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