UK: Here to Stay: Organic Produce in Food & Beverage in the hotel industry

Source: hotel-industry.co.uk
By Phil Benson

OrganicPortal NewsRoom

Phil Benson considers the importance of organic and locally sourced produce in hotel F&B operations.

People in the UK have never been more educated about the nutritional values of the food we eat, where it comes from and how it is produced and sourced. This has led to a number of F&B trends growing in popularity, with the most obvious and prevalent being vegetarianism.

However, fashions in foods recognised by the avant-garde minority have an influence on the cuisine choices of mainstream consumers in the hotel and hospitality industry, which is why the recent demand for organic food is set to continue. Free from chemicals and a more labour-intensive way to grow food, organic is one of the best ways to make use of the earth’s natural resources without damaging the eco-system.

Organic Produce for F&B

The demand for organic foods means hoteliers need to catch up with this grassroots trend to remain competitive, whilst ensuring that it is available to everyone, not just those that can afford it.

Now more widely available then a decade ago, the range of organic foods has advanced immeasurably, so much so that people can now actually book themselves on ‘Organic Holidays’ where they stay at hotels that only use local organic food or they are located on an organic farm.

A health trend in the past few years in the UK has also helped the emergence of organic foods, which has made them more available from retailers, meaning that customers to hotels see this food type more of a conventional menu option rather than a luxury one. Eating for health has made people more aware of things like the government’s five-a-day target, superfoods, probiotics and organic food.

Food industry experts say that the biggest food trend over the past decade has been for ‘organic, local, seasonal and sustainable’ food. This might well have been born out of people having to produce their own food because of the recession, but it is now in high demand throughout the hospitality sector thanks to the development of ‘New British’ cuisine.

Sourcing local produce is the “buzz phrase” for businesses in the hotel industry. Not only is it a way of providing food that your customers demand, it is also an on-going process of supporting the local economy, helping with local employment and establishing stronger inter-business relationships, which can often result in reciprocal custom.

Fostering stronger links with local suppliers through face-to-face contact means both parties will quickly have an understanding of what to expect and deliver for one another.

Being able to offer locally sourced produce on the menu of a hotel restaurant or bar is a way of attracting repeat business from the local population. However, it also allows the opportunity to highlight the food of a particular area to people who have travelled from other parts of the country and might not get the chance to try it where they live.

Customers are looking for ‘organic’ and ‘locally sourced’ products on the menus of hotel restaurants, so being able to use and advertise this produce is an important way for hoteliers to differentiate themselves from the competition.

Tip: OrganicPortal UK - Organic Food - UK - Organic Beverage & Drinks

OrganicPortal NewsRoom

20.01.2012

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