From intensive business to reasoned food
Eating organic, sustainable and responsible, such are the new challenges for supermarkets and out of home catering.
Over the last years, food trends have evolved for hypermarkets, supermarkets, commercial restaurants and mass catering. Eating organic, sustainable and responsible are the new challenges for supermarkets and out of home catering. This translates into booming sales of Bio products in supermarkets who represented 45 % of the market share in 2016 (according to Agence Bio) and has also led to a boom in specialised outlets such as Biocoop, Naturalia or la Vie Claire, who have seen a 25% increase in number of stores in 2017 according to LSA Expert. Several virtuous concepts have also been introduced such as Franprix Noé or Carrefour Bio who adopt a responsible and sustainable approach.
76 % of French consumers are prepared to pay more to “eat better”. Several restaurants chains have been launched, such as Exki or Jour that place the emphasis on healthy products. For example the label ‘Mon Restau Responsable’ (My Responsible Restaurant) created for the mass catering industry by the Fondation Nicolas Hulot.