities %E Anne Kristin Løes %S Bioforsk Report %K Organic, School meals, Children, Food and Nutrition Policy, iPOPY %D 2009 %X Now, more than ever, there are serious health concerns for the growing prevalence of obese and overweight children. Schools are well suited setting for the learning of children and young people, and this influence has the potential to play an important role in preventing children from becoming obese and overweight. The school at the same time is the focus of public organic food supply strategies as well as the focus of innovation strategies that can increase the availability of healthier food options. These strategies in some cases go hand in hand. The purpose of this research was to examine whether organic food intervention strategies in school meal system could support the development of healthier eating patterns among children and adolescents. An important precondition for this is that the food environment becomes supportive for such eating. In the current study this was determined through the comparisons between the food strategies of organic” school to that of “non organic” schools in Denmark. Provision of meals in Danish schools in not compulsory and function as an “value adding service” that schools and municipalities can decide on locally. Therefore the study was undertaken u among school food coordinators in selected Danish primary schools that was known to provide school meals. The study was conducted by means of a web-based questionnaire. The data shows the relations regarding the school food service between different types of schools, and also based on the ways and methods of food provision. Results indicate that organic food intervention strategies can be supportive for strategies that increase the healthiness of school eating environments. This eventually might play a positive role in the efforts done to counteract the development of obesity and overweight issues among the children in these selected Danish schools. %D 2009 %K iPOPY %L orgprints15770 %T Does organic food intervention in the Danish schools lead to change dietary patterns? - results of a web based questionnaire survey among Danish school food coordinators %A Chen He %A Bent Egberg Mikkelsen %K POP,FNP,Organic, School, iPOPY %D 2008 %L orgprints14062 %A Chen He %A Bent Egberg Mikkelsen %T DOES ORGANIC FOOD INTERVENTION IN SCHOOL LEAD TO CHANGED DIETARY PATTERNS? %X During adolescence food habits, physical activity, and life style of young people are easily influenced by a number of actors and phenomena in the environment including parents, friends, advertisements and all of the changes occurring in society. The meal patterns formed during adolescence will be continuously influenced into their adulthood even following generations in the future. Since school increasingly is taking a role in both food provision and in health, environment and nutrition education of young people by implementing healthy and environmental friendly policies, it is relevant to investigate the relation between the different components of such interventions. In other words it is relevant to ask the question: does organic food supply police go hand in hand with healthy eating policies. This study that has been made possible through the iPOPY project looks at the relationship in Danish and Norwegian school food setting by asking school headmaster about their policies and operational procedure in relation to school food. The purpose of the study is to explore the relationship “green” food policies & praxises to “healthy” food policies & praxises in public school food settings. The outcome of the research/questionnaire will be a mapping of serving practices in relation to healthy eating and the relation to attitudes and practices of organic procurement and policies. %I Fachhochschule Münster, Deutschland %X This diploma thesis discusses the school system and school catering in the German federal state Hesse with regard to an integration of organic food. Specifically, the potential as well as limitations for the integration of organic food in school meals are considered. The German federal states are responsible for the organisation and administration of the German school system. Their policy of the recent years induced a rise of all-day schools, which have to offer warm meals for their pupils. Healthy school meals and the use of organic food can have a positive influence on the eating behaviour of pupils, which indicates the high importance of this issue. The organisation of school meals is characterized by heterogeneous structures with varying responsibilities and different ways of implementation. The school meals are mostly prepared by externals – only a few schools manage the preparation by themselves. So far there have been no legal guidelines in Hesse that regulate the quality of school meals or the implementation of organic food. A political programme in Hesse called „Schule und Gesundheit“ (S & G) takes steps to ensure the quality and healthy aspects of the school meals in voluntary schools. However, this programme affects only a small number of schools so far. But it can be expected that more and more schools will implement these steps in the future. The usage of quality standards, health promotion and the integration of organic food primarily depends on the interests and individual initiatives of the local agents. Therefore the federal state government and the municipalities should be requested to create mandatory conditions. In some communities adequate regulations have already been initiated. The results of this thesis show that many schools are already along their way to regarding quality standards, healthy aspects and organic food. However, there is still a high need of support and advice in the new field of school meals. The coordination centre for school meals in Hesse and a campaign for organic food in the catering of children and young adults play an important role to achieve this goal. Nevertheless, a higher availability of personal advice would be helpful to meet the strong need for support. Expanding the capacities of the responsible agents can be seen as one of the most important steps as an intelligent planning of the school meals is a necessary basis for a successful integration of organic food. Strategies for the future should aim at increasing the sensitivity of the responsible agents when it comes to school meals and reduce common prejudices, especially those regarding the price of organic food. Municipal school projects for organic food in school meals and an effective communication would be helpful for a further progress. Moreover, strategies have to be developed to increase pupils’ acceptance of school meals and to ensure a discussion about organic food in school lessons. %D 2010 %K iPOPY, school meals, youth, public food procurement, Schulessen, Germany, Hessen, %L orgprints17414 %A Nicole Heidebur %T Schulverpflegung in Hessen unter Berücksichtigung der Integration biologischer Lebensmittel. Diplomarbeit vorgelegt dem Prüfungsausschuss des Studienganges Oecotrophologie für die Fachrichtung Ernährung und Hauswirtschaft an der Fachhochschule Münster %X About Norwegian lunch packages. Their history and current schemes for fruit and milk. %T Norwegian lunch packages - fruit and milk schemes - %L orgprints15359 %A Matthias Koesling %A Anne-Kristin Løes %K organic food, school, lunch, Norway, fruit, milk, iPOPY %D 2008 %C Fasanenstr. 47 10719 Berlin, E-Mail: redaktion@berlinboxx.de %D 2010 %K iPOPY, Germany %P 10-15 %T Wirtschaftsfaktor Bio. Berlin goes green. %L orgprints17416 %A Milena Kraus %J Berlin Boxx BusinessMagazin 10 (Jan./Feb. 2010) %X Der Bio-Lebensmittelmarkt in Deutschland boomt. War das Thema Bio gestern noch eine Nische und hafteten Bio-Läden und Öko-Bauern der Ruf von Müsliessern und Birkenstockträgern an, ist es heute mehr als nur ein Trend. Bio hat sich auf alle Produktkategorien ausgeweitet. Vom Apfel über Chips bis hin zur Zahnpasta – alles ist in Bio zu bekommen. Wer heute im Fachhandel oder direkt vom Bio-Hof kauft, wird feststellen können, dass sich die alten Vorurteile grundlegend geändert haben. %I BERLINboxx Businessmagazin Business Network Marketing- und Verlagsgesellschaft mbH %P 11-16 %K iPOPY, school meals, policy, case studies %C Tjele, Denmark %D 2010 %I ICROFS, CORE Organic Project Series Report %X The introduction of organic food offers new dimensions to school meals, and schools offer new dimensions to organic food – when tackled properly. In this paper we present findings from the iPOPY research project that is funded by the ERA-Net, CORE-Organic-I funding body network. It is based on studies of school food policies in Denmark, Finland, Italy and Norway. The embedded food traditions and cultures have had different attention in these countries, why also food related consumption, institutions and markets are quite heterogeneous and dynamic. Whereas school food services are relatively widely embedded in the school systems in Finland and Italy, the Danish and Norwegian school food is predominantly defined by the packed lunch brought from home when it comes to organic food the pattern is different. To analyse the strategies used in these countries we have selected a number of cases where in-depth studies have been conducted. The concept of embedding has been used in these studies and it has been informed by policy and actor network theories. The results of this analysis show a complexity in implementing organic food in existing school food aims, in embedding school food policies and in comprising also aims and policies for organic food purchasing in these. The variety amongst the analysed countries in strategies and success is identified, covering both structural and stakeholder related findings. A major finding is pointing at the challenge of “multi-embedding” processes when including organic food in school meal procurement. %J Organic Food for Youth in Public Settings: Potentials and Challenges. Preliminary Recommendations from a European Study. Proceedings of the iPOPY session held at BioFach Congress 2010. CORE Organic Project Series Report. %L orgprints17143 %T innovative Public Organic food Procurement for Youth (iPOPY). Lessons learned from implementing organic into European school meals – policy implications. %A Niels Heine Kristensen %A Mette Weinreich Hansen %A Thorkild Nielsen %E Carola Strassner %E Anne-Kristin Løes %E Benjamin Nölting %E Niels Heine Kristensen %X Im Rahmen der Pressekonferenz zum Abschlussergebnis der Kampagne "Bio für Kinder" in München wurde das iPOPY-Forschungsprojekt vorgestellt. Im Fokus stand dabei der "Blick über den Tellerrand", den europäische Forschungsprojekte wie iPOPY- innovative Public Organic Procurement for Youth möglich machen. Mehr Info : http://www.tollwood.de/umweltaktivitaeten/bio-fuer-kinder/ %D 2010 %K iPOPY, Schulverpflegung, public procurement of food, school meals, Germany, school food %L orgprints17431 %A Melanie Lukas %T iPOPY- Ein Überblick zum europäischen Forschungsprojekt %K iPOPY, out of home food serving, catering, mass caatering, Außerhausverpflegung, Bio-Zertifizierung, certification, EU %D 2010 %L orgprints17432 %T Opinions in Europe on Certification on Mass Catering %A Melanie Lukas %X The presentation was held on the EU IFOAM forum during the BioFach 2010. First results from this explorative research on the status quo of organic certification on mass catering actions were presented. The study was performed during the european iPOPY(innovative Public Organic Procurement for Youth)-research project funded by CORE Organic (Part I) . The results clarify how different the member states work with the grey area of non-regulation of organic certification in mass catering actions. It is displayed that operators as certification bodies and other professionals who are familar with this sector are more or less unsatisfied. On the majority the respondents think of mainly positive impacts if they think about a potential harmonisation process of organic certification in mass catering actions in the EU. %D 2010 %K iPOPY, school meals, organic, Germany, North Rhine-Westphalia, policy, quality standards %C Tjele, Denmark %P 85-86 %J Novel Strategies for Climate Mitigation, Sustainability and Healthy Eating in Public Foodscapes. Proceedings of the seminar held at Aalborg University, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. %I ICROFS %X This paper presents first findings about school meal provision in the region of North Rhine-Westphalia. This is the German federal state with the highest population and also with the highest number of pupils in Germany. Findings demonstrate that the situation and regulation for school meal provision in this region is somewhat disordered and less structured than for example in the city state of Berlin. The situation is presently changing since the school days have to be longer through the expansion of the allday-schools, regulated by the communal law. Also, the awareness of a healthy offer for lunch is increasing. Within this process, more and more money has been spent by the government in North Rhine-Westphalia to improve the situation, e.g. the “All-day Initiative” (Ganztagsoffensive). A Coordination Centre (Schulvernetzungsstelle) was created to facilitate communication with all schools. It will also build a central point of reference for school meal provision in North Rhine-Westphalia, even though there are no centralised solutions for all schools in this federal state. Every communal school authority or the individual school itself has to find its own system for presenting a lunch offer to the pupils, e.g. with a school-owned canteen or food provided from catering firms. There are no compulsory guidelines for the use of organic food in school meal provision in North Rhine-Westphalia. The government only refers to general official guidelines of the German Nutrition Society (DGE – Deutsche Gesellschaft fuer Ernaehrung e.V.) which only recommend that 10% organic food should be used in school meal provision. At the moment, and because of the changing situation, the schools are more focused on developing their own infrastructure for serving food or on receiving an overview of caterers’ offers. Therefore the integration of organic produce in school food usually plays a minor role. This disordered situation could constitute an interesting point of action for organic catering. It could also be the right point in time for several stakeholders to care about the development and to enforce the provision and the consumption