Making the organic food service chain work and survive
¹Technical University of Denmark/Innovation & Management, Produktionstorvet 424,2800 Lyngby, Danmark; e-mail: email@example.com.
²Aalborg University, Department of Development and Planning,Lautrupvang 15, 2750 Ballerup, Danmark
Public food provision has received increased attention during the past decades from policymakers, parents and citizens. As an example, food in schools is increasingly coming into focus of change and innovation agendas. One of the most persistent agendas is the call for more organic foods and organic procurement schemes are developing as a strategic part of policymaker‘s tools. However, evidence has shown that the organic change agenda in public food service supply chains seems to be fragile. This is due to the fact that the organic agenda challenges the normal way food service provision works and thus it seems insufficient to implement organic food once and for all. The organic supply chain is dynamic as it is being challenged by influences such as price premiums, supply shortages and convenience level problems. This paper investigates three Danish municipalities focusing on important elements in the policy process that make the organic food service chain work and survive on a long-term scale. Key words: Organic food service, socio-technology, socio-economic, municipalities, school food, qualitative study, food sociologyINTRODUCTION