Seizing the opportunity of collective catering to develop organic production

Summary

A stable and growing outlet for farmers and processors, organic gains local visibility, and the 20% organic food in both public and private canteens target is reached easier.
Practical recommendations
To supply collective catering in France, organic producers should (Figure 1):
•Organise collectively into cooperatives or producer groups to pool volumes and adapt the format of food containers for public caterers
•Collaborate with local processors to ensure raw products meet catering requirements
•Use local micro-hubs to centralise logistics, facilitate deliveries, and optimise transport
•Establish long-term contracts with caterers to secure stable volumes and prices, enabling production planning and investment
•Advocate for public procurement rules to integrate sustainability and local sourcing criteria
•Align production and supply with the Egalim targets to secure demand for organic products
•Coordinate production and logistics to overcome supply fragmentation and expand organic offerings in collective catering.