of organic meals in schools. Lastly, it might possibly create a well-organised structure with a high usage of organic food. %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Nymoen %A Melanie Lukas %A Carola Strassner %L orgprints17455 %T School food supply in North Rhine-Westphalia - Analysis of the current situation %P 25-26 %K iPOPY, school meals, public nutrition, schools, health, habits %D 2012 %V 2012 %X Eating habits are established at an early stage of life. So, children and youth should be a special target group for promoting sustainable consumption and healthy nutrition. One example is school meal systems which can be utilized to promote better eating habits for a lifetime. The paper presents results from the iPOPY project (2007-2010). %J Ecology and Farming %N 2 %L orgprints21756 %A Melanie Lukas %A Anne-Kristin Løes %A Benjamin Nölting %A Carola Strassner %T How to increase organic food consumption in schools? %D 2011 %K Bio-Zertifizierung, Außer-Haus-Verpflegung, Europa, iPOPY %L orgprints17467 %A Melanie Lukas %A Carola Strassner %T Bio-Zertifizierung von Verpflegungseinrichtungen in den iPOPY- Ländern - ein Überblick mit Hilfe von Experten-Interviews %X Innerhalb des Forschungsprojektes iPOPY - innovative Public Organic Procurement for Youth - wurde Experten in den vier teilnehmenden Ländern Norwegen, Finnland, Italien und Dänemark zu den individuellen Lösungen und Strategien ihres Landes bzgl. Bio-Zertifizierung von Verpflegungseinrichtungen befragt. Wegen der neuen EU-Regulierung für ökologische Land- und Folgewirtschaft, die am 1. Januar 2009 wirksam wurde, in der Großküchen ausgeschlossen werden (Kommissionsregulierung (EG) No 889/2008 vom 5. September), muss jeder europäische Mitgliedstaat seine eigene Lösung finden. Einige schaffen private Standards, andere Mitgliedstaaten verfassen regionale oder nationale Richtlinien. Aus den Interviews geht hervor, dass Experten von Dänemark und Norwegen mit ihren Systemen eher zufrieden sind, derweil die finnischen und italienischen Befragten mit ihrer gegenwärtigen Situationen mehr oder weniger unzufrieden sind. %L orgprints18784 %A Melanie Lukas %A Carola Strassner %A Anne-Kristin Løes %T Certification of organic mass catering - a need for harmonization across Europe? %V x %X To evaluate the state of the art of organic certification in out-of-home catering, a survey was carried out among relevant stakeholders in several European countries. The Council Regulation (EC) No 834/2007 about organic production specifically excludes what is called mass catering. Hence, a range of diverging systems for certification of organic catering and restaurants have been developed. This study presents opinions about a potential EU-wide harmonisation of an organic certification scheme for mass catering from relevant stakeholders. Certification bodies and other public authorities as well as stakeholders close to the catering practice were generally positive towards the idea of a harmonisation process. Several stakeholders should be involved in such a process, and organic associations and certification bodies were considered likely to be the strongest drivers. The study demonstrates that even the experts are sometimes unsure about details in this part of organic certification. This illustrates the complexity of this field. %N x %J Organic Agriculture %P x-x %K iPOPY, certification, EU, organic standards, HORECA, out of home eating, OOH, organic out of home, OOOH, labelling %D 2011 %I Bioforsk Organic Food and Farming %X Young consumers are an important target group, because habits are established at young age. Hence, introducing children to organic food in public settings such as schools may be an efficient way to increase the consumption of organic food. In Norway, public procurement of food to youth is not well developed in comparison to many other European and Scandinavian countries. Many kindergartens provide some simple dishes for the children, and upper secondary schools usually have canteens where food items, sometimes also warm dishes, may be purchased. Canteens are becoming more common in other schools, especially on the lower secondary level. However, the usual lunch for most children in Norway in 2010 is a packed lunch (sandwiches) brought from home, consumed in the class room. School subscription schemes for milk were introduced around 1970, and for fruit around 1995. By June 2010, organic milk in 0.25 litre containers (“school milk”) is offered only in Mid-Norway, and organic fruit is hardly offered at all. Since 2007, fruit is served without payment in all schools with a lower secondary level (class 8-10 or 1-10). This effort was introduced as a first step to develop a free school meal in all public schools, but has not been further developed so far. As in many other European countries, free school meals were offered (especially to poor children) in schools in the larger Norwegian cities around 1900. However, these meals were criticised for being unhealthy, and replaced by whole grain bread, milk and vegetables around 1930. Increasing private wealth, and increased demand for investments in school buildings, books etc changed the public priority and free school meals gradually disappeared. Today, there is not a general agreement about the optimal school meal composition, and whether or not the meals should be funded by the public. Several factors such as increasing lengths of the school day, and unsatisfactory scores in international comparison tests (e.g. PISA), should awake people‟s interest in school food. However, the public debate about school meals is in 2010 almost absent in Norway. The number of schools offering some kind of foods for sale e.g. in canteens is however rapidly increasing, which may contribute to change the school food situation. As a part of the ”Økoløft” (“Organic lift”) project and other initiatives, organic food has been presented and served for children in kindergartens, schools and other settings in several municipalities. Some cities (Trondheim, Stavanger) have set up public goals of organic consumption, including organic shares of food served in schools and child care. Such cases are briefly described, along with the Øya music festival and the Norwegian Armed Forces. The two latter cases serve significant amounts of organic food for relatively young consumers. The report was produced in the iPOPY project, “innovative Public Organic food Procurement for Youth”. Similar reports have been produced for the other iPOPY countries; Denmark, Finland and Italy. %R Bioforsk Report Vol. 5 No. 110/ 2010 iPOPY discussion paper 7/2010 %T Organic and conventional public food procurement for youth in Norway %L orgprints17411 %A Anne-Kristin Løes %C Tingvoll, Norway %K iPOPY, Norway, schol meals, skolemat, youth, public procurement of food %D 2010 %X The schooldays of European children and youth tend to get longer, and their eating patterns, especially during school hours, are often unsatisfactory. Healthy school food is a logic response to this situation. Organic food contributes to sustainable nutrition, and hence is an interesting starting point for healthier menus and food education. The research project “innovative Public Organic food Procurement for Youth” (iPOPY) studies efficient ways to implement organic food in public serving outlets for young people. Out of the four iPOPY funding countries, Finland and Italy serve a warm school meal daily for all pupils, whereas Denmark and Norway rely on packed lunch from home. Italy and Denmark have ambitious goals for organic food in schools, whereas Finland and Norway have not (yet). In Germany, different states have very different school meal systems, but the interest for organic food is generally high. We argue that school food served in “captive catering” such as found in Finland, financed by the public and made by organic or otherwise sustainable products, has the largest potential to support a sustainable nutrition and -development. %I ICROFS, International Centre for Research in Organic Farming Systems %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Lie Nymoen %L orgprints17147 %T The iPOPY project – a research commitment to more sustainable public food %A Anne-Kristin Løes %C Tjele, Denmark %K iPOPY, school meal systems %D 2010 %S CORE Organic Project Series Report %P 20-26 %A Anne-Kristin Løes %L orgprints15942 %T CORE Organic pilot project iPOPY - presentation at mid-term: innovative Public Organic food Procurement for Youth %K CORE Organic, iPOPY %D 2009 %X Presentation of the project with experience from the participants, including main results at mid-term, research ideas, experience with transnational research %D 2009 %K iPOPY, skolemat, prosjekt, ungdom, økologisk mat %P 251-252 %S Bioforsk FOKUS %E Erling Fløistad %E Kari Munthe %T Økologisk mat til ungdommen – en presentasjon av iPOPY prosjektet %L orgprints15362 %A Anne-Kristin Løes %A Matthias Koesling %N 2 %J Bioforsk-konferansen 2009, Mat, vann og klima. Bioforsk fokus 4(2) %I Bioforsk %V 4 %X For å øke forbruket av økologisk mat på lengre sikt, er det viktig å nå unge konsumenter. Bioforsk leder et europeisk forskningsprosjekt om mattilbud i skolen. Deltakerlandene har svært ulike ordninger, og andelen økomat varierer mye. Hva kan vi lære av hverandre for å finne innovative strategier til økt bruk av økologiske matvarer, i skolen og på andre arenaer? %J Bioforsk-konferansen 2009. Mat, vann og klima. Bioforsk Fokus 4(2), 2009. %N 2 %I Bioforsk %X For å øke forbruket av økologisk mat på lengre sikt, er det viktig å nå unge konsumenter. Bioforsk leder et europeisk forskningsprosjekt om mattilbud i skolen. Deltakerlandene har svært ulike ordninger, og andelen økomat varierer mye. Hva kan vi lære av hverandre for å finne innovative strategier til økt bruk av økologiske matvarer, i skolen og på andre arenaer? %V 4 %L orgprints15363 %T Poster: Økologisk mat til ungdommen – en presentasjon av iPOPY prosjektet %A Anne-Kristin Løes %A Matthias Koesling %D 2009 %K iPOPY, skolemat, prosjekt, ungdom, økologisk mat %S Bioforsk FOKUS %P 251-251 %I Bioforsk Organic Food and Farming %X In Norway, public procurement of food to youth is not well developed in comparison to many other European and Scandinavian countries. School meals are only offered in very few primary schools, and the common school meal is a packed lunch (sandwiches) brought from home, consumed in the class room. Subscription schemes for milk were introduced around 1970, and for fruit around 1995. Organic milk and fruit is offered only in some regions. Since 2007, fruit is served without payment in all schools with a lower secondary level (class 8-10 or 1-10). This effort was introduced as a first step to develop a free school meal in all public schools, which is a goal of one of the political parties in the current government. As in many other European countries, free school meals were offered (especially to poor children) in schools in the larger Norwegian cities around 1900. However, these meals were criticised for being unhealthy, and replaced by whole grain bread, milk and vegetables around 1930. Increasing private wealth, and increased demand for investments in school buildings, books etc changed the public priority and free school meals disappeared in Oslo around 1960. Today, there is not a general agreement about the optimal school meal composition, and whether or not the meals should be funded by the public. However, the increasing length of the school day and unsatisfactory scores of Norwegian pupils in international comparison tests (e.g. PISA) makes the school meal sector highly relevant in the public debate. Three cases that will be studied in a research project about public organic food procurement for youth are briefly described: The municipality of Trondheim, Øya music festival in Oslo and the Air Force Academy. (Increased) serving of organic food is an important aim in all these cases, and young people are an important target group. The report is produced within the project “innovative Public Organic food Procurement for Youth”, iPOPY, and will be updated and revised during the project period (2007-2010). %R Vol 3 No 43 %T Organic and conventional public food procurement for youth in Norway %L orgprints13346 %A Anne-Kristin Løes %A Matthias Koesling %A Gun Roos %A Liv Birkeland %A Liv Solemdal %C Tingvoll, Norway %D 2008 %K Organic food, youth, public procurement, health, school meal systems, iPOPY %S CORE Organic Series Report %P 9-13 %D 2009 %K iPOPY, organic food, school food, supply chains %T State of the art of the project “innovative Public Organic food Procurement for Youth” (iPOPY) %L orgprints15539 %A Anne-Kristin Løes %A Benjamin Noelting %E Benjamin Noelting %X The paper is part of the proceedings of an iPOPY seminar. The authors give an overview of the iPOPY project and its first results. This outline of the holistic research approach helps locate the challenges of the supply side of public organic food procurement for youth. %I International Centre for Research in Organic Food Systems (ICROFS) %J Providing organic school food for youths in Europe - Policy strategies, certification and supply chain management in Denmark, Finland, Italy and Norway. Proceedings of the iPOPY seminar held at the BioFach February 20th 2009 in Nuremberg, Germany %X One of eight pilot projects in the European CORE Organic programme, innovative Public Organic food Procurement for Youth, (iPOPY) will study efficient ways of implementing organic food in public serving outlets for young people (2007-10). By analysing practical cases of school meal systems and other food serving outlets for youth, we will identify hindrances and promoting factors in the participating countries (Denmark, Finland, Italy and Norway). Policies, supply chains, certification systems, the young consumers’ perception and participation, and health effects of implementation of organic policies and menus are focussed in iPOPY. The main aim is to suggest efficient policies and comprehensive strategies to increase the consumption of organic food among young consumers in a public setting, and fostering sustainable nutrition. Interdisciplinary project tools under development will be presented along with the first project results, which will be available by June 2008. %A Anne-Kristin Løes %A Benjamin Nölting %A Niels Heine Kristensen %A Roberto Spigarolo %A Carola Strassner %A Gun Roos %A Minna Mikkola %A Bent Egberg Mikkelsen %L orgprints12447 %T iPOPY – innovative Public Organic food Procurement for Youth. School