The E.A.T. Project Delivers Results

The bronze-coloured Organic Cuisine Label now graces Aroma, a bakery in Herning. This is just one of many steps towards a greener future for Destination Herning.

Project Activities

The E.A.T. Project is tackling sustainability on multiple fronts in Herning's professional kitchens:

• The E.A.T. Index: This tool provides hotels, restaurants, and canteens with insights into their sustainability initiatives and inspiration for improvements. It helps both businesses and the destination company, VisitHerning, gain an overview of the sustainable progress within the destination.

• Supplier Collaboration: The project connects local producers with eateries and hotels, ensuring that fresh, local ingredients become central to the food served. This strengthens both the local economy and sustainability.

• Guidance and Masterclasses: Tailored guidance and training are offered to businesses looking to take their first steps towards greener operations. Workshops and courses provide practical solutions, such as increasing the share of plant-based dishes in large-scale kitchens.

• Knowledge and Inspiration: Through newsletters and knowledge-sharing, the project inspires stakeholders to join the sustainable transition while continuously highlighting good examples from the industry.

The E.A.T. Project offers stakeholders in Herning a unique opportunity to shape the sustainable dining experiences of the future.

The Organic Cuisine Label in Herning

The Organic Cuisine Label is a state-controlled certification for dining establishments that shows the percentage of organic food they use. There are three levels: Gold (90-100% organic), Silver (60-90%), and Bronze (30-60%). The label is free to obtain but requires documentation of organic purchases.

In May 2024, around 3,500 dining establishments in Denmark held the Organic Cuisine Label. Of these, only 7% were found in hotels, restaurants, and cafés, while the rest were in public kitchens.

By August 2024, three dining establishments in Herning had earned the Organic Cuisine Label: Herning City Hotel ApS and Scandic – Restaurant (both bronze) and Højhuset A/S (silver). By mid-September, this number grew to four thanks to the E.A.T. Project.

The Starting Point

Before collaborating with Aroma Herning, representatives from Aroma and Bæredygtig Herning held an initial meeting to align expectations and determine how the destination intern could contribute. Before the meeting, it was emphasized that Marie would benefit from applying for the Organic Cuisine Label, as Aroma already sourced many organic items. The meeting concluded with an agreement that Ellen would assist with the application process and communication about the project.

Practical Guide

For many in the hospitality industry, applying for the Organic Cuisine Label can seem complicated and overwhelming. To simplify this, a practical guide was developed to give Aroma Herning a clear overview of the process steps. With this help, they successfully navigated the application process and earned the Organic Cuisine Label in bronze on their first attempt.

Establishing a Before-During-After Application Process

Before collecting invoices for the Organic Cuisine Label application, Aroma Herning created an overview of their suppliers and invoices. They compiled a list of all suppliers used during the relevant period to ensure everyone was included.

They set the review period by noting the start date and counting three months back. Invoices from this period were collected, downloaded, and organized into a structured folder system. This provided a clear overview, allowing for their inclusion in the representative Excel sheet.

One benefit of this invoice collection was that Marie gained better insight into her purchasing history. In collaboration with Bæredygtig Herning, she identified potentially less optimal purchasing patterns, such as frequent purchases of dry goods that could be bought in larger quantities to reduce delivery and environmental costs, ultimately contributing to healthier growth on the bottom line.

Summary of E.A.T. Project Results

The E.A.T. Project has been a central driving force in promoting sustainability within the food and tourism industries in the Herning area. By offering a range of initiatives – from sustainability assessments via the E.A.T. Index to practical collaborations through supplier partnerships – the project has created a platform for hotels, restaurants, and canteens to measure, improve, and strengthen their sustainable practices.

The E.A.T. Index has given businesses a structured way to evaluate their sustainability efforts, compare themselves to others, and identify areas for improvement. This has provided participants with valuable insights while contributing to an overarching understanding of the destination's sustainable activities.

Supplier Collaboration has created direct connections between local food producers and stakeholders in the food sector, ensuring shorter supply chains, fresher ingredients, and a strengthened local economy.

Through E.A.T. guidance, the project has helped businesses tailor their sustainability initiatives, providing personalized starting points for implementing new solutions and improving daily operations. Practical masterclasses allowed stakeholders to dive into specific topics, such as incorporating legumes into menus, and achieving tangible, concrete results in their food offerings.

Overall, the E.A.T. Project has not only promoted sustainability but also catalyzed broader change in the Herning area. The project has equipped businesses with the necessary tools, insights, and collaboration opportunities to move towards a more sustainable direction. It has fostered a culture where sustainability is integral to both business strategies and the broader narrative of the destination, promising a bright future for growth and development.