Customer Expectations Regarding Organic and Healthy Food

Authored by: Christine Demen Meier , Nicolas Siorak , Stéphanie Bonsch Buri , Clémence Cornuz

The Routledge Handbook of Sustainable Food and Gastronomy

Print publication date:  May  2015
Online publication date:  June  2015

Print ISBN: 9780415702553
eBook ISBN: 9780203795699
Adobe ISBN: 9781134457335


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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).

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