meals – and more! %D 2008 %K consumers, food policy, iPOPY, supply chain, nutrition and health %D 2011 %K ipopy, school meals, catering, organic food, youth, public procurement of food,sustainable nutrition %P 91-110 %J Organic Agriculture %X Increasingly, food consumption occurs in out-of-home contexts, where organic food can also have a role to play. Public food services may be utilised to increase the sustainability of providing nutrition. Although school meals may be well suited to integrating organic food and sustainable nutrition concepts, school food provision systems are very different across Europe. This paper compares school food provision systems and their utilisation of organic food in Denmark, Finland, Germany, Italy and Norway, discussing how various strategies and instruments used for organic food procurement in school meals may increase organic food consumption. Using five analytical categories—(a) type of school food service, (b) degree of public financing, (c) degree of political and administrative involvement in school food procurement in general, (d) degree of specific support for organic school food, and (e) availability of organic food supply adapted to school food service— values have been assessed for each country in order to summarise and visually display their differences. Especially, the degree of specific support for organic school food shows a significant relation to the actual use of organic food in school meals. To maximise the share of organic food in school meals, instruments should be adapted to the actual points of departure in each case. It is argued that strategies and instruments designed to promote public procurement of organic food increase the consumption of organic food in schools and that such policies will have the greatest impact when they are linked up with broader concepts such as a whole-school approach and sustainable nutrition. %V 1 %R DOI 10.1007/s13165-011-0009-0 %T Increasing organic consumption by school meals – lessons learned in the iPOPY project %L orgprints17430 %A Anne-Kristin Løes %A Benjamin Nölting %K iPOPY, public procurement, market development, hospitals, school meals, skolemat, sykehus, offentlig matforsyning, offentlig innkjøp %C Uppsala, Sweden %D 2011 %P 246 %S NJF Report %J Seminar 428, Energy conversion from biomass production - EU-AgroBiogas %N 3 %I Nordic Association of Agricultural Scientists %X To support the growth of organic agriculture, public procurement of organic food may be a useful instrument to increase the demand and achieve a critical food volume required for efficient distribution. Educational institutions and hospitals are of special interest for pedagogical and health reasons, but are challenging due to the many different stakeholders involved. Several projects have been conducted to study the implementation of organic food in these contexts, to reveal efficient strategies to enhance organic consumption, and describe main hindrances to overcome. %V 7 %E Jan Hultgren %E Paula Persson %E Elisabet Nadeau %E Fredrik Fogelberg %A Anne-Kristin Løes %A Liv Solemdal %L orgprints19140 %T Responsible consumption – public procurement of organic food %A Elin Kaia Marley %L orgprints14730 %T Food for Thought - Introducing Organic Food in Norwegian Schools %K school meals, school fruit, fruit serving, local food, Norway, iPOPY %D 2008 %X This paper examines how organic food can be introduced in Norwegian schools. The qualitative study took place in four lower secondary schools in different regions of Norway. The pupils’ perceptions about organic food are looked at in the context of previous consumer studies on the topic of organic food. Environmental education and nutrition education theories are used in examining and discussing education about organic food and farming. The study found that, like with environmental education and nutrition education, integration and consistency are important elements in education about organic food. %I Centre for Development and the Environment, University of Oslo %V 11 %X Artikkelen omtaler de viktigste resultatene av en masteroppgave ved Universitetet i Oslo, Marley 2008 : "Food for Thought - Introducing Organic Food in Norwegian Schools" (orgprints 14730). Det ser ut til å være en sammenheng mellom elevenes personlige opplevelser med økologisk mat og landbruk, og elevenes læring og interesse for temaet. %J Utdanning %T Økomat i norske skoler - krever engasjement, men skaper trivsel %L orgprints16338 %A Elin Kaja Marley %A Gun Roos %P 44-45 %K iPOPY, school meals, perception, learning %C Oslo %D 2009 %D 2010 %K iPOPY, organic, food events %L orgprints16801 %A Bent Egberg Mikkelsen %T Food, Football & Foodprints %X Large scale sport events play an important role in the media landscape of today. But also the externalities attracts attention including the environment and the surroundings in which the sports events take place. This paper takes a closer look at the food part of events. It uses the upcoming sports event in Brazil as the point of departure and discusses the opportunity related to the possible greening of these events. The paper argues that food at events are important in the branding of sports events since food is beginning to play an more important role in the experience of an event and in the media landscape. Events and other large scale catering has the potential to drive the development of organic food & farming. The paper underlines that making the Brazilian sport event a “green food and meal experience” is a huge task because expectations are high and since previous events have set a high standard. Therefore international cooperation is necessary. The paper therefore suggest a transatlantic platform for cooperating on this issue between Brazil, Germany and Denmark since all countries have important core competencies. The paper address some of the important challenges relate to the greening of large scale event food service including education & training, certification & food traceability labeling and policy instruments & egulation. %X There is increasing focus on the role that public food procurement and institutional food service can play in promoting sustainable production and consumption. Many metropolitan areas adopt strategies that include initiatives involving public kitchens and food procurement offices. In a number of countries sustainability policies have been launched aiming at increasing the volume organic foods in the public. Denmark is one of them. Public policies supporting the use of organic foods in the public sector has been around for a decade and municipalities has taken cornet actions aiming at increasing the share of organic and sustainable foods in food service Copenhagen is one of them and protection of soil and ground water plays an important role in this strategy. The aim of this paper is to present this case and demonstrate how public food systems can integrate organic foods in the public food service supply chain. The municipality aims at reaching a level where food consumption in public institutions is 75% organic and this goal is pursued through the participation in the Dogme network. Civil servants and catering professionals from the different Dogme municipalities work together in a network on Organic Food and aims at strengthening the inter-municipal cooperation on conversion into organic food through information and knowledge-sharing. The paper presents concrete examples of the constraints and opportunities in this type of strategy as well as some concrete tools for monitoring the progress through the use of metrics. %K iPOPY %D 2008 %L orgprints15771 %A Bent Egberg Mikkelsen %T Public food systems strategies to protect environment, soil and groundwater - the case of organic food in Copenhagen %D 2010 %K iPOPY, organic, healthy meals, children, Denmark, FInland, Italy, Germany, schools, school meals, school food, public procurement of food %L orgprints17324 %T Nutritional implications of organic conversion in large scale food service: Preliminary results from Core Organic research %A Bent Egberg Mikkelsen %A Chen He %X The discussion about nutritional advantages of organic consumption has traditionally focused on the properties of the food it self. Studies have shown however that change of consumption patterns towards organic food seems to induce changed dietary patterns. The current research was a part of the iPOPY study and was conducted to investigate if such changes can be found in school food settings. In other words does organic food schemes at school and related curricular activities help to create environments that are supportive for healthier eating among children? The research was carried out among school food coordinators in public schools in Denmark, Finland, Germany, and Italy. A questionnaire was adapted to fit the different languages and food cultures in the countries. The data suggest that schools with organic supply tend to develop organisational environments that a more supportive for healthy eating than their non organic counterparts. However the results were only significant for Denmark and Italy. In Germany results were significant in some cases whereas for Finland there were no differences or results were contradictory. The findings suggest the changes in school food services seems to be driven by different agendas but that awareness raising on nutrition and sustainability issues seems to be an important feature of many change processes. Findings also suggest that the two agendas although separated in the scientific literature is more integrated in the everyday life perspective of school practitioners. %E Carola Strassner %E Anne-Kristin Løes %E Benjamin Nölting %E Niels Heine Kristensen %L orgprints16802 %T Organic and healthy – two goals in one go. A comparative analysis study among public primary schools in Denmark and Germany. %A Bent Egberg Mikkelsen %A Chen He %J Organic Food for Youth in Public Settings: Potentials and Challenges. Preliminary Recommendations from a European Study. Proceedings of the iPOPY session held at BioFach Congress 2010. CORE Organic Project Series Report. %I ICROFS, CORE Organic Project Series Report %X There is a growing health concern over obese and overweight children. Schools are a well suited setting for children for learning and adopting sound life skills. Using schools in healthy eating strategies may play an important role in preventing children from becoming obese and overweight. As a result a growing number of schools and municipalities engage in initiatives that promote healthy foods and eating. Some of these initiatives however are not focused only on healthy eating alone, but involve objectives to promote more sustainable consumption through developing organic supply chains for school food services. The question therefore arises whether these two change objectives and drivers interact. This paper investigates the interrelation between the two objectives: healthy eating and organic consumption. Can these two goals be reached in one go as previous studies indicate? Is it so that developing either of these strategies leads to a raise of awareness in school food services in such a way that the other strategy is supported at the same time? The paper investigates this possible twin ship by studying characteristics of school food services in Denmark and in Germany. In both cases delivery of school food is voluntary and thus subject to an active decision by schools. The study uses “proxies” as an indicator for healthy eating, such as availability of healthier food items, adoption of food and health issues in curricular activities etc. The study was initiated in Denmark, where a web-based questionnaire methodology was developed. The questionnaire was distributed to schools that were service, and answered by school food coordinators. As a second step the questionnaire was translated and adapted to be used in Germany. The questionnaire explored the attitudes, policies and actions in relation to organic and healthy foods served in the schools. Both Danish and German results indicate that schools with organic supply tend to be healthier when measured in terms of “proxies” for healthy eating. %C Tjele, Denmark %K iPOPY, organic food, school food service, healthy eating, obesity, overweight. %D 2010 %P 37-44 %X Today, more and more children are overweight or obese than ever before. Schools can play a prominent role in easing the situation. Schools have a great potential through the curriculum, health promoting programming and transportation to preventing children from becoming obese and overweight. However schools are complex social systems that does not necessarily by themselves adapt to this new health promoting role and thus committed management support is needed. Since schools are complex organizational structures convenient organizational structure are needed to formalize the praxis that stakeholders at schools should perform. Policies has become the preferred organizational instrument that management can use to frame the health promoting intentions. However since schools are expected to perform more and more educational obligations, policies seem to emerge in many sub domains of the schools setting. For instance schools are expected to have food and nutrition policy (FNP), physical activity policy (PAP) and a health policy. However instead of seeing these policies as separate entities this paper speculate that there is a possible interrelatedness between the policies. In other words could it be that it is not so much the specific content of the policy as it is the policy process or the awareness raising related do it that produce healthier behaviour. %K iPOPY %D 2009 %L orgprints15841 %P 1 %T HEALTH POLICY INTERVENTION IN SCHOOLS PROMOTE PHYSICAL ACTIVITIES AMONG THE PUPILS %A Bent Egberg Mikkelsen %A Chen He %D 2009 %K iPOPY, climate friendly, nutrition, school meals, healthy menus %C Tjele, Denmark %P 29-34 %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Lie Nymoen %A Bent Egberg Mikkelsen %A Tenna Doktor Olsen %L orgprints16702 %T Organic foods in Danish municipal school food systems – a multistakeholder analysis of available evidence on constraints and perspectives %J Novel Strategies for Climate Mitigation, Sustainability and Healthy Eating in Public Foodscapes. Proceedings of the seminar held at Aalborg University, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. CORE Organic Project Series Repo %I ICROFS, CORE Organic Project Series Report. %X Previous studies have shown that organic supply and healthy