Organic food production and sales are presenting a spectrum of remarkable opportunities not only for restaurateurs, framers, and pesticide-free food distributors but also consumers who are focusing more on their health and trying to maintain their weight. While keeping this in mind, the local organic restaurants and eateries are transforming the eating-out scenarios at their best level. At the same time, many restaurants and cafes are still not sure if they should go completely organic. So here we are – to help them make the final decision. In this blog post, we have outlined the top five reasons why business owners should consider switching to chemical-free food sources.
Organic Food is growing in Demand
The definitive results gleaned from various reports and surveys so far demonstrate that the popularity and sales of chemical-free foods have skyrocketed in recent years because of consumer demand. The term “Organic,” which once was used to be a novelty word, has now become not only a green designer label but also considerably more mainstream to almost all diners. They are getting nous and being intellectual about their food choices and purchases. Now Americans are well aware of the critical fact that every two out of three adults fall into the overweight or obesity category in the US. This information has created an insisted, increasing demand among people for healthiest eating habits. For this reason, more and more customers are now turning to restaurants serving organic, healthy meals based on their needs and help them improve their lifestyle.
One survey shows that over 42 percent of families are settling on more natural food options than a year ago. Another survey records that about half of grownups like to select additive-free food over frozen, artificial, or conventional foods.
Organic Food is more Nutritious and Appetizing
Newcastle University, during the research, compared the composition of locally-grown food to conventional produce and found that crops produced using fertilizers contain higher amounts of beneficial nutrients and minerals, including omega-3 fatty acids, vitamin C, zinc, iron, and plenty more than non-farmed foods. Unlike processed eatables which are artificially preserved using certain preservatives or chemicals for a longer shelf life, organic foods are always served fresh, thus, a significant increase in nutritional quality and values of food. Not to mention, a single artificial flavor or preservative substance may contain hundreds of chemicals, which lead to allergic reactions, hyperactivity, diarrhea, nausea, cancer, and even cause issues like DNA damage. Well, in this particular scenario, consuming fresh, naturally cultivated food is the best option to keep persistent pesticides, chemical concoctions, and other infinite severe illnesses out of your DNA business.
Organic Restaurants can be Profitable
While purchasing premium additive/chemical-free products can cost restaurants a significant amount of cash than buying conventional food, savvy eaters are willing to dispose of their bills to cover that extra price to eat in an environmentally-friendly manner. When a restaurant goes organic, they choose to provide their clientele with not only healthy but also environmentally beneficial food choices. Studies show that about 66 percent of consumers, on average, are willingly inclined to cut costs elsewhere such as shopping and shell out up to 10-12 percent more to afford and dine at a healthy organic restaurant. Well, here’s your chance restaurants: take a nourishing interest in green food and rake in the money. What a win-win situation it is folks!
Organic Food is Environmentally Responsible
Naturally planted and plowed harvests not only precipitate the idea of being human-friendly but also contribute to a more sustainable and earth-friendly future. By combining the two elements “organic food and environment,” restaurateurs can maximize their restaurant’s potential in a flash and also commit to protect the planet. The reason being that traditional agriculture practices play a vital role in combating as well as improving current environmental issues such as erosion problems, toxic substances, climate change, and pollution. Besides, the local produce can help you maintain a sustainable mindset and atmosphere, thereby increasing awareness about your restaurant.
So, what you say readers? Are you ready to make a big difference by going organic and eco-friendly? We bet you are!
Organic Food Helps the Local Economy
Growing naturally farmed food is the most endemic source of earning for every local farmer and subsistence farming communities. Since the market and demand for local produce is growing swiftly, farmers are branching out and selling a diverse assortment of crops, vegetables, fruits, and other products to local natural-minded restaurants, thereby stimulating a sturdier economy. Traditional farming tends to produce higher yields auspiciously and increase biodiversity in the best of situations. A recent study conducted by The Organic Framing Manual states that counties with more local produce have gained vast economies of scale as well as grown profitably. Furthermore, purchasing from local farmers will help restaurateurs build relationships and network possibilities.