Baden-Württemberg's schools and offices quadruple organic food in meals
Sixteen institutions across Baden-Württemberg have transformed their meal services through the Enjoy Organic Together project. Over two years, schools, public offices, and other catering providers worked to increase organic and regional food on their menus. The results show a major shift toward more sustainable eating habits.
The project focused on four key areas: smarter procurement, clearer communication, better menu planning, and cutting food waste. Participants received expert advice to refine their meal offerings, making them more balanced and eco-friendly. By the end, the average share of organic ingredients in their kitchens quadrupled, while regional products doubled.
Certification became a milestone for many. Through partnerships with Baden-Württemberg's organic model regions, institutions gained official recognition for their organic food standards. The project also strengthened ties with local farmers and producers, boosting demand for their goods.
Among the 16 participants were three schools and two public administration offices. Their efforts paid off as the proportion of regional organic ingredients in meals climbed from just seven percent to around 30 percent.
Minister Peter Hauk visited the final event to acknowledge the progress. He stressed how communal catering can drive demand for regional organic products, calling it a powerful tool for market growth. The institutions' commitment, he noted, created economic value while promoting sustainability.
The Enjoy Organic Together project has left a measurable impact. Participating kitchens now serve significantly more organic and regional food, with less waste and greater efficiency. The model also sets a foundation for broader adoption across public and private catering sectors.
