Up to now, only a dish or a menu could be certified as organic. But in a move to encourage catering professionals to offer more organic products, they can now display the AB (organic farming) logo in their shopfronts as soon as at least 50% of their purchasing is of organic ingredients.

 

Restaurant menus are offering ever more space to products from organic farming in response to consumer demand. 75% of French people say they consume organic products at least once a month and 12% do so every day. French people are eating out more often, which is why the food market, but also catering, must adapt to these new trends.

Starting on 1 January 2022, the offering of collective catering services must include at least 50% of quality and sustainable products, including at least 20% of organic products. Fast-food outlets are also ringing the changes and have successfully combined organic farming and sustainable development to reach a customer base in search of healthy and on-the-go eating.

Out-of-home catering: a key challenge for organic

The “Organic Catering” trail offers you a clear overview of the show by identifying the suppliers and their ranges especially designed for out-of-home catering: products for hotel breakfasts, a wide variety of drinks and deserts for fast food outlets, large format packs for collective catering, individual portions for snacks, ready-to-cook raw materials, specialist products for chefs, ingredients for vegetarian restaurants, etc.

 

→ Go back to the Thematic Trails list

 

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