World Wide Opportunities on Organic Farms †MyAssignmenthelp.com

Question: Discuss about the World Wide Opportunities on Organic Farms. Answer: Introduction. In this paper, the researcher explains the key concepts surrounding the sustainable restaurant industry, reviews the relevant theories that apply to the field as well as reviewing past studies that have been done in the past about the same area of study. By doing so, the researcher will establish the gap that this particular study aims to bridge. According to Bobbitt (2012), this is a type of restaurant that has put measures in place to ensure that there is minimal waste production, preparing and selling healthy organic foods and through other ways like energy conservation, greener lighting, architectural design and much more. However, this study is narrowing down to sustainability through the provision of organic vegan food, which has proved to be a lucrative opportunity for many restaurants in Australia. As asserted by Rouse (2018), this is a new farming method which involves growing foodstuff in layers that are vertically stacked. It may or may not use soil since there are alternatives such as hydroponics. Vertical farming is mostly done in areas where arable land is not sufficient or in cities where there is a lot of pollution. It is one of how this study aims at using to produce safe organic foods in Australian cities. The Fresh Farm restaurant will embrace vertical farming to ensure that it cuts costs on buying vegan foods that are expensive as well as become self-reliant. According to Hackett (2018), this is a lifestyle whereby a person chooses to be a strict vegetarian by avoiding all types of food derived from animals such as meat, dairy products, eggs and any other food processed using animal products. Vegans eat foods such as legumes, vegetables, cereals legumes and fruits. With the rise of the use of manufactured food and lifestyle diseases, most people are finding it easier to avoid them by embracing holistic and healthy habits such as feeding on organic food; vegan feeding is among the top-three nutrition trends in Australia. Most people are ditching processed foods and adopting healthy habits such as vegan feeding which is considered as adopting vegan. Feeding is viewed not just as a lifestyle but rather as a value of healthy living. Griffith, Livesey and Clayton (2010), did research that found out that people who have values associated with healthy living are more likely to buy vegan food. That is because such people will associate their values with things that are basic such as the types of food they buy. This is the reason why many vegan restaurant startups such as The Fresh Farm restaurant does not view venturing into the vegan food business as just a mere opportunity because it is a core issue to vegan diet consumers. Research by (Aertsens et al., 2009) shows that if someone values something, they will be willing even to spend more to purchase it. This is because the products give a picture of who they are and their values as well. Market research on food trends. A lot of market research about food trends in Australia has been conducted to establish the viability of sustainable restaurants. According to modern foods trends report as compiled by Hogan (2017), the statistics show a promising future for sustainable restaurants. First, 85% of Australians are striving to buy healthy food. This sees each household spending at least AUD $4515 to follow special diets. The exposure to a lot of information through social media has steered the change in food preferences. Interestingly Australians spend $21 on home deliveries, $89 on home deliveries and $377 on buying groceries per month. This shows that there is a booming market for sustainable restaurants in the country. Sustainable restaurants are likely to succeed because a big number of consumers nowadays buy organic foods that promote their wellbeing. A study by (Barber, 2010) shows that the rise of cancer has acted as a persuasive tool to urge people to feed on organic foods that help in maintaining their health in a very big way. On the other hand, consumers of organic food do not seem to be sensitive to the prices of such food as compared to the cheap processed food. These benefits range from the holistic health benefits that these foods promote in the human body, taste as well as the safety of the food, many processed foods are said to contain many chemicals, some of which may be harmful to the body. This is according to (Hamzaoui, Essoussi and Zahaf, 2008). He further argues that credibility of organic foods continues to attract more consumers each day. This is why there has been a robust growth in the number of sustainable restaurants in Australia. Current business research shows that plent y of market research is aimed at ensuring sustainable development. This is being achieved through sustainable restaurants that are focusing on selling organic foods produced through vertical farming. Vertical farming is a new technique used to grow and harvest organic foods in vertical stacked. It is commonly used in places where arable land is not sufficient or in situations where the owners do not want to engage in the tedious process of food production using the traditional method. Traditionally, food production has been very costly and labour intensive. The use of environment- polluting machinery and chemicals has always worsened the already worsening environment. (Viking and de Boer, 2004). The volumes of production have also been a subject of many factors such as water availability and prevailing climatic conditions. Vertical farming is a complete revolution that aims at utilizing no land apart from aerial space in densely populated areas. Market research shows that the growth in population is shrinking arable land. (Griffith, Livesey and Clayton, 2010) States that increase in demand for the consumption of unprocessed bulk products is a factor that led to the innovation of vertical farming. The sustainable restaurants are also a result of the environmental conservation campaigns that are aiming at transforming food production. The triple bottom line for sustainable restaurants is using environmentally friendly products equipment. The aim is normally to cut costs and preserve