While the rest of the foodservice industry has been in a slump since last fall, organic suppliers say business is steady.

“We are seeing demand growing – better than ever,” said Dan Holt, director of foodservice sales for the Earthbound Farm brand, marketed by San Juan Bautista, Calif.-based Natural Selection Foods LLC.

Holt said Earthbound Farm sees the most growth from the smaller channels.

“The most growth is with regional chains and independents that realize the value of responsibility of business practices and product offerings,” he said.

The core group of organic shoppers has solidified in its buying practices and searches for dining options that fit its needs, said Ron Cropper, chief executive officer of Sustainable Foods and vice president of Chicago-based Goodness Greeness Inc.

Diners that used to settle for non-organic options no longer want to compromise.

“They ask, ‘Is that organic?’ and if the answer is no they ask, ‘What do you have that is?'” Cropper said. “That individual has become true to the way of life.”

George Finch, owner and partner for Third Coast Produce in Houston said while there hasn’t been a big change in organic business, the business is steady.

“There is more consistency in the organic mix today than there has been in a long time,” he said.

Once the economy settles, foodservice will mirror what happened in the retail category, said Simcha Weinstein, director of marketing for Bridgeport, N.J.-based Albert’s Organics.

“Just as retailers began to see several years ago that carrying organic produce wasn’t really optional – it became necessary – the foodservice arena will soon be experiencing a similar awakening,” he said. “The very same people who shop for organic foods are also wanting to eat the same way when they dine out.” 

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