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BioFach 2013: Chefs love organic

17 gennaio 2013

chef e frittata 2012 gennaio 24This year Biofach the international trade show for organic products that will take place next February in Nuernberg (Germany)  will launch  a new section for the Ho.Re.Ca. sector and chefs organizing for the first time a Gastro Forum, a Gastro lounge and the Bio-Toque organic cooking competition. More and more people are choosing organic produce – and not just in their own home. Organics signify ecology and sustainability, as well as indulgence and variety. For this reason, restaurant-goers are increasingly mindful of the organic quality as well as regionality and other sustainability aspects during their culinary journey of discovery. untitledMore and more companies are also backing organics for catering outside the home – such as NürnbergMesse GmbH as the organiser of BioFach – or at nurseries and schools. This trend is also reflected at BioFach, the world's leading trade fair for organic products, which will take place from 13 to 16 February 2013, announced the fair management. Rainer Röhl, founder and executive partner of the advisory company for sustainable catering solutions a'verdis: "Over a third of the total food expenditure in Germany is spent in the out-of-home market. However, the proportion of organics in this market segment is not more than 1%, making it considerably lower than that of organic retail. But many organic wholesale dealers are seeing sales to restaurants, hotels and commercial kitchens grow considerably faster than in other sectors. Nursery and school catering and staff canteens are the major growth drivers." chefThe offer of organic local and traditional products and  ecofriendly management  seem to be high valuable aspects for the new “green tourism” trend  that has been developing in these years. And of course we will attend Biofach to promote the first network of restaurants which apply Conosci il tuo pasto standard that certifies the origin of the selected products (local, organic, fair trade... ) and the environmental performance of the restaurants.