Download Københavns Madhus

Copenhagen House of Food
Improving meals and sustainability in the City
of Copenhagen
Anya Hultberg
October 2011
Anya Hultberg
Copenhagen House of Food
www.kbhmadhus.dk
Anya Hultberg
Copenhagen House of Food
Established in 2007
Mission: To improve the quality of the
public meals that Copenhagen offers to its
residents
Motto: “We aim to create a sustainable,
healthy and joyful meal culture in the
municipality of Copenhagen”
Main Projects:
•Organic Conversion Project
•“Køkkenløftet”: assesment and
development of quality in public meals
•EAT: organic school food concept
•Organic meals in Preschools and Daycare
Anya Hultberg
Meals in Copenhagen
Approx. 80,000 daily meals
Approx. 40,000 diners daily
7,375,000 kg annually.
141.800 kg weekly.
1100 kitchens in 925 institutions
Approx. 1700 employees in the
kitchens
Approx. 40.300.000 EUR in
annual food consumption
10 % of all municipal
procurement in Denmark
Anya Hultberg
How we work:
•Education and courses, events and local
councelling
•Communication and information
•Campaigns and developing local concepts
•Tailored conversionprocesses
•Cooperation with the Municipality and its
administration
•Debates and meetings
•Public procurement and calls for tender
•Product development, innovation and
quality control
•Cooperation with the organic/food
community
•Contributions to the public debate/press
Anya Hultberg
Goals for organic conversion in Copenhagen
60 % organic food by 2009
75 % organic food by 2011
90 % organic food by 2015
•
Goals set by the City Council in 2001 within the framework of
the ”Miljømetropolen” Vision of Copenhagen as Environmental
Capitol of the World 2015
http://www.kk.dk/PolitikOgIndflydelse/Byudvikling/Miljoe/Miljo
emetropolen.aspx
Anya Hultberg
Objectives for Organic conversion in the
Municipality of Copehagen
90%
80%
70%
60%
50%
Results
Goals
40%
30%
20%
10%
0%
2005
2006
2007
2008
2009
2011
Anya Hultberg
2015
Results 2006 -2010
100 %
90 %
80 %
70 %
60 %
50 %
40 %
30 %
20 %
10 %
0%
2006
2007
2008
2009
2010
Anya Hultberg
Results january 2011
9,000,000
8,000,000
7,000,000
6,000,000
5,000,000
4,000,000
3,000,000
Total
Organic
2,000,000
1,000,000
0
Anya Hultberg
Going organic means choosing a
strategy
Two ways of introducing organic ingredients in your kitchen:
1. Substitution (business as usual)
Conventional commodities are replaced with certified organic
ones, changing neither diet composition nor cooking processes.
This strategy normally results in a permanent increase in
expenditure between 20 and 30 percent.
2. Conversion (a process of change)
By changing one’s habits both regarding diet composition
and production, an almost 100 percent conversion to
organic food is implemented without additional
expenditure.
This strategy requires investments in conversion.
Anya Hultberg
”The Copenhagen Method”
A transition in both heads and saucepans
Anya Hultberg
Organic conversion in the saucepan
What is done differently in the kitchen?
1) Less meat – different meat
2) More vegetables – greens in season
3) More potatoes – better potatoes
4) Fruit in season- fruit alone is not enough
5) More or different use of bread and grains
6) Beware of the sweet and expensive.
7) Composition of the menus - Difference between
everyday and feast.
8) Old housekeeping virtues - Rational kitchen
operation (less waste)
9) Critical use of full-and semi-manufactures,more
ingredients
10) Find the weak point, one or more of the above
Anya Hultberg
The organic conversion…
…must take into account the 4
basic factors:
Nutrition recommendations
Diet Economy and Budget
The organic product range
and market supply
The culinary tradition and
quality
Anya Hultberg
Change, with side effects
•
•
•
•
•
•
•
Increased professionalism more production from
scratch
Greater ownership
Better nutrition
Increased focus on
economy
Higher culinary quality
Professional pride - happier
staff - reduced sick leave
Satisfaction among end
users
Anya Hultberg
Public Procurement in
Copenhagen
Our ambitions for current call for
tenders:
•Ensure organic supply, towards
90 % goal in 2015
•Sharpen demands for quality and
diversity
•Secure improved prices and service
•Make procurement deals more
user friendly
Anya Hultberg
Consumption Prognosis anno 2011
Smaller
Kitchens
Middlesized
kitchens
Large production
kitchenfacilities
Type
Typically daycare
and
kindergardens,
facilities for
disabled and the
mentally ill
retirement
homes, public
canteens ,
Centralized
production
facilities
Percentage
Organic
90 %
60 – 70 %
10 – 30 %
Kilograms per
year
3.725.000 kg
2.250.000 kg
1.400.000 kg
Number of
locations
800 +
75
2+
Deliveries per
kitchen/week
1-2 times weekly
Average kg at 1
week supply
approx. 90 kg
each. delivery.
