Organic on the menu: LVVN supports restaurants during 'Gastvrij Rotterdam'

The Ministry of Agriculture, Fisheries, Food Security and Nature (LVVN) is working to increase the presence of organic products in the hospitality industry. During Gastvrij Rotterdam, the ministry is offering practical examples and inspiration to support restaurant owners.

Despite the current organic market share in foodservice being only 1%, LVVN sees strong growth potential. Research by the Foodservice Institute Netherlands supports this: organic ingredients enhance the dining experience and improve brand image. Also, 40% of guests say they are willing to pay more for organic meals.

Generation X and Millennials—those who dine out most frequently—value sustainability and high-quality food. Restaurants that offer organic choices are more appealing to both customers and potential staff.

Live cooking, expert input and customer experience

At Gastvrij Rotterdam, LVVN and its partners are hosting live cooking sessions. Chef Marta Marszal prepares creative dishes using organic ingredients. Sustainability expert Maartje Nelissen explains the added value of putting organic on the menu.

The 'Smaakroute' guides visitors past exhibitors showcasing organic offerings. This provides producers and suppliers with the opportunity to share stories around taste, quality and origin.

Rodger Schoester from RVO underlines the potential here. The foodservice sector could be a key driver for organic growth. Beyond the biodiversity benefits, it's also about delivering quality and customer satisfaction.

With its action plan, the Dutch government aims to expand both supply and demand for organic products. The goal is for 15% of all agricultural land to be organic by 2030.

Learn more: www.rvo.nl