Workshop on Organic Public Catering
Thursday, June 19th

Presented by iPOPY (innovative Public Organic food Procurement for Youth) CORE-Research Group

Coordinator: Johanna Maria Catharina Blom
Location: Chamber of Commerce, via Ganaceto 34, Modena
Room: Sala Leonelli
Language: English
Simultaneous translation available: Italiano

If we want a healthy future, we need healthy children. And in order to have healthy children, they need to eat the right quantity and quality of food. In the same way, if we want a sustainable future, we need to grow a new generation of consumers that are more conscious of their choices. However, most children and their parents, as well as consumers in general, lack information and education about nutrition. There is no better place to start educating our future adults than school. The following modules stress the relation between health, education and nutrition by making more conscious choices.


16.45 - 17.45 pm

Towards organic catering

Status quo of organic meals in public institutions: highlights, recent developments and trends

Moderator: Carola Strassner. University of Applied Sciences Muenster, Germany
Co-moderator: Niels Heine Kristensen, Technical University of Denmark
Oral presentations of strictly 10 minutes each from:

  • Lřes A-K [pdf 17KB] (Norway): iPOPY - Project background, activities and first results
  • Nielsen T [pdf 14Kb]& Kristensen NH (Denmark): iPOPY - A comparative study of healthy sustainable school food
  • Andersson K & Andersson G [pdf 10KB] (Sweden): A successful method for increasing purchase of organic food in public catering – examples from Scania Sweden
  • Matsumoto K (Japan): Current Situation of Catering Organic Food to Schools in Japan

Discussion after the four presentations (20 minutes).


17.45 - 18.00 pm  Break

18.00 – 19.00 pm

Organic catering: problems and solutions

Analysing the Strengths, Weaknesses, Opportunities and Threats for Public Organic food Procurement in school canteens with a public discussion.

Moderator: Carola Strassner. University of Applied Sciences Muenster, Germany
Co-moderator: Gun Roos, SIFO, Norway
Oral presentations of strictly 10 minutes each from:

  • Sarti V & Franceschi A (Italy): iPOPY - Results from questionnaires and deep interviews with caterers and suppliers
  • Strassner C (Germany): iPOPY - Is there any certification of public organic procurement in iPOPY countries?
    Discussion after the presentations (10 minutes)
  • Bocchi S & Spigarolo R (Italy): Public Organic Food Procurement in School Canteens.
    A public discussion about possible solutions to overcome constraints and to promote organic food in public catering (30 minutes)
19.00 - 20.30  pm

Food for school – food for the minds

How can organic meals in schools promote sustainable consumption in youth? Experiences from educational programmes on organic agriculture and sustainable consumption in schools.

Moderator: Carola Strassner. University of Applied Sciences Muenster, Germany
Co-moderator: Benjamin Noelting, Technical University, Berlin
Oral presentations of strictly 10 minutes each from:

  • Sala G (Italy): A local case: Piacenza
  • Sari S (Italy): A national case: Rome
  • Kärkkäinen I (Finland): Juankoski Case Study in Finland
  • Ruge D [pdf 10KB](Denmark): Ways to increase the amount of healthy, tasty and organic food in Danish school meals: Project Organic School Meals
  • Kristensen LB (Denmark): Organic Food for Children in Copenhagen
  • Trujillo RG [pdf 10KB], González de Molina M, Ávila Cano E, Tobar E, Alonso A, Gómez F (Spain): Organic Foods for Social Consumption in Andalusía
  • Vaclavik T (Czeck Republic): Organic School Food Project in the Czech Republic
  • Jeong JY (Korea): Current Situation and Outlook for Korea's Environment-friendly Organic Agriculture Based on School Meals
Posters
  • Mikkola M [pdf 12Kb] & Mikkelsen BE (Denmark): Theory Based Promotion of Organic Food in Public Catering
  • Didero L [pdf14KB] (Italy): Food and Education in Italy
  • Burkal A, Olsen MF, Andersen S, Mikkelsen BE (Denmark): Student`s Conception of Organic Foods and Healthy Eating at School –case findings from focus group interviews with Danish 5th and 7th graders
  • He C & Mikkelsen BE (Denmark): Headmasters and school & food managers attitudes towards the link between organic foods and healthy eating in school food systems
  • Enrico Maria Peruzzi [pdf 14KB] (University of Florence - Italy): Environmental Tasting, a short food supply-chain project
  • Leicht-Eckardt E [pdf 14KB] (Germany): WABE - Centre for consumer information, nutrition, sustainable food
  • Teitscheid P & Nölle M (Germany): (title to be defined)
  • Löfven H [pdf18Kb] & Mĺrtensson-Asterland B (Sweden): The implementation of 100% organic food serving in a Swedish school
  • Forsberg EM (Norway): Norwegian Case Study
  • Stenberg P (Norway): Organic Defence
  • Hansen SR [pdf 20KB] & Wirenfeldt-Schmidt H (Denmark): Barriers and possibilities for using organic ingredients in school meal systems
  • Facchinetti M [pdf 14KB],(Italy): Sustainable Management of School Canteen
IFOAM - International Federation of Organic Agriculture | info@ifoam.org