bio gasrronomic 11 hh ef

7/30/2019 Bio Gasrronomic 11 HH EF

http://slidepdf.com/reader/full/bio-gasrronomic-11-hh-ef 1/21

Priv.-Doz. Dr. Heide Hoffmann

Humboldt University Berlin

Local Bio-Premium-Products for the

Gastronomic Sector

- An Example from Berlin-Brandenburg -



Table of Content

Current status of adoption of local organic food in

Berlins first class cuisine.

Motivations and prospects of caterers in Berlin.

Introduction of a special network between

organic farmers from Berlins outskirt and

caterers/chefs in first class cuisine.

Table of content

2© Dr. Heide Hoffmann



• „local“ : There is no standardized definition,

subjective and due to the subject of interest

• „Organic product “: A product which is produced, prepared

and sold according to the directives of thefundamental Eco-Act 834/2007 (Titel IV, Art. 23)

• Organic food und localism:

Terminology

• „local” und „ organic“ fit together

• Two quality characteristics which advance oneanother

• „Premium“-Organic food




Localism

• Knowledge of source area isone important factor inconfidence building

(Schade u. Reuter 2001, S.3)

• Over 50 % of frequenters inrestaurants and cateringBusiness ask for localism(CHD Expert 2009, S.1)

Organic food

• High adoption of organic foodin catering

• Over 70 % of German cooksuse vegetables and fruitswhich are produced byorganic farming on a regularbasis

• Just little use of organicproduced meat (CHD 2008,S.1)

• Higher price turns out to bethe major barrier

Localism and organic food in gastronomy




Additional benefits of local and organic products

© Dr. Heide Hoffmann 5

Quelle: Schade und Reuter 2001, S. 1f

Localism Organic food

Clarity

Short transport distance

Positive image

Faith in cultivation method

Quality (freshness, taste)

taking off environmental strain

Job preservation Moral concept

Preservation of rural areasProtection of environment and

animals



Questions

What are local characteristics of the regionBerlin-Brandenburg?

Which characteristics are exhibited by producersand consumers?

What ideas do producers and consumers get incase of “local” ?




Background

Brandenburg holds the highest percentage of area with organic production in

Germany: 10,8 % (BMELV- 513 29.07.2011)

• altogether 920 agrarian farms,thereof:

(ZMP 2008) Processing and marketing nationwide:Example: 95 % of organic beef and

79 % of organic milk produced in Brandenburg aremerchandised national wide

(Nölting und Boeckmann 2005, p. 12)

79

161

680




Background

City AND countrysideurban AND rural




Investigations

Guideline-based interviews with experts realized with an

organic food wholesale trader and 22 representatives of catering of Berlin, thereof:

six certified organic restaurants

three certified organic restaurants belonging

to a corporate caterer chain

five first class restaurants

eight restaurants which partly use organic food




Definition of Localism

Radius of 150 km (6)

Berlin-Brandenburg +

Mecklenburg-Vorpommern (9)

Berlin-Brandenburg (4)

Berlin-Brandenburg

to Schleswig-

Holstein (2)

A special

geographical market

in Germany (1)

Missing brand name for the

geographical marketregion Berlin-Brandenburg

Missing supply or lack of knowledge about supply inBerlin-Brandenburg

Interview with 22 caterers of Berlin




Motivation for the initiation of organic food


0,0%

50,0%

100,0%

Bio-Restauran

ts (n=6)

Ethische

ÜberzeugungProduktqualität

Ökonomische Aspekte

Ethical

beliefs

Quality of

products

Economic

aspects

Organic restaurants

(n=6)

No motivation,

organic seal

unimportant

Knowledge of

source moreimportant than

organic sealFirst class restaurants (n=5)

Sustainability

Healthy diet

Organic restaurants

(caterer chain)

(n=3)

Individual

believe

Individual taste

Restaurants that

partly use organic

food

(n=8)



Weaknesses of local organic production


• lack of range of products(10)

• costs are to high (8)

• lack of quality (6)

• Supply gab (5)

• Logistics (3)

• Additional effort (3)

• Small size of stores inhibits direct delivery (2)

• Missing clarity and motivation in terms of the producers (1)



Purchasing


Localism is very important for all respondents, but purchasing prices

and quality are more important.

Respondents use organic produced products first and foremost while

preparing fruit and vegetable dishes, they poorly use meat and milk out

of organic production.

Lack of knowledge in terms of meaning of the organic certification sealand about organic farming in general (organic products, „Quality like

homemade“).

The range of products sold by the wholesale trader leads to lack of

knowledge about local supply. Diners have no willingness to pay.



Special requirements for organic food produced locally


• High standard dairy products (being geared on taste standards of products

produced by conventional agriculture)

• Better storage possibilities and processing in terms of meat, more divers

range of products

• Major range of fruits and vegetables.

• Possibility to buy smaller amounts of perishable fruit varieties (berries)

•Major range of fresh herbage and edible flowers

• washed and cut lettuce/vegetables (Convenience)



What?


Goals:

•Cross-linking of producers and processors of locally produced whole

food products with costumers from first class catering in Berlin and

Brandenburg

•Research and development of innovative and especially demanded

products

•Stabilization of Small and Medium-sized Businesses (SMB) in Berlin and

Brandenburg

•Support of the principle of sustainability in terms of organic food and

localism

Else = Development of cutting-edge whole food products for first

class catering with a view to the model region Berlin-Brandenburg


http://slidepdf.com/reader/full/bio-gasrronomic-11-hh-ef 16/21© Dr. Heide Hoffmann

Who?

16

Network of economy andinnovation with 20participants from:

Farming, Food processing Catering

Ch i i f d d



Characteristics of producers and costumers

Producers = Farmers and processors:

Strong identity Interested in improvement

Interested in steady sale of ALL products

Consumer = Caterer:

Strong identity

Inventive and variegated products

Cost/performance ratio needs to be suitable


Wh t i d l li h f d ?



What meaning does localism have for producers?

Producers: close connection to their home (area of actions and experience of humans)

Intrinsic quality: Identification with their own historyand consequential a great variety of species andspecial products


Wh t i d l li h f t ?



What meaning does localism have for caterers?

„Transparency from field to plate“

Authenticity (Knowledge about the producer)

Inventive and highly original

Sensorial outstanding

Knowing the „Story“ behind a product

Rising confidence tothe product


C l i



Conclusion


Findings from ELSE:

There are good chances for niche products as old-established fruit

and vegetable varieties as well as old breeds of livestock.

It can also be innovative to modify products.

Cross-sectoral themes for innovation:

High quality products and convenience products

Constitutional products and look and feel products aswell as products with additional benefit.

Terroir products



Muchas Gracias

bio gasrronomic 11 hh ef

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