How the organic meat industry is growing
Soil Association Certification held our second ever Organic Meat Sector Forum, on the 13th of July at Lower Hurst farm in Derbyshire. In this unprecedented gathering of organic meat sector representatives, we reviewed current market performance and heard route-to-market case studies from NCB Foodservice and leading on-line retailer, Eversfield organic.
It was clear from Tony Goodger of NBC that the development of the organic meat industry in Britain extends to catering professionals. With increased demand for organic meat through the Food for Life Catering Mark scheme and more catering companies progressing to a gold Catering Mark and searching for organic meat to serve in their meals for schools, hospitals, workplaces, this channel is becoming ever more important to sector growth.
The morning session also saw a presentation from Newcastle University’s Gillian Butler whose team were behind a scientific study published in the British Journal of Nutrition in February. The ground breaking study which suggested that organic meat contains up to 50 percent more omega-3 fatty acids than conventionally produced meat and lower levels of saturated fat, making it a healthier choice than conventional.
Market data presented by Soil Association Certification covered sales of organic meat, which are now starting to show sustained growth. This is believed to be part driven by awareness of this new research against a background of growth in on-line, food service and export.