The « Farm to Fork » strategy identifies Green Public Procurement as one of the tools for the development of the organic sector, in particular for school canteens. In addition to the opportunities for organic products, there is the issue of food intolerances, with the growing demand for « gluten-free » and « lactose-free » products, that must offer the maximum guarantees in terms of prevention and absence of cross-contamination. But there is also the issue of plant-based and vegan products, in response to ethical choices and guidelines.
What are the precautions to be taken by the consumers who eat away from home? How does the foodservice industry respond in a competent and prepared way of transforming the legitimate expectations of the consumer into reality?
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