These are the only words on our lips: organic and local. So if you have a restaurant or offer a few products to your customers, opt for these two important values. We’ll show you how.

1. Why it's important to get started

Why go for organic and local labels? Simply to win new customers, help your region and support the planet.

Indeed, travelers are increasingly looking for authenticity. For them, a visit to a country or region now includes a culinary experience. We’re also trying more and more to take care of our bodies by eating better, which means eating organic. So if an establishment offers you organic options and buys from a few local producers, the choice will be quickly made.

Think partnership too. If you source your meat from a local producer, you can specify this and they can say they supply a hotel, potentially bringing their customers to you. It’s a virtuous circle.

2. What to suggest

Of course, changing and modifying your offer will take time.

Start gradually, for example:

  • For break fasts: suggest local jams, organic (and local if possible) fruit and vegetables, bread from the baker’s across the street…
  • Lunch: why not offer a biodynamic wine? Or wine from the vineyards next door? Meat from the local producer or vegetables from the garden?
  • Finally, for dinner: fresh pasta from an artisan, local alcohol, flowers on the table…


All this will enable you to forge links with retailers, bring in additional sales from customers who have tasted and liked your products, and spread the word of mouth about your brand or location.

To conclude, your entire offer doesn’t necessarily have to be organic, but offering a few products is already a very good initiative. And if you want to go even further,
bet on home-made