Abstract
I strategien havde Københavns Kommune beskrevet, at et samarbejde med DTU skulle varetage udvikling af handleplaner, så anbefalinger fra WRI kunne tilpasses danske standarder og anbefalinger til institutioner, samt borgernes ernæringsmæssige behov. Som rådgiver for Fødevarestyrelsen har DTU Fødevareinstituttet indgående kendskab til den faglige baggrund for både de danske kostråd til befolkningen og til professionelle køkkener i offentlige institutioner. I 2020 indgik Københavns Kommune og DTU Fødevareinstituttet derfor aftale om projektet Implementering af Københavns Kommunes Mad- og Måltidsstrategi, med start marts 2020. I samarbejdet indgik også Meyers Madhus, som var Københavns Kommunes Madkvalitetsrådgiver 2020-2024 og derfor ansvarlig for at teste og implementere ændringerne i kommunens køkkener.
Denne rapport giver en kort beskrivelse af metoder og resultater fra projektet.
| Original language | Danish |
|---|
| Publisher | DTU Fødevareinstituttet |
|---|---|
| Number of pages | 36 |
| ISBN (Print) | 978-87-7586-059-3 |
| Publication status | Published - 2025 |
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DTU Fødevareinstituttet, 2025. 36 p.
Research output: Book/Report › Report › Research › peer-review
TY - RPRT
T1 - Implementering af reduktion i klimaaftryk af fødevareindkøbet i Københavns kommune
T2 - Udvikling af pejlemærker og midtvejsevaluering af klimaaftryk og ernæringsmæssig kvalitet
AU - Trolle, Ellen
AU - Nordman, Matilda
AU - Christensen, Lene Møller
AU - Lassen, Anne Dahl
PY - 2025
Y1 - 2025
N2 - This report (Implementation of reduction in climate impact of food procurement in the municipality of Copenhagen) focuses on the strategies implemented to reduce the climate footprint of food procurement in the institutions of the municipality of Copenhagen. The initiative was launched in 2019 as part of Copenhagen's Food and Meal Strategy, with the specific aim of reducing the climate footprint of food procurement by 25% by 2025, while maintaining nutritional and culinary quality, and a high share of organic foods in the meals provided. A project was developed in collaboration between Copenhagen Municipality and DTU Food, drawing on DTU Food’s experience in adapting global recommendations to local standards and needs. Meyers Madhus (a consulting body in foods and meal preparation for institutions and worksites) was also involved in the project. The project had two main objectives: to develop guidelines for more climate-friendly and nutritious food composition tailored to different target groups within the institutions of Copenhagen Municipality, and to conduct a mid-term evaluation of changes in food procurement. The guidelines were developed based on procurement data from 2018 and scenarios, tailored for various institutions such as daycare centers, schools, and elderly care facilities. The mid-term evaluation compared procurement data from 2022 against the 2018 baseline. The development process resulted in five distinct sets of guidelines each tailored to specific types of institutions. These guidelines emphasized reducing meat consumption, particularly beef, and increasing the use of plant-based foods, including plant-based protein sources while ensuring high nutritional quality of the food. The mid-term evaluation revealed several key findings. In daycare institutions, there was a significant reduction in total meat consumption, particularly beef, alongside an increase in plant-based proteins and eggs. This led to a 10-15% reduction in climate footprint (without and with “carbon opportunity costs” included in calculations). In schools, there was a substantial reduction in meat consumption, especially beef, and an increase in plant-based proteins, resulting in a 30-37% reduction in the climate footprint. For elderly care facilities, there was also a reduction in meat consumption, particularly beef, and an increase in plant-based proteins, leading to a 10-14% reduction in the climate footprint. For other specialized institutions, the climate footprint was also reduced although still far from aligning with the guidelines. Overall, the nutritional quality remained largely unchanged, although with a tendency towards a lower protein content in the procurement data from the schools and specialized institutions. Saturated fat content decreased across day-care institutions, schools, and elderly care. The report highlights the strengths of using procurement data for analysis, as it reduces the burden on kitchen staff. However, it is a limitation that data do not allow to conclude about inadequacy of the individual users of the meals provided at the institutions. Further, the report also notes uncertainty of the results due to challenges, such as variability in data from smaller suppliers, and the need for continuous monitoring. In conclusion, Copenhagen Municipality is on track to meet its 25% reduction goal in the