Organic products in demand but not top priority

A recent opinion study by Cniel and Interfel found that while organic products are desired in collective catering, they are not the top priority for employees and parents. The survey, conducted in 2026, showed that 88% of employees and 87% of parents want more organic options, but these products rank sixth and seventh among the nine priorities considered.

Preferences for French and seasonal organic products

Respondents expressed a stronger interest in organic products that are of French origin or seasonal. For instance, 94% of employees and 91% of parents prefer French-origin organic products, while 91% of employees and 92% of parents favor seasonal ones. A majority also accept an extra cost for these products if they are local or French.

Need for clearer information on organic products

The study revealed a "lack of readability" regarding organic products in collective catering. Only 57% of employees and 55% of parents found the information on meal composition and quality clear enough. Additionally, just 56% of employees and 47% of parents understood the European organic label, Eurofeuille.

Challenges for professionals in collective catering

Professionals in the sector, including chefs and purchasing managers, highlighted challenges such as the higher cost of organic products and difficulties in securing a steady supply. They suggested focusing on easier-to-integrate items like organic apples and yogurts, which are more cost-effective and easier to manage.

Variation in organic product development across sectors

The development of organic products varies by sector. Public schools and universities are meeting Egalim targets set in 2022, with 19% of meals being organic in 2024. In contrast, private schools, hospitals, and the social-medical sector face greater financial constraints, limiting the growth of organic offerings.