May 17, 2020

The UK Organics Market Saw 4 Percent Sales Growth in 2014

consumer trends
food trends
Frazer Jones
2 min
The UK Organics Market Saw 4 Percent Sales Growth in 2014
Continued growth is in the air for the organics industry, and its not just happening in one region—were feeling it all around, and the UK is one o...

Continued growth is in the air for the organics industry, and it’s not just happening in one region—we’re feeling it all around, and the UK is one of many areas where the organic product sales are on the rise. According to a new report from the Soil Association, UK organic sales were up 4 percent in 2014, totaling an impressive £1.86 billion in spite of a 1.9 percent drop in food prices and a 1.1 percent drop in food spending.

According to the report, organic milk sales and yogurt sales grew by 2.9 percent and 13.8 percent respectively, with organic dairy products comprising 27.9 percent of organic sales. Organic eggs and poultry also saw major gains of 15.8 percent and 8.2 percent respectively. These stats are made even more impressive by the comparison that non-organic egg and poultry sales are down 6.2 percent and 3.3 percent respectively, while non-organic dairy sales are down 3 percent overall.

The fact that organic product sales are rising in spite of challenging economic times and an overall 1.1 percent drop in food and drink sales is especially telling—it means that, while consumers are spending less on overall consumption, they’re also spending their money more thoughtfully and willing to pay more for products that they believe in.

Food transparency issues like 2013’s Tesco horsemeat scandal have played a critical role in this turnaround, as UK consumers have become increasingly concerned with where their food comes from. According to the study, concerns run so deep that right now even organic meat isn’t immune from sales drops:

The Soil Association said feedback from retailers indicated that shoppers were becoming more health conscious and – following the horsemeat scandal – were seeking guarantees about food quality and ethical sourcing. Even so, sales of organic red meat and sausages fell by 6.1%.


The movement has also been helped as supermarkets across several price points have begun adding more organic options to their stock—the Soil Association notes that discount chains Aldi and Lidl managed to increase their combined organic sales by 20 percent, while growth has occurred at a range of brands from Waitrose to Morrisons as well.

The Soil Association is predicting that this growth will only continue to reach new heights, as UK retailers and manufacturers continue to invest in meeting growing consumer demands. With these industries providing interconnected support, we’re expecting growth numbers to soar in the years to come.

[SOURCE: The Guardian]

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Jun 19, 2021

New Dublin cloud kitchen for Sodexo

Helen Adams
2 min
Sodexo has invested in a new cloud kitchen in Dublin, Ireland, as it adapts to the digital age

Sodexo has opened a new cloud kitchen in Dublin, Ireland, after launching workplace catering subsidiary, Fooditude.

Catering, facilities management and home services company, Sodexo, has a revenue of 22b and is headquartered in Issy-les-Moulineaux, France, with offices across 28 countries. 

Catering company Fooditude is based in London and creates organic, fresh food for clients and focuses on eliminating food waste. 

A ‘cloud kitchen’ (also known as a ghost kitchen, virtual kitchen or shared kitchen) is set up for delivery-only food brands. 

In December 2020, Sodexo acquired a majority shareholding in Fooditude.


Sodexo and Fooditude move the hospitality industry into the digital age

Sodexo declared that Fooditude would have a huge role to play, as it develops new consumer-focused food services for the digital age.

“Our investment in Fooditude is a crucial element in the evolution of Sodexo’s workplace food services”, said Julie Ennis, CEO of corporate services at Sodexo UK & Ireland. “Organisations are rethinking the way they work, reviewing their office footprints and the purpose of those spaces, so it is crucial we have the right flexible, digitally-powered food services to meet our clients’ and consumers’ needs.”

Fooditude doesn’t just offer catering deliveries, the company also organises pop-ups. The company uses organic produce and takes sustainability seriously. 

“One of the toughest challenges with our business model is to operate with minimum impact on the environment”, said a Fooditude representative. “Reducing food waste is our top priority this year. To that end we have embarked on a few interesting partnerships with charities and businesses tackling this problem. We work with FoodCycle, OLIO and Orca.”

Fooditude also measures its carbon footprint with The Planet Mark, a sustainability certification. Fooditude’s goal is to reduce its carbon footprint by at least 5% in 2021.


A welcome food move in hospitable Dublin

The Dublin food scene is well known for flourishing outdoor markets and cosy fire-lit pubs. Taking a hybrid kitchen there is fitting for the modern age, especially in the post-pandemic era when many customers may prefer ordering food to be delivered, instead of eating out.

“We are delighted to take Fooditude to Dublin”, said Ennis. “We see significant potential to establish and grow the business there, with clear benefits to our current clients as well as an offer that will help us grow our Ireland business and target new clients in the city’s fast-growing technology and media sectors.”


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