How small-scale farmers connect with the "public plate" in Copenhagen
Copenhagen, Denmark, since 2001, has been implementing the ‘organic transformation’ of its food procurement strategy and thanks to the on-site kitchens can provide fresh and nutritious meals. In addition, strong market engagement, traditional menu planning and tender requirements on the diversity of products push suppliers to subcontract smaller local producers, so that small batches of different varieties of fruit and vegetables are available for public canteens.
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