eating initiatives in school food services share common features. Both types involves changes in supply, the collaboration of a number of different stakeholders and both include a physical food part as well as a non physical symbolic aspect. Studies have shown that introducing organic food in public food systems seems to affect the nutritional profile of the food service and anecdotal evidence suggest that organic supply forces food services to rethink menus leading to healthier menus and that introduction of organic foods often leads to adoption of a food & nutrition policy. The explanation might be that simply developing “food strategy” leads to a raise of awareness in school food services in such a way that both organic food and healthy eating tends to favor and that the notion of organic food and health eating in the minds of the decision makers is perceived as two sides of the same coin. Thus organic food supply and healthier food service seems to thrive in a symbiotic association and it appears that organic food seems to possess a “health improvement” potential that fits well with the prevailing ambitions that exists in many countries of making school settings for healthier eating initiatives. %X Public expenditure to counteract the effects of unhealthy lifestyle is increasing in most western countries and as a result health public healthy nutrition strategies to ounteract this development is to an increasing extent informed by evidence. Evidence is normally defined as an proof of the fact that interventions has an impact on some recognised problem of societal concern by using some generally and scientifically accepted method. Within the field of promotion of healthy and sustainable eating among young people a number of authoritative supranational bodies including Council of Europe, Commission of EU and WHO has called for action to be taken at school. Such policy documents are important to initiate action however they cannot create progress alone. This paper introduces the evidence approach to promotion of healthy and sustainable eating at school by drawing on recent school intervention studies. It discusses the role of evidence in relation to other types of policy informing sources such as except opinion, cases stories and best practices. %A Bent Egberg Mikkelsen %L orgprints15840 %T Evidence on the effect of healthy and sustainable school meals system %D 2007 %K iPOPY %C Tingvoll, Norway %D 2010 %K iPOPY, school meals, Finland, youth, skolemat, public procurement of food %I Bioforsk Organic Food and Farming %X Public catering has long traditions in Finland both on the sectors of working life and education. The historical background through lengthy and extensive negotiations since the beginning of 20th century about the role of public catering in education has cemented the position of free and regulated school meals. However, this vision of democratic nutrition of the 20th century is contested by a renewed vision of ecological meals of the 21st century. As a notion, catering for sustainability catches the orientation for change. Today, the orientation for sustainable development within schools and the consecutive „greening of public catering‟ seems to proceed in Finnish schools. The cross-curricular theme of sustainable development breeds focus on local and organic food in education and catering. Environmental or sustainability certification of a school may introduce organic food into school catering. The caterers have interest in organic food too. They often prefer local and organic, even local organic food and may use a certification scheme to increase the visibility of their orientation. However, more often than not, organic food is not used as a visible staple in Finnish school catering. This research aimed at understanding the current situation in Finnish school catering and education for sustainable development (ESD) in ways enabling suggestions for development and increased use of organic food in school catering. This qualitative inquiry into the social dynamics of public catering and ESD was enabled by the co-operative educational institutes across educational levels and their rectors, teachers, caterers and young people, whose in-depth interviews and focus groups produced data about organic food in schools within the framing of sustainable development. According to this research, the caterers did exert social force for sustainability by expressing their professional identity for sustainability. This identity could convey both positive and negative features for caterers, depending on whether they received support from their management, organizational strategies or suppliers. The co-operation with their supply chains as well as switching into organic supply chains offered options for upgrading their catering activities. In this research, the use of organic milk as a staple was identified to have potential for catering for sustainability. A mediated dialogue was conducted with caterers about the quality of organic milk and its suitability to school catering. The barriers of the use of organic milk were not only economic, and an intermediate mediating strategy for sustainability was suggested for caterers in terms of the use of organic food. Furthermore, caterers were understood not to be only pleased about the organic message but it was seen to evoke critical response. This response was analysed and new ways of communication about organic food were suggested. Finnish ESD (education for sustainable development) in basic and general upper secondary education was reviewed and it was found to present ambitious aims through both disciplinary and cross-curricular themes. An entity within ESD, regarding food system and including organic food in particular, could be identified as an evolving topic of food education for sustainability (FES). There were committed teachers who made big efforts to promote it and who actually implemented the whole school approach for this aim. The young people also considered organic food as an embodiment of more sustainable food system, which, however, also raised extensive ambiguity in need of more detailed addressing. Furthermore, there were young people who expressed commitment mainly on ethical, animal welfare and health grounds for organic food. Young people also viewed organic quality as an ambiguous one and they demonstrated conditional commitment. A negative commitment by young people meant that they rather chose conventional food. Finally, suggestions for stakeholders in educational contexts included focus on FES and introduction of organic food through concerted efforts into the school catering for sustainability. %R Bioforsk Report Vol. 5 No. 104/2010, iPOPY discussion paper 3/2010 %L orgprints17412 %T Role of public catering and use of organic food in educational contexts: Creating centres for sustainable food systems. Finnish national report of innovative Public Organic food Procurement for Youth (iPOPY) 2007-2010 research project. %A Minna Mikkola %J CORE Organic Project Series Report %I ICROFS %X This study inquired into integration of sustainable consumption and healthy eating in curriculum of three Finnish primary case schools, and carried out a preliminary in-depth probing into the working and outcomes of the 'whole school approach' in terms of teaching and learning. The whole school approach did portray as common effort by teachers and caterers to induce sustainability concept and reflective practices for pupils, and as such it presented new cross-curricular and transformative education binding reflection with knowledge and practices for every-day sustainability behaviors. As part of education for sustainable development and food education for sustainability in particular, organic food as an illustration for sustainability was used in one case school. Even though very fragmented and small-scale, the study suggests that sustainability education and sustainable food education do have chances to challenge current societal developments by today's pupils, the future citizens and consumers. %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Lie Nymoen %T How to integrate sustainable consumption and healthy eating in curriculum - An in-depth probing of the concept of whole school approach %L orgprints16688 %A Minna Mikkola %C Tjele, Denmark %K iPOPY, school meals, Finland, sustainability, education %D 2009 %P 35-38 %D 2009 %K iPOPY, dairy, milk, sustainable, economy, market, catering %L orgprints15409 %T Poster: Organic milk as a sustainability strategy for Finnish milk system %A Minna Mikkola %X Dairy farming in Finland is historically a mode of family farming, although modes like dairy farm companies and collaborative farms are increasing. Organic farmers are relatively young, well educated and their farms are modern and in the average, rather large. The use of automated milking systems (AMS) allows larger cattle sizes and makes work easier compared with previous methods. The organic cows’ feed is mainly grown on the farm, which makes organic milk production truly local business. The feeding is based on clover-grass silage, barley, oats, pea and rape-seed, the latter being often commercial. The organic cows produce about 8 000 kg milk yearly featuring a fairly reasonable level of intensity. The relatively small cattle sizes support disease control, and salmonella prevalence is extremely low. %I University of Helsinki %P 56-65 %D 2009 %K iPOPY, Finland, catering, youth, sustainability, professional identity %A Minna Mikkola %L orgprints17146 %T Shaping professional identity for sustainability. Evidence in Finnish public catering %I Elsevier %X Catering for sustainability is often presented as a legitimate perspective for caterers to promote more equitable economic development locally and across distances through food procurement, integrated with environmental protection and concern for thewelfare of customers and staff. Caterers are thus seen as agents responsible for sustainable food systems within their reach. This paper explores how public caterers use their position and productive intelligence in promoting a sustainable food system within the power field of their contextual networks. This article crystallises this ‘agency for sustainability’ as professional identity for sustainability, the shaping of which is analysed in Finnish public catering. The paper identifies eased and positive, troubled and critical as well as delimited and distancing approaches for sustainability, with respective views and efforts for sustainable food systems. The shaping of professional identity for sustainability could serve as co-operative platform for future contextual developments towards more sustainable food systems. Such progress could result in better alignment with political guidelines for sustainability and caterers’ satisfaction due to their heightened professional position reaching beyond ‘kitchen walls’ to construct everyday sustainability. %V 53 %J Appetite %S Bioforsk Report %K Organic food, youth, public procurement, health, school meal systems, iPOPY %D 2008 %X Public catering in Finland has strong historical roots from the 19th century, connected with the rise of the national state, industrialisation, democracy and modern times in general. The school meal system developed hand in hand with work place meal services, and inherently the aim was to offer lateral support for workers' and pupils' activities by healthy and wholesome nutrition. The public catering had initially a strong label of welfare services and implied economical use of ingredients. Later on, the character of public service of the welfare state was emphasised, as public catering was perceived as a way to promote equality between citizens. The public meal system, and school meal system as part of it, represented not a self-evident and 'natural' developmental path, but can be seen as a result of extensive political, economic and organisational efforts, even fights. Further on, the nutritional and cultural orientations were strengthened when the public school meal system was made a statutory free service for all pupils, first in basic education, and later in secondary education. Today the Finnish welfare state meets the challenge of greying societies and decreasing labour force, and the school meal system, as all public provision systems, in confronted with the trend for increased efficiency and economical operations, including food procurement. Even within these restrictive organisational environments, there is interest in environmentally friendly food and sustainable development by public caterers, municipal officials and politicians of all parties. While the conventional meal system is the prevailing one, there are also movements towards sustainable catering in hundreds of schools around Finland, connected to Education for Sustainable Development (ESD) program. The report is produced within the project “innovative Public Organic food Procurement for Youth”, iPOPY, and will be updated and revised during the project period (2007-2010). %I University of Helsinki %L orgprints13348 %T Organic and conventional public food procurement for youth in Finland %A Minna Mikkola %L orgprints17141 %T Tracing Food Education for Sustainable Development in iPOPY countries. Recommendations for learning about sustainability and organic food within educational contexts. %A Minna Mikkola %A Gun Roos %E Carola Strassner %E Anne-Kristin Løes %E Benjamin Nölting %E Niels Heine Kristensen %I ICROFS, CORE Organic Project Series Report %X Food Education for Sustainable Development (FESD) is evolving into a topical entity included in education in European countries due to the growing focus on environmental and health problems, which cause a ‘sustainability deficit’ within the food system. This paper presents qualitative and exploratory research results from iPOPY project, carried out in Denmark, Finland, Italy and Norway regarding FESD and organic food in public food service for young people. The national core curricula in the studied countries seem to allow FESD although it is addressed in school contexts in varying ways through different school subjects; to some extent, the implementation depends on teachers’ other school activities and school food culture. There are teachers who engage in innovative FESD with students, creating new connections between conceptual, practical and experiential education by networking with other teachers and food system actors. Results suggest that pupils and students would achieve more profound learning outcomes