There are many unknowns in these early days of the COVD-19 pandemic, but one thing is clear: People will be eating many more meals at home for the near future. While this poses a challenge for dairy overall — with its ties to the foodservice industry — the organic side tends to be stronger in retail, says Joe Baird, CEO of Willows, Calif.-based Rumiano Cheese Co.
“There are relatively small amounts of organic that are used in foodservice,” he adds. “Accordingly, the reduced restaurant sales have not hit organic as severely as they have hit conventional.”