This year, Natexpo is launching a new series of content. Its objective: to give a voice to experts in the organic sector, professionals who have been observing market developments for many years and who have valuable insights to share.

This month, we welcome Julien Picq, Project Manager for Out-of-Home Catering at theAgence BIO.

Julien Picq, you are in charge of out-of-home catering at Agence BIO. What is your background in a few words?

A sensitivity toagro-ecology and a strong and sustained commitment to the development and promotion oforganic farming and sustainable food and the relocation of organic supply chains. I worked for several years on the development of short supply chain organic producers' activities, in cooperative supermarkets, and worked on the financing of experimental station programs in Fruits and Vegetables, in particular for the implementation of new technical routes in organic farming.

After several years of tension, the organic market is showing signs of recovery. How do you interpret this new momentum?

The The market grew strongly in the 2010s to reach a new level, that of entering the linear meters of large retailers with a phase of conversion of conventional producers and the installation of new producers more important in organic farming, and to provide this new market. Public policies have helped support this transition, particularly through theaid for maintaining organic farmingwhich was in addition to the 3 years ofconversion aidsIn 2022 and 2023, we experienced a decline in activity, with a loss of 110,000 hectares in two years and a significant slowdown in new organic farms. The current recovery remains fragile and is partly explained by the constant dynamism of short supply chains in direct sales and local commerce and the price repositioning specialist stores.

How is this momentum reflected in the out-of-home food service sector? 

With the EGALIM law out of 2018The purchase of organic products in institutional catering has been stimulated and has notably allowed organic sectors to resisting the inflationary period in 2022 and 2023, when large retailers began a process of delisting products. However The target of 20% organic food in institutional catering is still far from being reached. since we estimate this rate to be less than 5,2%. In commercial catering, the role of organic products remains embryonic and dominated by organic wine. Whereas 35% of food spending (FCD 2026 economic outlook) is done in the food service industry.This figure is only 8% for the organic products market. Labor margins are significant. The French organic vineyard sector is nevertheless... world leader surface.

The European program " Let's Cook More Organic"Launched in 2023, it encourages restaurateurs to incorporate more organic products into their menus. What are the initial results?"

The success lies in having forged a dedicated team within the Agence BIO, with Laura Faujour coordinating the program and Juliette Vovan consolidating the quality of actions and interventions within the Agence BIO's communications department. It also lies in having established a team of committed leaders in the sustainable food transition and having succeeded in implementing strong partnerships with actors far removed from our ecosystem. The work around the initial training in conjunction with the Ministry of National Education and the various professional sectors, and the success of our interventions in vocational schools is a reason for encouragement. Sales are increasing, but not as fast as we would like. The BIO Agency has limited resources but a lot of willpower.

Finally, do you have a hidden talent or an unknown passion to share with us?

I have nothing to hide, not even talent, if anyone can find a piece of it. I would just like to have more time to dedicate to working the land; it's such a fascinating and relaxing playground, human humus, it's all the same root.

Thank you Julien Picq!