The organic transition: a challenge for restaurateurs - Eureden Foodservice

Products from organic farming continue to appeal to French consumers, who are increasingly sensitive to environmental issues and to the quality of their food. In collective catering, regulatory requirements, including those resulting from the EGAlim Act, have accelerated the integration of these products into the menus of school canteens, hospitals and other public structures. Fortunately, foodservice suppliers play a key role in proposing innov…