Steps towards an organic professional kitchen

Irma Tikkanen (University of Eastern Finland, Kuopio, Finland)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 18 May 2012

Abstract

Purpose

The purpose of this paper is to describe the programme Steps Towards an Organic Professional Kitchen (Organic Steps) and how it has been adopted by both the public and private kitchens and a depicted case kitchen.

Design/methodology/approach

Theoretical framework consists of corporate social responsibility, sustainability of food, and sustainable procurement. Recent research on organic food is introduced. Organic Steps depicting five steps is illustrated, and the interrelated statistics are outlined. Consuming organic products in a case kitchen is described.

Findings

During the ten years, Organic Steps have been adopted well by the professional kitchens, and especially by the public kitchens. The customers of those kitchens consist mainly of children, young people, and the elderly. However, most kitchens are still employing Step 1. The case kitchen has reached Step 4 and consumes 25 organic products regularly.

Practical implications

Organic Steps encapsulates a practical model for both the public and the private kitchens in order to gradually move on towards an organic kitchen.

Originality/value

Publicly‐financed Organic Steps offers an example of a model, which successfully promotes the consumption of organic food. The long‐term results indicate the programme might be implemented also in other countries.

Keywords

Citation

Tikkanen, I. (2012), "Steps towards an organic professional kitchen", Nutrition & Food Science, Vol. 42 No. 3, pp. 181-188. https://doi.org/10.1108/00346651211228478

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited

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