Reducing food-related emissions through public procurement
The City of Copenhagen, globally recognized as a frontrunner in addressing climate challenges, is now leading the way in reducing carbon emissions within its municipal kitchens. The city provides 115,000 meals daily across over 1,000 different institutions, including schools, daycare centers, nursing homes, social service centers, and residential homes. To accomplish their goal of reducing food-related carbon emissions by 25% across public institutions by 2025, the city devised an ambitious Food Strategy focused on serving low-carbon, delicious, and nutritious meals. The Food Strategy launched in 2019 and has proved to be a great success, with the city achieving the 25% reduction one year ahead of their target.
Copenhagen and Coolfood
Copenhagen partnered with the World Resources Institute (WRI) and joined WRI’s Coolfood Pledge in 2019. Coolfood’s annual climate reports enable the city to monitor progress towards the target by tracking and analyzing procurement data. As of 2023, the city has achieved a reduction in total food-related carbon emissions of 25%, reaching the target of the Coolfood Pledge seven years early.
Initiatives to Support Food Strategy Implementation
Public and private sector collaboration has been critical to supporting the food strategy, particularly through initiatives to upskill culinary staff with trainings focused on climate-friendly, nutritious, and delicious food. The personalized trainings are tailored to institution size and need and include ongoing support from a culinary advisor.
To this end, the city has developed a set of practical tools to support the production of climate-friendly meals. Among these tools are the ’10 Points,’ which offer dietary guidelines aimed at promoting sustainable meals while ensuring that Danish nutritional standards are met. The guidelines help kitchen staff develop more sustainable meals by decreasing the quantity of meat (particularly ruminant meat) in dishes, substituting animal-based protein with plant-based sources, and increasing the inclusion of legumes, nuts, and seeds. An extensive database of over 1,000 climate-friendly recipes is available to all public institutions, accessible through an online platform categorized according to the specific requirements of each target group.
Key Takeaways
With innovative policies and ambitious climate targets, the City of Copenhagen is a leading example for cities worldwide hoping to reduce the climate impact of the food they serve, with several key takeaways.
- The importance of governments establishing clear policy goals and targets, coupled with investment, to drive meaningful change within public institutions. These efforts are further strengthened by the city’s centralized finance and procurement systems, which play a vital role in piloting innovative initiatives, monitoring progress, and evaluating implementation.
- Successful strategy implementation requires robust collaboration between public and private sectors. Copenhagen’s gastronomic consultant has been instrumental in translating policy into action across public institutions.
What’s Next
The City of Copenhagen is committed to furthering the agenda for food and climate work in the future, pursuing goals beyond the Food Strategy’s 2025 targets. Building on the achievements of the transition of municipal kitchens to serve healthier, delicious, and more sustainable meals, the city now aims to catalyze a broader shift in dietary habits among all of Copenhagen’s residents.
Speaking at Coolfood’s Summit in Copenhagen, Sophie Hæstorp Andersen, Lord Mayor of Copenhagen, urged, “Now is the time for cities to step up and act when it comes to food action. We need to stand together in creating an equitable global food system that benefits people and nature and reduces emissions from food.”