Organic agriculture
Principle
Organic agriculture is a way of farming that respects the environment and animal welfare. The rules that govern organic agriculture are the same throughout Europe, and imported products are subject to the same requirements. The distinctive features of organic farming are: no use of synthetic chemicals, no use of genetically modified organisms (GMOs), recycling of organic matter, crop rotation and natural plant protection products. Livestock raising is extensive and employs alternative veterinary products.
Organic agriculture was officially recognised in 1981 in France. A national commission was created to oversee the sector and the development of organic farming. In 1991 European Community regulations were established, adopting the principles developed in France, applied first to vegetal crops, and then in 2000 to livestock raising. The term "organic" is applied to foodstuffs (vegetal and animal) and to textiles (made from organically grown materials).
Explanations
Organic agriculture is a way of farming that respects the environment and animal welfare. The rules that govern organic agriculture are the same throughout Europe, and imported products are subject to the same requirements. The distinctive features of organic farming are: no use of synthetic chemicals, no use of genetically modified organisms (GMOs), recycling of organic matter, crop rotation and natural plant protection products. Livestock raising is extensive and employs alternative veterinary products.
Organic agriculture was officially recognised in 1981 in France. A national commission was created to oversee the sector and the development of organic farming. In 1991 European Community regulations were established, adopting the principles developed in France, applied first to vegetal crops, and then in 2000 to livestock raising. The term "organic" is applied to foodstuffs (vegetal and animal) and to textiles (made from organically grown materials).
Implementation
- Consult your suppliers to find out whether they offer organic products, and if so, if they can supply the quantities you require.
- If this is not the case, consult other suppliers and/or other hotel and restaurant managers
- A test period can be instituted, to explain your approach to customers and get their opinions on product quality.
- Take this occasion to review your menus, in particular breakfast items, to propose fewer references, emphasising local and organic products, higher quality and bulk packaging.
- Staff training
Costs
Prices vary by product.
Benefits
Economic benefits
- Organic products have a higher purchase price, but if the number of references is reduced, the overall cost will remain stable.
Social benefits
- Highlight the contribution of employees in charge of breakfast service, and get them to participate in the presentation and promotion of organic products = motivated and engaged staff
- Increase customer and staff awareness of environmentally friendly food choices and of the impacts of agriculture and food consumption = opportunity to develop new activities for families
Environmental benefits
- Reduced greenhouse gas emissions
- Reduced water consumption and pollution
- Fewer chemical inputs
- Preservation of soil fertility
Constraints
- Time devoted to finding information
- Product test period
- Lack of staff interest
- Customer dissatisfaction when habitual products are not available