Vegan summit in Frankfurt: The future of culinary trends!

Vegan summit in Frankfurt: The future of culinary trends!

in Frankfurt, where the culinary delays again and again, the discussion event "Vegan Summit and the Future of Culinary King" took place on Monday evening in the prestigious Hotel Frankfurter Hof. Over 300 interested poured for this event, which took place as part of the “stars about Frankfurt” series of events and accompanied the awarding of the Michelin stars to outstanding chefs. Among those present were renowned chefs such as the two stars, which was awarded two stars, Andreas Krolik as well as Ricky Saward and Simon Tress, each wearing a star.

But what makes the topic so exciting? A considerable target group is connected to vegan and vegetarian lifestyle in Germany. A good half of the population are so -called flexitarians, who mainly feed meatless, but occasionally use meat or fish. Around ten percent live purely vegetarian, while one to three percent rely on a vegan diet, which is up to two million people. These figures come from the Frankfurter Allgemeine Zeitung , which is part of a larger trend in the catering describes.

vegan trends and future visions

The trend towards plant-based foods, which was already in focus in 2022, continues according to Kassenprofis also in 2023. According to estimates, the market for plant products from $ 30 billion could grow to $ 160 billion by 2030 in 2021. Sustainability is increasingly coming to the fore, be it in the equipment of restaurants or when choosing food. Gastronomers who resist environmentally friendly practices risking negative consequences in both profit and the environment.

"The future could bring a vegetable gastronomic trend", according to many participants who exchanged information about innovative recipes and the use of high -quality, sometimes self -collected ingredients. Examples of vegan dishes were served in the hotel's courtyard, which were well received even with meat eaters. According to current trends, this openness to new tastes, which includes personifying customer care and modern payment methods, could be crucial for the further success of vegan gastronomy.

The gastronomy in change

The vegan summit not only showed the potential of herbal cuisine, but also the challenges that are waiting for the gastronomy. The integration of non-alcoholic beverages and less alcohol consumption, a trend that was reinforced by the corona pandemic, are other points that restaurateurs should keep in mind in 2023. Technology is used to increase efficiency, and employee acquisition via social media plays an increasing role, especially with the appeals of younger target groups.

Although some prominent faces such as Economic Director Stephanie Wüst and Robert Mangold, head of the DEHOGA Hessen Association, canceled, the event was a complete success and illustrated the unbroken enthusiasm for future -oriented restaurants, which relies on quality, sustainability and creative herbal cuisine.