Organic food at a hospital kitchen

The Norwegian government aims for 15 % organic food production and consumption within 2015 (LMD, 2009). One of the strategies for reaching the consumption goal is to introduce organic food in public catering. An ambitious public aim of organic consumption calls for strategies that involve several ministries and sectors, not only the Ministry of Agriculture and Food (LMD, 2009). Organic consumption should be acknowledged as a tool to achieve a more sustainable society. Public kitchens and caterers should be given possibilities to not only ensure an efficient production of meals, but also take actions in a broader environmentaland social engagement.