if a whole school approach with integrative and coherent educational strategies would be applied and school food culture would be considered from the point of view of SD. The school caterers seem not to be too much involved in FESD but their and their organization’s roles are becoming more important. For successful learning about sustainability and organic food among young people, teachers, caterers, students and school administration have to be included in the process. %J Organic Food for Youth in Public Settings: Potentials and Challenges. Preliminary Recommendations from a European Study. Proceedings of the iPOPY session held at BioFach Congress 2010. CORE Organic Project Series Report. %P 29-35 %K iPOPY, education, sustainability, Finland %D 2010 %C Tjele, Denmark %C Helsinki, Finland %K Finland, iPOPY, catering, organic food %D 2011 %S Publications 21 %P 1-70 %A Minna Mikkola %L orgprints18785 %T Social dynamics for sustainable food systems. Actors' orientations towards sustainability in primary production and public consumption. %X The modern food system and sustainable development form a conceptual combination that suggests sustainability defi cits in the ways we deal with food consumption and production - in terms of economic relations, environmental impacts and nutritional status of western population. This study explores actors’ orientations towards sustainability by taking into account actors’ embedded positions within structures of the food system, actors’ economic relations and views about sustainability as well as their possibilities for progressive activities. The study looks particularly at social dynamics for sustainability within primary production and public consumption. If actors within these two worlds were to express converging orientations for sustainability, the system dynamics of the market would enable more sustainable growth in terms of production dictated by consumption. The study is based on a constructivist research approach with qualitative text analyses. The data consisted of three text corpora, the ‘local food corpus’, the ‘catering corpus’ and the ‘mixed corpus’. The local food actors were interviewed about their economic exchange relations. The caterers’ interviews dealt with their professional identity for sustainability. Finally, the mixed corpus assembled a dialogue as a participatory research approach, which was applied in order to enable researcher and caterer learning about the use of organic milk in public catering. The data were analysed for theoretically conceptualised relations, expressing behavioural patterns in actors’ everyday work as interpreted by the researcher. The fi ndings were corroborated by the internal and external communities of food system actors. The interpretations have some validity, although they only present abstractions of everyday life and its rich, even opaque, fabric of meanings and aims. The key fi ndings included primary producers’ social skilfulness, which enabled networking with other actors in very different paths of life, learning in order to promote one’s trade, and trusting refl ectively in partners in order to extend business. These activities expanded the supply chain in a spiral fashion by horizontal and vertical forward integration, until large retailers were met for negotiations on a more equal or ‘other regarding’ basis. This kind of chain level coordination, typically building around the core of social and partnership relations, was coined as a socially overlaid network. It supported market access of local farmers, rooted in their farms, who were able to draw on local capital and labour in promotion of competitive business; the growth was endogenous. These kinds of chains – one conventional and one organic – were different from the strategic chain, which was more profi t based and while highly competitive, presented exogenous growth as it depended on imported capital and local employees. However, the strategic chain offered learning opportunities and support for the local economy. The caterers exhibited more or less committed professional identity for sustainability within their reach. The facilitating and balanced approaches for professional identities dealt successfully with local and organic food in addition to domestic food, and also imported food. The co-operation with supply chains created innovative solutions and savings for the business parties to be shared. The rule-abiding approach for sustainability only made choices among organic supply chains without extending into co-operation with actors. There were also more complicated and troubled identities as juggling, critical and delimited approaches for sustainability, with less productive efforts due to restrictions such as absence of organisational sustainability strategy, weak presence of local and organic suppliers, limited understanding about sustainability and no organisational resources to develop changes towards a sustainable food system. Learning in the workplace about food system reality in terms of supply chain co-operation may prove to be a change engine that leads to advanced network operations and a more sustainable food system. The convergence between primary producers and caterers existed to an extent allowing suggestion that increased clarity about sustainable consumption and production by actors could be approached using advanced tools. The study looks for introduction of more profound environmental and socio-economic knowledge through participatory research with supply chain actors in order to promote more sustainable food systems. %I University of Helsinki, Ruralia institute %K iPOPY, Danmark, Denmark, public procurement, school meals %C Tjele, Denmark %D 2010 %P 11-14 %A Thorkild Nielsen %A Mette Weinreich Hansen %A Niels Heine Kristensen %A Stine Rosenlund Hansen %L orgprints18003 %T Økologiske leverandører i det offentlige indkøb %J ICROFS nyt %N 3/2010 %X Økologi er i de senere år kommet på dagsordenen i forhold til offentlige indkøb, særligt i forhold til mad i institutioner og skoler. I mad til vuggestuer og børnehaver er økologi allerede udbredt, mens økologisk skolemad særligt findes i hovedstadsområdet. Således ses et voksende ønske om økologi i offentlig bespisning til børn og unge. Denne omstilling er dog forbundet med en række udfordringer. %I International Centre for Research in Organic Food Systems (ICROFS) %L orgprints17509 %T Økologisk skolemad – betingelser for de økologiske leverandører %A Thorkild Nielsen %A Stine Rosenlund Hansen %A Mette Weinreich Hansen %A Niels Heine Kristensen %I ICROFS %X Økologi er i de senere år kommet på dagsordenen i forhold til offentlige indkøb, særligt i forhold til mad i institutioner og skoler. I mad til vuggestuer og børnehaver er økologi allerede udbredt, mens økologisk skolemad særligt findes i hovedstadsområdet. Således ses et voksende ønske om økologi i offentlig bespisning til børn og unge. Imidlertid indebærer indføringen af økologiske fødevarer i institutioner en række udfordringer, som typisk er knyttet til de vanskeligheder, der er forbundet med at omstille et køkken fra konventionelle råvarer til økologiske råvarer. Vanskelighederne kan f.eks. omhandle omstilling til årstidens grøntsager på baggrund af et ønske om at reducere mængden af kød i menuerne, nye menuer, nye rutiner – alt kan ikke fås i de samme pakninger og halvfabrikata som det konventionelle hvorfor der kræves en lidt anden håndtering mm. (Mikkelsen et al). En særlig problemstilling i denne forbindelse er knyttet til leverancerne af de økologiske fødevarer, og herunder kommunernes håndtering af indkøbene. Nedenstående er baseret på interview indsamlet i forsknings-projektet iPOPY. %J ICROFS news %K iPOPY, school food, school meals, public procurement, supply chains, Denmark, Danmark %D 2010 %C Tjele, Denmark %L orgprints15541 %A Thorkild Nielsen %A Niels Heine Kristensen %A Bent E. Mikkelsen %T Ecological modernisation in the public catering sector. Danish experiences with use of organic food %E Benjamin Noelting %X The paper is part of the proceedings of an iPOPY seminar. The authors reflect on whether and how organic food in schools and kindergartens can be described as a part of an ecological modernization strategy in Denmark. They discuss how it has merged with more economically and technically approach in public catering policy. They discuss how it has merged with more economically and technically approaches in public catering policy. %I International Centre for Research in Organic Food Systems (ICROFS) %J Providing organic school food for youths in Europe - Policy strategies, certification and supply chain management in Denmark, Finland, Italy and Norway. Proceedings of the iPOPY seminar held at the BioFach February 20th 2009 in Nuremberg, Germany %P 14-17 %S CORE Organic Series Report %K iPOPY, school food, organic food, public catering %D 2009 %D 2009 %C Tingvoll, Norway %K iPOPY, school meals, Norway, Finland, Italy, Denmark, public food procurement, organic consumption %L orgprints16670 %A Thorkild Nielsen %A Benjamin Nölting %A Niels Heine Kristensen %A Anne-Kristin Løes %T A comparative study of the implementation of organic food in school meal systems in four European countries %R Vol. 4 No. 145, iPOPY discussion paper 3/2009 %X Based on national reports from Denmark, Finland, Italy and Norway, describing the school meal systems and to which extent organic food is integrated there, this report identifies differences between the four countries and experiences made with organic food procurement and the dissemination of organic ingredients in school meals. Such knowledge will help to understand the possibilities and restrictions for increasing organic food in school meal systems, and to reveal the room of manoeuvre for public organic food procurement for youth in each country. In the report, similarities and differences of the national school meal systems in general are first discussed, because this context determines the scope of organic food procurement. The history and current situation of the school meal systems, framework conditions of public food procurement in schools (laws, guidelines, control, financing), the structure of the school meal provision and public discourses about school meals are described. Next, focus is set on the use and development of organic food in school meal systems. Some school meal system cases are presented by the amount of organic food used, the arguments for organic school food and challenges and barriers for the dissemination of organic food. Finally, school meal system actors in general as well as “organic” actors such as promoters, decision makers, companies and organisations are compared across the four countries. Summarizing chapters are found at the end of each section of the report. In short, warm meals are served for free to all pupils daily in Finland, and subsidized according to family income to all pupils at least twice a week in Italy. Norway and Denmark stick to a packed lunch brought from home, with additional milk and fruit subscription schemes and a developing additional or complementary meal service especially in Denmark with subsidized prices. Organic food is much emphasised in Italy and Denmark; significantly less in Finland and Norway. %I Bioforsk %P 46-48 %D 2010 %K Schulverpflegung, Schule, Kinder, Biolebensmittel, iPOPY, public procurement, Germany, school meals, children %A Benjamin Nölting %L orgprints17272 %T Lernfutter?! Mittagsverpflegung in der Grundschule %X Die Zeiten des Pausenbrotes in der deutschen Grundschule gehen zu Ende. In der Ganztagsschule muss es ein warmes Mittagessen geben. Damit wird oft auch ein Beitrag zur gesunden Ernährung geleistet. Wie sieht die Realität aus? Welchen Beitrag können Biolebensmittel leisten? %I Westermann %N 5-2010 %J Grundschule %K iPOPY, Germany, school meals, school food %C Berlin, Germany %D 2009 %I Technical University of Berlin/ Referat für Presse und Information, TUB-newsportal %X This web-news describe a report about school meals in Germany (see Orgprints 16669). Die Schulverpflegung in Deutschland befindet sich im Wandel vom Pausenbrot hin zu einer Vollverpflegung mit einem warmen Mittagessen. Mehr Schulstunden pro Tag aufgrund der Verkürzung des Abiturs, die Ausweitung der Ganztagsschule und das Interesse an gesunder Ernährung für Kinder und Jugendliche treiben diese Entwicklung an und zeigen Chancen für eine Bio-Ernährung auf. Allerdings ist die Schulverpflegung aufgrund der zersplitterten Zuständigkeiten in Deutschland sehr unübersichtlich und es gibt eine Vielfalt an Angeboten in unterschiedlicher Qualität. Berlin ist in Deutschland ein Spitzenreiter in puncto verbindliche Qualitätsstandards beim Schulessen. Im europäischen Vergleich hat Italien die Nase vorn. Das sind zwei Ergebnisse des kürzlich erschienenen Berichtes aus dem internationalen Forschungsprojekt „Innovative Public Organic food Procurement for Youth“ (iPOPY). Beteiligt ist auch Dr. Benjamin Nölting vom Zentrum Technik Gesellschaft der Technischen Universität Berlin. Die Forscher analysierten die öffentliche Bio-Verpflegung von Kindern und Jugendlichen in Italien, Finnland, Dänemark, Norwegen und fallweise in Deutschland und untersuchten, wie der Konsum von Bio-Lebensmitteln in der öffentlichen Verpflegung gesteigert werden kann. %L orgprints17415 %A Benjamin Nölting %T Bio-Schulverpflegung: Berlin und Italien sind Spitzenreiter %R Vol 4 no 7/2009, iPOPY discussion paper 1/2009 %L orgprints15302 %T Constellations of public organic food procurement for youth. An interdisciplinary analytical tool %A Benjamin Nölting %A Anne-Kristin Løes %A Carola Strassner %I Bioforsk Organic Food and Farming %X The research project “innovative Public Organic food Procurement for Youth” (iPOPY) combines a multitude of national and disciplinary perspectives: a necessary condition for a holistic understanding of public organic food procurement for youth (POPY). One challenge of such a research agenda lies in the integration of diverse results. This calls for an interdisciplinary research approach that facilitates discussion about results generated in different work packages (WP). This report sketches the methodological tool constellation analysis, one of the basic assumptions of which is that technical, natural and social elements and developments are closely intertwined and can only be analysed by taking into account their heterogeneity. Constellation analysis may serve as a bridging concept for the integration and synthesis of project results, which is a task of WP 1. This report