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A food trend that sets priorities: more openness in gastronomy

When it comes to food trends, Hanni Rützler is in demand. She describes the trend as pure priorities, when guests are looking for more than just good taste. They want authentic gastronomic experiences that focus on transparency and responsibility. This is the case at Joujou in the Palatinate and at Nobelhart und Schmutzig in Berlin.

The original text was not created using AI, but translated to your language using DeepL.
Illustration of various vegetables
Pure priorities: the food trend prioritises quality over quantity and emphasises sustainability, regionality, transparency and honesty.
A fork that has skewered the globe

What's it all about?

  • How a well-developed sustainability concept shapes the day-to-day running of the Joujou restaurant
  • Why the way we treat our staff plays a central role at Nobelhart und Schmutzig
  • How restaurateurs impress with transparent communication
Content:

Food trends point the way forward for restaurateurs. ‘Pure priorities’ focuses on quality instead of quantity, on awareness instead of arbitrariness. High-quality, regional ingredients and sustainable management are in demand. Transparent supply chain communication and authentic cuisine are moving to the centre of attention – conscious reduction is the priority of this trend.

Certified organic, vegan and gluten-free – the Joujou on trend

Joujou in Bad Dürkheim shows how gastronomy can be sustainable and transparent. The certified organic restaurant focuses on vegan and gluten-free dishes and pursues a sustainable value chain. Sustainably produced premium meat is only available as an optional side dish. ‘We believe that sustainable and mindful gastronomy is the future. Our goal is to not only offer high-quality, gluten-free and vegan organic products, but also handle resources responsibly. After all, nutrition not only affects our health, but also the environment – which is why we focus on transparency, regionality and a well-thought-out, sustainable value chain,’ explains Frank Püschel, who runs the Joujou together with Mareile Haider. METRO honoured them with the 2024 GastroPreis sustainability award.

METRO GastroPreis honours sustainable gastronomy

The sustainability category of the METRO GastroPreis honours catering establishments that set future-oriented standards through responsible action. There are three key aspects to this: firstly, responsible purchasing, where regional, seasonal and fair-trade products are preferred in order to minimise environmental impact and support local producers. Secondly, waste management, which includes strategies for reducing food waste, recycling initiatives and the use of environmentally friendly packaging. Thirdly, resource management, which focuses on the efficient use of energy and water and on reducing the ecological footprint.

Transparency plays an important role at Joujou: guests should be able to understand where the ingredients on their plates come from. ‘To do this, we use our menus, notices, our website and direct communication. In doing so, we have noticed that our guests, especially those with special nutritional needs, are becoming more aware of nutrition and value honesty,’ emphasises Mareile.

That is why transparent communication is worthwhile

  • Building trust strengthens the bond with guests.
  • Meeting the growing interest in origin and quality. (Source)
  • A more conscious eating experience increases appreciation of the food.
  • Appealing to demanding target groups – appeals to sustainable and ethically oriented guests.
  • Higher willingness to pay – emphasises the value of high-quality ingredients.
  • Promoting dialogue – creates closeness and exchange with guests

Food trends: brutally local and honest at Nobelhart und Schmutzig

The Berlin restaurant Nobelhart und Schmutzig sets clear priorities for respectful and mindful interaction. ‘Everything we do is about the people behind it. Whether they are guests, employees or suppliers. We can only shape the future as we want it with everyone involved and that is why we are in close and personal contact with everyone,’ say the two owners Billy Wagner and Micha Schäfer.

But not only the way they deal with people, but also the transparency regarding the origin of the goods is important to the owners. In this respect, they communicate the origin of the food openly and honestly. And not just in the restaurant, but in advance on the website and their social media channels: guests can find out in detail where the components on their plates come from. ‘We disclose all our producers. From day one, for 10 years,’ Billy emphasises. In doing so, they are catering to the ‘pure priorities’ food trend. They act sustainably, transparently and responsibly by openly disclosing which producers they can. ‘Because responsibility for a future-proof catering industry lies with everyone – not just us,’ says Micha.

Tips: How to communicate transparently

  • Menu – clear information about origin and ingredients.
  • Storytelling on the website – authentic insights into philosophy and supply chains.
  • Table tents with QR codes – easy-to-access background information for guests.
  • Social media – direct communication and transparent insights into everyday life.
  • Service staff – trained employees for competent information.

Sustainable and transparent: METRO relies on clear communication

Guests increasingly want transparency. However, restaurateurs can only meet this demand if they know where their products come from. This means that transparent communication starts at the very beginning of the supply chain. And it is precisely this that METRO discloses for many products in order to strengthen the trust of customers, business partners and the public. A central tool for this is the Pro Trace app, which enables customers to trace the path of products along the supply chain using a QR code on the product.

Pro Trace: METRO Chef Bömlo Lachs

With the Pro Trace app, products can be traced back to their origin. From Bömlo, Norway, where the salmon for the METRO Chef own brand begins its journey, via the METRO fish logistics centre in Groß-Gerau, Hesse, to the restaurateur who serves the fish to his guests.

In addition, METRO ensures that all products are correctly labelled. This enables customers to make informed purchasing decisions. METRO is also committed to transparent and consistent representation of interests and is registered in the EU Transparency Register and in the German Lobby Register to make its lobbying activities transparent.

Joujou: www.joujou-pfalz.de

Nobelhart und Schmutzig: www.nobelhartundschmutzig.com

Fish in the sea

From the sea to the plate

Fish specialist METRO: Whether traceability via app, sustainable aquacultures or vegan alternatives - the fish range offers over 2,000 sustainable fish products.

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