Abstract

Consumers’ interest in organic products and healthier items is one of the major trends in the restaurant industry. It is not as recent a preoccupation as one might think: the first certification for organically produced food, Demeter, was created in 1928 in Germany. The Demeter standards of biodynamic agriculture are based on the theories developed by Rudolf Steiner in a series of conferences in 1924. Demeter International still exists and is considered by some as the highest grade of organic agriculture (Weleda, 2012).