Impact of Organic Products in Holland & Barrett Store

This project analyses the impact of organic food within business organisation, with a focus on Holland & Barrett store. It discusses the advantages and challenges of implementing organic products, and the benefits for customer satisfaction and profitability. The report is based on secondary research.

Organic product in
Holland & Barrett
store

Executive summary
This project is based on determining the impact of organic food within business
organisation. There is a discussion of advantages and disadvantages of organic food which
companies having. It also analyses the challenge faced by the managers of the organisation at the
time of implementing of organic products within their organisation. This research involves use of
books and journals in order to show a positive attitude towards the organic food used in the
business to increase their profitability and revenues as well and enhancing the customer
satisfaction. This report is based on secondary research method.

Contents
Executive summary.........................................................................................................................2
Introduction......................................................................................................................................4
Problem statement.......................................................................................................................4
Background of the information....................................................................................................4
Aim and objectives......................................................................................................................4
Importance of the topic................................................................................................................5
Context of the study.....................................................................................................................5
Structure of the report..................................................................................................................5
Research method..............................................................................................................................5
Data collection.............................................................................................................................6
Sampling method.........................................................................................................................6
Findings and analysis.......................................................................................................................7
Findings from the study...............................................................................................................9
Conclusion.....................................................................................................................................10
REFERENCES..............................................................................................................................11

Introduction
Problem statement
Now a days, many of the people are becoming health conscious and they are looking towards the
organic food materials. It can be in beauty products or in food. The processed and define
products consists of various chemicals and it results in enhancing waste as well (Ali, Saleh, and
Anwar, 2021). So, companies are looking forward towards becoming organic and eco-friendly
and reducing their waste and recycling their products. On the other hand, customers are looking
for the organic food which is fruits, vegetables, dairy products etc. as they are looking for those
organisations who could provide them organic food or beauty products so that they could
improve their health and away from the disease.
Background of the information
Organic food is referring to the fruits vegetables dairy products meats that are actually grown
through organic farming but not redefined or processed. These are one of those sources of food
that promotes ecological balance, recycling of resources, biodiversity conservation. Nowadays
many of the organisations are transferring towards organic food because it provides healthier life
to the customers and result in tasting better to the customers. also, it promotes the health of
families and high level of antioxidants (Hankammer, Kleer, and Euler, 2021). The organisation
selected within given report is Holland and Barrett Store as it is a chain of health food shops
which is having over 1,300 stores in 16 different countries. It includes substantial presence in
various countries like UK, China, Hong Kong, Belgium, India, Saudi Arabia. It was founded in
the year 1870 and deals in the products like minerals, vitamins, herbal medicines, ethical beauty
enzymes and food. This report includes research aim and objectives, structure of the report,
research method used to collect data and information then it includes finding and analysis and
last it is ended up with conclusion of a given report.
Aim and objectives
Aim: "To determine the impact of having organic products in business organisation". A study on
Holland & Barrett store.
Objectives:
 To determine the impact of having organic products in Holland & Barrett store.

 To analyse the challenges faced at a time of implementing organic products within an
organisation.
Questions:
 What is the impact of having organic products in Holland & Barrett store?
 What are the challenges faced at a time of implementing organic products within an
organisation?
Importance of the topic
This topic is important because it helps the company in being organic and becoming environment
friendly towards the customers. further, it results in enhancing customer satisfaction and
developing their productivity. The main topic is having importance that it helps in avoiding and
reducing paper needs and becoming health conscious (Jacobson, 2021). It helps in attracting new
customers. also, this topic is important for the researcher in enhancing their skills like
communication and research skills and completing it on a given time period.
Context of the study
Organic food brings a healthy and positive life which is away from any type of diseases.
Nowadays many of the organisations are moving towards providing organic products to their
customers because it is impacting the customers and organisation both in positive way. As it is
developing a health of a people because it consists of many of anti-oxidants. Further there can be
some of the challenges which could be faced by managers at the time of implementing organic
products such as it needs more time (Kurtz, Dittmer, and Blue, 2021). As organisation needs
proper training in order to make those products and for that some of these strategies should be
made by managers.
Structure of the report
The structure of the report includes starting with introduction which includes aim and
objectives. Then it consists of literature review and then research methodology. Further, findings
and analysis are mentioned and conclusions and recommendation are made at last.
Research method
The research method consisting of two types of method these are quantitative and qualitative
research method. Quantitative method is used in research in order to provide numerical
information about a particular topic (Madhani, 2021). On the other hand, qualitative method is

