Restaurant menus are increasingly making room for organic products, in response to a real consumer demand. 75% of French people say they eat organic products at least once a month, and 12% even eat them every day.

As of January 1, 2022, catering services will be required to offer at least 50% quality and sustainable products, including at least 20% organic products. Fast food restaurants are also reinventing themselves and have successfully combined organic farming and sustainable development to reach customers looking for healthy, fast food.

Out-of-home catering remains a major challenge for organic food!

The course "organic catering" offers you an easier reading of the show by identifying the suppliers and their ranges specially designed for out-of-home catering: products for breakfasts in hotels, a wide variety of drinks and desserts for fast food, large packaging for communities, individual portions for snacking, ready-to-cook raw materials, specialized products for chefs, ingredients for vegetarian restaurants, etc.

 

To see the list of exhibitors for the Organic Catering route, click here <

 

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