Chef doing a flambe

Why Restaurants Are Choosing Organic Ingredients

Organic restaurants are a perfect example of how organic ingredients came to make a huge difference in more ways than just the food itself. Though the benefits of going organic have been praised far and beyond, there are still some establishments and food chains struggling with making the change towards organic ingredients.

The food industry presents one of the biggest opportunities (if not the most obvious one) for organic crops, farmers and the whole organic community. While more industries are embracing the idea of organic ingredients, like the cosmetic and personal care industry, food has been the spotlight of organic produce.

These are four reasons any restaurant owner of any size should consider making the transition to organic food for its business.

Growing popularity

Even though people have gotten more accustomed to hearing the word “organic” and it ceases to be a novelty term, the trend of organic food keeps growing in popularity. As it becomes a more mainstream trend, consumers are becoming more knowledgeable about organic food and its many benefits.

Surveys and studies show how people are choosing organic food over GMO as well as how once people start consuming organic, they rarely go back to buying conventional. This important for businesses as it suggests this trend will stay for a good time, making organic food a safe bet.

Naturally profitable

While organic food tends to be more expensive than its conventional counterpart, restaurants worldwide are making the investment, noticing how clients are willing to pay the extra money for food that’s organic and environmentally-friendly.

A study found that 65% of consumers would pay up to 10% more to eat at a restaurant that uses organically grown crops and ingredients in their dishes.

Environmentally Responsible

Farmer harvesting potatoesOne of the many perks growing organic food has its benefits for the environment. These practices protect our planet and can even improve its current state.

While “organic” doesn’t always mean “sustainable”, many organic producers are incorporating techniques to make their farms more sustainable, reduce their environmental footprint and have eco-friendly equipment in an effort to be more environmentally responsible.

Organic farming encourages healthy biodiversity, creates less air pollution than conventional farming, contributes to the health of the soil as it keeps its nutrients which help avoid erosion problems, helps protect the water supply, among many other benefits.

Marketing benefits

When you have good, fresh, organic food, marketing it to people gets easier since you already have a huge appeal. Selling food and dishes made out of healthy, pesticide-free organic produce even to people who are not taking part in the trend, becomes effortless once they see and have a taste of the food.

Consumers looking to improve their diet and have a healthier lifestyle (which is a huge demographic) usually prefer organic food restaurants and catering to their marketing needs is not difficult.

From fruits and vegetables to pasta, baking goods, herbs and spices, the variety of organic ingredients is wide and varied, allowing chefs to create mouthwatering dishes and make a good profit out of it.