climate footprint of food procurement by 2025, while the nutritional quality was largely unchanged. However, the importance of continuing to increase consumption of plant-based proteins and fish while reducing meat consumption is emphasized. The report recommends specific focus areas for different institutions. For daycare centers, increasing the use of nuts, legumes, and fish to boost protein and iron intake is suggested. For schools, reducing both plant-based and animal-based fats and increasing whole grains is in addition recommended. For elderly care facilities, maintaining protein intake by increasing plant-based proteins and reducing meat consumption is emphasized. Specialized institutions should align more closely with the official dietary guidelines; reduce meat and fatty dairy; increase whole grains, fruits, vegetables; limit sugary foods and beverages. Looking ahead, the report emphasizes the importance of continuous monitoring of both nutritional quality and climate footprint. It also highlights the value of providing ongoing guidance on preparing food and meals to ensure alignment with the guidelines during the implementation phase, as done in Copenhagen Municipality. Challenges and future needs are pointed out: •Improve accessibility and coverage of procurement data. •Enhance collaboration with suppliers and internal data management. •More research is needed to integrate environmental and nutritional goals in institutional meals. •Testing acceptance of meals to ensure they meet guidelines and support health and quality of life. •Another focus area includes efforts targeting kitchens without in-house production kitchens, e.g., through a focus on products that the food industry can support and other solutions. •A broader focus on the overall composition of the food is essential to ensure a balanced and sustainable approach. This means that other environmental impact values than the climate impact should be considered. •Update the guidelines based on experience and new Nordic nutrition recommendations (NNR2023), as well as the Danish institutional dietary guidelines from 2025, which include new recommendations for an energy- and protein rich diet to e.g. older adults at nutritional risk. Public food procurement is a key area for sustainable food systems. The results may serve as inspiration for other municipalities aiming to transition to more plant-based food procurement policies through: •High-level support through strategies, action plans, and budgets. •Research-based development of guidelines tailored to institution types. •Training and support for kitchen staff to serve healthy, sustainable meals. •Systems to monitor climate impact and nutritional quality. Follow-up nutritional assessments would be valuable to conduct, alongside additional environmental evaluation points, to ensure a comprehensive understanding of both health and sustainability impacts. In addition, it would also be highly relevant to share the many insights and experiences gained by the institutional kitchens more broadly with the municipality’s residents. For references to scientific articles, see section 7.3 in this report.
AB - This report (Implementation of reduction in climate impact of food procurement in the municipality of Copenhagen) focuses on the strategies implemented to reduce the climate footprint of food procurement in the institutions of the municipality of Copenhagen. The initiative was launched in 2019 as part of Copenhagen's Food and Meal Strategy, with the specific aim of reducing the climate footprint of food procurement by 25% by 2025, while maintaining nutritional and culinary quality, and a high share of organic foods in the meals provided. A project was developed in collaboration between Copenhagen Municipality and DTU Food, drawing on DTU Food’s experience in adapting global recommendations to local standards and needs. Meyers Madhus (a consulting body in foods and meal preparation for institutions and worksites) was also involved in the project. The project had two main objectives: to develop guidelines for more climate-friendly and nutritious food composition tailored to different target groups within the institutions of Copenhagen Municipality, and to conduct a mid-term evaluation of changes in food procurement. The guidelines were developed based on procurement data from 2018 and scenarios, tailored for various institutions such as daycare centers, schools, and elderly care facilities. The mid-term evaluation compared procurement data from 2022 against the 2018 baseline. The development process resulted in five distinct sets of guidelines each tailored to specific types of institutions. These guidelines emphasized reducing meat consumption, particularly beef, and increasing the use of plant-based foods, including plant-based protein sources while ensuring high nutritional quality of the food. The mid-term evaluation revealed several