The city of Copenhagen has set the ambitious target of 90% organic food in all public food services by 2015. To shift from conventional to organic food and meet such an ambitious quantitative objective, the city has chosen not to implement a permanent increase in the budget devoted to food due to the price gap between organic and conventional meals ingredients. Instead it has create a permanent structure : the Københavns Madhus (Copenhagen House of Food ), to facilitate a process of conversion based on a deep change in the mentality related to meal preparation and consumption and also based on a complete reorganization in the existing practice of food production and purchasing.