The Organic Cuisine Label 90-100% organic 60-90% organic 30-60% organic Økologisk Landsforening Ministry of Environment and Food of Denmark - Danish Veterinary and Food Administration Site på Dansk

Frequently asked questions

What is better: Weight or value?

We generally recommend, that kitchens that are new to The Organic Cuisine Label, calculates the organic percentage interval in weight in order to achieve the highest percentage possible. Most frequently, weightier raw materials and products such as vegetables, flour, milk and others will be the first to be converted from conventional into organic sourcing. In some cases, such as certain restaurants, it can however be beneficial to do the calculations in value, as organic beverages, coffee and meat can be more expensive than conventionally sourced items normally acquired by the restaurants.

Herbs and flowers: gathered or home grown – does it count in the organic calculation?

Yes, if they are used systematically in preparing the menu.  Home grown herbs and flowers are only to be considered organic, if the soil in which they are grown is certified organic.

Which products and raw ingredients can be considered neutral in the organic calculations?

Products such as water (including taste neutral bottled water), table salt, marine fish (not from aquaculture) and meat from hunting or fisheries, are to be considered neutral in the organic calculations. The same apply to certain salts that does not arise from mining practices and are used occasionally in meal preparation e.g. potassium chloride. Non-food products such as candles, napkins and glassware are also to be considered neutral.

Can products that are partly organic, such as 75% organic fruit juice, be calculated as organic?

No, only products that are 100% organic can be calculated as organic.

Which suppliers or wholesalers am I required to include in the organic accounting sheet? 

All suppliers or wholesalers (both organic and conventional) must be registered in the organic accounting sheet in order to calculate the organic percentage interval.

Are beverages to be included in the calculations?

Yes, the organic percentage interval is calculated by registering all products and raw materials including beverages (both organic and conventional).

Do I need to register products purchased from local grocery stores and how do I do it?

Yes, it is mandatory to register all purchases from local grocery stores. Only products that are clearly marked “Økologisk/Organic” on the cash receipt can be calculated as organic.  If the a product is organic, but the store has failed to clearly indicate this on the receipt it is possible to request that the supermarket or grocery store add this to the receipt and stamp the cash receipt for documentation.  If the product is not clearly marked as organic it must be calculated as conventional – even if it is organic. In kitchens where the organic percentage is calculated from value,  it is important  to be consistent in calculating the organic percentage interval include or excluding VAT (moms).

Is it considered proper documentation to save cash receipt by date, as these does not have an invoice number?

Yes, you simply register cash receipts by date and supermarket in your organic accounting sheet. 

Am I allowed to weigh fruit and vegetables? Do I need to do this every time?

Yes, if you calculate your organic percentage interval in weight and there is no registered weight on the cash receipt or packaging. If the product is one often used such as a ‘litre of milk’, the weigh can be estimated (one litre of milk = 1 kilo) and reused for future registrations. If all products purchased are organic, one can simply weigh the entire bag. Generally, raw materials must be registered as they are received in the kitchen. For example, this means that if potatoes are received unpeeled, this is how they must be registered. Furthermore, raw materials must be registered only by the weight of the product, not including packaging.

How often does The Food Administration carry out compliance control?

All organic kitchens are subjected to compliance control once a year, as part of the normal hygiene inspections.  

 

 

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