Regional Food

The formula “regional is the new organic” has long since arrived in the marketing departments and thus communication documents of food manufacturers and retailers. And not by chance: As a reaction to the increasing globalization and industrialization of our food, the longing of many consumers for familiarity, naturalness, authenticity & security was fed. Nutrition is re-regionalizing, especially in the wake of the Corona pandemic, giving rise to a new “we” culture when it comes to food. Products from the region, market hothouses and food assemblages of regional producer networks or the direct marketing of local farmers have become standard. But the potential is far from exhausted: according to a YouGov survey, 67 percent of 18- to 24-year-olds would like to see more regional products on offer; among the over-55s, the figure is almost 80 percent.

Best Practices: FRISCHEPOST, MARKTSCHWÄRMER, BAUERNTÜTE, PARADISE

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