Issue link: https://maltatoday.uberflip.com/i/1545759
it is carefully handled by the team, cleaned, sorted, and prepared before being placed on the shelves, ensuring consistency and high presentation standards. "The customer is paying a little more," Audrey explains. "Naturally, they expect a product that is well presented and of consistent quality." This attention to detail extends into a broader concern: infrastructure. Charles and Audrey believe Malta urgently needs a local accredited laboratory to test and certify organic products, reducing reliance on overseas facilities. "Having testing facilities in Malta would support local farmers and make certification more accessible," they explain. Understanding What We Eat For Charles and Audrey, organic food begins with awareness. "Our health is shaped by what we eat over time," Charles says. They encourage consumers to look more closely at ingredient lists and question what has become normal in processed foods. "Why should a can of peas contain added colouring? Why is flour bleached? Why do so many products end with preservatives and additives identified only by E-numbers?" One example they often return to is dried apricots. "People expect them to be bright orange," Charles explains. "But that colour comes from sulphur dioxide used to preserve them. Naturally dried apricots are brown. That is what real food looks like." A Shift in Consumer Awareness When NaturaSì first opened, many customers arrived only after medical advice or dietary recommendations. Today, demand is driven by a much broader awareness, health, taste, environmental concerns, and food quality all play a role. This shift is particularly evident in organic meat. Although supplied through imports from Italy, demand often exceeds availability, with many families prioritising organic options where possible. Looking Beyond Appearance Animal welfare is another key concern. Charles contrasts conventional battery egg production with organic farming systems, where hens are raised under significantly different conditions. He points to a visible difference in the final product. "The yolk of an organic egg is a deep, rich orange, while conventional eggs are much paler," he says. Bread Made for NaturaSì Among NaturaSì's most popular products is its artisan bread, produced exclusively for the store by Togħma. The sourdough and focaccia are baked fresh twice weekly using carefully selected organic ingredients, combining traditional methods with consistent quality. Although made entirely from organic ingredients, the bread cannot carry official certification as it is not produced in a certified organic bakery, highlighting the complexity of regulatory standards in practice. Education Starts Early Charles and Audrey are strong advocates for introducing organic produce into schools. "If children grow up eating organic food, they will understand its value naturally," they say. "At the same time, it supports local farmers." For them, long-term change begins with education, building awareness from a young age about where food comes from and how it is produced. "We all need to work as a team," they add. "Consumers, farmers, businesses and authorities all have a role to play." Looking back, Charles and Audrey often smile at those early doubts surrounding their idea. Today, NaturaSì stands as one of Malta's most established names in organic retail, serving a growing community of customers who are more conscious than ever about what they eat. Their work continues to focus on awareness, quality, and collaboration, bridging international expertise with local production and helping shape a more informed food culture in Malta. What once seemed like an unlikely idea has become part of a wider shift in how people think about food, quietly redefining everyday choices across the islands. 33