With demand coming from parents and workers, school and workplace canteens are using more organic ingredients than they were in 2009, up from €92 million to €172 million in 2013. Nearly 60 percent of catering facilities offered some organic ingredients regularly, although only 16 percent did so on a daily basis. Schools are most likely to use organic ingredients, with 79 percent including organic ingredients in lunches; meanwhile, 55 percent of workplace canteens/restaurants and 27 percent of hospitals use organic ingredients. Approximately 3.8 percent of organic sales in France are via catering operations. Within the organic catering sales, 55 percent is fresh food, 35 percent is dry goods, and frozen food is 10 percent.