key findings. In daycare institutions, there was a significant reduction in total meat consumption, particularly beef, alongside an increase in plant-based proteins and eggs. This led to a 10-15% reduction in climate footprint (without and with “carbon opportunity costs” included in calculations). In schools, there was a substantial reduction in meat consumption, especially beef, and an increase in plant-based proteins, resulting in a 30-37% reduction in the climate footprint. For elderly care facilities, there was also a reduction in meat consumption, particularly beef, and an increase in plant-based proteins, leading to a 10-14% reduction in the climate footprint. For other specialized institutions, the climate footprint was also reduced although still far from aligning with the guidelines. Overall, the nutritional quality remained largely unchanged, although with a tendency towards a lower protein content in the procurement data from the schools and specialized institutions. Saturated fat content decreased across day-care institutions, schools, and elderly care. The report highlights the strengths of using procurement data for analysis, as it reduces the burden on kitchen staff. However, it is a limitation that data do not allow to conclude about inadequacy of the individual users of the meals provided at the institutions. Further, the report also notes uncertainty of the results due to challenges, such as variability in data from smaller suppliers, and the need for continuous monitoring. In conclusion, Copenhagen Municipality is on track to meet its 25% reduction goal in the climate footprint of food procurement by 2025, while the nutritional quality was largely unchanged. However, the importance of continuing to increase consumption of plant-based proteins and fish while reducing meat consumption is emphasized. The report recommends specific focus areas for different institutions. For daycare centers, increasing the use of nuts, legumes, and fish to boost protein and iron intake is suggested. For schools, reducing both plant-based and animal-based fats and increasing whole grains is in addition recommended. For elderly care facilities, maintaining protein intake by increasing plant-based proteins and reducing meat consumption is emphasized. Specialized institutions should align more closely with the official dietary guidelines; reduce meat and fatty dairy; increase whole grains, fruits, vegetables; limit sugary foods and beverages. Looking ahead, the report emphasizes the importance of continuous monitoring of both nutritional quality and climate footprint. It also highlights the value of providing ongoing guidance on preparing food and meals to ensure alignment with the guidelines during the implementation phase, as done in Copenhagen Municipality. Challenges and future needs are pointed out: •Improve accessibility and coverage of procurement data. •Enhance collaboration with suppliers and internal data management. •More research is needed to integrate environmental and nutritional goals in institutional meals. •Testing acceptance of meals to ensure they meet guidelines and support health and quality of life. •Another focus area includes efforts targeting kitchens without in-house production kitchens, e.g., through a focus on products that the food industry can support and other solutions. •A broader focus on the overall composition of the food is essential to ensure a balanced and sustainable approach. This means that other environmental impact values than the climate impact should be considered. •Update the guidelines based on experience and new Nordic nutrition recommendations (NNR2023), as well as the Danish institutional dietary guidelines from 2025, which include new recommendations for an energy- and protein rich diet to e.g. older adults at nutritional risk. Public food procurement is a key area for sustainable food systems. The results may serve as inspiration for other municipalities aiming to transition to more plant-based food procurement policies through: •High-level support through strategies, action plans, and budgets. •Research-based development of guidelines tailored to institution types. •Training and support for kitchen staff to serve healthy, sustainable meals. •Systems to monitor climate impact and nutritional quality. Follow-up nutritional assessments would be valuable to conduct, alongside additional environmental evaluation points, to ensure a comprehensive understanding of both health and sustainability impacts. In addition, it would also be highly relevant to share the many insights and experiences gained by the institutional kitchens more broadly with the municipality’s residents. For references to scientific articles, see section 7.3 in this report.
M3 - Rapport
SN - 978-87-7586-059-3
BT - Implementering af reduktion i klimaaftryk af fødevareindkøbet i Københavns kommune
PB - DTU Fødevareinstituttet
ER -