Go for the organic star

The program has six levels, and by proceeding from step to step, the kitchens gradually increase their use of organic products. By advancing step by step it is easier to develop the kitchen procedures as well as product availability and customer expectations at the same pace.

Step criteria

Step product = a significant product selected to be used in the kitchen. It is worth selecting a product that is constantly available instead of seasonal. The product may be used in food preparing and baking or it can be a product offered as a part of the meal.

Significant organic product = a single product or product group that is used in food preparation or as a part of the meal at least twice a week constantly. A significant ingredient could be, for example, cereal, milk, dairy product, buttermilk, coffee, potato, vegetables, egg or meat. However, products that are not used in significant quantities, such as seasonings or spices, are not deemed significant products. Spices may be considered as significant, if they are in majority all organic spices.

Organic percentage = the usage percentage of organic products used in the kitchen is calculated from all foodstuff weights or procurement prices in total. The percentages are calculated from the entire organization and all the kitchens included in the same information form, rather than by single kitchens. Total usage percentage by weight may be adjusted based on consumption of meals delivered, in cases where total weights of procurement may be difficult to calculate.

1st Step

The kitchen uses a minimum of one (1) organic ingredient at all times. In addition other organic products are used as opportunities arise.

For example constant use of porridge cereals in organic only. In addition, organic rolls available during soup days (once a week).  

(Organic percentage 1 -10 %)

2nd Step

The kitchen uses a minimum of two (2) organic ingredients at all times. In addition other organic products are used as opportunities arise.

For example constant use of porridge cereals in organic only and the main meal drink is organic milk or buttermilk. In addition, organic rolls available during soup days (once a week).  

(Organic percentage 3 -20 %)

3rd Step

The kitchen uses a minimum of four (4) organic ingredients at all times. In addition other organic products are used as opportunities arise.

For example constant use of porridge cereals and fat-free organic milk served with meals. In addition rye breads are organic only and buttermilk is always organic. In addition, organic rolls available during soup days (once a week) may be served, organic apples as dessert (twice a month) and organic lettuce for salads (once a week).

(Organic percentage 5 -30 %)

4th Step

The kitchen uses a minimum of eight (8) organic ingredients at all times. In addition other organic products are used as opportunities arise.

For example constant use of porridge cereals and fat-free organic milk served with meals, rye breads served are organic. In addition the bouillons and spices, eggs and grated vegetables served with meals or potatoes are always organic. Along with these, at minimum twice a week served products, organic rolls available during soup days (once a week) may be served, organic apples as dessert (twice a month) and organic lettuce for salads (once a week).

(Organic percentage 30 -60 %)

5th Step

The kitchen uses a minimum of twenty (20) organic ingredients at all times. In addition other organic products are used as opportunities arise.

For example constant use of porridge cereals and fat-free organic milk served with meals, rye breads served are organic. In addition the bouillons and spices, eggs and grated vegetables served with meals or potatoes as well as coffee, tea and sugar are always organic. Along with these, at minimum twice a week served products, organic rolls available during soup days (once a week) may be served, organic apples as dessert (twice a month) and organic lettuce for salads (once a week).

 (Organic percentage 60 -85 %)

Star Step

The kitchen uses large amounts of organic ingredients in every ingredient group. Regular products are only used if organic products are not available.

(Organic percentage 85 -100 %)

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