Organic labelling for catering
In 2009, The Ministry of Food Agriculture and Fisheries introduced labels for marketing of organic food products in large-scale kitchens, restaurants, cafés, hospitals, schools and larger businesses. Today, in 2016, more than 1,500 eating places use this organic label.
The rules ensure consumers relevant and easily understood information about the involvement of large-scale kitchens with organic produce. At the same time they support the work of large-scale kitchens in using more organic raw produce.
Large-scale kitchens can use one of three ”organic labels” that show how large the amount of raw materials used are organic. The share is given in percentage intervals – 30-60%, 60-90% or 90-100%.
Today, in 2016, 248 Danish eating places use 90 - 100% organic raw materials in all meals served.
Denmark has a long tradition of public food control system from “farm to fork” with great importance for the high confidence that consumers have in the organic control system and the products sold as organic.
Displayed by more than 500 cafees, restaurants and public kitchens, the organic labels for catering are about to be well known in Denmark, and it is expected to be widely used in the coming years.
The labels for catering are in “family” with the well-known Danish red “Ø-logo” used for organic products in retail sector and known by 98% percent of the danes.
Looking for organic products in Denmark
Denmark adopted the first organic legislation in 1987 and launched a logo as a national organic control logo in 1989. The red Ø-logo is ”famous” in Denmark as 90% of all Danish consumers feel confident that the products carrying this logo actually are organic.
The organic products sold in Denmark often re labelled with both the Danish state-controlled Ø-logo and the EU logo, and there is great confidence in both logos.
The Danish AgriFish Agency
Danish association of organic farmers, consumers and food producers: