Yummy fast food without the guilt.

It’s a concept that may propel a new London eatery into the ozone.

The O zone Organics restaurant opened this summer at Hyde Park and Fanshawe Park Roads, serving up healthier versions of fast-food favourites such as burgers, hot dogs and French fries.

Although many consumers have switched to organic food, it is still saddled with a “tofu and beans sprout” image, said Ozone co-owner Scott Kay. He’s confident there’s a market for organic fast food as an eating-out option.

“People love the concept. I don’t know how many times I’ve heard ‘It’s about time,’ said Kay, a Byron-based chiropractor.

All of the potatoes and other vegetables served are grown without pesticides or synthetic fertilizers. The beef, chicken and dairy products are antibiotic- and hormone-free.

Even the takeout packaging and utensils are made out of biodegradable materials such as sugar cane and corn or potato starch that will break down within two months.

The 4,500-square-foot restaurant seats 50 and is largely made out of recycled materials. But in keeping with the environmentally friendly theme, there is no drive thru.

The prices are competitive with regular fast-food chains — with burgers and wraps starting at $4.99 and salads at $5.99.

The O zone is jointly owned by Kay and three other London entrepreneurs - Walt Spivak, Wllbur Hutchison and Ron Delanghe.

Kay said Spivak got the idea when he spotted an organic-style restaurant in New York City.

“The more we researched it - the more excited we got,” he said.

The O zone is holding a grand opening celebration from 11 a.m. to 6 p.m. Saturday. Customers ordering a sandwich will get a free order of French fries made with sweet potatoes, which have been a big hit.

Kay said there are long-term plans to franchise the concept and get into new venues such as universities.

“We think it would be a perfect fit to get this idea into universities.

Source: The London Free Press