More and more people want to perceive food sensually. The evolution of consumers into prosumers as a result of the need for more transparency is in full swing: What am I actually eating? Where does it come from? What is it composed of? How is it processed, prepared – and above all, how does it taste? In a sense, as an expression of a counter-trend to classic convenience food and “anonymously” produced and packaged products in supermarkets, people are increasingly buying fruit, vegetables, meat, wine, cheese, baked goods & Co. as often as possible at the weekly market, directly at the farm store, at the vintner’s, in specialty stores. Bakeries, cheese dairies and butcheries become “glass” factories and allow consumers to participate in the production of the products.
Best Practices: TIME FOR BREAD , CUMPLE & KEULE , TRY FOODS