presents preliminary results from an explorative constellation analysis of (organic) school meals. In the appendix, a list of definitions with regard to POPY is provided – the iPOPY glossary, which may later be further developed and published separately. %K iPOPY; research methods; food sector; constellation analysis; stakeholders; public procurement; caatering; school meals %C Tingvoll, Norway %D 2009 %S Bioforsk Report %D 2010 %C Tingvoll, Norway %K iPOPY, school food, organic food, catering, school meals, public procurement of food %X This product is a leaflet (available in English and Italian)summarizing recommendations from the iPOPY research project. The project studied how increased consumption of organic food may be achieved by strategies and instruments linked to public food-serving outlets for young people. iPOPY analysed the following key aspects of public organic food procurement (POP) for youth in Italy, Denmark, Finland, Norway and to some extent in Germany: Policy issues, supply chain organization and the role of certification, users’ perceptions and participation in the food system, and the health impacts of organic food implementation. The interdisciplinary research focussed on organic school meals as the most important channel of public food provision for youth. This leaflet, addressing actors at the interface between science and practice, presents the main findings of the project and provides recommendations to specific actors, such as policy makers as well as practitioners and stake holders from the catering sector, administrations and schools or other food serving arenas. %I Bioforsk Organic Food and Farming %L orgprints17382 %T Increasing organic food consumption through public procurement Findings and recommendations - With a special focus on school meals %A Benjamin Nölting %A Lena Nymoen %P 41-43 %K iPOPY, Germany, school meals, youth %C Germany %D 2010 %T Außer-Haus-Verpflegung: Mit Bio Schule machen. %L orgprints17145 %A Benjamin Nölting %A Silke Reimann %A Carola Strassner %I Oekom Verlag %X Ein gesundes, wohlschmeckendes Mittagessen in der Schule kann ernährungsbedingten Krankheiten bei Kindern vorbeugen und soziale Ungleichheiten abmildern. Bioprodukten kommt dabei eine wichtige Rolle zu. Noch steht die Schulverpflegung in Deutschland am Anfang – gute Voraussetzungen für die Einführung von Ökolebensmitteln. %V 154 %N 2/2010 %J Ökologie & Landbau %K Schulverpflegung, Bioessen, Kinder, iPOPY, organic food, children, yyouth, school meals, public procurement %D 2010 %C München %P 41-43 %J Ökologie & Landbau %N 154 %V 38 %X Ein gesundes, wohlschmeckendes Mittagessen in der Schule kann ernährungsbedingten Krankheiten bei Kindern vorbeugen und soziale Ungleichheit abmildern. Bioprodukten kommt dabei eine wichtige Rolle zu. Noch steht die Schulverpflegung in Deutschland am Anfang - gute Voraussetzungen für die Einführung von Ökolebensmitteln. %I oekom %A Benjamin Nölting %A Silke Reimann %A Carola Strassner %L orgprints17271 %T Mit Bio Schule machen %S ZTG discussion paper %C Berlin %K iPOPY Schulverpflegung Bio-Verpflegung Schule Gesundheit Berlin Nordrhein-Westfalen %D 2009 %A Benjamin Nölting %A Silke Reimann %A Carola Strassner %L orgprints16669 %T Bio-Schulverpflegung in Deutschland. Ein erster Überblick %I Zentrum Technik und Gesellschaft %X Die Schulverpflegung in Deutschland befindet sich im Wandel von einer ergänzenden hin zu einer Vollverpflegung mit einem warmen Mittagessen. Längere Schulzeiten, die Ausweitung der Ganztagsschule und das Interesse an gesunder Ernährung für Kinder und Jugendliche treiben diese Entwicklung an. Allerdings ist die Schulverpflegung aufgrund der zersplitterten Zuständigkeiten sehr heterogen und unübersichtlich, es gibt eine Vielfalt an Angeboten mit unterschiedlicher Qualität. Im vorliegenden „discussion paper“ wird untersucht, welche Möglichkeiten für eine nachhaltige Schulernährung sich daraus ergeben. Der Fokus liegt auf dem Einsatz von Bio-Lebensmitteln in der Schulverpflegung. Bio-Produkte in der Schulverpflegungen erfordern einen zusätzlichen Auf-wand und ein Mindestmaß an Professionalität. Erste Ergebnisse belegen jedoch, dass eine Ausweitung der Bio-Schulverpflegung machbar ist. Die Entwicklungen in Berlin und Nordrhein-Westfalen zeigen erfolgversprechende Ansätze wie die Festschreibung von Mindestanteilen von Bio-Produkten in den Ausschreibungen (Berlin) auf. Für einen weiteren Ausbau der Bio-Schulverpflegung bedarf es weiterge-hender politischer und gesellschaftlicher Impulse. Dazu gehören verlässliche Rahmenbedingungen und eine professionelle Unterstützung beim Einsatz von Bio-Produkten. Die neu eingeführten Vernetzungsstellen Schulverpflegung in den Bundesländern könnten letzteres leisten und außerdem innovative Ansätze aus anderen europäischen Ländern aufgreifen. %X The policies and practice of school meal provision in Germany are currently in a dynamic transition led on by the introduction of a fulltime school system. One of the many issues being highlighted is its potential to increase the use of organic produce. The research project “innovative Public Organic food Procurement for Youth” (iPOPY; www.ipopy.coreportal.org) analyses the entire system. Results of the first comparison between Italy, Finland, Denmark, and Norway are presented here, as a background to discuss the German situation. Using a common guideline developed in iPOPY the types of school meal provision can be categorised as (a) warm lunch (IT, FI) or (b) fruit and milk subscription schemes to supplement a packed lunch (DK, NO). Italy emerges as the pioneer of organic school meal provision. Certification of organic catering is mandatory in Germany whereas the other countries have slightly diverging or no apparent regulation. Notwithstanding the wide array of influencing factors, some decisive elements fostering organic school food can be identified such as (a) active local stakeholders and (b) quality requirements. %A Benjamin Nölting %A Carola Strassner %A Anne-Kristin Løes %A Thorkild Nielsen %L orgprints14420 %T Bio-Schulverpflegung in Italien, Finnland, Dänemark und Norwegen – Was kann Deutschland lernen? %D 2009 %K iPOPY, Bio-Lebensmittel, Schulverpflegung, Zertifizierung %X School food procurement is a hot topic. This paper is based on results from the CORE Organic I research project “innovative Public Organic food Procurement for Youth” (iPOPY) and discusses how various strategies and instruments used for organic food procurement in school meals may increase organic food consumption. School food systems and their utilisation of organic food were studied in Italy, Finland, Germany, Norway, and Denmark. These national systems were compared according to five analytical categories: type of school food service, degree of public financing, political and administrative involvement in school food procurement in general, specific support for organic school food, and development of organic supply chains. The most important factor is a specific support of organic food. However, all five aspects have to be synchronised and combined coherently. Further, the organic message should be systematically linked up with the broader concept of sustainable nutrition to attain a larger interest and a stable embedding. %K Schulverpflegung, Kinder, Biolebensmittel, nachhaltige Ernährung, iPOPY %D 2011 %L orgprints17706 %T Bio-Lebensmittel als ein Baustein nachhaltiger Schulverpflegung – ein europäischer Vergleich %A Benjamin Nölting %A Anne-Kristin Løes %T Schulverpflegung in Niedersachsen - Politik, Organisation, Nachhaltigkeit %L orgprints17475 %A Angelika Rolf %K ipopy, organic, school meals, Lower Saxony, Germany, public food procurement %D 2009 %I Fachhochschule Münster, Deutschland %X Zu dem Thema „Schulverpflegung in Niedersachsen- Politik, Organisation und Nachhaltigkeit“ wurden verschiedene Akteure, welche sich mit der Schulverpflegung beschäftigen, befragt. Aktuelle Informationen zu der Politik wurden aus dem Internetauftritt des Niedersächsischen Kulturministeriums entnommen. Ergänzend wurde auf vorhandene Literatur zum Thema zugegriffen. Es wurde festgestellt, dass sich ein heterogenes Bild in der Umsetzung der Schulverpflegung in den verschiedenen Landkreisen und von Seiten der zuständigen Schulträger in Niedersachsen ergibt. Jede Schule besitzt andere Rahmenbedingungen und die verantwortlichen Schulträger nutzten den Freiraum ihrer Organisationsgestaltung, um individuelle Lösungen für die Schulen in Hinblick auf das Schulessen zu finden. Die Finanzierung der Schulverpflegung obliegt den Schulträgern und in der Regel findet eine Subventionierung des Schulessens durch die Schulträger statt. Für sozial Schwächere wird zusätzlich ein Zuschuss vom Land Niedersachsen bereit gestellt. Qualitätsstandards, welche auch einen Bio-Anteil empfehlen, werden auf freiwilliger Basis genutzt. Kriterien für die öffentliche Ausschreibung zur Vergabe der Verpflegung orientieren sich in der Regel an dem Preis. Die Deutsche Gesellschaft für Ernährung (Sektion Niedersachsen) bietet seit Frühjahr 2009 Beratung und Unterstützung für die Beteiligten der Schulverpflegung an. Die „Vernetzungsstelle Schulverpflegung Niedersachsen“ der DGE baut zur Zeit noch Strukturen für ihre Arbeit auf und steckt in der Entwicklungsphase. Das Umweltzentrum Hannover bietet landesweit Workshops zum Thema Bio in der Schulverpflegung an. Die Teilnahme der Verantwortlichen für die Schulverpflegung an den Workshops ist in den verschiedenen Regionen von Niedersachsen sehr unterschiedlich. Dennoch werden bereits in einigen Schulen Lebensmittel aus ökologischen Anbau angeboten. Die höheren Kosten für Bio-Lebensmittel und die mangelnde Akzeptanz des Schulessens allgemein sind die größten Hemmnisse für die Ausweitung des Einsatzes von Bioprodukten in der Schule. %X For some years now the number of all-day schools providing school meals in the federal state of Lower Saxony, Germany, has increased continuously. This paper aims at analysing the political determinants and the organization of the provision of school meals in Lower Saxony with a special focus on the provision of organic food and sustainability. As to methods, literature was researched and internet sources were evaluated. In addition, interviews with experts in the field contributed to the findings. The results show heterogeneous approaches to and different forms of the organization of school meal supply. School boards, as the chief agents of provision, seem to enjoy a high degree of organizational freedom. Due to small budgets, time constraints and lack of experience, the quality of the meals provided may suffer and the range of organic products may be affected. It often results in pragmatic solutions dictated by cost saving. With respect to the invitation to tenders, existing quality standards have not been made legally binding for commercial food suppliers to date. Neither is the quality of school meals of particular significance for school inspections. Stakeholders of school meal provision receive support from the Consumer Council of Lower Saxony (Verbraucherzentrale Niedersachsen) and the Coordination Centre for School Food of Lower Saxony (Vernetzungsstelle Schulverpflegung Niedersachsen). The latter opened in spring 2009. A series of workshops within the public campaign "Anyone can go organic" (Bio kann jeder) run by the Hanover Centre of Environment (Umweltzentrum Hannover) provides advice and/or initial training to schools and school boards concerning the use of organic food. %A Angelika Rolf %A Carola Strassner %L orgprints17454 %P 98-99 %T School food supply in Lower Saxony - Analysis of the current situation %D 2010 %K iPOPY, school meals, organic, Germany, Lower Saxony, policy, quality standards %X Presentation on results from iPOPY %K iPOPY, organic food, canteen, defense, Norway, military service, army %D 2010 %L orgprints17484 %A Gun Roos %T Organic food in the canteen - Perceptions among cadets in the Norwegian Defense %P 54-56 %K iPOPY, food culture, school meals, school food, pupils, perceptions %C Tjele, Denmark %D 2009 %I ICROFS %X The goal of this presentation is to explore integration of organic food into schools from the perspective of school food cultures. First, the concept of school food culture is defined. The presentation is based on data and findings from the ongoing iPOPY- “innovative Public Organic food Procurement for Youth” project, which focuses on how increased consumption of organic food may be achieved through procuring organic food in public food service for young people. Researchers in the iPOPY project have collected available information on organic school meals and have also visited school canteens. Differences and similarities in school food cultures in Nordic countries (Denmark, Finland and Norway) and Italy are discussed. School food cultures reflect local food culture and different school meals systems. School meals can be included in educational services, schools can offer commercial food services or children can bring their lunch from home. Finland and Italy recognize school meals as a part of people’s right to education and serve warm lunch meals, whereas children in Denmark and Norway usually bring their lunch from home and there is a tradition with bread meals for lunch. This presentation shows that school meals and school food cultures are different in iPOPY countries and illustrates that it is not possible to give one recommendation that fits all for how to integrate organic food into schools. %J CORE Organic Project Series Report %L orgprints17420 %A Gun Roos %A %T One size fits all? – Differences in school food cultures identified in iPOPY research %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Lie Nymoen %R Project report no. 9 - 2010 %L orgprints17483 %A Gun Roos %A Minna Mikkola %T Education about organic food and sustainability in Denmark, Finland, Italy and Norway: Findings from the iPOPY project %I SIFO - National Institute for Consumer Research %X This report presents results from “Work Package 4: Consumer perceptions, practices and learning” of the “innovative Public Organic food Procurement for Youth – iPOPY” project. The report gives an overview of organic food and sustainable development within national core curriculum and examples of education about organic food and sustainability in the participating European countries: Denmark, Finland, Italy and Norway. %K iPOPY, organic food, sustainability, education, Denmark, Finland, Italy, Norway %C Oslo, Norway %D 2010 %L orgprints15957 %A Gun Roos %A Minna Mikkola %T The iPOPY