Food-Trend

Food trends describe the changing food culture in the catering and events sector, shaped by the demand for environmentally friendly and ethically produced food. New Work, virtual events and high hygiene and safety requirements have changed the conditions for catering services. Clean & Intuitive Eating emphasises unprocessed, nutritious foods and listening to one's own body.

Sustainability in catering

The pandemic has led to more individual concepts for staff canteens and a move away from traditional buffets. Catering providers are focusing on alternative packaging and preparation methods in order to reduce plastic waste. Popular measures include:

• Use of environmentally friendly disposable tableware
• Local and seasonal ingredients
• Minimising food waste

Consumers are placing increasing importance on the origin of their food and prefer companies with clear values.

Regional and seasonal products

Demand for regional and seasonal food is rising steadily, in order to shorten transport routes and reduce environmental impact. Certifications such as organic, fair-trade and sustainable fishing labels are gaining in importance.

New working models and virtual events

With the rise of remote work, virtual coffee chats and digital team events have taken the place of physical meetings. Catering providers send individual food packages to the home office. Hybrid catering, which includes both on-site and remote workers, is becoming increasingly important and strengthens social contact.

Hygiene, plastic reduction and egora

Packaged portions have in many cases replaced classic buffets - a challenge for the low-waste concept. The zero-waste approach therefore relies on biodegradable materials and reusable containers. egora shows itself to be flexible and open to innovation, provides individual menus within a few hours, offers vegetarian, vegan and gluten-free options as well as expert advice around the clock.