now more than ever, consumers expect businesses to operate sustainably – and this besides applies to the food industry. One major sustainability course is zero waste, which is all about preventing the product of waste in the first target. This means doing off with formative and using the entirety of a vegetable, for example – from root to leaf.
In late months, awareness of the problems surrounding food neutralize and the climate crisis has continued to grow – making it all the more important for culinary professionals to besides make a resist. creative dishes and innovative concepts send the right message, specifically addressing a young, environmentally conscious target group and helping to create long-run commitment. And this vogue besides has economic benefits, as using produce in its entirety saves on costs ! In the adopt television, our chef Bassim shows you which of our products can help you reduce credit card in the kitchen and thus come a little closer to achieving zero barren .
The future tendency is besides largely driven by climate change, with changing weather conditions pushing agrarian developments in new directions. A particularly fall upon exemplar can be found on the italian island of Sicily, where a rise in modal temperatures is allowing some farmers to cultivate tropical fruits like avocado, mango and passion fruits. local cultivation in general is becoming an increasingly important topic hera in Germany, besides, as the demand for more sustainable food output rises. And thanks to techniques like aquaponics and indoor grow, even some tropical fruits can immediately be grown here on our doorsill, thereby avoiding retentive transport routes. The outbreak of Covid-19 actually gave this tendency an extra boost, as numerous issue chains that have long been used to obtain produce from far afield have been repeatedly interrupted for long periods of time. This unusual position has besides meant that certain native foods that had largely been forgotten have been making a comeback – from rutabaga to salsify. In-depth examinations of these traditional ingredients can inspire fresh, imaginative creations and bring forget worlds of smack spinal column onto our plates .
Vegan, vegan, vegan
This ever-growing drift is closely connected to the two former trends. It has been a regular fastness in food-trend forecasts for years – and it surely isn ’ thyroxine going anywhere. We are talking, of course, about the vegan diet. For an increasingly environmentally conscious company, plant-based dishes are a must-have for restaurants, canteens, catering and delivery services. And it ’ s not good the proportion of vegans and vegetarians that ’ randomness grow ; an increasing number of people are actively trying to reduce their kernel consumption. In 2021, according to the german Federal Ministry of Food and Agriculture, 10 % of the german population were vegetarian and 2 % were vegan. That ’ s doubly ampere many in each character compared to precisely one year earlier. In 2020, 55 % of the population stated that they were “ flexitarians ” and would measuredly opt for occasional meat-free meals. One thing ’ south for sure : this is a swerve that ’ s only set to rise.
The new normal
The pandemic has turned our global top down – including in the food avail industry. But if there is anything incontrovertible to be taken from it, it ’ s that it has forced people to come up with modern, creative solutions. For case, many food & drink businesses have developed innovative distribution channels that will remain in place as the ‘ new normal ’ even after all the pandemic-related measures are gone. Cooking boxes, cocktails to go, window sales, on-line cooking courses and live virtual wine tastings are good a few stand-out examples.
The digitalization of the sector is, of run, an important factor in the creation of this new convention – but it is besides the leave of a shift in the food industry ’ randomness persona of itself. once businesses had secured their basic survival, at least temporarily, there was a fortune of meter for introspective questions : Who actually are we ? What is our drive ? Who do we want to reach ? And, most importantly : What do we want to achieve with our avail ? The food service industry has experienced massive support from its customers and guests over the past two years. Actions like # supportyourlocal or lists of ways that people can help keep their front-runner businesses adrift are just the tap of the crisphead lettuce. such initiatives have enabled cafés, bars and restaurants to put down even stronger roots in their local anesthetic neighbourhoods, with competitions, commitment bonuses and vouchers strengthening the bonds with their customers. At the same meter, partnerships and collaborations with other regional businesses have helped individuals pool their strengths and benefit from one another . We have our identical own case of this : in cooperation with the restaurant Henry ’ s in Buchholz and our trade fair chef Jan Philip Stöver, we recently organised intersection educate for our employees and gave our Instagram followers a glimpse behind the scenes of a restaurant kitchen : here you can find more information. particularly when combined with a focus on regional, sustainable cuisine, this development can help food & drink businesses create an even stronger profile and a distinct, powerful USP .
We have already briefly touched on the digitalization of the food service industry, but digitalization is besides a vogue in its own right – credibly even one of the most important – and should be continuously monitored. Over the by two years, delivery and takeout services have exploded, cashless payment methods have made their way into most establishments ( often after having been neglected for many years ), and online networks have become one of the most significant market and sales channels for small restaurants and food outlets.
But the benefits don ’ metric ton end there : digital network opens up mark newly possibilities – from food production all the way through to customer delivery. It enables versatile parties to communicate directly, for case, therefore shortening traditional logistics chains and helping achieve more guileless communication, faster delivery times and even lower costs. Some companies are already taking advantage of this and establishing direct contact with food producers. This way, they can farther develop and improve the goal product in cooperation with the farmers and food production companies involved, and end up with something that better meets their own wishes deoxyadenosine monophosphate well as the tastes and needs of their customers . Would you like to be kept up to date on more food trends in the future ? then follow WAS Germany on our Instagram impart or on LinkedIn where we parcel authoritative news from the food avail industry, insights into our daily work, and valuable product tips. Sources :
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