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.

>> Download the list of exhibitors on the Catering Trail <<

 

Find out more about some of the conferences on the Catering Trail below:

Sunday 22 October

2.30pm Benefits of organic livestock breeding and challenges in organic meat verticals
Organic livestock farming has its place in a sustainable food system. What are consumers’ perceptions of meat? How is research addressing these issues? How are the various sectors adapting?
With Philippe Sellier, INTERBEV, Soizick Rouger, ITAB, Corentin Hamard, Erca Bio et Jérôme Caillé, breeder and chairman of the breeder commission Bodin Bio 
On the Organic Ingredients Forum – booth K40

5.00pm Report on food trends 2025
With Virginie Lorenzato and Laure Malherbe, GROUPE CARAMEL
On the Agora – booth D71

 
Monday 23 October

2.00pm Anti-waste solutions for shops and restaurants
On The Lab – booth K60

 

→ Go back to the Thematic Trails list