Professional Kitchens

Study of CHD expert – use organic ingredients in gastronomy and hotel industry sharply bio is on everyone’s lips: the use of ecologically valuable raw materials in the catering and hospitality industry have risen sharply. Over 80 percent of guest farms use organic food regularly in the preparation. In the summer of 2007, it had been less than 50 percent of the dining establishments. The use of organic ingredients is particularly high in hotel restaurants. These are the results of a recent except home market study of the international market of CHD expert. 250 businesses from hotels and restaurants in Germany was asked for the detailed report of organic products in the hospitality industry in 2009.

\”Organic raw materials is currently\” a really strong theme only on vegetables and fruits, says Thilo Lambracht, CEO of CHD expert / Marktplatz Hotel GmbH. the sensitivity to clean ‘ raw materials is not so pronounced in the other segments of the food \”, so Labib further, especially in the costly Meat, fish and poultry is product categories the bio-penetration is increased, but still long not dominant.\” Vegetables, fruit, eggs, potatoes, dairy products and bread and baked goods to most of the chefs will be asked under the organic raw materials. There are, however, wines and beers with bio seal only at 48 and 32 per cent of F & B buyer in the listing. Seven out of ten professional kitchens regularly use organic vegetables; of which about a quarter of enterprises prepare 25% or more of vegetables accompanying with organic raw materials. Organic fruit is bought on nearly 70 percent of the guest houses. Also in dairy products (milk, yogurt, cottage cheese), the use of bio is high: more than 60 percent of guest farms regularly buy organic raw materials in this segment. On average, over 27% of all dairy products as organic food are\”served the guest.