NEWS - 08-05-2023
Berlin, 19.4.2023 - Today, April 19, 2023, the Federal Cabinet adopted new rules for the labelling and control of organic in out-of-home catering (Außer-Haus-Verpflegung, AHV) establishments. Peter Röhrig, Executive Director of the German Organic Food Association (BÖLW), comments:
„In restaurants and canteens, the following already applies: If it is labelled organic, it is organic. The new regulation on the labelling and control of organic food in restaurants, canteens and cafeterias ensures that this will continue to be the case in the future."
What is new is that not only the organic ingredients of a dish are labelled, so that guests can see whether the carrots, potatoes or curry sausage come from organic agriculture. Kitchens and businesses can also show how much organic ingredients they use as a whole with an additionally introduced organic label. The new label for indicating the organic content provides certification in three levels: Bronze for over 20 per cent, Silver for over 50 per cent, Gold for over 90 per cent organic.
This initiative is inspired by Denmark, where a similar label has contributed to the fact that Danes can now enjoy the highest number of organic food in their canteens, cafeterias and restaurants compared to the rest of the world. In Germany, the share of organic products in the out-of-home catering sector is currently estimated to be only around two percent. Many customers who like to buy organic food in organic food shops, health food shops or supermarkets do not have the option of choosing organic food in the canteen or pizzeria. The positive development in the organic food industry over the past decades proves the great social interest in organic products. This became particularly apparent during the Corona pandemic, where people increasingly turned to organic food to prepare fresh meals at home due to the closure of all out-of-home catering facilities.
Many organic canteens and restaurants show how more organic dishes contribute to a healthier and more cost-effective diet. For the same menu costs, the kitchens put more fresh and less pre-processed goods on the plate. Likewise, more plant-based food and less meat. This shift in eating habits is in line with the recommendations of the German Nutrition Society (DGE) and also protects the climate, water and preserves biodiversity.
It is important now to support the kitchens as best as possible in introducing or expanding their organic offerings. Through consultation and information, but also through financial support for the inspection costs.“