project and how to communicate with the young generation %E Pelle Fredriksson %E Karin Ullvén %X The aim of the iPOPY project (2007-2010) is to study how increased consumption of organic food may be achieved by implementation of relevant strategies and instruments linked to food serving outlets for young people in some European countries (Denmark, Finland, Italy and Norway). Two cases from the iPOPY project demonstrate that when communicating with the younger generation organic food messages are competing with other messages also in protected food environments, and the sender and receiver attach different meanings to organic food. Our findings contribute to emphasizing the relevance of holistic approaches (e.g. whole school approach) and experiential activities in introducing organic food to young people. %I Centrum för uthålligt lantbruk (CUL), SLU %J 1st Nordic organic conference : towards increased sustainability in the food supply chain %P 55-57 %D 2009 %K organic food, young generation, communication, iPOPY %C Ultuna, Sweden %A Gun Roos %A Lill Vramo %A Gunnar Vittersø %L orgprints16695 %T Organic food and youth at a Norwegian music festival %K iPOPY, festival, organic food, young people %D 2009 %X We explore how organic food at a festival effect perceptions among youth, and how experiences from the festival context may be transmitted to everyday context. As part of an ongoing European project “innovative Public Organic food Procurement for Youth“ (http://ipopy.coreportal.org/) we have observed at the Øya music festival, interviewed organizers and conducted two focus groups with young people recruited at the festival in August 2008. Being at the festival was a positive experience and thus organic food became associated with something positive. The participants had the opportunity to taste a variety of organic foods and were exposed to information although not all had read it. The participants tended to view organic food as being different from conventional food, and there seemed to be an expectation that it would be better for themselves, animals or environment, or taste better. Price and availability were described as constraining factors. The participants felt that pizza had been the best deal, cheapest and most filling. Festival food was mainly linked to necessity and “fuelling the body”. This notion was also emphasized by mainly offering “finger food” and people eating standing up. There were mixed views on the transmission of organic food from the festival to everyday context. Organic food at festivals was described as a step in the right direction because young people go to festivals and pick up things that they may take with them. However, festivals were also described as separate worlds with limited influence on what people do at home. %D 2012 %K iPOPY, organic food, army, catering, perceptions %C Åbo, Finland %P 321-329 %J Time for food: Everyday food and the changing meal habits in a global perspective %X This paper explores perceptions of organic food among cadets in the Norwegian Defence after organic food was introduced by the army food services in 2007. %I Åbo Akademi University Press %E Patricia Lysaght %L orgprints20920 %T Organic food in the canteen: Perceptions of organic food among cadets in Norwegian defence %A Gun Roos %P 26-28 %K iPOPY, school meals, youth %D 2010 %C Bristol, UK %L orgprints17144 %A Tom Spencer %T Insight into organic education %X This paper summarizes the research project iPOPY, emphasising main results from all WPs. NB the page numbers in the enclosed pdf file (28-30) are wrong. %I Research Media %J International Innovation %P 57-65 %K iPOPY, Italy, environment, evaluation, farm level %D 2009 %C Tjele, Denmark %A Roberto Spigarolo %A Luca Bechini %A Stefano Bocchi %L orgprints17419 %T The footprint of organic farms. Some ecological indicators to evaluate it Department of Food crops – State University of Milan %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Lie Nymoen %X Agro-ecological indicators are a tool which provides an agile evaluation of the ecological footprint of a farm. This paper analyses the preliminary results of a survey in which 7 agro-ecological indicators were calculated for 81 organic farms in the region of Lombardy in the northern part of Italy. The indicators chosen (all indicators of State) are: hedges and rows, energy input, energy output, energy output/input ratio, N balance, P2O5 balance, works unit per hectare. The preliminary results suggest that these indicators allow to discriminate between different farms on the basis of the productive orientation (cropping classes). In perspective, the use of indicators may enable farmers to improve the management of their farm, evaluating the ecological footprint in order to reduce it gradually. %I ICROFS %J CORE Organic Project Series Report %C Tjele, Denmark %K iPOPY; school meal system; organic food; perceived quality, Italy, public procurement %D 2010 %L orgprints17622 %T Differences between real and perceived quality among users of school catering – survey on 40 Italian schools %A Roberto Spigarolo %A Giorgio Donegani %A Giulio Giorgi %A Valerio Sarti %R Core Organic Project Series Report %X This report investigates how food quality is perceived in school canteens and to what extent this perception, influencing public opinion about the catering service quality, reflects the real quality of served meals. The objective of this work is therefore to investigate the relationships between real and perceived quality of meals in the sustainable school catering sector. The study has been built upon a survey made over a sample of 7.500 catering service users (about 6.500 pupils and 1.000 adults) concerning the knowledge of quality/sustainability of canteen products, non-food aspects of the service (e.g.: staff management, canteen environment), the satisfaction level and possible/necessary improvements. In the present work it emerges a satisfactory knowledge level towards both taste aspects of canteen food and added-value food quality components (organic, short chain, seasonal, fair-trade, food miles). Nevertheless there is a significant lack of information exchange causing a unfruitful gap between service management and service users; as users are not enough aware of the key characteristics of the canteen service, educational programs and a participatory approach management should be implemented. %I International Centre for Research in Organic Food Systems (ICROFS) %T Main constraints in developing public organic procurement %L orgprints17618 %A Roberto Spigarolo %A Valerio Sarti %A Stefano Bocchi %A Giulio Giorgi %R Core Organic Project Series Report %E Roberto Spigarolo %X The present study investigates how to increase and improve school catering supply chains, to understand hindering factors and their perception in order to reveal drivers and constraints for POP. These include policy implementation instruments, changed values and attitudes, healthy nutrition policies, supply chain bottle necks, premium prices (to producers), successful procurement strategies and certification procedures. This work is based on a two-step survey concerning the Italian school food service system. Initially questionnaires were submitted to a qualified group of 50 producers and 50 caterers (managers of national and international companies of food service for school, local administrators who manage food services for the schools). The results of the questionnaires have subsequently been the basis to plan in-depth interviews with few decision makers who could represent both caterers and producers. The aim of this second step being to view how identified problems could be solved. The results show how the understanding and the acceptance of the organic food concept among the catering staff is crucial for the degree of success in each step of public organic procurement. The introduction of organic food in serving outlets needs appropriate support (such as qualification of key actors and a specific financial support). Other key aspects in this regard are laws and regulations promoting the procurement of quality food, policy interventions tackling more than one aspect of the problem, education programs, calls for tenders, negotiated procurement contracts and quality standards. %I International Centre for Research in Organic Food Systems (ICROFS) %K iPOPY, school meal system, public organic procurement, Italy %D 2010 %C Tjele, Denmark %R Core Organic Project Series Report %L orgprints17623 %T School catering supply chains: study on 5 cases %A Roberto Spigarolo %A Valerio Sarti %A Stefano Bocchi %A Giulio Giorgi %I International Centre for Research in Organic Food Systems (ICROFS) %X This study presents accurate data on the school catering systems of five different municipalities which decided to invest on service quality and sustainable development. The aim is to provide a compendium to be considered by other local authorities and then used as an educational tool for drafting new templates for tender specifications. Regional laws as drivers for promoting organic consumption in school canteens and waste reduction through self service systems are two examples of interesting models for sustainable school food catering. This work does not present a unique best practice model but constellations of reference models for each different situation: in such way each municipality can consult the most fit case study and search the best solution according to specific variables. %D 2010 %C Tjele, Denmark %K iPOPY; school meal system; supply chain; public organic procurement %R Bioforsk Report Vol. 5 No.109/2010, iPOPY discussion paper 4/2010 %L orgprints17413 %A Roberto Spigarolo %A Valerio Sarti %A Giulio Giorgi %T Organic and conventional public food procurement for youth in Italy %I Bioforsk Organic Food and Farming %X This report describes the political organisation and policies about public organic procurement in Italy, especially within school catering, and how organic products are utilized in this sector. The report is produced within the project “innovative Public Organic food Procurement for Youth”, iPOPY, and is a revised version of a preliminary report published in the same report series in 2008. Organic and otherwise typical and certified food is supported by several Italian regions by regulations and guidelines demanding that municipalities must prioritize such food in their calls for tenders. This has contributed to make Italy a leading public consumer of organic food, serving about 1 million dishes of school food per day with at least some organic ingredients. In total, about 40% of the food consumed in Italian schools is organic, and 36% from otherwise certified agriculture (local speciality, integrated or fair trade). On full length school days, all pupils are served a warm meal with two dishes, commonly also a desert. The average payment is 3.86 Euro. Future challenges for the Italian school meals with their high share of organic food are to reduce the high amounts of food waste, partly incurred by the current system of food serving where all pupils get equal portions, served at a table. Further, non-food costs are a challenge, as they constitute 70 % of the total food costs. Means to ensure that municipalities and caterers follow the regional guidelines are also required, as well as support for the municipalities to design efficient calls for tenders. The communication about organic food in schools, e.g. as a part of the education, should be strengthened to increase the pupil’s understanding of the benefits of this farming practice for the environment. %K iPOPY, Italy, youth, school meals, skolemat, public procurement of food %D 2010 %E Carola Strassner %E Anne-Kristin Løes %E Benjamin Nölting %E Niels Heine Kristensen %L orgprints17142 %A Roberto Spigarolo %A Valerio Sarti %A Benjamin Nölting %T Providing organic food for millions of Italian pupils. How do we make it? %J Organic Food for Youth in Public Settings: Potentials and Challenges. Preliminary Recommendations from a European Study. Proceedings of the iPOPY session held at BioFach Congress 2010. CORE Organic Project Series Report. %X Italy has successfully improved the quality of school meals over the last decade. Actors from policy and public administration put emphasis especially on the quality of the used products; they should whenever possible come from controlled and certified production. In this paper the focus is on organic products. This paper analyses three crucial aspects of the procurement of high quality school food: a) strengths and weaknesses of organic supply chains in the perspective of producers and caterers; b) call for tenders being used as a key instrument by municipalities, being in charge of school food procurement, in order to influence the quality of school food; and c) best practice cases of municipal school food systems which combine supply chains on the one hand and municipalities and their activities on the other hand. The preliminary results suggest that an integrated approach is needed for high quality school meals. Various stakeholders should be brought together, to discuss their demands and increase the understanding %I ICROFS, CORE Organic Project Series Report %D 2010 %K iPOPY, Italy, school meals, tenders, contracts, catering %C Tjele, Denmark %P 17-28 %D 2010 %K ipopy, organic, certification, catering, Denmark, Finland, Germany, Italy, Norway, Europe %L orgprints17458 %T The certification of organic canteens all around Europe %A Carola Strassner %X This presentation gives an overview of the legal framework in Europe concerning organic certification of out-of-home operations such as canteens. It contrasts the three ways Member States deal with the situation, namely national law, national recommendations, private standards in the iPOPY countries (Denmark, Italy, Finland, Norway and Germany). %A Carola Strassner %L orgprints17460 %T Bio in Kindergarten und Schule - So funktioniert's %K ipopy, Schulverpflegung, Bio-Produkte %D 2010 %X Die Verpflegung von Kindern und Jugendlichen in Deutschland einerseits, sowie die Rolle von Bio-Lebensmitteln bei ebendieser andererseits, wird in dieser Präsentation dargestellt. Die Unterschiede bzw. Gemeinsamkeiten in den iPOPY Länder werden dargestellt. Aus den Erkenntnissen des iPOPY-Forschungsprojekts werden Empfehlungen für verschiedene Interessensgruppen gegeben. %I ICROFS %X As in previous years the annual meeting on organic certification in the out-of-home sector took place at the congress of the BioFach Trade