Organic catering

Organic catering certifies restaurants, canteens, cooking centers, delicatessens, bars, hotels and spas, wellness centers. Identifies and enhances all catering establishments that offer organic ingredients and menus, local products and  Fairtrade .


An  organic catering company offers the attentive consumer greater guarantees  than parameters such as  quality and wholesomeness of food  and responds appropriately to the growing demand for dishes and menus that require the use of  ingredients from organic agriculture .

The community legislation in force  Reg. CE 834/07  and  CE 889/08 excludes organic restaurateurs from the obligations of being subject to the regulated control system required of other operators in the production chain.

Icea proposes a  voluntary certification system  that makes up for this regulatory deficiency of the mandatory control regime.

The disciplinary adopted by ICEA  defines the  minimum requirements  of the service ,  the rules of control and information to the consumer  applicable to catering , reinterpreting for this sector the criteria and principles established by the  Reg. CE 834/07  and  CE 889/08  for the preparation units.

There is a  minimum threshold of 30%  to be able to make any reference to organic products in the list of ingredients and menus. The restaurant can only be defined as “Organic” if it uses  at least 95% of organic ingredients , calculated on the basis of the  purchase turnover  of all foodstuffs (excluding fish and wine). Similar criteria are also applied to other  catering establishments: canteens, cooking centers, delicatessens, bars, hotel and spa facilities, wellness centers, etc.

In addition to  guaranteeing the effective use of organic ingredients , the Icea certification also enhances  other environmental  and social sustainability requirements  expected and appreciated by consumers.

Compliance with the voluntary  ECO, FAIR and LOCAL requirements  allows the acquisition of  additional scores  that allow you to measure and enhance the ecological and social sustainability performance of the service.

The Icea certification of Organic Catering  guarantees reliability and safety of the service  to consumers and public and private clients, integrating with other certifications and service requirements:  gluten-free ,  vegetarian  or  vegan .



Preliminary evaluation.
evaluation of  the menu, suppliers and organic products used . The non-organic exercises must  provide  quantitative preparation recipes and  define work procedures  designed to prevent mingling and contamination during the preparation and allow the  reporting  of the dishes served.

On-site inspection.
On site inspection  aimed at ascertaining the effective use  of the declared organic products and correct application of the remaining requirements of the specification. The inspectors will also verify the   registered purchase documents and invoices and will be able to carry out  samples  for analysis.

Issuance of the Certificate of Conformity.
Issuance of the Certificate of Conformity  on the basis of the information and data collected as part of the evaluation and verification process. The certificate reports the  classification of the room  – “Organic Ingredients”, “Organic Menu” and “Organic Restaurant” – in relation to the extension of use of the organic ingredients / products, as well as the expression of the  Eco, Fair and Local performances  (from 1 to 5 cherry tomatoes).

Surveillance: periodic inspections and analyzes.
Annual surveillance through periodic inspections and analyzes  aimed at confirming the maintenance of compliance conditions.