A survey from Statistics Denmark shows that in 2019, sales of organic food to restaurants, public kitchens, hotels, canteens and cafes was up by 11 per cent on the previous year. Virtually all players in the professional kitchen sector have helped to create the growth – and there is much more to come, says Marketing Director at Organic Denmark.
Sustainability has become a priority on the menus of professional kitchens with an 11 per cent increase in the purchase of organic produce by public institution kitchens, canteens, restaurants, hotels and cafés compared to the previous year.
“Organic products are top of mind for everyone, which helps to generate growth. Not only because of increased focus on quality, but also to a large extent as a result of greater emphasis by more professional kitchens on sustainability to address customers and guests’ demands for greener meals based on consideration for the planet’s resources and the environment,” says Torben Blok, Food Service Marketing Director at Organic Denmark.
The professional kitchens bought organic products for more than DKK 2.6 billion in 2019, while the figure for 2018 was DKK 2.3 billion. The statistics were compiled by Statistics Denmark, which has just published the report on total food service purchases of organic products. The report also shows that the increase in sales is mainly seen in the grocery and dairy product categories and that the emphasis on organic products is greatest in public institution kitchens, standing at 41 per cent.
“We would probably have had expectations of higher growth in view of the strong focus on sustainability and the UN’s Sustainable Development Goals. Nevertheless, the growth rate should encourage everyone in the industry to go green. The report shows that there is enormous untapped potential just waiting. So there’s no need to hold back,” says Torben Blok who goes on to say:
“The customers and guests are ready, so now it’s time for the food professionals to lead the way. There’s no doubt that now that the 2020 plan is coming to an end and we’re waiting to see what will happen, it is the industry that must drive the green organic food transformation and thus become an important contributor to the transformation the whole of society is undergoing.”
The number of eateries with the state-controlled organic food label also increased by as much as 20 per cent in 2019. Currently, 3,175 Danish eateries boast the label.
“Here, too, more people need jump on the bandwagon. The label is a transformation lever that has helped to ensure a focus on organic products in professional kitchens, so there’s no need to wait,” he says.