Restaurants, cafeterias, cafes, caterers, and other eating places sourcing at least 30 percent organic ingredients can opt to participate in the Organic Cuisine labeling program managed by the Danish Veterinary and Food Administration in collaboration with Økologisk Landsforening (Organic Denmark). So far, 343 establishments have qualified to use one of three logos (bronze, silver, gold) which designate the amount of organic ingredients each place sources.  At least once every three months the restaurant must submit a record of all raw-produce purchases for the organic control body. The records must show that – on average over the last three months – the restaurant in question has purchased the required minimum of organic produce specified under the Organic Cuisine label it has been awarded. In addition, participants are audited annually. Denmark’s government wants 60 percent of all food served by public kitchens to be organic by the year 2020.