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Certification of organic mass catering - a need for harmonization across Europe?

By Melanie Lukas, Carola Strassner and Anne-Kristin Løes


To evaluate the state of the art of organic certification in out-of-home catering, a survey was carried\ud out among relevant stakeholders in several European countries. The Council Regulation (EC) No\ud 834/2007 about organic production specifically excludes what is called mass catering. Hence, a range\ud of diverging systems for certification of organic catering and restaurants have been developed. This\ud study presents opinions about a potential EU-wide harmonisation of an organic certification scheme\ud for mass catering from relevant stakeholders. Certification bodies and other public authorities as well\ud as stakeholders close to the catering practice were generally positive towards the idea of a\ud harmonisation process. Several stakeholders should be involved in such a process, and organic\ud associations and certification bodies were considered likely to be the strongest drivers. The study\ud demonstrates that even the experts are sometimes unsure about details in this part of organic\ud certification. This illustrates the complexity of this field

Topics: Markets and trade, Regulation
Year: 2011
OAI identifier:
Provided by: Organic Eprints

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