used to provide non- numeric information about a particular topic. In this present study
researcher is using quantitative method which provides numerical information about the topic. It
helps in gaining true and reliable information about a chosen topic and also provide proper
outcomes from the study (Voinea, Roijakkers, and Ooms, 2021). Qualitative method is not used
in this research because it provides theoretical information which is not needed in this particular
research.
Data collection
Data collection method helps the researcher in collecting data appropriately and achieving
research aims and objectives. It consists of two types of methods these are primary and
secondary data collection method (Marchesi and Tweed, 2021). Primary data is that data in
which there is a use of numerical information which is collected through surveys which includes
a use of charts and graphs and tables in order to get true and reliable information. In the next
hand, secondary data is used to collect information by analysing different journals and
newspapers to get in depth information about a research topic. In this research, secondary data is
used because it helps in collecting theoretical information about a topic. In this, there is use of
some pictures and images and it is presented in a form of literature review which is helpful in
analysing the data effectively and also getting in-depth information about a specific topic. It
helps in getting amount of data through analysis of different articles and books that is already
established by various authors. Also, it is being said that primary data is costly as compared to
secondary data and also it consumes more time.
Sampling method
In this present research investigator is using secondary data which is already established dat.
There is a use of internet and different articles in order to collect data and analyse it in an
effective manner (Memon, Pawase, and Soomro, 2021). There are two types of sampling
methods that is probability and non-probability method. Within this current study, probabilistic
method is used in order to select an effective article. Within this research investigator has used
10 journals or articles to conduct study and collect data in effective manner. This is a tough job
for researcher to made a sampling and select it in effectively because they have to read each and
every article and get information which is true and reliable.

Findings and analysis
Figure 1Organic Farming Practices: Boon for Natural Biodiversity, 2021
Figure 2 U.S. Crop Data

Figure 3Organic Agriculture isn't Just Ecological, it's Economical! 2021
Figure 4Is Whole Foods Really That Much More Expensive? 2021

Figure 5Do Organic Foods Affect Life Expectancy? 2021
Findings from the study
From the above it is founded that organic food is most important now a days for developing their
profitability and enhancing customer satisfaction. In relation with chemical compositions, it is
been found that 17% of the higher concentrations of polyphenols has been compared with
conventional grown crops, on the other hand 69% of the higher content in the nutrients like
phenolic acid and flavonols (Mook, and Overdevest, 2021). Organic food products are
vegetables, fruits, dairy products which directly comes from organic farming. These are not
processed or redefine. Many of the organisation are moving towards organic food and beauty
products in order to attract customers and providing the better quality of products. These are
being used by the organisation because it is having positive impact of firm and customers. As it
is healthy to consume because it consists of more nutritious rather than non-organic variety. All
set aside that organic farming is free from pesticides and herbicides that could provide harmful
effect to the customer’s body. So, this results in becoming stronger and more energetic and
reducing any type of disorders or disease (Román, Bodenstab, and Sánchez-Siles, 2021). Another
is that it is better in taste as non-organic food consists of some of the chemicals which result in
gaining weight but organic food is better in taste and also help in maintaining proper diet of a
people.

