There is growing recognition that the meals in our public kitchens should reflect public values and consist of healthy food that is produced in a way that is fair to people, animals and the environment. But how do we make it happen?
In Copenhagen around 90% of the food in public kitchens is organic.
Anna Hultberg, who was instrumental in transforming public procurement in Copenhagen, will be speaking about what had to happen to make it work.
Anna worked at the Haus of Food for eight years, which was established to improve the quality of meals served in Copenhagen’s public kitchens. Her work focused on generating a cultural shift in public kitchens and ensuring the market was there to meet the demand. She now works as a consultant on the development of new procurement techniques and standards to deliver ambitious environmental goals.