While the UK barely scores one-out-of-ten for joined-up food policy, Denmark is serving over a million public meals a day—90% of which are organic—for less than £2 a head. From a symposium at the Danish Embassy in London, Martin Hesp explores the 'Organic Cuisine Label,' the 'industrial pig in the room,' and why education, rather than a 'nanny state,' is the key to fixing a broken food system. Includes an award-winning recipe for traditional Danish pan-fried fish cakes