Emmanuelle Allory works for Semmaris, the management company responsible for the operation and management of the Rungis site. Emmanuelle: “In France, organic and locally produced products are the future. What’s more, French consumers want to know the story behind the product, which tells them where and how is was produced. They are willing to pay more for products that meet these conditions. Usually these products are of high quality. More and more suppliers at Rungis cooperate with local producers. They have to be close to the farmers to offer their consumers the products they want.” According to Emmanuelle, the French hospitality industry is also affected by this increasing trend.
Emmanuelle purchases products for the company "Tout le frais pour les chefs" which supplies restaurants. “When consumers eat in a restaurant, they pay more and more attention to the products they find on their plate. They want them to be organic and healthy. The Parisian Brasseries react to this trend. Powerballs for example are extremely popular, filled with vegetables and seed blends.
"In 2017 the number of visitors in the Parisian brasseries increased. On average their turnover was 10-20% higher than in 2016", Emmanuelle adds.
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Semmaris