la place de la restauration collective dans la politique ...€¦ · dans la politique autrichienne...

La place de la restauration collective

dans la politique autrichienne de

développement des filiéres biologiques.

Claus Holler

BIO AUSTRIA Marketing Gemeinschaftsverpflegung/Ernährung

Paris, porte de Versailles

dans le cadre du Salon International de l‘Agriculure

2. mars 2006

EUROPE

€ 12 Bil

< 10%p.a.

USA

€ 10 Bil

> 15%p.a.

ASIA

> 15 % p.a.

AUSTRALIA

€ 0,2 Bil

> 20%p.a.

Organic food 2005

Turnover: 25 billion Euro

Organic

Agriculture in A

1927

•First Organic Pioneers

~1962 - 1989

•Associations are built

•Intensivation of Research

•Bound by Law - ÖLMB

1994/1996

•Trade and Public Canteens

start with Organic Food

•Start of the so called

„Organic-Boom“

~ till 1998

•Trend to make international

•Ongoing Concentration of the Market

2004

•Foundation of

BIO-AUSTRIA

Development of

Organic Agriculture in Austria

4201.970

18.542

20.316 20.12119.031 18.630 18.292 18.576 19.056

0

5.000

10.000

15.000

20.000

25.000

1984 1991 1995 1998 1999 2000 2001 2002 2003 2004

=

11,2 % of all organic farms

In Austria

Development of Organic Farms

Increase of the Number of Organic Farms in Austria

Organic Area

In Austria

344.916 ha

=

13,5 %

Development of Organic Farmed

Area

Increase of the Area of Organic Arable Land in Austria

Increase in Turnover about 100 % compared to 2001.

Turnover 2001: 250 Mio Euro.

Prognosis 2001 for the next fife years:

Increase in Turnover to 360 Mio Euro

2005: 500 Mio Euro corresponding to 4 Percent

of the overall Turnover of the Foodmarket

Organic Food 2005

Turnover in Austria

Guiding principle of the Austrian

environmental policy

„Sustainable for Nature and Mankind“

• Quality of life

We create and we safeguard the prerequisites for a high quality of life in Austria.

• Bases of life Indispensable bases of life are clean air, pure water, unpolluted soil and intact

ecosystems.

• Living environment We support an effective protection against natural hazards as well as an

ecological orientation of the riverine landscapes of Austria.

• Food We are shaping for our farmers and consumers a sustainable and

enviromentally benign agricultural and food policy.

Guiding principle of the Austrian

environmental policy

• Ecological Arguments:

– Less Ecological Damage, best living conditions of

animals

– Forbidden Use of Gene Modified Organisms (GMO)

• Protecting indispensable values of live: Clean Air,

pure Water, unpolluted Soil and intact Ecosystem

• Useful agricultural Work

• National Economically Arguments:

– Health, less Costs through Ecological Damage

Why Organic Agriculture?

13

10

10

7

4

4

3

2

2

15

43gesunde Ernährung

besserer Geschmack

bessere Qualität, Kontrolle

Unterstützung der Landwirte

keine chem. Zusatzstoffe

Bekannte Herkunft

wegen Familie/Kinder

anderes

Gewohnheit

gentechnikfrei

höherer Vitamingehalt

Data in %, n=400 Persons Source: RollAMA Motivation Analysis January 05/ AMA Marketing

Question: What is the main reason for you to buy products of organic agriculture?

...spontaneous Answers

Healthy Nutrition: Main argument

to buy Organic Products

Better Tasting

Support for the farmers

Because of Family/Children

Become a Habit to him

Healthy Nutrition

Known Origin

Better Quality, Controls

No chemical Additives

others

GMO - free

High Vitamins

Political Directions

Organic Food in Public Canteens

There are different directions in the nine states of Austria:

Vienna 30 % since 1999, Kindergardens/Schools 50 % since 2003

Lower Austria 25 % since 2001

Upper Austria 30 % since 2004

Salzburg Application for 50 % 2005, rejected

Karinthia Application for an Increase of the Budget 2005

Burgenland To wish for without any Directions

Styria 25 % since 2003

Tyrol Expression of Will without Directions

Vorarlberg Expression of Will for 15 %

Working group for organic food

The working group within the project

„OekoKauf Wien –

Ecological purchase for the City of Vienna“ was established In March 1999 in Vienna.

