Why has the growth of organic food in Sweden’s public sector stalled?

Sweden’s public sector has long been a driving force behind the growth of organic food. Swedish municipalities and regions have been recognised internationally for their ambitious sustainability targets, with public meal organisations playing an important role in driving demand for organic products.

But in recent years, that development has stalled.

Data from Matilda FoodTech’s Purchasing Index 2025, covering food purchasing data from 270 of Sweden’s 290 municipalities as well as a majority of the country’s regions, shows a clear change in the trend. After years of steady growth, the share of organic food purchased by the public sector has remained at just over 33% for the past three years.

What is behind the slowdown?

There are several factors affecting the development.

Rising food prices have put increasing pressure on public-sector food budgets. Reducing the share of organic products can be seen as one way to manage costs.

Uneven availability of organic products has also made it more difficult to maintain previous levels in certain product categories.

At the same time, political priorities are changing. Food preparedness and stronger relationships with local producers have become increasingly important, shifting some of the focus from organic to locally produced food.

But these ambitions do not necessarily have to compete with one another.

One of the most interesting findings in the data is the considerable variation between municipalities and regions. While the overall share has remained at just over 33%, some of the best-performing organisations achieve more than 60% organic food – almost twice the national average.

So what are they doing differently?

Our data indicates that high-performing organisations combine clear sustainability targets with ambitious procurement strategies and systematic follow-up. Even when budgets are under pressure, there are ways to maintain a high share of organic food.

1. Create room in the budget by shifting towards more plant-based food

Replacing some meat with plant-based alternatives can help create financial room for organic products.

Procurement also needs to reflect the organisation’s sustainability ambitions. A broad and relevant selection of organic products in supplier agreements makes it much easier for kitchens to make the intended purchasing choices.

2. Monitor purchasing continuously and maintain a dialogue with suppliers

Regular follow-up makes it possible to see whether purchasing is developing in line with organisational targets.

Maintaining an ongoing dialogue with suppliers also helps ensure that the right products are included in agreements and that gaps in availability can be identified and addressed.

3. Make the goal relevant across the organisation

Clear goals are important – but people also need to understand why they matter.

Communicate the objectives, follow up on progress and show how individual actions contribute to the bigger picture. When employees understand the purpose behind the transition, it becomes easier to create engagement throughout the organisation.