In the Netherlands, buying organic vegetables in season is cheaper than regular ones

Published 2024년 10월 14일

Tridge summary

A study by CE Delft reveals that public catering establishments serving public institutions can potentially reduce costs by incorporating 15% organic production, especially with in-season vegetables like eggplant, carrots, cauliflower, cucumbers, and tomatoes. The research suggests that these organic options can be more cost-effective than conventional counterparts. For certain fruits such as apples and pears, a complete switch to organic is possible without significant price hikes. By 2027, CE Delft forecasts that public institutions can increase their organic product share to 25%, particularly with seasonal produce, without incurring substantial additional costs.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Public catering establishments that serve public institutions can reduce costs by switching to organic vegetables, especially if done in season. According to a study by CE Delft, switching to 15% organic production can even reduce overall costs. This is reported by Groenten&Fruit. The study found that organic eggplant, carrots, cauliflower, cucumbers and tomatoes bought in season can be cheaper than conventional options. For fruits such as apples and pears, almost complete substitution with organic is possible without significant price increases. According to the findings of CE Delft, by 2027, ...

Source: Agrotimes