Food and sustainability: local and organic food in Finnish food policy and in institutional kitchens

Risku-Norja, Helmi; Muukka, Eija

doi:10.1080/09064710.2013.771701

Cited by 6 publications

(4 citation statements)

References 12 publications

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“…However, when the relationship of these perceptions with the sustainability of food systems is not further analyzed, important facts risk to be ignored. Organic agriculture can be wasteful of resources, contribute to soil erosion and biodiversity loss, generate large amounts of plastic waste and reproduce the unequal relationships that characterize contemporary food systems (Goodman, 2000; Goodman and Goodman, 2001; Rigby and Bown, 2007; Getz et al , 2008; Risku-Norja and Muukka, 2013). While the scale of production in no way guarantees that food production and distribution will be more environmentally friendly, socially just or provide food of higher nutritional quality (Born and Purcell, 2006).…”

Section: Discussionmentioning

confidence: 99%

Sustainable food, consensus, and debates: a study on university campuses in Mexico City

Merino

2022

IJSHE

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Purpose This paper aims to analyze the conceptions that underlie the notion of “sustainable food” of different social actors based on a study focused on promoting sustainable food strategies on university campuses. Design/methodology/approach The research incorporates the views of various actors linked to a sustainable food project on the campuses of the National Autonomous University of Mexico (Universidad Nacional Autónoma de México), which is one of the most important universities in Latin America. The study includes a literature review on food sustainability strategies on university campuses and implemented sustainable food programmes in 100 universities worldwide. It also incorporates semistructured interviews and discussion groups conducted with consumers of the university community, 60 smallholder farmers and managers of 23 alternative food networks in Mexico City. Findings This research evidence the diversity of meanings and perspectives associated with food sustainability and a generalized emphasis on its environmental dimensions, although environmental problems tend to be partially understood. It also highlights the priority students and producers give to the accessibility of healthy foods. Research limitations/implications The results of this study revealed important elements, potentially useful for designing sustainable food strategies on the campuses, considering the principles of the rights-based approach to development and social participation. Originality/value The research evinces tensions in the definition of food sustainability and its translation into actions from a multistakeholder perspective.

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Section: Discussionmentioning

confidence: 99%

Sustainable food, consensus, and debates: a study on university campuses in Mexico City

Merino

2022

IJSHE

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“…More specifically, they highlighted the problems associated with a strict interpretation of procurement law. In addition, limited resources present a challenge because price is generally the decisive factor rather than sustainability considerations (Lehtinen, 2012;Risku-Norja and Muukka, 2013). Local producers find it difficult to participate in public procurement offers (Sim on-Rojo et al, 2020) and compete on price with national and multinational companies (Lehtinen, 2012).…”

Section: The Specificity Of Local Food Procurementmentioning

confidence: 99%

“…Multiple studies have produced results that show several different factors can affect local food procurement. Risku-Norja and Muukka (2013) observed that rules and laws influence local food use in public catering. More specifically, they highlighted the problems associated with a strict interpretation of procurement law.…”

Section: Factors Affecting (Local) Food Procurement In Public Cateringmentioning

confidence: 99%

Understanding regional variation in the use of local food in public catering

Kujala

Hakala

Viitaharju

2021

BFJ

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PurposeThe main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share.Design/methodology/approachThe studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources.FindingsThe share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action.Originality/valueBy examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.

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“…Neither organic action plans nor organic food conversions in public kitchens are new phenomena in Denmark or Europe (25)(26)(27)(28)(29) . Governmental initiatives on organic food conversion, such as the 'Green Shopping' scheme in Denmark (30) and several other cases in Finland, Italy and Norway researched by the Study of Innovative Public Organic Food Procurement for Youth (iPOPY) 2007-2010, have focused on organic food procurement (31,32) .…”

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confidence: 99%

The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens

Sørensen

Lassen

Løje

et al. 2015

Public Health Nutr.

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Objective: With political support from the Danish Organic Action Plan 2020, organic public procurement in Denmark is expected to increase. In order to evaluate changes in organic food procurement in Danish public kitchens, reliable methods are needed. The present study aimed to compare organic food procurement measurements by two methods and to collect and discuss baseline organic food procurement measurements from public kitchens participating in the Danish Organic Action Plan 2020. Design: Comparison study measuring organic food procurement by applying two different methods, one based on the use of procurement invoices (the Organic Cuisine Label method) and the other on self-reported procurement (the Dogme method). Baseline organic food procurement status was based on organic food procurement measurements and background information from public kitchens. Setting: Public kitchens participating in the six organic food conversion projects funded by the Danish Organic Action Plan 2020 during 2012 and 2013. Subjects: Twenty-six public kitchens (comparison study) and 345 public kitchens (baseline organic food procurement status). Results: A high significant correlation coefficient was found between the two organic food procurement measurement methods (r = 0·83, P < 0·001) with measurements relevant for the baseline status. Mean baseline organic food procurement was found to be 24 % when including measurements from both methods. Conclusions:The results indicate that organic food procurement measurements by both methods were valid for the baseline status report of the Danish Organic Action Plan 2020. Baseline results in Danish public kitchens suggest there is room for more organic as well as sustainable public procurement in Denmark.

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Food and sustainability: local and organic food in Finnish food policy and in institutional kitchens

Cited by 6 publications

References 12 publications

Sustainable food, consensus, and debates: a study on university campuses in Mexico City

Sustainable food, consensus, and debates: a study on university campuses in Mexico City

Understanding regional variation in the use of local food in public catering

The Danish Organic Action Plan 2020: assessment method and baseline status of organic procurement in public kitchens

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