the environment. They are a big part of balancing the ecosystem because they dont emit any poisonous substances into the environment. Sustainable restaurants are going to be the next big thing if sufficient research and funding will be put into such startups (Holden, 2017). They are a complete transformation to food production, resource conservation and utilization of locally available resources. According to Panichelli and Gnansounou (2015), agricultural emissions contribute to 78% in Australia. This makes the traditional agricultural methods unsuitable due to environmental pollution. Vertical farming cancels that out because it doesnt utilize any soil or machinery. It is environmentally friendly and utilizes no soil. There are zero harmful emissions from vertical farming. Vertical farming can easily utilize renewable sources of energy such as solar systems and photovoltaic systems for lighting purposes. These sources are the most suitable for areas where arable land is not easily available. The increasing demand for organic food is an opportunity that vertical farming aims to tap. Vertical farms utilize very small spaces to grow a wide variety of food products. This gives the restaurants a chance to grow as many products as possible. This ensures that the scope of products being offered is wide enough to satisfy consumer needs. Risks of vertical farming There is no existing success history of large-scale vertical farming. This has created a lot of negative criticisms from competing businesses (Maycock, 2008). Competitors of this technology claim that the concept may not work especially in areas where demand is high while production of the food products is low. Vertical farming has a history of investing in the very expensive agricultural products. This makes the concept only feasible for the few rich people in the society who can dispense large sums of money to buy the organic food products. The fresh farm being a startup, may need to invest in growing organic plants that can be consumed by a wide range of buyers from the Darlinghurst region. On the other hand, there are also opportunities and risks that are facing the sustainable restaurant industry. In as much as there is a great opportunity window, there are also some risks that may hinder the growth of the same. The growing market for vegan foods consumers in Australia is a brilliant opportunity for sustainable restaurants to tap in. Recent research shows that the consumers keep increasing in number, making the business a boom and a wise opportunity to invest. Consumers of vegan dishes are aware that the food products are cheap, this makes it easy for restaurants to sell products without resistance from the buyers. Sustainable restaurants have a niche of loyal clients. Sustainable restaurants use cheap and available products to grow their food products (Foundation, 2018). Growing the food products dont need any land or machinery. This makes it simple for them to source foods without spending much. It is an opportunity that restaurants can exploit to create and sell healthy organic foods that are hard to produce regularly. Risks of sustainable restaurants Vegan foods consumers are highly careful with where they buy food and are likely to check credibility. Startups like the green farm may have to go through all the verification processes for consumers to believe in them. Verification can be one through being registered with the union of green hotels in Darlinghurst region. The certification plays a big role in notifying the consumers of product authenticity. It may be hard to source supplies before the restaurant can start harvesting from their vertical farms. Outsourcing all food products for the restaurant may not be cost-effective for the startup. References Aertsens, J., Verbeke, W., Mondelaers, K. and Van Huylenbroeck, G., (2009) Personal determinants of organic food consumption: a review.British Food Journal, 111(10), pp.1140-1167. Barber, N., (2010) Green wine packaging: targeting environmental consumers.International Journal of Wine Business Research, 22(4), pp.423-444. Bobbit, J., (2012)What is a Sustainable Restaurant? - Davis Wince, Ltd. [online] Davis Wince, Ltd. Available at: https://www.daviswince.com/2012/what-is-a-sustainable-restaurant/ [Accessed 4 Apr. 2018]. Foundation, G., (2018)Sustainable Agriculture - The Basics. [online] GRACE Communications Foundation. Available at: https://www.sustainabletable.org/246/sustainable-agriculture-the-basics [Accessed 4 Apr. 2018]. Griffith, C., Livesey, K. and Clayton, D., (2010) The assessment of food safety culture.British Food Journal, 112(4), pp.439-456. Hackett, J., (2018)What Is a Vegan? What Do Vegans Eat? [online] The Spruce. Available at: https://www.thespruce.com/what-do-vegans-eat-3376824 [Accessed 4 Apr. 2018]. Hamzaoui Essoussi, L. and Zahaf, M., (2008) Decision-making process of community organic food consumers: an exploratory study.Journal of Consumer Marketing, 25(2), pp.95-104. Hogan, A., 2018.Healthy eating trends are costing Australians big bucks | Australian Food News. [online] Ausfoodnews.com.au. Available at: https://www.ausfoodnews.com.au/2017/09/25/healthy-eating-trends-are-costing-australians-big-bucks.html [Accessed 5 Apr. 2018]. Holden, R., (2017) Its called vertical farming, and it could be the future of agriculture.Forbes Welcome. [online] Available at: https://www.forbes.com/forbes/welcome/?toURL=https://www.forbes.com/sites/ronaldholden/2017/11/04/its-called-vertical-farming-and-it-could-be-the-future-of-agriculture/refURL=https://www.google.com/referrer=https://www.google.com/ [Accessed 4 Apr. 2018]. Maycock, A., (2008) World Wide Opportunities on Organic Farms (WWOOF) (https://www.wwoof.org/).Journal of Agricultural Food Information, 9(4), pp.282-288. Panichelli, L. and Gnansounou, E., (2015) Impact of agricultural-based biofuel production on greenhouse gas emissions from land-use change: Key modelling choices.Renewable and Sustainable Energy Reviews, 42, pp.344-360. Rouse, M., (2018)What is vertical farming? - Definition from WhatIs.com. [online] WhatIs.com. Available at: https://whatis.techtarget.com/definition/vertical-farming [Accessed 4 Apr. 2018]. Viking, H. and de Boer, J., (2004) Food sustainability.British Food Journal, 106(5), pp.359-365.