Research Group DELSOSFac de Empresariales y TurismoAvda. de la Universidad S/N10005- Cáceres

Dr. Marcelo Sánchez-Oro Sánchez. Sociology. Dra. Charo Labrador Moreno. Biologist. Dra. Susanne Schnabel. Biologist. D. Aurelio Moreno Fernández-Amor. Financial and

Accountancy Dra. Teresa Cabezas Hernández. Law. Dr. Jesús Mª García Iglesias. Economics. Dr. Agustín Franco Martinez. Economics. Dr. D Rafael Robina Ramirez. Economics.

Rural Sustainable Research Group (DELSOS)

1. Local/ Organic producers markets in Extremadura and organic restaurant in Spain. Sinergies between them.

2. Economic development, population and desertification Extremadura´s region

3. Economic evaluation model in dryland and low rainfall

Research Group DELSOSFac de Empresariales y TurismoAvda. de la Universidad S/N10005- Cáceres

Rafael Robina Ramírez

Organic Resturants in Spain.

The situation in Europe

Academic proposal:

1. To contribute to the development of new databases about the organics restaurants in Spain and in Europe.

2. To know actually the situation about the organics restaurants in differents countries

3. To analyze the evolutions in the next years.

Academic proposal:

1. To contribute to the development of new databases about the organics restaurants in Spain and in Europe.

2. To know actually the situation about the organics restaurants in differents countries

3. To analyze the evolutions in the next years.

Institution about Organic Restaurants in EU and USA

USA. NOP. National Organics Program.UK. Soil Association. Italy. ICEA. “Instituto per la Certific. Etica e Ambientale”

Europe. 834/07, “Restaurant´s activities are not included in the general purposes of the CE Regulation”.

in schools

Institution about Organic Restaurants in EU and USA

USA. NOP. National Organics Program.UK. Soil Association. Italy. ICEA. “Instituto per la Certific. Etica e Ambientale”

Europe. 834/07, “Restaurant´s activities are not included in the general purposes of the CE Regulation”.

in schools

Research in Spain

Analyze the situations of the organic restaurants in Spain.

Study several aspects related with:1. The organic restaurants in several countries. 2. We focus in the social, environmental and

economics motivation and limitations of the organics restaurants.

Research in Spain

Analyze the situations of the organic restaurants in Spain.

Study several aspects related with:1. The organic restaurants in several countries. 2. We focus in the social, environmental and

economics motivation and limitations of the organics restaurants.

Research, 2013.

January February March April May June July August

Selection of the database and revised the references Interviewed organic restaurants in Extremadura and Andalusia Defined variables and structure of the questionnaire Sent and collected the questionnaire Write and Interpret the results

Preparing the organic restaurants database

17 Letters sent to each CCAAObtain references from 65 restaurants Contrast the information with 15 restaurantsSend information to invite participants to the research60 organic restaurants accepted 49 sent us the completed questionnaire7 questionnaires were eliminated as they were incomplete42 questionnaire valid. (28 Urban Areas, 14 Rural Areas)

Section 1. About the organic restaurantsResults Slide 1. Age of organic restaurantsResults Slide 2. Number of employees Full Time-Part TimeSection 2. About the products and menusResults Slide 3 a,b,c,d,e. Organic products consumedResults Slide 4. Importance attached to these characteristics of food Results Slide 5. Market origin of the products purchased for cookingResults Slide 6. Presence the organic menus in total menus (%)Section 3. Economic and social factorsResults Slide 7 a. % Price (€) organic restaurants higher than other restaurantsResults Slide 7 b. Menu serve per day in organics restaurantsResults Slide 7 c. Average price (€) per menu in organic restaurantsResults Slide 8. Customers’ origin from market local/national or touristsSection 4. Limitations to cook with organics restaurantsResults Slide 9. Limitations to cook with organic ingredients in rural and urban areas.

Section 1. About the organic restaurants Results Slide 1. Age of organic restaurantsResults Slide 2. Number of employees Full Time-Part Time

0-5 6-10 11-15 16-20 21 or more0

2

4

6

8

10

12

14

16

Table 1. Age of Organic RestaurantsTotal Organics Restaurants: 42

0-1 2-3 4-5. 6-10 11 or more0

2

4

6

8

10

12

14

16

Table 2. Number of employees Full Time

0-1 2-3 4-5. 6-10 11 or more0

2

4

6

8

10

12

Table 3. Number of employees Part Time

Section 2. About the products and menus Results Slide 3. Organic products consumed in organics restaurants. a. Meat b. Fruits c. Vegetable (A) d. Vegetable (B) e. Eggs-Dairy f. Different productsResults Slide 4. Importance attached to these characteristics of foodResults Slide 5. Market origin of the products purchased for cookingResults Slide 6. Presence of organic dishes on menus (%)

Beef.

Rural

A.

Beef.

Urban

A.

Pork.

Rural

A.

Pork.

Urban

A.

