la place de la restauration collective dans la politique ...€¦ · dans la politique autrichienne...
TRANSCRIPT
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
Direkte Vermarktung: Absatz über Direktvermarktung, Ab-Hof-Verkauf, Bauernmarkt
Indirekte Vermarktung: Absatz über Handel, Verarbeiter, Gemeinschaftsverpflegung, Export
Organic Pig by piece
Organic is Successfull Sales of Organic Pig
Total
Direkte Vermarktung: Absatz über Direktvermarktung, Ab-Hof-Verkauf, Bauernmarkt
Indirekte Vermarktung: Absatz über Handel, Verarbeiter, Gemeinschaftsverpflegung, Export
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
PC-Need : 3 700 Stk Data per month
10,3 %
ORGANIC BEEF 2000 ORGANIC BEEF 2004
Organic Food
Commercialisation and Consumption
in Public Canteens (PC)
Holler: Organic-Feasibility Study 2000
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
Direkte Vermarktung: Absatz über Direktvermarktung, Ab-Hof-Verkauf, Bauernmarkt
Indirekte Vermarktung: Absatz über Handel, Verarbeiter, Gemeinschaftsverpflegung, Export
Organic Poultry by 1000 piece
Organic is Successfull Sales of Organic Poultry
Total
Direkte Vermarktung: Absatz über Direktvermarktung, Ab-Hof-Verkauf, Bauernmarkt
Indirekte Vermarktung: Absatz über Handel, Verarbeiter, Gemeinschaftsverpflegung, Export
Organic Eggs by Mio. piece
Organic is Successfull Sales of Organic Eggs
Organic Marketing : 2 000 000 Stk
PC-Need : 150 000 Stk Data per month
7,5 %
Organic Marketing : 6 825 000 Stk
PC-Need : 423 750 Stk Data per month
6,2 %
ORGANIC EGGS 2000 ORGANIC EGGS 2004
Organic Food
Commercialisation and Consumption
in Public Canteens (PC)
Holler: Organic-Feasibility Study 2000
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
Direkte Vermarktung: Absatz über Direktvermarktung, Ab-Hof-Verkauf, Bauernmarkt
Indirekte Vermarktung: Absatz über Handel, Verarbeiter, Gemeinschaftsverpflegung, Export
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 Portion in Percent: green, Increase of Costs in Percent: red)
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
Direkte Vermarktung: Absatz über Direktvermarktung, Ab-Hof-Verkauf, Bauernmarkt
Indirekte Vermarktung: Absatz über Handel, Verarbeiter, Gemeinschaftsverpflegung, Export
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
Commercialisation and Consumption
in Public Canteens (PC)
Holler: Organic-Feasibility Study 2000
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
(Organic Portion in Percent: green, Increase of Costs in Percent: red)
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
(Organic Portion in Percent: green, Increase of Costs in Percent: red)
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
Project BIOFAIR I und II
Economic Valuation Potatoes
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%
Project BIOFAIR I und II
Economic Valuation Potatoes
Organic Product +/- in %
Cabbage Salad -45 %
Dumpling Roll -47 %
Ham Roll +30 %
Spinach Dumpling -70 %
Vegetable Brawn -77 %
Cheese Dumpling -63 %
Project BIOFAIR I und II
Results
Organic Product +/- in %
Vegetable Loaf -8 %
Potatoe Buffer -56 %
Kaiserschmarren -13 %
Topfenstrudel +26 %
Crackling Dumpling -58 %
Potatoe Puree +25 %
Project BIOFAIR I und II
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 %
Project BIOFAIR I und II
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!