On the Sustainability of Products
Guilt-free enjoyment.
More and more customers want to know what exactly it is they move from the plate up into their mouth.
Product safety, sustainability, healthiness, aesthetics, responsibility and taste are aspects that need to be combined to satisfy the demands of our modern customers. These days, enjoyment without taking responsibility is not en vogue anymore.
Where does this meat come from, how were the animals treated, does the farmer receive an adequate remuneration, were all the necessary hygienic precautions taken, from the breeding of the animal to the presentation of the final delicacy? Those are good questions. Questions we not only need to answer, but that we can answer as well.
The use of regional products guarantees short delivery channels, which in turn enhances the freshness of the products and lowers emissions due to transportation. Modern customers are increasingly inclined to say no to the privilege of consuming absolutely tasteless strawberries in winter time and embrace the taste of old, regional varieties of apples, which in many cases would have long died out had it not been for the endeavors of our farmers. The regional chef du cuisine takes pleasure in explaining and recommending special regional victuals of the season.
Naturally, it is not possible to procure all products regionally. We want and cherish delicacies such as tea and coffee, spices and many other things, but we are using Fair Trade products and check the documentations of our suppliers to guarantee a good, sustainable conduit of business, even on the far side of the seas.
To further promote this aspect of our cuisine, we will start highlighting a „Sustainable Product of the Month“ and look at said product from various viewpoints.
Inside the supermarket, summer lasts all year long. We change with the seasons.
Klaus Beckmann
