Making the organic food service chain work and survive

Niels Heine Kristensen, Sune Netterstrøm, Chen He, Bent Egberg Mikkelsen, Thorkild Nielsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Public food provision has received increased attention over the past decades from policymakers, consumers and citizens. As an example food at schools are increasingly coming into focus of change and innovation agendas. One of the most persistent agendas is the call for more organic foods and organic procurement schemes are developing as a strategic part of policymaker’s tools. However evidence has shown that the organic change agenda in public food service supply chains seems to be fragile. This is due to the fact that the organic agenda challenges the normal way that food service provision works and thus it seems not enough to implement organic food once and for all. The organic supply chain is dynamic being challenged by influences as price premiums, supply shortages and problems of convenience level. This paper investigates three Danish municipalities focusing on important elements in the policy process that make the organic food service chain work and survive on a long-term scale.
Original languageEnglish
Book seriesAgronomy Research
Volume7
Issue numberSpecial issue II
Pages (from-to)618-624
ISSN1406-894X
Publication statusPublished - 2009

Keywords

  • Food sociology
  • Socio-technology
  • Municipalities
  • Qualitative study
  • School food
  • Organic food service
  • Socio-economic

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