CORE Organic iPOPY

The organic food industry is emerging, and hence POP is confronted with organisational and informational problems, lack of experience, and lack of motivation among stakeholders. Many problems can be overcome when POP gets more common, and supply chain management adapts to this. However, the early introduction of organic food in any serving outlet needs specific support (financial, qualification of key actors).

Understanding and acceptance of the organic food concept among the catering staff is crucial for the degree of success in each case of POP.

Specific requirements for organic products in public procurement supply chains will facilitate an efficient supply of organic food.

Common elements relevant for the certification of public procurement kitchens/catering units serving organic food may be identified on a European level.


iPOPY Front page - Who are they? - Newsletters Management Policy analysis Supply and certification Consumer Nutrition and health Events Publications Intranet	Supply chain management and certification (WP3) WP3 will analyse the relative success and failure of various relevant supply chains in DK, FI, IT and NO, and reveal critical constraints for their efficiency. The key criteria for appointing a supplier will be identified, and we will study the impact of such criteria on the development of relationships between supply chain members. A number of case studies will be analysed to identify supply chain models and their structure. Specific requirements for organic products in public procurement systems (e.g. package size, quality) will be discussed. WP3 will also review and analyse procedures for certification of food serving outlets in DK, FI, IT, and NO; and in DE as a reference country, to propose certification procedures adapted to general European conditions. Initial scientific statements The organic food industry is emerging, and hence POP is confronted with organisational and informational problems, lack of experience, and lack of motivation among stakeholders. Many problems can be overcome when POP gets more common, and supply chain management adapts to this. However, the early introduction of organic food in any serving outlet needs specific support (financial, qualification of key actors). Understanding and acceptance of the organic food concept among the catering staff is crucial for the degree of success in each case of POP. Specific requirements for organic products in public procurement supply chains will facilitate an efficient supply of organic food. Common elements relevant for the certification of public procurement kitchens/catering units serving organic food may be identified on a European level. Research methods Supply chain information will be collected by questionnaires among catering staff, producer organisations etc. Trends and expectations will be analysed by in-depth and focus group interviews with relevant stakeholders. Specific requirements for organic products will be discussed with relevant stakeholders. Relevant information about the procedures for certification will be reviewed by the national WP3 representative in DK, FI, IT and NO, after an initial review of the situation in DE and a list of relevant questions has been produced by C. Strassner. Interviews with relevant stakeholders will be required to reveal attitudes and strategies towards certification. Leader of WP3 Dr Roberto Spigarolo University of Milano Tel: +39236513365 E-mail: roberto.spigarolo@unimi.it People involved in WP3 Natale Marcomini Carola Strassner

Coordination of European Transnational Research in Organic Food and Farming