EKO Label, what does it mean?

Organic food is an advantage or a prerequisite for more and more guests. That is why mass caterers, festivals, one-day events, nurseries, company restaurants, catering companies, hotel chains, hotels and restaurants can get certified with the EKO Quality mark. But what exactly does the EKO label mean? Today we take you through. 

When your catering establishment shows the EKO label, it means they use organic products in the kitchen. In addition, there are 3 types of EKO label, gold, silver and bronze. With a bronze EKO ecolabel, between 20% and 50% of products are purchased organically. With silver, between 50% and 80% of products are purchased organically. In gold, between 80% and 100% of products are sourced organic. There is also a 4^e hallmark gold 100%, which means 100% organic sourcing.

Check

Strict checks are made on whether the catering establishment uses organic products in its kitchen. The percentage of organic products purchased is checked quarterly and annually. Based on the percentage that comes out of this, you get the EKO label. This is followed by an announced inspection every two years to check whether the catering establishment still meets the requirement. An unannounced second inspection can also take place.

Requirements for the EKO Quality mark

Besides the overall percentage of organic products purchased, there is also a requirement for the percentage of organic products purchased per product group. Before we look at this in more detail, we will first distinguish between the different product groups. The six product groups are:

1. Dairy & Eggs
2. Meat & Meat substitutes
3. Potatoes, fruit & vegetables
4. Bread
5. Beverages
6. Convenience food and dry grocery value

For the bronze EKO label, at least 20% of the purchase value of food must come from 4 of the 6 product groups. For example; 5% from dairy & eggs; 5% from meat and meat substitutes; 5% from Potatoes, vegetables & fruit; and 5% from bread. For the other 2 categories, there is no obligation to buy organic. For the silver EKO label, at least 25% of the purchase value of food must come from all product groups, so you have to buy organic in every product group. For the gold between 80% and 100%, at least 40% purchase value of the food must come from all product groups. Quarterly percentages may vary 10% downwards, if the annual percentage does comply. Of course, with the gold 100% EKO label, everything 100% is sustainably sourced.

Administration

Detailed records must be kept when catering establishments hold the EKO label. For instance, the administration distinguishes between organic and non-organic. On the invoice and delivery note of the goods a clear organic reference has to be indicated. In addition, the delivered product is checked whether the organic reference on the invoice is also on the product itself. Was what was to be delivered delivered delivered? The product must state:

• The name and address of the producer
• Product name including biological reference
• Number of the control organisation, E.g. that of SKAL is NL-bio-01
• Expiry date or a traceable code

Other requirements for the EKO label

In addition to requiring sustainable sourcing, the EKO label also sets requirements for sustainability. If your catering establishment holds a valid Green Key certificate, it meets the requirement. Does the catering establishment not have this? Then the EKO label sets the condition that there is a demonstrable sustainability policy which includes the following principles:

• The catering establishment has a policy on health. For example, no or less use is made of harmful cleaning agents
• The catering establishment has an environmental policy. For example, separate waste systems are used
• The catering establishment has a policy on good employment and commitment. For example, by working with regional suppliers
• The catering establishment has a policy on care. For example, co-determination.

What does it entail?

Coming back to what an EKO label for catering establishments means. For the catering establishments, this means organic procurement, good administration and checks on this. In addition, the catering establishment is committed to sustainability either through a valid Green Key certificate or through a demonstrable sustainability policy. When, as a guest, you come across one of the EKO quality marks in the catering establishment, you know that you are partly or 100% getting organic food that this catering establishment is committed to sustainability.