Italy’s Organic Food Market Nears €7 Billion as Demand Outpaces Supply

Exports of Italian organic food rose 174 percent over the last decade, reaching €3.9 billion in 2024. It was here before us and it will be here after us. Organic farming is part of that responsibility. – Stefano Zenezini, Le Clarisse Organic consumption outside the home is also expanding.

Spending in bars, restaurants and other non-domestic settings now represents 20 percent of the industry’s total value, with extra virgin olive oil among the organic elements most commonly used in out-of-home dining. At the household level, large retailers account for about 64 percent of organic food turnover.

Specialized organic-only retailers represent 20 percent of turnover and posted 7.5 percent year-over-year advance. In modern large retail, organic products continued to outperform the broader food market in 2025, increasing 4.9 percent in value compared to 2.9 percent for the total food trade.

Even so, only 25 percent of retailers expanded their organic assortments by at least 2 percent. The report found that most shoppers pick up organic as they see it as a health-boosting, ethical and sustainable choice.

Going to About 75 percent of bars and restaurants, they lack sufficient details about organic products, including their origin, production methods, and impacts on the environment, human, and animal health. Per to While 86 percent of bars and restaurants, they use at least one organic element, it is often not communicated to the public, including on menus. Rising awareness also does not always translate into purchases, even for staples such as extra virgin olive oil. “Organic olive oil is still a niche, and the real issue is education.

In 2025, 93 percent of Italy’s 24 million families picked up organic food at least once, up from 53 percent in 2014. Slightly more than half of families acquire organic food routinely, and about 66 percent of turnover are made by just 20 percent of households.

Within olive oil, the report estimates that organic accounts for 5.7 percent of extra virgin olive oil turnover. In large retail alone, organic extra virgin olive oil turnover totaled €70.5 million in 2025.

Organic food rates are perceived as “high” by 64 percent of bar and restaurant owners, and many operators stated it can be difficult to explain the practical differences between conventional and organic products. “For us, organic is not a marketing choice. It has to be good for you, not just good in taste.” He added that consistent communication helps build trust. “Eighty percent of our oil is pre-sold.

Per to Some operators, it can be difficult to communicate the value of non-local organic products to diners who prioritize proximity. FederBio, the association of organic food makers, stated the educational gap could be addressed in part by the proposed “Organic Made in Italy” seal.

For Zenezini, organic farming is ultimately about stewardship rather than trend-following. “We are not here just to produce olive oil for one season,” he told reporters. “We are stewards of our olive grove.