No consumer demand for organic produce

Nearly half of Beacon members, a UK hospitality industry purchasing consortium, said they experience no consumer demand for organic or free-range produce, according to a recent survey.

Although 50% said they consistently use free-range or organic ingredients in their recipes, and 92% stated that they would use these ingredients if they were cheaper.

 

A significant percentage of consumers are focusing on local produce, with over 50% of customers now requesting it.

 

However there is a discrepancy about what the term 'local' means. Almost three quarters of businesses believe that local means within a 20-mile radius.

 

And a huge 99% of companies have introduced one or more energy saving or recycling initiatives, with 44% of respondents now using low-energy light bulbs.

 

Businesses were also asked to comment on the 'health of the nation'. Four in five said they do not have a responsibility to offer customers a healthy option, and 64% have adopted the principles of healthy eating in their menu planning including lower fat/sugar/salt, more vegetarian options and using only 'healthy' fats and low sodium.

 

More than half of businesses now believe their customers are more concerned with healthier food, with 48% citing fat content as their customers' biggest concern.

 

Words: Maria Bracken

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