Three main obstacles by

introducing organic food

• To make leading personal believe, that the eco-label really

guarantees organically grown products and that cheating

is almost impossible

• That there are enough products on the market to allow a

wide-spread supply with organic food

• That the additional costs would be acceptable

Three Studies tried to get Answers

• Organic Food Feasibilitystudy in Public Canteens

• A study to show possibilities to reduce costs (BIOFAIR I

and BIOFAIR II)

• Studies to the influence of organic food on people as a

Marker for Quality

Feasibility study on the use of

organic food

This study focused on how much the share of

organic food could be increased in public

canteens, bearing in mind the organic food

availability on the market and the respective

differences in price.

Organic Milk

„Best to begin with organic products“

To introduce organic products in public canteens

begin with organic milk and milk products.

Organic Food

Commercialisation and Consumption

in Public Canteens (PC)

ORGANIC MILK 2000

Organic Marketing: 180 000 000 l

PC-Need: 3 780 000 l Data per year

Holler: Organic-Feasibility Study 2000

2,1 %

ORGANIC MILK 2004

Organic Marketing : 242 000 000 l

PC-Need: 5 806 000 l Data per year

2,4 %

0

10

20

30

40

50

60

70

80

90

100

MILK, -PRODUCTS 2000

17%

%

0

10

20

30

40

50

60

70

80

90

100

MILK, -PRODUCTS 2004

15%

%

Economic Aspects

Organic Milkproducts

(Organic Portion in Percent: green, Increase of Costs in Percent: red)

Literparity

Costs in Euro DIESEL MILK

January 2003 0,73 0,35

January 2004 0,83 0,32

June 2005 1,04 0,29

Total

Direkte Vermarktung: Absatz über Direktvermarktung, Ab-Hof-Verkauf, Bauernmarkt

Indirekte Vermarktung: Absatz über Handel, Verarbeiter, Gemeinschaftsverpflegung, Export

Organic Milk in Mio. liters

Organic is Successfull Sales of Organic Milk

Organic Meat

„That‘s all there is to it“

Economical feasibility

=

To make use of the good quality

+

To keep to dietetic guidelines

Total



Organic Pig by piece

Organic is Successfull Sales of Organic Pig

Total



Organic Beef by piece

Organic is Successfull Sales of Organic Beef

Organic Beef

Commercialisation

Price depends on

MARKETING

60 % CONVENTIONAL 40 % ORGANIC

(=3 000 000 kg) (= 2 000 000 kg)

Beef- Quality- Beef- Quality- ORGANIC

Mass- Beef Mass- Beef QUALITY

produced produced BEEF

z.B. Organic Organic young

Cow Meat Beef, Organic

Ox or Calf

Price and Quality:

low middle high

Organic Marketing : 16 800 Stk

PC-Need : 1 400 Stk Data per month

13,5 %

Organic Marketing : 35 800 Stk


10,3 %

ORGANIC BEEF 2000 ORGANIC BEEF 2004

Organic Food




0

10

20

30

40

50

60

70

80

90

100

MEAT 2000

Taking into consideration:

Weight loss by cooking,

cooking time and

Portionsize

NO

YES 21%

%

0

10

20

30

40

50

60

70

80

90

100

MEAT 2004

NO

YES 23%

%

Economic Aspects

Organic Meat

(Organic Portion in Percent: green, Increase of Costs in Percent: red and dark green)

Taking into

consideration: Weight

loss by cooking,

cooking time and

Portionsize

Total



Organic Poultry by 1000 piece

Organic is Successfull Sales of Organic Poultry

Total



Organic Eggs by Mio. piece

Organic is Successfull Sales of Organic Eggs

Organic Marketing : 2 000 000 Stk


7,5 %

Organic Marketing : 6 825 000 Stk


6,2 %

ORGANIC EGGS 2000 ORGANIC EGGS 2004

Organic Food




Organic Bread and -Rolls

„First Class Quality in Public Canteens“

Reduction of Foodstuff Rubbish allows the

economical use of Organic Bread and Organic Rolls

in Canteen Meals

Total



Organic is Successfull Sales of Organic Cereal

Organic Cereal in tons

0

10

20

30

40

50

60

70

80

90

100

CEREAL PRODUCTS 2000

14%

%

0

10

20

30

40

50

60

70

80

90

100

CEREAL PRODUCTS 2004

11%

%

Economic Aspects

Organic Cereal Products


Organic Vegetables

and Fruits

„To make savings in the Season“

Organic vegetables and organic fruits are in the

season sometimes cheaper than conventional

vegetables and conventional fruits!

