food A new Nordic agenda for quality organic food in public kitchens Conference in Copenhagen November 27-28, 2012 Reserve the dates

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1 rganic food A new Nordic agenda for quality organic food in public kitchens Conference in Copenhagen November 27-28, 2012 Reserve the dates

2 The Copenhagen House of Food will host a Nordic conference for anyone wishing to pursue an aggressive agenda for better quality and increased organic food in the public sector. The starting point for the conference is based on the experiences gained in the City of Copenhagen with organic conversion of public meals. We have achieved our goal of 75 percent of organic ingredients in the city s 900 kitchen meals! The process of achieving these high organic percentages involves addressing all aspects of food production - structural and work processes of the kitchens, employee skill levels, as well as menus themselves are evaluated and subject to change, in a process which in Copenhagen has been dubbed a transition in heads and pans. The conference aim is to put high quality organic, food in public kitchens on the agenda. Through procurement, municipalities, regions and counties are large-scale consumers and affect both food production and consumption in their day-care centres, elder homes, hospitals etc. The conference will focus on how to implement organic policies and explore the prerequisites for success, from political decisions to the actual conversion in the kitchen. The conference is for those who want to know more about practical organic conversion of public food want to contribute to putting food quality and organic food on the Nordic and European agenda want to discuss and challenge issues related to organic conversion in kitchens and municipalities want to find ways to link sustainability with good health and love of good food want to network and exchange experiences with Nordic colleagues seek inspiration and experiences from practical organic conversion in Copenhagen and other places where implementation has been successful The conference is going to put organic everyday food in public kitchens on the agenda.

3 Try menus from public kitchens and visit an institutional kitchen in Copenhagen or organic suppliers. The program The conference will be held in the Copenhagen Meat Packing District, Kødbyen kk.dk in Copenhagen. The Copenhagen House of Food is hosting the conference, bringing together participants for lectures with plenty of room for discussion in a large forum. There will be a number of parallel workshops and presentations in smaller forums. Our aim is to combine the academic theories which have been developed in this field with experience-based testimonials in order to convey a broad and robust understanding of the agenda of organic public food. Furthermore, there will be a market with organic suppliers and producers, menus from public kitchens for sampling and optional visits to institutional kitchens in Copenhagen or to organic suppliers. All in all, the conference will consist of two intensive days with a mix of lectures, debates, workshops and visits - conducted in The Copenhagen House of Food spirit. We are not content to just talk about food good, nourishing, sustainable food, but must sharpen our skills, focus and determination, if we are going to achieve our goals of organic conversion in the Nordic countries. Themes: The role of authorities policymaking and having the courage to lead the way. Today s food production techniques vs. the desire for diversity and sustainability. Transition of heads and saucepans and how to introduce organic meals within the same budget. Better meals in the public arena - where is the road to ensuring better public health in the future? The Copenhagen House of Food a study of the process for improving public meals in the city of Copenhagen. What is unique about the way public meals are on the agenda in Copenhagen, and why do public meals need a watchdog agency of its own? Status on organic conversion across the Nordic countries. Food production and supply chains public procurement, market development, EU regulation and how to work within this framework. he program

4 Organic food for the elderly and the sick what is essential for these vulnerable groups? School lunches and food for children health and educational perspectives, how do we ensure coming generations of quality consumers. Human resource and professional development in the public kitchen. Visionary leadership and getting more value for your public money. The themes are exemplified through visits to Copenhagen day care institutions, nursing homes, schools or organic farms. Target groups for the conference? Public officials at state, regional or municipal levels in all Nordic countries Organic conversion consultants/project managers for organic conversion in municipalities, regions and independent organisations Catering officers, chefs and kitchen employees Colleges and universities, teachers and researchers The food industry and suppliers Food fighters/interest groups from chefs to organic pioneers, from kitchen staff to opinionmakers Practical information: The conference takes place in Københavns Madhus, The Copenhagen House of Food and facilities in Kødbyen, The Meat Packing District. Working languages are English and Danish. The program will be published at August 31, Online registration. Participants fee 3,900 DKK excl. VAT For pre-registration, please send an to The Conference offers a market with organic suppliers and menus from public kitchens

5 About The Copenhagen Food House The Copenhagen House of Food is an independent, non-commercial foundation established by the City of Copenhagen in 2007 to improve the quality of meals offered by the City of Copenhagen to its citizens and to create a healthy, happy and sustainable public food culture. Our mission is to change the eating culture and to stimulate the senses and instill a love of quality food in Copenhagen s public kitchens - in heads as well as pans. The Copenhagen House of Food is a vehicle for change, facilitating projects, providing consultancy, courses, supplementary training, communicating and much more, all in the area of public meals. We are approximately 35 employees - chefs, food specialists, generalists, teachers, project managers, communicators, ethnologists, designers etc. We have many years of experience in organic conversion of public kitchens, and most of us spend a considerable amount of our time, not behind our desks, but facilitating the process towards better public food, as agents of change on the kitchen floors of Copenhagen municipality. Facts about food in the City of Copenhagen: Close to 60,000 meals are served daily The food is prepared in 900 kitchens With 1,700 food workers and approximately 6,000 meal hosts The food budget is around 40 million Euros annually 75 % of the food consumed is organic openhagenkøbenhavns Madhus Bastbygningen Ingerslevsgade København V T: E: kontakt@kbhmadhus.dk Read more about the Copenhagen House of Food and our projects at The Conference Marketplace with organic products and suppliers will be sponsored by The Danish Agriculture & Food Council.