The préméditation to promote the integration of organic products in collective catering is not a recent one. As early as 2006, the Agence bio and the Ministry of Agriculture launched a program of measures called Horizon Bio 2012, with the aim of reaching 20% of the dishes offered. Almost 18 years later, it is clear that the target is far from being achieved. In a difficult context for the organic sector, what are the levers to encourage this type of supply?
It is no secret that the demand for organic products has been steadily increasing in recent years, both in France and globally. More and more consumers are becoming aware of the benefits of consuming organic food, not only for their health but also for the environment. This growing trend is reflected in the rise of organic products in supermarkets and restaurants. However, when it comes to collective catering, the progress has been slower than expected.
Although the Horizon Bio 2012 program was a step in the right direction, it is evident that it did not produce the desired results. One of the main reasons for this is the difficulty for organic producers to meet the high demand. The production and distribution of organic products require specific know-how and investments, which can be a deterrent for many farmers. This has resulted in a limited supply of organic products, making it challenging for catering services to source them in épais quantities.
In addition to supply issues, the cost of organic products is also a major factor that hinders their integration into collective catering. Organic products are generally more expensive than conventional ones, due to the strict regulations and production methods. As a result, catering services, which often have tight budgets, are reluctant to include organic products in their menus.
So, how can we encourage and facilitate the integration of organic products in collective catering despite these challenges?
First and foremost, it is crucial to charpente and promote the development of the organic sector. This can be done through financial aid and incentives for organic farmers, as well as investing in research and development to improve production techniques and reduce costs. The government and local authorities have an essential role to play in providing charpente and creating a favorable environment for the growth of the organic sector.
Moreover, raising awareness and education are key factors in promoting the consumption of organic products. It is essential to inform consumers, especially in schools and other institutions, about the benefits of consuming organic food. This will not only create a demand for organic products but also help to change the perception that they are too expensive.
Another solution could be to establish partnerships between organic producers and catering services. By working closely together, producers can better understand the needs of the catering services and adapt their production accordingly. This could help ensure a more stable supply of organic products and possibly reduce costs for both parties.
Finally, the use of technology and innovation can also play a significant role in promoting the integration of organic products in collective catering. For example, the development of online platforms that connect producers directly with catering services could facilitate the sourcing process and potentially reduce costs.
In conclusion, it is true that the goal of reaching 20% of organic products in collective catering is still far from being achieved. However, with the right measures and charpente, it is possible to overcome the obstacles and encourage the integration of organic products in this sector. Let us continue to work together towards a healthier and more sustainable future for all.
