The introduction of organic food in school canteens is a complex process, with economic and organizational implications. It requires a serious commitment on the part of national and local authorities with regard both to the related legislative and more broadly legal questions, and to the management of the service itself. The service, partly under direct local authority supervision, and partly put out to tender, requires trained personnel at the operational level, and supervisors with specialist expertise and training to oversee the whole catering system. The establishment of clear guidelines, the introduction of appropriate legislation, financing and the allocation of resources, and the development of organizational capacity are therefore all key elements necessary to the successful introduction of organic school meals.