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

doi:10.1080/15428052.2019.1582122

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

National Food Institute

Technical University of Denmark

Research output: Contribution to journal › Journal article › Research › peer-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 language	English
Journal	Journal of Culinary Science & Technology
Volume	18
Issue number	4
Pages (from-to)	255-269
ISSN	1542-8052
DOIs	https://doi.org/10.1080/15428052.2019.1582122
Publication status	Published - 2020

Keywords

Organic food conversion
Public procurement
Organic Cuisine Label

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1080/15428052.2019.1582122

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

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.",

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Organic Food in Public Catering: How the Danish Organic Cuisine Label May Maintain Organic Food Production in the Longer Term. / Sørensen, Nina Nørgaard; Sørensen, Marie-Louise Kirchhoff; Trolle, Ellen et al.
In: Journal of Culinary Science & Technology, Vol. 18, No. 4, 2020, p. 255-269.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Organic Food in Public Catering: How the Danish Organic Cuisine Label May Maintain Organic Food Production in the Longer Term

AU - Sørensen, Nina Nørgaard

AU - Sørensen, Marie-Louise Kirchhoff

AU - Trolle, Ellen

AU - Lassen, Anne Dahl

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

KW - Organic food conversion

KW - Public procurement

KW - Organic Cuisine Label

U2 - 10.1080/15428052.2019.1582122

DO - 10.1080/15428052.2019.1582122

M3 - Journal article

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JO - Journal of Culinary Science & Technology

JF - Journal of Culinary Science & Technology

IS - 4

ER -

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

Abstract

Keywords

UN SDGs

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