Organic Food in Public Catering: How the Danish Organic Cuisine Label May Maintain Organic Food Production in the Longer Term

Nina Nørgaard Sørensen, Marie-Louise Kirchhoff Sørensen, Ellen Trolle, Anne Dahl Lassen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The aim of this mixed-method longitudinal study was to explore the role the Danish Organic Cuisine Label plays in maintaining organic food production in public catering. Baseline, end-point and 1-year-follow-up were compared among 622 kitchens participating in organic conversion projects. Numbers of certified kitchens increased from baseline to end-point (p < 0.001). This level was maintained at follow-up. Further, certified kitchens were found to increase their use of organic food at 1-year follow-up (p = 0.012) whereas non-certified kitchens did not. The study identified motives and barriers behind acquiring the label. In conclusion, the Organic Cuisine Label contributed to maintaining organic food productions.
Original languageEnglish
JournalJournal of Culinary Science & Technology
Volume18
Issue number4
Pages (from-to)255-269
ISSN1542-8052
DOIs
Publication statusPublished - 2020

Keywords

  • Organic food conversion
  • Public procurement
  • Organic Cuisine Label

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