3-6 times weekly
Average kg at 4
weekly deliveries
per 180 kg.
delivery
Daily delivieries of
around 2000 kg.
per location
Anya Hultberg
Total
7.375.000 kg
875
Breadsticks Med spinat, 25 g
Frost
1 stk á 3 - 5 kg. pr. stk
Breadsticks Med Fibre, 25 g
Frost
1 stk á 3 - 5 kg. pr. stk
Breadsticks med Chili&Salt, 50 g
Frost
1 stk á 3 - 5 kg. pr. stk
Focaccia Skinke/Ost RåDej, 110 - 125 g
Frost
1 stk á 3 - 5 kg. pr. stk
Focaccia Oksekød&Ost RåDej, 110 - 125 g
Frost
1 stk á 3 - 5 kg. pr. stk
Focaccia Pepperoni/Ost RåDej, 110 - 125 g
Frost
1 stk á 3 - 5 kg. pr. stk
Sesamstykke Grov f/b, 60 - 80 g
Frost
1 stk á 3 - 5 kg. pr. stk
Græskarkernestykke f/b, 60 - 80 g
Frost
1 stk á 3 - 5 kg. pr. stk
Bagels Hvede f/b 90 g
Frost
1 stk á 3 - 5 kg. pr. stk
Rugstykker f/b, 60 - 80 g
Frost
1 stk á 3 - 5 kg. pr. stk
Sandwichbolle Durum Grov f/b, 120 - 140 g
Frost
1 stk á 3 - 5 kg. pr. stk
Sandwichbolle Rustic Durum , 120 - 140 g
Frost
1 stk á 3 - 5 kg. pr. stk
Sandwichboller Omega Stor, 100 - 140 g f/b
Frost
1 stk á 3 - 5 kg. pr. stk
Sandwichbolle Gourmet, 100 - 140 g f/b
Frost
1 stk á 3 - 5 kg. pr. stk
Rugbrød Skole f/b, 70g, fuldkorn
Frost
1 stk á 3 - 5 kg. pr. stk
Rugbrød Solsikke f/b, 1 - 2 kg
Frost
1 stk á 8 - 10 kg
Fuldkornsstykke m. hvid hvede kan deles i to, 170g Frost
Anya Hultberg
1 stk á 3 - 5 kg. pr. stk
Lessons learned:
•Different needs in different types of kitchens,
get to know them
•Market research is necessary
•Requirement specifications and quality
descriptions – tough job to describe good
quality in words!
•Sensory quality assessment of key products ,
price is not everything
•Demands for organic: are you serious?
•EU Procurement directive, friend or foe?
Anya Hultberg
Challenges:
• Locally produced food
• Requirement specifications =
standardization
• Diversity, seasonality and quality
– easily recognized, but hard to
describe
• Flexibility and market
development
• Sometimes you have to create a
market for organic
Anya Hultberg
Supply? Not a problem, anymore
..Except:
•Organic, halal butchered
meat
•Fresh fish delivered to small
units
•Organic, high quality wholeand semi manufactured
products - for kitchens with
limited capacity
Anya Hultberg
Visions for future procurement
•Local food supply/local food
systems
•Carbon Footprint
•Extended demands for Fairtrade
•Sustainable fish
•No trans fats / No hydrogenated
fats (
•No MSG(monosodium glutamate)
• Cage free / free range: all meat,
dairy and eggs
•Diversity/small scale
productions/seasonality
Anya Hultberg
New School Food - EAT
New School Food aims to develop a
happy and healthy food culture at
the schools and contribute
positively to the learning
environment and well-being of
both students and employees.
•
•
The food is of a high culinary
standard, is presented in an
appetizing way, it’s healthy and
75% organic.
The framework of the meals must
be redesigned with focus on
common meals that provide
satiety, health and joy of food.
Anya Hultberg
It’s all about the food
Anya Hultberg
Ownership for the brand
Anya Hultberg
Food culture
Anya Hultberg
Focus on the meal
Anya Hultberg
The streets are calling
Anya Hultberg
Space to EAT
Anya Hultberg
Anya Hultberg
Children's food
Anya Hultberg
Food in day care:
• Local kitchens where ever
possible
• Adequate funding for 90 %
organic = 2,08 EUR per
child/day for ingredients.
Total of 5,24 EUR incl. labor
• Incorporate food and meals
in the culture of the
institution
• Training and courses
available for staff
Anya Hultberg
Shared meals
• Inspire children to try new food, encouraged by others
• Creates community, curiosity and awareness at the table
• The sensory stimulation of taste and smell awakens the
healthy appetite
• Lets children get to know a variety of ingredients and
vegetables = ”Food education”
Anya Hultberg
Anya Hultberg
Anya Hultberg
Anya Hultberg
Anya Hultberg
Best case scenario for meals in daycare
-
Local kitchen
Own cook and culinary
teacher
Children participate in
cooking
Rooms facilitate meals
Nature/garden involved in
cooking
The cuisine is organic, high
quality, seasonal and
diverse
Anya Hultberg
• Which were the
drivers for the
change?
• What have
you actually
done?
• What kind of
results have you
achieved?
• Which were the
main challenges?
• Some tips for
Finnish
colleagues for
example in call
for tender?
Questions:
Anya Hultberg