Regional and organic
For those of you who fear that food will start to look like futuristic works of art in ten years’ time: don’t panic. A counter-trend to high-tech cookery techniques that has been spreading over recent years is a focus on regional specialities. According to a survey conducted by Emnid on behalf of the Federal Ministry of Food, Agriculture and Consumer Protection, 79 percent of consumers said they were prepared to spend more money on regional food. “Our customers want to offer their guests natural and authentic food that they trust more than mass-produced goods,” says senior culinary advisor Peter Kluth. Regionally produced cabbage, root vegetables and beans are returning to our kitchens – and so the circle is complete. But these ingredients are not just there to fill us up this time: they are there to be savoured and enjoyed with a clear conscience when it comes to protecting our environment.
Source: METRO GROUP