Baden-Württemberg's organic food initiative quadruples sustainable meals in two years

A two-year project in Baden-Württemberg has successfully boosted the use of regional organic food in communal catering. The initiative, Enjoy Organic Together, wrapped up in February 2026 after helping 16 institutions shift toward more sustainable meal plans. By the end, 47 participating caterers, businesses, and facilities earned certification for their commitment to local and organic ingredients.

The project ran from April 2024 to February 2026, aiming to increase organic and regional products in canteens, cafeterias, and similar settings. At the start, only seven percent of ingredients came from regional organic sources. By the close, that figure had jumped to around 30 percent on average. Overall, the share of organic ingredients quadrupled, while regional products doubled.

Participants worked closely with Baden-Württemberg's organic model regions to refine their menus and sourcing. The focus extended beyond ingredients to include better communication, smarter menu planning, and cutting food waste. These efforts led to noticeable reductions in discarded meals.

The scheme also strengthened ties with local producers, supporting food craftsmanship and regional economies. Minister for Food, Rural Affairs, and Consumer Protection Peter Hauk highlighted the project's dual success: fostering appreciation for local food while creating economic value.

Details about the organic model regions, including contacts, are now available online for those interested in similar initiatives.

The project's completion leaves 47 certified caterers and institutions serving meals with far higher shares of organic and regional ingredients. Food waste has dropped, and local producers have gained new business opportunities. The model now serves as a practical example for other regions looking to adopt sustainable catering practices.