1. Local exotics
While local food production has become increasingly popular over the years, a new longing for culinary discoveries and exotic delights has also been on the rise, particularly as a result of the lockdowns. Local exotics promise to resolve this contradiction in the future. Technologies such as aquaponics or indoor farming have increased the possibility of growing exotic food in Central and Northern Europe. The advantages lie primarily in the short transportation routes. There are now several examples of best practice. These include rice from Austria, sea food from the Alps or wasabi from an indoor farm.
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The online players have rapidly optimized marketing concepts, logistics and the service of delivery processes. Consumers and those in lockdown have changed their purchasing behavior, which used to be very individualized on a daily basis. However, e-food is not just about selling food via digital sales channels.
Digital networking is creating new sociocultural structures that are also fundamentally transforming gastronomy, food production, agriculture and our cooking and eating behavior in general. This new connectivity makes it possible to connect with each other, exchange ideas and find more direct paths to each other.
3. NFT restaurants
The hype is unstoppable and has now found its way into the clubs and restaurants of the world. At the beginning of 2023, the Flyfish Club is opening in New York City – a club with a restaurant and cocktail lounge, where you need a membership card to get in. The gimmick: This membership is sold as an exclusive NFT. Membership is purchased on the blockchain as a non-fungible Token (NFT) and the token owner uses it to gain access to the restaurant and various culinary, cultural and social experiences. This project is backed by the VCR Group along with entrepreneur Gary Vaynerchuk. Although you need to buy the membership with cryptocurrency, customers can pay for their food and beverages in US dollars. Despite the expensive membership, drinks and meals are not free.