0

10

20

30

40

50

60

70

80

90

100

VEGETABLES 2000

Seasonal

Not seasonal

11%

%

0

10

20

30

40

50

60

70

80

90

100

VEGETABLES 2004

Seasonal

Not seasonal

12%

%

Economic Aspects

Organic Vegetables

(Organic Portion in Percent: green, Increase of Costs in Percent: red and dark green)

Total



Organic is Successfull Sales of Organic Potatoes

Organic Potatoes in tons

Organic Marketing : 15 000 t

PC-Need : 465 t Data per year

3,1 %

Organic Marketing : 28 700 t

PC-Need : 803 t Data per year

2,9 %

ORGANIC POTATOES 2000 ORGANIC POTATOES 2004

Organic Food




0

10

20

30

40

50

60

70

80

90

100

SPICES 2000

1%

%

0

10

20

30

40

50

60

70

80

90

100

SPICES 2004

0,8%

%

Economic Aspects

Organic Spices


0

10

20

30

40

50

60

70

80

90

100

0

10

20

30

40

50

60

70

80

90

10

0

Increase in Costs

in %

Percentage of Organic Food in %

Percentage of Organic Food

and Costs

2000

2004

Feasibility study on the use of

organic food

After this project had proved to be successfull,

the implementations of organic food were spread

to the old people homes, kindergardens,

schools and hospitals in Austria.

Convenient Products

„Capacity of work saves money“

The preparation of fresh organic food is inclusive the

costs for the capacity of work cheaper than the use

of conventional convenient products.

0

10

20

30

40

50

60

70

80

90

100

CONVENIENT FOOD 2000

9%

%

0

10

20

30

40

50

60

70

80

90

100

CONVENIENT FOOD 2004

13%

%

Economic Aspects

Organic Convenient Food


Kostenfaktor Wert BIO

roh Wert

KONV Umrechnungsfaktor

Kosten BIO

Kosten KONV

Arbeitszeit in min/kg 0,81 - € 11,58/h 0,16 -

Energie in kWh/kg 0,01 - 3,437 Cent/kWh 0,00 -

Wasserverbrauch in l/kg 0,57 - 1,3 €/m3 0,00 -

Einkaufskosten/kg 0,57 1,34 €/kg 0,57 1,34

Gesamtkosten/kg 0,73 1,34

Potatoes peeled, raw

Kostenfaktor Wert BIO gekocht

Wert KONV gekocht

Umrechnungsfaktor Kosten BIO ge-kocht

Kosten KONV

gekocht

Arbeitszeit in min/kg 0,81 - € 11,58/h 0,16 -

Energie in kWh/kg 0,20 - 3,437 Cent/kWh 0,01 -

Wasserverbrauch in l/kg 1,38 - 1,3 €/m3 0,00 -

Einkaufskosten/kg 0,57 0,99 €/kg 0,57 0,99

Gesamtkosten/kg 0,73 0,99

Potatoes peeled, cooked

Project BIOFAIR I und II

Economic Valuation Potatoes

Potatoes to be

peeled

Potatoes to be

controlled

Potatoes

cooking



BIOKONV

0,00

0,20

0,40

0,60

0,80

1,00

1,20

1,40

€/k

g

Kartoffel geschält, roh

Betriebskosten

Einkaufskosten

Lohnkosten

- 46%

BIOKONV

0,00

0,20

0,40

0,60

0,80

1,00

€/k

g

Kartoffel geschält, gekocht

Betriebskosten

Einkaufskosten

Lohnkosten

- 26%



Organic Product +/- in %

Cabbage Salad -45 %

Dumpling Roll -47 %

Ham Roll +30 %

Spinach Dumpling -70 %

Vegetable Brawn -77 %

Cheese Dumpling -63 %


Results

Organic Product +/- in %

Vegetable Loaf -8 %

Potatoe Buffer -56 %

Kaiserschmarren -13 %

Topfenstrudel +26 %

Crackling Dumpling -58 %

Potatoe Puree +25 %


Results

Organic-Product +/- in %

Semolina Dumpling +18 %

Stewed Apple +16 %

Ice-Salad -26 %

Potatoe Dumpling +15 %

Young Beef instead of Calf -22 % bis +7 %

Dust +132 % -+169 %


Results

DIREKT Methods INDIREKT Methods

Chemoanalyt. Physical Biophysical. Picture creating Animal Tests Microbiological

Methods Methods Methods Methods Methods

Oberflächen- Bio-Photonen- Kupferchlorid- Ess- Pilz- und

Inhaltsstoffe spannung emissionen kristallisation verhalten Bakterien-

nach Pfeiffer bestimmungen

Toxische Leitfähigkeit Elektrochem. Steigbild nach LM-Kontakt- (Legionellen

Rückstände Index Messungen Wala versuche etc.)

