The basic assumption in The Copenhagen Method and Changing Foods approach is that food and meals from professional kitchens are a means to achieve results within both health, social-, environmental and economic goals.

The focus in Copenhagen was first and foremost to ensure a lasting culinary boost of the public meals. At the same time, the objective regarding organic consumption was to achieve 90% organic in average througout the app. 900 public kitchens.

The method has in total been used in 2.000 kitchens throughout Denmark; in day care institutions, schools, social institutions, elderly homes, sports facilities, prisons, hospitals, meals on wheels, and at private contractors of meals

All over with the same result: if the recommendations are followed, the desired organic share can be achieved within the existing operating budget through a focus on professionalism, clear goals and efficient craftsmanship

In Berlin, a political decision has been made to convert to an organic share of 60% in public kitchens. The decision was made based upon inspiration from the City of Copenhagen, which changed to almost 90% organic in 900 public kitchens in the period 2007-2016.

We have developed and facilitated a process for the new organization, Kantine Zukunft, who are developing and implementing the conversion of kitchens in Berlin. The main goal was to share knowledge, develop methods and prepare visits to selected kitchens in Copenhagen. We continue to work closely with Kantine Zukunft.