More and more childcare organizations and schools in the Netherlands are making the switch to organic food. Practical experiences described by Bio-journaal show that this transition is entirely possible, provided sufficient attention is given to planning, procurement, and staff engagement.
Growing demand for organic
Interest in organic food within childcare has been increasing for years. Parents are becoming more aware of what their children eat, and childcare organizations also recognize the importance of healthy, sustainable meals. Organic products are free from synthetic pesticides and artificial fertilizers, and meet stricter animal welfare standards. For young children, who are particularly sensitive to hormone-disrupting substances and pesticides, this can make a meaningful difference.
However, the switch to organic is not without challenges. Childcare organizations often work with fixed caterers or purchasing collectives, where price and logistics have traditionally been the deciding factors. Organic products are generally more expensive and not always readily available in large quantities. Yet the practical experiences from Bio-journaal demonstrate that these hurdles can be overcome.
What works in practice?
Organizations that have successfully made the transition share several key success factors. One is involving the entire team in the choice for organic. When childcare workers and kitchen staff understand why organic is being chosen, they pass on this enthusiasm to children and parents. A gradual approach — for example, starting with organic dairy and eggs — also proves more effective than a drastic, immediate overhaul.
Additionally, collaboration with suppliers plays a crucial role. Caterers with experience in organic food can help design seasonal menus that fit within budget. Seasonal cooking, incidentally, is not only cheaper but also offers opportunities to raise children's awareness of where food comes from.
Mandate on the horizon?
The discussion about organic food in childcare touches on a broader debate. Some municipalities and provinces are experimenting with mandatory percentages of organic food in childcare. The National Institute for Public Health and the Environment (RIVM) advises in its guidelines for healthy food in childcare to use organic products as much as possible, particularly for vegetables, fruit, grains, dairy, and meat. This is, however, advice, not a requirement.
The practical experiences described by Bio-journaal can help other organizations in making this consideration. They show that organic is not only an idealistic choice but also practically achievable within the existing frameworks of childcare.