Mikkelsen, Bent Egberg

Mikola, M

English

    Aalborg UniversitetPromoting Organic Food in Public Catering: A Theory Based Approach to SustainablePublic Catering Systems.16th IFOAM Organic World CongressMikola, M; Mikkelsen, Bent EgbergPublication date:2008Document VersionEarly version, also known as pre-printLink to publication from Aalborg UniversityCitation for published version (APA):Mikola, M., & Mikkelsen, B. E. (2008). Promoting Organic Food in Public Catering: A Theory Based Approach toSustainable Public Catering Systems. 16th IFOAM Organic World Congress.General rightsCopyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright ownersand it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.            ? Users may download and print one copy of any publication from the public portal for the purpose of private study or research.            ? You may not further distribute the material or use it for any profit-making activity or commercial gain            ? You may freely distribute the URL identifying the publication in the public portal ?Take down policyIf you believe that this document breaches copyright please contact us at vbn@aub.aau.dk providing details, and we will remove access tothe work immediately and investigate your claim.Downloaded from vbn.aau.dk on: November 29, 202016th IFOAM Organic World Congress, Modena, Italy, June 16-20, 2008 Archived at http://orgprints.org/view/projects/conference.html   Promoting Organic Food in Public Catering: A theory-based approach to sustainable public catering systems  Mikkola, M.1,& Mikkelsen, B. E.2  Keywords: organic food, public catering, sustainable public catering system Abstract  The paper focuses on public catering as a significant service provider in modern society and a potential large-scale user of organic food. In order to argue for the use of organic food by public catering, the traditional nutrition-oriented public catering is reframed and repositioned as a sustainable public catering system, responsible in mediating the well-being of both the biophysical environment and individual consumers. The repositioning is based on the theory of ecological communication within social systems by Niklas Luhmann. The development of sustainable public catering systems is examined by analyzing Danish and Finnish public catering cases, which make visible the role of economy, law, science, politics, and education in contextual networks governing public catering. This theoretically based approach confirms the networks and their mutual communication as bearing on the use of organic food, rendering public catering organizations “centers of sustainability” in the everyday life of (post)modern citizens.                                                  1 University of Helsinki. Ruralia Institute, Lönnrotinkatu 7, 50100 Mikkeli, Finland, e-mail: minna.mikkola@nic.fi, Internet: www.helsinki.fi/ruralia 2 Danish Technical University, National Food Institute, e-mail: BEM@food.dtu.dk, Internet: www.food.dtu.dk 

Promoting Organic Food in Public Catering: A Theory Based Approach to Sustainable Public Catering Systems.:16th IFOAM Organic World Congress

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Promoting Organic Food in Public Catering: A Theory Based Approach to Sustainable Public Catering Systems.:16th IFOAM Organic World Congress

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