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Prof. Bent Egberg Mikkelsen
Aalborg University Copenhagen
Faculty of Engineering and Science
Department of Development and Planning
A.C. Meyers Vænge 15, B2
2450, København SV
Lautrupvang 2, Building B, 15
2750, Ballerup
Tel.: +45 9940 2556
Mobile phone: +45 2538 4366
E-Mail: bemi(at)

Green Cities, Denmark

Logo Green cities

  • Country: Denmark
  • Foodlinks theme: Public sector food procurement
  • Year started: 2009

Targets & measures

The public sector met its goal of procuring at least 75 percent organic food in 2012. It now aims to procure 90 percent organic food by 2015.

Interaction and knowledge brokering activities

An important part of the programme has been educational activities for the catering staff (practitioners) – this includes skills and awareness-raising. For instance, educational activities include lectures on the principles of ‘the organic kitchen’.  Public food is also seen as an important source of creating food literacy among children and young people and for promoting healthier eating amongst the population in general (civil society).


Denmark has developed an ambitious strategy and policy for environmentally sustainable and healthy food procurement since the 1990s. The Dogme charter was adopted in 2000 (this included 5 municipalities, including Copenhagen) and focussed on urban sustainable development but had a particular focus on public food procurement. Copenhagen accounts for over half of all public sector food procurement and concern for the protection of ground water sources was one of the main reasons behind political decisions leading to change.

Further information


The goal is to be met within existing budgets but has been partly supported by the Government strategy for developing public catering as a market for organic food.


Foodlinks contact

Bent Egberg Mikkelsen, Aalborg University, Denmark

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