Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest Germany
The objective of this study is to analyze the current situation of out-of-home catering (OHC) in Germany concerning the use of regional organic food using a case study; we also aim to determine the potential and challenges that exist in increasing the proportion of regional organic food in OHC. The...
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| Language: | English |
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MDPI AG
2025-06-01
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| Series: | World |
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| Online Access: | https://www.mdpi.com/2673-4060/6/2/82 |
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| author | Malina Bachert Saskia Schmid Jörg Woidasky |
| author_facet | Malina Bachert Saskia Schmid Jörg Woidasky |
| author_sort | Malina Bachert |
| collection | DOAJ |
| description | The objective of this study is to analyze the current situation of out-of-home catering (OHC) in Germany concerning the use of regional organic food using a case study; we also aim to determine the potential and challenges that exist in increasing the proportion of regional organic food in OHC. The food purchasing data from three canteens of the company were analyzed concerning regionality, seasonality, and organic share. The companies’ employees were asked about their willingness to pay and their attitude towards regional organic food using an online questionnaire. A price comparison between organically and conventionally grown food was carried out with food wholesalers’ product price lists. The study confirms the potential to increase the share of regional organic food in OHC. With their private purchasing behavior, eating habits and willingness to pay a surcharge for organic quality in the company restaurants, the consumers confirm that they support an increase in the regional organic share. Regional organic food could be purchased from (organic) wholesalers. However, the study also shows that the cost of sourcing organic food is on average 50% higher than that of conventional food and that this price markup is the main reason for consumers not buying organic food. |
| format | Article |
| id | doaj-art-a3e2d729f91540da90e0fe5f44355d51 |
| institution | Kabale University |
| issn | 2673-4060 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | World |
| spelling | doaj-art-a3e2d729f91540da90e0fe5f44355d512025-08-20T03:26:56ZengMDPI AGWorld2673-40602025-06-01628210.3390/world6020082Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest GermanyMalina Bachert0Saskia Schmid1Jörg Woidasky2Institut für Industrial Ecology, Hochschule Pforzheim, Tiefenbronner Straße 65, 75175 Pforzheim, GermanyFaculty of Business, Hochschule Pforzheim, Tiefenbronner Straße 65, 75175 Pforzheim, GermanyInstitut für Industrial Ecology, Hochschule Pforzheim, Tiefenbronner Straße 65, 75175 Pforzheim, GermanyThe objective of this study is to analyze the current situation of out-of-home catering (OHC) in Germany concerning the use of regional organic food using a case study; we also aim to determine the potential and challenges that exist in increasing the proportion of regional organic food in OHC. The food purchasing data from three canteens of the company were analyzed concerning regionality, seasonality, and organic share. The companies’ employees were asked about their willingness to pay and their attitude towards regional organic food using an online questionnaire. A price comparison between organically and conventionally grown food was carried out with food wholesalers’ product price lists. The study confirms the potential to increase the share of regional organic food in OHC. With their private purchasing behavior, eating habits and willingness to pay a surcharge for organic quality in the company restaurants, the consumers confirm that they support an increase in the regional organic share. Regional organic food could be purchased from (organic) wholesalers. However, the study also shows that the cost of sourcing organic food is on average 50% higher than that of conventional food and that this price markup is the main reason for consumers not buying organic food.https://www.mdpi.com/2673-4060/6/2/82regional foodorganic foodout-of-home cateringsustainable food |
| spellingShingle | Malina Bachert Saskia Schmid Jörg Woidasky Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest Germany World regional food organic food out-of-home catering sustainable food |
| title | Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest Germany |
| title_full | Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest Germany |
| title_fullStr | Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest Germany |
| title_full_unstemmed | Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest Germany |
| title_short | Regional Organic Food in Out-of-Home Catering: Results of a Field Study in Southwest Germany |
| title_sort | regional organic food in out of home catering results of a field study in southwest germany |
| topic | regional food organic food out-of-home catering sustainable food |
| url | https://www.mdpi.com/2673-4060/6/2/82 |
| work_keys_str_mv | AT malinabachert regionalorganicfoodinoutofhomecateringresultsofafieldstudyinsouthwestgermany AT saskiaschmid regionalorganicfoodinoutofhomecateringresultsofafieldstudyinsouthwestgermany AT jorgwoidasky regionalorganicfoodinoutofhomecateringresultsofafieldstudyinsouthwestgermany |