The production of food requires a lot of energy and water – making it a significant contributor to CO2 emissions. But more and more producers and retailers want to change this and are finding new ways to make the food industry more sustainable. Bachelor students in the 3rd semester of the Tourism & Hospitality Management Study Program visited two of them.
As part of the Gastronomy and Culinary Management specialization, lecturer Elisabeth Buchinger organized an excursion to Kern Tec. The start-up processes fruit pits from apricots, cherries and plums, for example, which would otherwise be destroyed. In Herzogenburg, Lower Austria, they are turned into milk alternatives, creams, spreads and oils.
After a tasting, we went to Der Greißler in the 4th district. The special thing about this delicatessen is that everything is sold unpackaged. In addition, most of the products are sourced from local producers or come from fair trade. This not only saves on waste, but also keeps transportation routes as short as possible. Operators Helen Vitz, Dominik Kasper and Alexander Obsieger talked about their concepts, products and personal experiences before there was another tasting session.