Nic’s Organic Fast Food restaurant has been certified organic by QAI, verifying it meets all USDA National Organic Program (NOP) requirements for food, sanitation process, prep areas and packaging

ANN ARBOR, Mich. and SAN DIEGO, Calif. — QAI, Inc., a leading certifier of organic food in North America and part of the global public health organization NSF International, has certified its first organic fast food restaurant. Nic’s Organic Fast Food in Rolling Meadows, Illinois is the first restaurant to be certified by QAI to meet all requirements of the USDA’s National Organic Program (NOP) standards for food, sanitation process, pest control and other food handling activities.

Due to the rising consumer demand for organic food, the fast food restaurant industry is working to provide more organic menu selections. Organic is one of the fastest growing segments of American agriculture. According to the Organic Trade Association, sales of certified organic products exceeded $40 billion in 2015 and continue to rise1. The option of a fully certified organic fast food restaurant such as Nic’s Organic Fast Food is an example of this trend of growth in consumer demand for organics. QAI has also certified some of the organic offerings on the menu at Amy’s Drive-Thru in Rohnert Park, California, part of the Amy’s Kitchen line of organic and non-GMO convenience and frozen foods, and this is consistent with the trend in organic fast food offerings emerging across the United States.

“Organic is a lifestyle for us and opening Nic’s Organic Fast Food aligns with this lifestyle,” said Nicolette Brittsan, President, Nic’s Organic Fast Food. “Every menu item has been certified organic by QAI, following strict guidelines of the USDA’s National Organic Program,” said Benjamin Brittsan, CEO, Nic’s Organic Fast Food. “This includes things most of us like to eat such as burgers, fried chicken sandwiches and salads. Even the sprinkles on the sundaes are organic.”

“Certification of an entire organic restaurant such as Nic’s Organic Fast Food is just one example of the growing demand and accessibility of certified organic food across the United States,” said Tracy Favre, Director of Certification Services, QAI, Inc. “Consumers who are looking to limit their exposure to pesticide and herbicide residues and preservatives now have growing options in casual dining and fast food with Nic’s Organic Fast Food in the Chicago area and Amy’s Drive-Thru outside of Santa Rosa, California.”

Learn more about QAI organic certification by visiting the QAI website or contacting Nova Sayers at nsayers@nsf.org or +1 (734) 913-5710.

Editor’s Note: For media interested in more information or to schedule an interview with a QAI or NSF International expert, please Thomas Frey, APR, at media@nsf.org or +1 734 214 6242.

About QAI (Quality Assurance International): Founded in 1989, QAI is the leading provider of organic certification services verifying organic integrity throughout the supply chain (qai-inc.com). Additional certification services include transitional, gluten-free, kosher, natural personal care, social responsibility and food safety through its parent company NSF International. QAI remains dedicated to the environment, while providing educational outreach to the organic community, customers and consumers. Headquartered in San Diego, Calif., the company has grown to include operations in the U.S., Canada, Latin America, Japan and the European Union.

NSF International, the parent company of QAI is a global independent organization that writes standards, and tests and certifies products for the water, food, health sciences and consumer goods industries to minimize adverse health effects and protect the environment (nsf.org). Founded in 1944, NSF is committed to protecting human health and safety worldwide. Operating in more than 165 countries, NSF International is a Pan American Health Organization/World Health Organization (WHO) Collaborating Center on Food Safety, Water Quality and Indoor Environment.

1http://ota.com/sites/default/files/indexed_files/BrightSpot_Infographic.pdf