How to join the program?

Steps to Organic -program is accessible over the Internet. Joining the program and creating an organic plan is also carried out electronically.

START!
Make a strategic decision for your organization to start using organic products, incorporate and register it in your plan of action. Procurement guidelines also need to be included with the decision. It is advisable to make an annual plan to increase the use of organic, in which products will gradually add. It is also important to make a decision about menu design as well as possible changes in food production to make possible to use organic.

DEFINE!
Define whether your entire organization shall join the program at the same time, or only a part of it, such as municipal services like day care centers or homes for the elderly. Within a single registration, all kitchens need to use the same organic products and proceed with the program at the same time. The kitchens can also register as groups, allowing them to proceed with the program at their own pace.  

APPOINT!
The organization must appoint a person to acts as a contact person for the organization to work with the program supervisor. The contact person shall update the organic usage data at least once a year and provide information like program events and newsletter within the entire organization.

CHOOSE!
Choose organic products that are right for your business and menu. One significant organic product is enough to start using organic and join the program. The basic criterion for the organic product is that it is in use at least twice a week.   

FILL OUT!
Fill out the registration form. It is important to fill carefully the organic plan and details of the organization. The risk factors associated with the use of organics should also be clarified and fill on the form.
After registration, the program administrator will check the information provided on the form and will be in contact with the registered organization before the official approval into the program.

KEEP the login information!
Keep the registration information and passwords safe so you will be able to update the Organic Plan as necessary. You will need to update your progress for instance in order to reach the next step of the program.

TEST!
Organic Test on the web site is free to take for all the personnel of the organization. At least a program contact person must make the test.

INFORM!
Remember to inform the entire personnel as well as the customers of the organization about the use of organic products. It pays to clarify the goals and aims of the organization for using organic products as well as explain why it is good to use them. To help with this, there are materials available and free to use in the extra-section of the site.

THE CRITERIA FOR A STEP PRODUCT  
A significant organic product = a single product or product group that is used for meal preparation or served, in the minimum twice a week. Examples of significant ingredients would be for instance: potato, egg, cereals, milk, milk products, vegetables, meat. Products used in less volume, such as spices, however, are not significant products alone.
A Step Product = a significant organic product chosen for the step. It is best to choose a product that is available at any time and easily. The product can be used for food preparation and baking, or it may be a part of the meal served, such as sour milk, bread, coffee or tea.
Organic Star -diploma and sticker
The Organic Star -diploma and sticker allows the kitchens to provide their customers with a reliable message that they are committed to using organic products.

THERE ARE SIX STEPS TO ORGANIC
1st Step
The kitchen uses a minimum of one (1) organic ingredient at all times. In addition, other organic products will be are used if possible.

2nd Step
The kitchen uses a minimum of two (2) organic ingredients at all times. In addition, other organic products will be are used if possible.

3rd Step
The kitchen uses a minimum of four (4) organic ingredients at all times. In addition, other organic products will be are used if possible.

4th Step
The kitchen uses a minimum of eight (8) organic ingredients at all times. In addition, other organic products will be are used if possible.

5th Step
The kitchen uses a minimum of twenty (20) organic products at all times. In addition, other organic products will be are used if possible.

6 th Step
The kitchen uses large amounts of organic products in every ingredient group. Conventional products are used only if organic products are not available.