These days, there are a lot of buzzwords when it comes to foods: From gluten free and paleo diets to organic and sustainable. But one word is of contentious debate and has all eyes looking : “GMO.” An acronym for “genetically modified organism,” or rather “living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering, or GE. “ as defined by Non-GMO Project.
Walking down the grocery store aisle, shoppers find more and more products labeled “Non GMO” as consumers are becoming increasingly choosey about the origins of their foods. And it hasn’t stopped at your favorite supermarket—Restaurants are becoming aware, too. Leading the way again in the large-scale sustainable food movement, Chipotle has recently announced they’ll only be cooking with GMO-free ingredients (the first national restaurant company to do so).
Should your restaurant follow suit? That depends on a variety of factors. What does your company stand for? What are your core values? Does non-GMO align with your beliefs? Will your restaurant be able to withstand the costs associated with non-GMO cooking? If you’re looking for expert consultation, contact Synergy.
We look forward to see how the restaurant industry continues to change to meet the needs of its guests.