Despite Challenges, Organics Take Off in Foodservice

New York, April 13, 2006 — Whether it’s the latest “veganically grown” fare at Juliano’s Raw in Santa Monica, or organic spelt pancakes at Josie’s Restaurant and Juice Bar in New York’s Upper West Side, chefs across the nation have embraced organics as a defining food trend of the new millennium, according to Organic on the Menu: Healthy Eating Trends in Foodservice, a new report from market research publisher Packaged Facts, a division of MarketResearch.com.

While organic menu items account for only 2% of total foodservice sales, the foodservice market for organics appears to be growing at a rate of 20% annually—keeping pace with organics at retail, which have similarly grown at rates between 17% and 20% since 1997.

Organics have particularly taken off in college foodservice operations, with 18- to 24-year-olds being strong advocates of not only vegetarian and vegan fare, but also food with a conscience, such as “certified humane,” “sustainable,” and “fair trade.” Concurrently, at white tablecloth restaurants, where patrons don’t flinch at the additional cost and seasonal menu fluctuations, organics have caught on from coast to coast with chefs paying particular attention to introducing locally produced organics.

Supply and seasonality challenges abound, however, as the popularity of organics has outpaced conventional farmers’ ability to transform conventional farms into organic—a process which can take up to five years.

“Consumer demand for organics is growing exponentially, and what they’re buying at retail for home consumption is the same standard of food they want when they eat out,” said Don Montuori, the publisher of Packaged Facts. “Even McDonald’s has introduced fair traded and organic coffees to their menu, at least in the U.K., which should give other marketers and restauranteurs an idea of just how big organics on the menu are going to be.”

Organic on the Menu comprehensively examines growth trends and consumer attitudes toward organics in foodservice, and provides an in-depth look at foodservice establishments engaged in organic dining. Priced at $1,995, this report can be purchased directly from Packaged Facts by clicking: http://www.packagedfacts.com/pub/1199119.html. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Tom Ehart at 240-747-3014, or tehart@marketresearch.com.