Organic Food – Does It Really Makes a Difference?
Submitted By: JIANGHAO YAN (Leon)
Bachelor of Business Studies in International Hotel Management
Shannon College of Hotel Management
Word Count: 1976 (with reference 2365)
Table of Contents
Abstract ______________________________________________________ 3
1. Introduction of Organic Food _________________________________ 3 1.1. Definition of Organic Food 3 1.2. Consumer’s Awareness of Healthy Eating 3
2. Debate of Difference between Organic Food and Conventional Food 4 2.1. Standpoint of Organic Food Is Better Than Conventional Food 4 2.1.1. Healthiness and Food Safety 4 2.1.2. Taste of Organic Food 5 2.1.3. Environment Friendly 5 2.2. Viewpoint of No Difference between Organic Food
and Conventional Food 6
3. Consumers’ Perspective of Differences among Organic Food, Conventional Food and Genetically Modified (GM)
Food, and Their Impact on Hospitality Industry ___________________ 6
4. Conclusion and Recommendation ______________________________ 8
Reference List ____________________________________________________ 9
The purpose of this paper is to research the difference that organic food can make in contrast with the conventional food. There are increasing debates about whether the organic food really makes a difference. Organic food has been commonly seen as better taste, healthy, safety and environment friendly, but is it true? This paper hopes to find out the exact conclusion of that debate, as well as consumers’ perspective of organic food, and its influence on hospitality industry.
1. Introduction of Organic Food
1.1 Definition of Organic Food
Organic food has a strict regulation that determines what kind of food can be labeled ‘organic’. According to the Food Safety Authority of Ireland, “Organic food is the product of an agricultural farming system that places a strong emphasis on environmental protection and animal welfare.” (Peter, 2006; Food Safety Authority of Ireland, Organic Food, 2004) As well as the organic produce export committee defined it as “organic production emphasizes the use of renewable resources, conservation of energy and resources, and preservation of the environment, without the use of synthetic fertilizers and pesticides” (Peter, 2006; Organic Produce Export Committee, 2002). Based on the quotes, we know that the organic food has many benefits that conventional food does not have, such as environment friendly, healthy, no hidden danger and so forth.
1.2 Consumer’s Awareness of Healthy Eating
“Foodborne disease caused by microbiological hazards is a large and growing public health problem in Europe and worldwide.” (Deborah, Christopher, Patricia, 2003, p. 434). Thanks to the technology, by watching the press coverage from TV and the Internet, worldwide public awareness of food quality and nutrition has been improving dramatically. A research conducted by Annelies states that “food has become less safe, less tasty, a bit more expensive and certainly less healthy.” (Annelies, Xavier, Jacques, 2002 p.615). As a result, nowadays the organic food is getting more and more popular around the world. Moreover, according to Aikaterini M (2002, p.346) “better taste, being like home-grown, being free from BSE, genetic modification and food additives are motivations for buying organic food”. It is said that the demand of...
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