42ENCOURAGE GREEN EATING
While organic food products have up to now been viewed as something of a luxury, the rising
cost of oil promises to change this. If you have a company cafeteria or provide executive
catering services, you should investigate going organic.
As oil prices increase, organic will become relatively
cheaper, because nitrogen fertilisers and pesticides
are made from oil. Consider that organic tomatoes
in Tesco are now cheaper than its “Finest” brand.
Organic uses 26 percent less energy than non-organic
per kilogram of food, which should give organic food a
competitive advantage.
The cost of transport is also obviously tied to the cost
of oil, again giving seasonal, locally sourced and
bought in bulk food an advantage.
You can also encourage employees to bring packed
lunches, and help them avoid over-packaged
supermarket or deli products, by providing them with at
least some kind of kitchen facilities.
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