Fair, on the 22nd of February 2009. As a conclusion to this meeting this report now summarizes the main topics of the “European Forum for Certification” with the focus on the presentations in Nuremberg. The presenters delivered insight into the various situations in their countries and indicated the challenges that they currently are dealing with. Depictions included developments in Belgium, Finland, Italy, Germany, Norway, Switzerland and The Netherlands. After describing and discussing the issues the country presenters agreed to have this paper developed by the organisers, which gives a short overview of the proceedings to all participants and to all interested in this topic. The Council Regulation (EC) No 834/2007 on organic production and labelling of organic products came into force on January 1, 2009. It repeals the former Regulation (EEC) No 2092/91 and for the first time explicitly refers to mass catering (out of home). The Regulation excludes catering and eating enterprises from mandatory certification whilst at the same time giving each country the option how best to proceed. How do member countries deal with this new situation? The presenters go into detail and this summary characterizes some detailed situations in the following pages. %L orgprints17427 %T Certifying Out of Home Operators in Europe. European Forum for Certification. Summary of a Forum held at the BioFach Congress 2009 %A Carola Strassner %C Tjele, Denmark %K iPOPY, certification, mass catering, OOH, OOOH, out of home food serving %D 2009 %X Schule als Lernort bietet vielfältige Möglichkeiten der Gestaltung eines gesundheitsfördernden Schulalltags. Dies kann zum einen durch ein saisonales, regionales oder auch ökologisches Obst und Gemüseangebot im Rahmen der Schulverpflegung erfolgen, zum anderen auch begleitend im Unterricht aufgegriffen werden. Das Forschungsprojekt iPOPY wird in seinen Facetten bzgl. der Schulverpflegung dargestellt. %T Ernährungsbildung und Schulverpflegung %L orgprints17459 %A Carola Strassner %D 2009 %K ipopy, Schulverpflegung, Bioprodukte %X Several European countries have public goals for increased organic production and consumption. The CORE-organic project iPOPY combines studies of drivers and constraints for public organic food procurement with studies of best practice cases. Four work packages study policies for increased organic consumption, supply chain management and certification issues, consumers’ preferences, and actual health-related eating habits. This presentation covers School Food Provision Systems in Germany. %T New models for school meals. School food provision systems in Germany %L orgprints17457 %A Carola Strassner %D 2008 %K ipopy, organic, school, meals, public procurement, Germany %I Bioforsk Organic Food and Farming %X In the iPOPY project (innovative Public Organic food Procurement for Youth), one of the tasks was to map the challenges linked to the supply chains of organic food, and to which extent the participating countries have developed any form of certification of out-of-home food serving. For primary production and processing, regulations have been developed on the EU level. Norway, as a member of the EEA, is obliged to follow these EU regulations. However, the EU regulations on organic agriculture do not comprise catering, restaurants and other out-of-home food service. Hence, various countries have developed different systems to certify e.g. restaurants wanting to market their organic menus. This report describes the systems in Denmark, Finland, Italy, Norway and Germany. Germany has been used as a reference, since this country is especially familiar to the first author of the report, Dr. Carola Strassner, due to former work and analyses. The report is based on information acquired from certification bodies and experts in each country by questionnaires communicated via e-mail, and subsequent telephone interviews. There is a great variation between the countries with respect to certification of (public) food serving. Denmark has a voluntarily system with a bronze, silver and gold medal assigned to increasing levels of organic food. Finland has no mandatory certification of public organic food serving, but a well developed voluntarily system with five levels assigning increasing shares of organic food. The system includes advice and a certificate to be used in marketing. In Italy, certification is not mandatory, but activities are going on to establish a voluntarily or mandatory system. In Norway and Germany, certification of public organic food serving is mandatory. The Italian experts interviewed welcomed future common standards in this field, whereas the other countries with better established systems did not see any need for change. With respect to school food service, certification of the organic food will imply some additional work. However, a certification will contribute to increase people‘s trust in the food service, and also inform the users and thereby communicate the efforts to increase the consumption of organic food. %R Bioforsk report Vol. 5 No. 103/ 2010, iPOPY discussion paper 5/2010 %L orgprints17158 %A Carola Strassner %A Melanie Lukas %A Anne-Kristin Løes %T Certification of public organic procurement in Denmark, Finland, Italy and Norway as compared to Germany %D 2010 %K iPOPY, catering, certification, out-of-home food serving, OOH, OOOH, mass catering, regulations, EU %C Tingvoll, Norway %L orgprints17453 %A Carola Strassner %A Anne-Kristin Løes %T Is there any certification of public organic procurement in iPOPY countries? %X On 24 June 1991, the Council of the European Union adopted Regulation (EEC) No 2092/91 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs. As well as defining the required method of production of crops and livestock they also regulate labelling, processing, marketing, import and inspection. The research project iPOPY compares and analyses procedures for certification of food-serving outlets within its participating countries (Norway, Denmark, Finland and Italy) using Germany as a reference. While Denmark chooses government agencies to carry out the inspection and certification, Italy, Finland, Norway and Germany choose a state-supervised private system. With the exception of Italy all have a national organic label. Currently only Germany has publicly adopted a standard organic certification programme for the out of home sector. Of the countries analysed, Norway has the most similar system, whereas Denmark and Finland offer operators defined categories of organic use. Though Italy leads in organic use in schools there appears to be no national or other verification system in operation. %J Proceedings of the Workshop on Organic Public Catering %P 57-66 %D 2009 %K ipopy, organic, certification, catering, Denmark, Norway, Italy, Finland, Germany %D 2009 %K iPOPY, school meals, Germany %C Tjele, Denmark %P 66-68 %E Bent Egberg Mikkelsen %E Chen He %E Minna Mikkola %E Thorkild Nielsen %E Lena Lie Nymoen %A Carola Strassner %A Benjamin Nölting %A Silke Reimann %L orgprints17418 %T School food provision in Germany. A first analysis of the role of organic produce %J CORE Organic Project Series Report %X School meal provision in Germany is changing from a type of supplementary food provision towards full warm school meals. Reasons for this transition are longer school days, the expansion of the all-day school model, and an increasing interest in a healthy nutrition for children and young people. However, the organisation of school meal systems is patchy and confusing; there is an enormous range of services in various qualities. This paper describes the current situation and explores chances for sustainable school meal systems emerging out of this change. The focus is on the use of organic food in school meals. %I ICROFS %K iPOPY, organic, catering, certification, Germany %D 2009 %C Ultuna, Sweden %P 176-176 %J Proceedings from 1st Nordic Organic Conference. Towards increased sustainability in the food supply chain %X iPOPY ist ein Forschungsprojekt des CORE Organic I Programms, das untersucht, wie die Integration von Biolebensmitteln in der Verpflegung von Kindern und Jugendlichen mittels entsprechender Strategien und Instrumente erhöht werden kann. Ein Teil des Systems dem speziellen Fokus gegeben wird, ist der der Bio-Zertifizierung. Deutschland dient als Fallbeispiel und wird mit den iPOPY Ländern Dänemark, Finnland, Italien und Norwegen verglichen. Um zu untersuchen, wie iPOPY Länder mit Hotels, Restaurants und Cateringunternehmen verfahren, die angeben, Bio-Produkte im Verpflegungsangebot anzubieten, werden Öko-Kontrollstellen interviewt. Da Deutschland diesen Bereich deutlich geregelt hat, analysiert eine erste Studie den gegenwärtigen Status Quo unter allen deutschen Kontrollstellen. Ein Fragebogen wurden entwickelt, um Anzahl und Größe der zertifizierten Außer-Haus-Betriebe in Erfahrung zu bringen. Mit allen 23 Öko-Kontrollstellen wurden Telefoninterviews geführt. Die Erhebung wurde von Januar bis März 2009 durchgeführt. DieTeilnahme war freiwillig. Die größten Segmente des Außer-Haus-Marktes, die ein Bio-Zertifiziert haben, sind Restaurants, Gemeinschaftsverpflegungsbetriebe und Hotels. Die meist genannte Beschriftung des Angebots ist eine Bio-Linie, gefolgt von Bio-Komponenten, Bio-Zutaten (-Rohstoffe) und eine Kombinationen von diesen Nennungen. In den kommenden Monaten wird dieser Überblick in Dänemark, Finnland, Italien und Norwegen ebenfalls durchgeführt. %I Centrum för uthålligt lantbruk (CUL), SLU (Swedish University of Agricultural Sciences) %E Pelle Fredriksson %E Karin Ullvén %L orgprints16433 %A Carola Strassner %A Rainer Roehl %T Organic Certification of Hotels, Restaurants and Catering in Germany %T Organic Certification in the iPOPY Countries and Germany – Current Status and Future Challenges %L orgprints15542 %A Carola Strassner %A Rainer Roehl %E Benjamin Noelting %I International Centre for Research in Organic Food Systems (ICROFS), DK-Tjele %X The paper is part of the proceedings of an iPOPY seminar. Organic production has to be certified and labeled along the supply chain in order to maintain trust in organic premium products. Since January 1st 2009, organic certification in Europe is subject to the new Council Regulation (EC) No 834/2007 of 28 June 2007. This regulation specifically excludes so-called mass catering operations. It is up to EU member states to apply national rules or private standards insofar as these comply with community law. The paper presents the state of the art and upcoming changes of organic certification of out-of-home catering in Germany with regard to Norway, Finland, Denmark, and Italy. %J Providing organic school food for youths in Europe - Policy strategies, certification and supply chain management in Denmark, Finland, Italy and Norway. Proceedings of the iPOPY seminar held at the BioFach February 20th 2009 in Nuremberg, Germany %P 18-22 %S CORE Organic Series Report %K iPOPY, school food, organic food, supply chain, certification %D 2009 %X Die neue EG-Öko-Regulierung wurde am 1. Januar 2009 wirksam. Sie schließt Außer-Haus-Verpflegung explizit aus (Kommissionsregulierung (EG) No 889/2008 vom 5. September). In der Folge befasst sich jeder Mitgliedstaat individuell mit dieser Thematik und entwickelt private Standards, regionale oder nationale Richtlinien für die Bio-Zertifizierung der Großküchen und Gastronomie. Dieser Überblick präsentiert die Situation in den iPOPY Ländern, Norwegen, Finnland, Dänemark und Italien, in denen Öko-Kontrollstellen um Information über ihre Systeme und Strategien zu diesem Sektor gebeten wurden. Die Studie offenbart sehr verschiedene Lösungswege, sich mit der "Nichtregulierung" zu befassen. In Norwegen werden die vielen Einheiten durch die einzelne nationale Kontrollstelle zertifiziert. In Finnland bezieht sich die finnische Nahrungsmittelsicherheitsorganisation auf das sog. "Step-by-step“ Programm, aber es wird betont, dass es keine offizielle Regulierung gibt. In Dänemark wurde im Januar 2009 ein Modell mit den Kategorien "Gold-Silber-Bronze" eingeführt. In Italien liegt der Fokus derzeit nicht auf der Zertifizierung, aber es gibt einige Bestrebungen, um Richtlinien dafür zu entwickeln. Die unterschiedlichen Landesbedingungen, die in diesem Sektor bestehen, macht verständlich, warum Länder individuelle Strategien entwickeln. Dennoch gibt es einige Punkte, z.B. Komponentenangebot oder Rohstoffaustausch, die über die Länder hinweg ähnlich sind. %D 2011 %K Bio-Zertifizierung, Außer-Haus-Verpflegung, Europa, iPOPY %T Zertifizierung von Außer-Haus-Verpflegung - Offizielle Statements und Untersuchungsdaten einiger europäischer Zertifizierungsstellen %L orgprints17449 %A Carola Strassner %A Melanie Lukas %I Akershus University College %X Forsvaret har som mål at 15 % av matforbruket ved avdelingene i Midt-Norge skal være økologisk i 2010. Prosjektet ”Økologisk mat i Forsvaret – 15 % i 2010” eies av Forsvaret gjennom Forsvarets logistikkorganisasjon (FLO), og er et samarbeidsprosjekt med blant annet Bioforsk Økologisk. I forbindelse med dette prosjektet har det blitt gjort en undersøkelse på tre av Forsvarets avdelinger i Midt-Norge, som alle har startet omleggingen til bruk av økologiske matvarer. Hovedmålet var å kartlegge soldatenes holdninger til økologisk mat og landbruk. Metoden som ble brukt var kvantitativ spørreundersøkelse. Holdningsspørsmålene ble gitt fem svaralternativer fra helt uenig til helt enig, samt alternativet vet ikke. Spørreskjemaet ble sendt til 305 soldater, og av disse var det 118 som responderte. Besvarelsene ble lagt inn i SPSS 14.0. Holdningsspørsmålene ble kodet med verdier fra 1-5. Vet ikke-svar ble rekodet til skåre 3, både enig og uenig. Det ble laget et storkonstrukt av til sammen 14 spørsmål fra spørreskjemaet, som alle gikk ut på positive holdninger til økologisk mat og landbruk. Det ble gjort reliabilitetsanalyser av variablene til storkonstruktet, og videre ble storkonstruktet brukt i signifikanstesten One-way ANOVA. Cronbachs alpha-verdien for storkonstruktet var på 0,81, og det vil si at det var relativt bra korrelasjon mellom variablene i konstruktet. Gjennomsnittsverdiene (± standardavvik) lå rundt skåre 3, både enig og uenig, for alle avdelingene. Det kan se ut til at soldatene er ganske nøytrale i sine holdninger til økologisk mat og landbruk. %D 2008 %K iPOPY, defence, Forsvaret, army, catering, organic food, attitudes %A Helene Sørum %L orgprints15303 %T Økologisk mat i Forsvaret - soldatenes holdninger til økologisk mat og landbruk