Chicke

n. Rur

al A.

Chicke

n. Urb

an A

.

Sheep

. Rur

al A.

Sheep

. Urb

an A

.

Lamb.

Rural

A.

Lamb.

Urban

A.

0%

10%

20%

30%

40%

50%

60%

70%

Table 4. Meat

Cherry

. Rur

al A.

Cherry

. Urb

an A

.

Peach

. Rur

al A.

Peach

. Urb

an A

.

Plum. R

ural

A.

Plum. U

rban

A.

Wate

rmelo

n. Rur

al A.

Wate

rmelo

n. Urb

an A

.

Pears.

Rur

al A.

Pears.

Urb

an A

.

Apple.

Rur

al A.

Strawbe

rry. U

rban

A.

Strawbe

rry. R

ural

A.

Orange

. Rur

al A.

Orange

. Urb

an A

.0%

10%

20%

30%

40%

50%

60%

70%

80%

Table 5. Fruits

Potatoes

. Rura

l A.

Potatoes

. Urb

an A

.

Carro

ts. R

ural A

.

Carro

ts. U

rban

A.

Lettuce

. Rura

l A.

Lettuce

. Urb

an A

.

Tomato

. Rura

l A.

Tomato

. Urb

an A

.

Caulif

lower

. Rura

l A.

Caulif

lower

. Urb

an A

.

Zucchin

i. Rura

l A.

Zucchin

i. Urb

an A

.0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Vegetables (A)

Garlic

. Rura

l A.

Garlic

. Urb

an A

.

Wate

rcre

ss. R

ural A

.

Wate

rcre

ss. U

rban

A.

Pepper

. Rura

l A.

Pepper

. Urb

an A

.

Onion. R

ural A

.

Onion. U

rban

A.

Green

/ Fre

nch b

eans.

Rural A

.

Green

/ Fre

nch b

eans.

Urban

A.

Squash. R

ural A

.

Squash. U

rban

A.

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

Vegetables (B)

Eggs. Rural A.

Eggs. Urban

A.

Whole milk.

Rural A.

Whole milk. Urban

A.

Butter. Rural A.

Butter. Urban

A.

Yogurt. Rural A.

Yogurt. Urban

A.

Bread. Rural A.

Bread. Urban

A.

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Eggs-Dairy

Olive-O

il. R

ural A

.

Olive-O

il. U

rban

A.

Jam

. Rural

A.

Jam

. Urb

an A

.

Fish. R

ural A

.

Fish. U

rban

A.

Seafo

od. Rural

A.

Seafo

od. Urb

an A

.0%

10%20%30%40%50%60%70%80%90%

100%

Differents products

Food safety Nutritional values

Natural but not organic

Taste Smell Cooking Organics Products

Grow without

pesticides products

05

10152025303540

Importance attached to these characteristics of food(0: Not important – 10: Very important)

Total: 42 organic restaurants

6 7 8 9 10

5% 10% 15% 20% 25% 30% 35% 40% 45% 50% 60% 70% 75% 80% 85% 95%0

2

4

6

8

10

12

Market origin of the products purchased for cookingTotal: 42 organic restaurants

Local Market National Market UE Market

5% 10% 15% 20% 30% 40% 50% 60% 70% 80% 90% 100%0

1

2

3

4

5

6

7

8

9

10

Presence of organic dishes on menus in organics restaurants (%)

Frequency

20% 50% 60% 70% 80% 90% 95% 100%0

2

4

6

8

10

12

14

Organic Products in Ecological Menus (%)Total: 42 organics restaurants

Frequency

Section 3. Economic and social factors Results Slide 7. % Price (€) organic restaurants higher other restaurantsResults Slide 7. Menu serve per day in organics restaurantsResults Slide 7. Average price (€) per menu in organic restaurantsResults Slide 8. Customers’ origin from market local/national or touristsResults Slide 9. Reasons to work in the restaurant

% Rural Areas % Urban Areas02468

10121416

% Price (€) organic restaurants higher than

other restaurants

Rural Areas Urban Areas29

30

31

32

33

34

35

Dishes served per day in organics restaurants

Rural Areas Urban Areas0

5

10

15

20

25

Average price (€) per dish in organic restaurants

Rural Areas Urban Areas0

20

40

60

80

Customers’ origin Locals/na-tional

Rural Areas Urban Areas0

10

20

30

40

50

Customers’ origins Tourists

0%

20%

40%

60%

80%

100%

Reasons to work in the restaurant% per organics restaurants

Section 4. Limitations for organic restaurants

Results Slide 10. Limitations for organic restaurants in rural and urban areas.

Price Logistics of sourcing

Lack of demand by the public

Variety Seasonal production

0%

40%

80%

Limitations for organic restaurants. Rural Areas

Price Logistics of sourcing

Lack of demand by the public

Variety Seasonal production

0%

40%

80%

Limitations for organic restaurants. Urban Areas

Thanks for your attention