The regional-food trend jumps to the next evolutionary stage – from regional to brutal-local. More and more restaurants are following in the footsteps of the pioneers of northern cuisine around Noma in Copenhagen and cooking exclusively with food from the respective region. Consumers are also placing more and more value on increased quality through the factors of regionality and seasonality. The latter is becoming more and more relative in the course of increasingly “artificial” agriculture and cultivation forms (for example CEA, i.e. Controlled Environment Agriculture), it is now possible to grow food such as lettuce, herbs or mushrooms all year round in domestic micro-indoor farms. The architects of tomorrow’s homes are therefore increasingly taking into account space in the kitchen for their own salad and vegetable beds.
Best Practices: SMALLHOLD , BABYLON MICRO-FARMS , INFARM , PLANTUI
Photo: The Spoon