The organic food movement in this country is latent with misleading information, as well as uniformed but self-righteous consumers. In my opinion, the term organic is used so loosely that it turns into something with no actual meaning at all. By definition the term organic is supposed to be- with no man made chemical pesticides, growth hormones etc. So to most people this means safer food.
But what most people fail to realize is that there are still pesticides used in some organic farming. Albeit “natural” chemical pesticides, to me that doesn’t exactly scream safer foods. Mercury is a natural element but I tend to avoid chew on thermometers. But yet we still are forced to make a choice while grocery shopping or even going to a restaurant to dine out. Do we choose to spend more of our hard earned money on a “new fad” that is being crammed down our throats and into our wallets? Or shall we accept the fact that we have been consuming none “organic” foods for our entire life and yet have not experienced any wide spread health impactions?
Now this presents a new set of issues for an operational manager, whether it is an established business or a new establishment. Do you follow a new trend to try and hit this niche market? Also, by doing so if you so choose does this alienate the rest of the population who would also make great clientele? By choosing to go “organic” your product and food cost would grow vastly. Also, you have an obligation to be as well informed as possible, which will add on to the various tasks already at hand. There is a social responsibility I feel that we must hold ourselves to in these situations.
I personally have seen nothing proving to me that the organic movement has any health merit. As a future operational manager I would choose to stick with the healthiest options available without putting a moniker on it, especially one distinguishing myself as part of a new unproven trend.
-Do you feel that organic products have a misleading trend? And if so do you feel that would affect an operational managers position and duties in an establishment, such as a restaurant that may prompt “organic” products?