Københavns Fødevarefællesskab (KBHFF)/Copenhagen Food Co-operative (CPH)
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AgroBRIDGES Good Practice Recording Template |
| Author(s) | Food & Bio Cluster Denmark |
| Insert photo or any visual image or diagram e.g. /Word or Image Collage | |
| Choose a primary theme that the Good Practice adheres to (three themes can be considered: |
Mutual benefits between primary producers and consumers
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| If relevant choose a secondary theme that the Good Practice adheres to | |
| If relevant choose a tertiary theme that the Good Practice adheres to | |
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EIP Practice Abstract Format:
Short summary for practitioners in English on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided. |
Short description of the ‘Good Practice’: |
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Københavns Fødevarefællesskab (KBHFF)/Copenhagen Food Co-operative is a member-based and member-driven food co-operative in Copenhagen, Denmark. KBHFF is an alternative to profit-driven supermarket chains and have eight departments around Copenhagen.
KBHFF offer local, seasonal, organic and biodynamic vegetables and fruits at affordable prices to their members every week. They are generally expected to put in three hours of work in the co-op every month e.g. packing vegetables in the shop, ordering vegetables, arranging debates, fixing the website, etc. As co-owners of KBHFF, all members have a say in the operation and development of the co-op. All decisions regarding the products and economy are taken by the members of KBHFF, and every member has the opportunity to influence these decisions. Members pre-order their vegetable and/or fruit bags in one of the local departments or online (at least one week in advance) and pick it up on Wednesday afternoons in the local department of KBHFF. Retail produce and other “shelf-products” can be bought on the same day and do not need to be pre-ordered, but may not always be available in the local department. The weekly bag typically contains 6-8 different kinds of locally produced and seasonally based organic fruit and vegetables. |
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Short summary for practitioners in native language on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).
This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided. |
Københavns Fødevarefællesskab (KBHFF) er drevet af deres egne medlemmer, som også ejer foreningen. I KBHFF er kunderne både medlemmer, medarbejdere og medejere. De bidrager med 3 timers arbejde, som de har forpligtet sig til gennem deres medlemskab af fødevarefællesskabet.Ethvert overskud i foreningen går til lavere fødevarepriser og udvikling af foreningen. Den fælles arbejdsindsats gør det muligt at holde priserne så lave, at flere kan have råd til at købe økologisk.
Medlemmerne bestiller deres grøntsags- og/eller frugtposer i en af de lokale afdelinger eller online en uge før levering. Når varene er leveret direkte fra udvalgte mindre landbrug, pakkes produkterne i poser til medlemmerne, som selv afhenter poserne i de lokale afdelinger onsdag i hver uge. |
| Pearls, Puzzles, Proposals? | Member involvement |
| What needs did the ‘good practice’ respond to? | KBHFF trade directly with small scale farmers through a close, trust-based relationship. This way they support the business of idealistic farmers and local economy more broadly and an alternative to large scale farming. The products are affordable, due to the members own involvement in logistics, packaging etc. |
| Methodology Used: | The co-op work on concrete solutions towards a locally founded food culture, where quality, freshness, seasonality, and community are the central elements. They do this by dealing with local farmers, making recipes and cook books, community dinners, workshops and lectures. Further, they involve members actively in the operation (purchas, packing etc.). |
| Sector | |
| Actors/Stakeholders involved. Who are key actors in the supply chain AND who are key enablers of the process? | Small scale farmers are key suppliers and the consumers in the co-op are the key enablers. |
| Is the good practice supported by an IT application? If yes please describe and collect the TRL | Yes https://kbhff.dk/english/ |
| Optional: What supports were provided by public sector bodies/policy instruments? | |
| Media attachment (e.g. video link) or other attachment describing/depicting the Good Pratice | |
| Key words | Member involvement |
| Additonal information for reporting purposes | |
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This project has received funding from the European Union’s Horizon 2020
research and innovation programme under grant agreement No. 101000788 |
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