Climate protection on your plate: Food promotes sustainable gastronomy!

Climate protection on your plate: Food promotes sustainable gastronomy!

The topic of sustainability is becoming increasingly important in many areas of life, especially in the catering industry. One project that deals intensively with this topic is the residency program “Space for Sustainability by Design” (SBYD.SPACE). As the Folkwang University reported, the second phase of the program was recently launched, which will be presented in cooperation with the Folkwang Museum and the Bonnekamp Foundation. The results of the participants’ work will be presented on June 28th as part of the “Good Climate Festival” at the Carl Zeche in Essen.

The first phase of the program took place in May 2024 and dealt with the topics of “bio-based materials” and “technology and sustainability”. The artists and designers were selected by a jury made up of both SBYD team members and external experts. The experts involved include prominent names such as Prof. Dr. Johanna Schmeer and Prof. Christian Schockenberger.

Sustainability in gastronomy and art

A particularly outstanding project within the residency program is “ESSEN ESSEN”. Here, the Japanese artist Masatoshi Noguchi examines the connection between human body cycles and ecological cycles. His work focuses on ecosystems, working conditions and the aspect of resistance to unsustainable practices. Noguchi is thus placing a clear focus on topics that are currently shaping gastronomy, such as resource use and consumer behavior Michelin Guide highlights.

At the same time, the Japanese architect Yuri Nakai is working on her “Repair / Small Festival” project. Inspired by traditional festivals in Kyoto, she deals with the urban planning perspective of repair and preservation in urban spaces. The planned festival is intended to integrate locally produced materials to emphasize the social aspect of urban design.

Gastronomy in search of sustainability

Awareness of sustainability in the catering industry is growing rapidly. Factors such as food waste and the energy crisis have led to more and more restaurateurs taking responsibility and striving to treat food and animal products respectfully. There is a clear trend towards using regional and seasonal ingredients in order to reduce the environmental impact of long transport routes. This also corresponds to the preferences of guests, as according to a survey, 76% of those surveyed attach importance to the regional origin of food, such as Resmio emphasized.

An example of sustainable gastronomy is the Berlin-based restaurant “Nobelhart & Dirty”. It follows a philosophy of regionality and employee loyalty. The Michelin Guide has also introduced a new symbol for sustainable gastronomy and recognizes restaurants that make special efforts in this area. In 2024, 77 restaurants were awarded the “green star”, which represents a significant increase compared to the previous year.

For the catering industry, focusing on sustainability not only means an environmentally friendly approach, but also an economic advantage. By using highly efficient equipment and effective waste management, restaurateurs can reduce costs while attracting new audiences, especially younger diners. According to the Federal Agency for Civic Education, sustainability includes generating profits in an environmentally and socially responsible manner, which is increasingly seen as a crucial competitive factor.

In view of the growing challenges caused by inflation and economic uncertainty, entrepreneurs in the catering industry must also be able to switch to sustainable concepts at an early stage in order not to jeopardize their competitiveness.