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

Project Activities

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

• The E.A.T. Index: A tool providing hotels, restaurants, and canteens insights into their sustainability initiatives and inspiration for improvements. It helps both the businesses themselves and the destination company VisitHerning gain an overview of the destination’s sustainable progress.

• Supplier Collaboration: Connects local producers with eateries and hotels to ensure that fresh, local ingredients become a central part of the food served, strengthening both the local economy and sustainability.

• Guidance and Masterclasses: Throughout the process, tailored guidance and training have been offered to businesses wanting to take their first steps toward 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, we inspire stakeholders to take part in the sustainable transition while continuously highlighting good examples from the industry.

The E.A.T. Project offers stakeholders in Herning a unique opportunity to help 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 indicates 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, approximately 3,500 dining establishments in Denmark had earned 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 achieved 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 the collaboration with Aroma Herning began, representatives from Aroma and Bæredygtig Herning held an initial meeting to align expectations and determine how the representative 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, the application process for the Organic Cuisine Label can often seem complicated and overwhelming. To simplify this, we developed a practical guide that gave 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 needed 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.

Next, they set the period to be reviewed by noting the start date and counting three months back. Invoices from this period were collected, downloaded, and organized in a systematic folder structure. This provided a structured overview, which allowed for their inclusion in the representative Excel sheet used.

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 patterns in her purchasing habits. These could include frequent purchases of dry goods that could instead be bought in larger quantities, reducing delivery and environmental costs, and 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 wide range of initiatives, from sustainability assessments through the E.A.T. Index to practical collaborations via supplier partnerships, the project has created a platform where hotels, restaurants, and canteens can measure, improve, and strengthen their sustainable practices.

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

The Supplier Collaboration has created direct connections between local food producers and stakeholders in the food sector, ensuring shorter supply chains, and fresh ingredients, and strengthened local economies.

Through E.A.T. guidance, the project has helped businesses tailor their sustainable initiatives, providing a personalized starting point 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 and concrete results in their food offerings.

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