Holland and Barrett company is one of the passionate about helping their customers and
providing them more healthy products in all over the world. They are working towards providing
quality of organic products to their customers. From the above graphs it is being said that organic
products have been rising since from the year 2000. And it is continuous till now (Sumrin,
Gupta, and Foroudi, 2021). There is a sale of 4% increase in organic products which results in
attracting customers and sees the result that customers are focusing towards organic products.
Further it is seen that wholesale food organic producers’ price as compared to the regular
produce because it is not easy to maintain and difficult to make. It needs more time as compared
to regular products and also it needs proper training of employees in order to prepare of food and
beauty products in high quality. The data with his given is that organic food includes bananas,
carrots, green onion which is having higher prices that is $11.55 as compared to the regular
produce that is $9.56. On the other hand, many of the customers are moving towards producing
organic products because they are more nutritious organic farming. It is said by 76%, other 49%
said it is better for the environment (Van Hong, Nguyen, and Thuy, 2021). also, it disapproves
modern farming methods, it helps in reducing weight and becoming healthy. It also results in
helping small farmers and support them in their rural communities.
Conclusion
From the above it is concluded that this result has achieved aim and objectives through findings
and interpretation made by the researcher. The researcher has accepted that the research
outcomes are true and reliable. Further, the researcher has face some of the limitations while
conducting this study. It is concluded from the report that organic foods and products are more
reliable as compared to the other types of products. Every organisation is moving towards being
organic and eco-friendly and attracting customers towards their brand. Company is providing
effective training and consuming time on their employees and completion of those organic
products so that they could deliver quality of food product to their customers in order to increase
their satisfaction and loyalty. Further, there could be some of the challenges in this like lack of
financial resources or conflicts between employees sometimes. So, these could be considered in
mind by the managers of company and they have to make strategies according to them.

REFERENCES
Books and Journals
Ali, B.J., Saleh, P.F., Akoi, S., Abdulrahman, A.A., Muhamed, A.S., Noori, H.N. and Anwar, G.,
2021, May. Impact of Service Quality on the Customer Satisfaction: Case study at
Online Meeting Platforms. In Ali, BJ, Saleh, Akoi, S., Abdulrahman, AA, Muhamed,
AS, Noori, HN, Anwar, G.(2021). Impact of Service Quality on the Customer
Satisfaction: Case study at Online Meeting Platforms. International journal of
Engineering, Business and Management (Vol. 5, No. 2, pp. 65-77).
Hankammer, S., Kleer, R., Mühl, L. and Euler, J., 2021. Principles for organizations striving for
sustainable degrowth: Framework development and application to four B Corps. Journal
of Cleaner Production, 300, p.126818.
Jacobson, M., 2021. Food for transformation–food for thought: The development of
transformative capacity of niche initiatives in the Greater Cape Town area and the
Stockholm city-region.
Kurtz, H.E., Dittmer, J., Trauger, A. and Blue, S., 2021. Organic certification as assemblage: The
case of Cuban honey. Transactions of the Institute of British Geographers.
Madhani, P.M., 2021. Building a customer-focused culture with rewards alignment: a cross-
sectional analysis. International Journal of Electronic Customer Relationship
Management, 13(1), pp.45-80.
Marchesi, M. and Tweed, C., 2021. Social innovation for a circular economy in social
housing. Sustainable Cities and Society, p.102925.
Memon, S.U.R., Pawase, V.R., Pavase, T.R. and Soomro, M.A., 2021. Investigation of COVID-
19 Impact on the Food and Beverages Industry: China and India
Perspective. Foods, 10(5), p.1069.
Mook, A. and Overdevest, C., 2021. What drives market construction for fair trade, organic, and
GlobalGAP certification in the global citrus value chain? Evidence at the importer level
in the Netherlands and the United States. Business Strategy and the Environment.
Román, S., Bodenstab, S. and Sánchez-Siles, L.M., 2021. Corporate tensions and drivers of
sustainable innovation: a qualitative study in the food industry. European Journal of
Innovation Management.
Sumrin, S., Gupta, S., Asaad, Y., Wang, Y., Bhattacharya, S. and Foroudi, P., 2021. Eco-
innovation for environment and waste prevention. Journal of Business Research, 122,
pp.627-639.
Van Hong, P., Nguyen, N.T., Huy, D.T.N. and Thuy, N.T., 2021. Evaluating Several Models of
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Products Value Chain Sustainable Development. Sciences, 36(1), pp.122-130.
Voinea, C.L., Roijakkers, N. and Ooms, W. eds., 2021. Sustainable Innovation: Strategy, Process
and Impact. Routledge.
Yousaf, Z., 2021. Go for green: green innovation through green dynamic capabilities: accessing
the mediating role of green practices and green value co-creation. Environmental
Science and Pollution Research, pp.1-13.