“Regional value creation is much more than just an additional offering. It also promotes economic development and helps secure the future,” Wagner emphasized in her opening remarks. If cafeterias, student dining halls, and public institutions regularly purchased regional organic products, a reliable market would emerge.
The Ludwigsburg-Stuttgart Organic Model Region has been in existence since 2020 and is committed to strengthening organic farming, opening up new marketing channels for farms, and further integrating regional organic foods into institutional food service. Public institutions, in particular, can make an important contribution through their demand to strengthen regional supply chains and support local agriculture.
From Procurement to Everyday Kitchen Operations
The workshop, organized by the BioBitte initiative in collaboration with the Ludwigsburg-Stuttgart Organic Model Region, focused on how to incorporate more organic food into public kitchens. Two questions shaped the event: How can institutional kitchens and catering companies successfully incorporate organic products? And what options do municipalities have for incorporating organic criteria into procurement processes?
The discussion covered both strategies for procurement processes and practical solutions for institutional food service. This is because, in addition to the quality and origin of the food, factors such as supply volumes, reliable sources of supply, kitchen operations, and cost-effectiveness must also be taken into account.
The workshop brought together stakeholders from government administration, institutional food service, and regional supply chains. The exchange was intended to help participants share experiences, establish new contacts, and develop concrete approaches for increasing the use of regional organic food in public kitchens.
About BioBitte
The BioBitte initiative is carried out on behalf of the Federal Ministry of Agriculture, Food, and Home Affairs (BMLEH) as part of the federal program “Organic Farming and Other
Forms of Sustainable Agriculture.” It is aimed in particular at decision-makers in politics and administration as well as kitchen managers. Through background information, practical guidance, and events, BioBitte helps increase the share of organic food in institutional food service. Exchanges with other stakeholders and practical examples from other regions highlight ways to successfully procure and use organic food in public kitchens.
For more information, visit www.biobitte.info.