(P-Wert)

pH Wert Redoxpotential Rundbild-

Chromatogramm

nach Pfeiffer

Modified from Hoffmann, 1999

Methods to measure

food quality

DIREKT Methods INDIREKT Methods

Chemoanalyt. Physical Biophysical. Picture creating Animal Tests Microbiological

Methods Methods Methods Methods Methods

Modifiziert nach Hoffmann, 1999

Biophysical Information Measurement

with Bioresonanz (Quintstation)

EKG (Hart Rate Variability)

Methods to measure

food quality

Mean+SDMean-SD

Mean+SEMean-SE

Mean

Outliers

Extremes

Lebensmittelmessungen Quintstation

GESAMTAUSWERTUNG: KONVENTIONELL versus BIOD

iffe

ren

z z

um

Au

sg

an

gsw

ert

in

Pro

ze

nt

-120

-80

-40

0

40

80

KONVENTIONELL BIOn = 75 n = 68

MW = -33,0 %

MW = 25,4 %

p < 0,0001

600

700

800

900

1000

1100

1200

1300

1400

t

Prinziple of the

Heart Rate Variability

400

500

600

700

800

900

1000

1100

1200

1300

1400

400 500 600 700 800 900 1000 1100 1200 1300 1400

ms

ms

Person

Einheit

Anmerkung

Auswahl

Datum

Zeit

SD 2

SD 1

Ulrike Russ

0:41:01 - 1:00:11 (0:19:11.5)

17:41:13

01.07.2002

93.9 ms

31.1 ms

400

500

600

700

800

900

1000

1100

1200

1300

1400

400 500 600 700 800 900 1000 1100 1200 1300 1400

ms

ms

Person

Einheit

Anmerkung

Auswahl

Datum

Zeit

SD 2

SD 1

Ulrike Russ

0:00:33 - 0:20:32 (0:20:00.3)

17:41:13

01.07.2002

68.3 ms

14.4 ms

DIAGRAMME RR-INTERVALLS

Milk conventional Milk organic

Heart Rate Variability

Food Quality

• There is enough food in organic quality for all public

canteens and gastronomy availabel.

• The Logistics works best.

• The best to start with in public canteens is organic milk.

Organic food in public

canteens

• Organic food (meat) needs a motivated team in the

kitchen.

• Organic food offers best quality.

• Organic fruits and organic vegetables re cheap in the

season.

• Capacity of work saves money.

Organic food in public

canteens

Supermarkets

64%

Public Canteens,

Gastronomy

6%

Natural Food-

Trade

14%

Direct Marketing

6%

Export

10%

Organic Food:

Monetary 4,3 % of the overall Turnover of the Food Market

Organic Food 2005

Sales

Turnover Public Canteens and

Gastronomy in Austria 2005:

30 Million Euro

Organic Food 2005

Turnover Public Canteens/Gastro

Organic food in public institutions

in Vienna

• Menus in hospitals: 60.000 per day 30 % Organic

• Menus in Kindergardens: 38.000 per day 50 % Organic

• Menus in schools: 12.500 per day 25 % Organic

• Menus in old peoples home: 24.000 per day 20 % Organic

Organic food in

Gastronomy and Tourism

The offered groups with organic

products are part of the standard

today.

Trend:

Away from the middle

The

dead middle

BIO

Very cheap products

Best quality products

The Mean

Best Quality

Increasing Image

Competence

Organic food in public canteens and

gastronomy means:

Future of Organic Food in

Public Canteens and Gastronomy

The Market of Organic Food is growing world wide

Organic food of best quality and taste will be the

healthiest food to be worth to offer the guests in

public canteens and gastronomy!

la place de la restauration collective dans la politique ...€¦ · dans la politique autrichienne...

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