{"id":98772,"date":"2025-01-15T12:35:05","date_gmt":"2025-01-15T11:35:05","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=98772"},"modified":"2025-01-15T12:35:05","modified_gmt":"2025-01-15T11:35:05","slug":"biofach-2025-more-organic-food-on-your-plate","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/en\/2025\/01\/15\/biofach-2025-more-organic-food-on-your-plate\/","title":{"rendered":"BIOFACH 2025: more organic food on your plate"},"content":{"rendered":"

From 11 to 14 February 2025<\/strong>, international players will meet in Nuremberg, Germany, to discuss the future of the organic food industry. BIOFACH<\/strong> returns to the N\u00fcrnbergMesse<\/strong> exhibition centre, providing the perfect setting to discuss the future of the organic food industry. The World\u2019s Leading Trade Fair for Organic Food will offer a comprehensive insight into the many issues relevant to the organic sector, with a special focus on retail and the catering industry.<\/p>\n

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Sustainability as the future of out-of-home catering<\/h2>\n

Despite the growing importance of organic products, their use in out-of-home catering (OOH)<\/strong> has so far been limited. Hurdles such as a lack of availability, high costs and organizational complexity make the transformation difficult. At the same time, the sector offers great potential to establish sustainable food concepts and thus make a positive contribution to health and climate protection. “Out-of-home catering has the opportunity to promote a sustainable food culture,” emphasizes Dr. Marisa H\u00fcbner<\/strong>, a German doctor and transformation designer in the field of communal catering. By integrating organic products, institutions such as schools, hospitals and company canteens can promote healthy and environmentally friendly nutrition. However, this development goes far beyond the mere conversion of ingredients. It requires a holistic transformation<\/strong> that combines sustainability<\/strong>, taste<\/strong> and profitability<\/strong>.<\/p>\n

There are many obstacles to the integration of organic products into the AHV. There is often a lack of reliable supply chains for regional and organic products that meet the specific requirements of commercial kitchens. Added to this are rising prices for food and energy, which limit the scope for action of many facilities. Nevertheless, there are ways to overcome these challenges.<\/p>\n

A decisive lever lies in the creative design of menus<\/strong>. By using plant-based alternatives or cleverly combining regional ingredients, costs can be reduced and quality increased at the same time. Dr. H\u00fcbner points to examples in which classic dishes have been made more sustainable through innovative recipes with reduced meat content and more plant-based components \u2013 all without compromising on taste.<\/p>\n

From 11 to 14 February 2025, international players will meet in Nuremberg, Germany, to discuss the future of the organic food industry<\/p><\/blockquote>\n

Practical advice and support are also essential in order to implement change on site. Projects that support businesses in the planning and implementation of organic concepts show that even small changes can have a big impact.<\/p>\n

Switching to more organic food in out-of-home catering is not just a question of resources, but also a question of attitude. \u201cThere needs to be a shift in people\u2019s minds and pots,\u201d says Dr. H\u00fcbner. Training, role models and the sharing of success stories play a key role in driving change across the board. With creativity<\/strong>, innovation<\/strong> and collaboration<\/strong>, the industry can become a role model for healthy and environmentally friendly nutrition. \u201cThe opportunities are there\u2013now we have to use them,\u201d summarizes Dr. H\u00fcbner. The path towards more organic food in OOH requires courage, commitment and a common will to actively shape the culinary future.<\/p>\n

How the proportion of organic food in out-of-home catering can be increased will be a focus topic at BIOFACH 2025. At the special \u2018Out-of-Home Catering\u2019 space<\/strong> (formerly the HoReCa \u2013 GV & Gastro meeting point) in Hall 6, companies will be showcasing creative and sustainable solutions for the out-of-home market<\/strong>. In addition to exhibitor presentations and the familiar communication and knowledge formats, the supporting program will be complemented by live cooking sessions and best-practice examples.<\/p>\n

At the special \u2018Out-of-Home Catering\u2019 space, companies will be showcasing creative and sustainable solutions for the out-of-home market<\/p><\/blockquote>\n

Organic food in the retail trade<\/h3>\n

The interplay between specialist trade, food retailers and discounters creates a dynamic competitive environment. That is why BIOFACH 2025<\/strong> aims to expand the specific offerings for target groups such as the retail trade.<\/p>\n

In the various supporting programmes for distributors, BIOFACH is introducing future-oriented concepts. Topics relating to the challenges and needs of the retail trade are presented in communicative and interactive formats like the SustainableFutureLab<\/strong>. Expertise will be available at the Fachhandel Forum<\/strong> or the Meeting Point BIOimSEH<\/strong>. At this space by bioPress Verlag, visitors will find experts in the procurement of full-range organic products. The Retail Trend Tour<\/strong> offers an overview of the exhibitors and highlights for retailers.<\/p>\n

Organic trends, innovations and creative ideas<\/h4>\n

An ecological transformation of the food system can succeed only if the entire food chain is taken into account, from field to table and from table to the recycling cycle. And BIOFACH 2025 will provide more space for creative ideas. On two stages, the Innovation Stage<\/strong> and the Presentation Stage<\/strong>, exhibitors and experts will showcase sustainable solutions and product innovations.<\/p>\n

At the Novelty Stand<\/strong>, visitors will find a compact overview of registered market innovations. German start-ups will introduce themselves at the “Young Innovators” pavilion<\/strong> subsidised by the German Ministry for Economic Affairs and Climate Action (BMWK). The “International Newcomers” pavilion<\/strong> will show everything the international organic start-up scene has to offer. Moreover, new companies will have the opportunity to present their ideas and products to the global trade audience in BIOFACH start-up pitches<\/strong>.<\/p>\n

As for the alternative and whole foods, the special area Experience the World of Planetary<\/strong> Health will focus on alternative protein sources and whole food products.<\/p>\n

BIOFACH will take place both on site in Nuremberg and digitally<\/p><\/blockquote>\n

BIOFACH Congress: “Yes, we do”<\/h4>\n

In addition, the comprehensive BIOFACH Congress<\/strong> under the motto “Yes, we do! \u2013 How to effect change in the organic food segment”<\/em> will offer exciting themed panels in order to highlight the solutions offered by the organic food industry and the approaches that could potentially drive the sector forward. The congress theme underscores the fact that the organic sector is a pioneer in the food industry not just in theory, but in day-to-day practice \u2013 and with complete dedication and conviction. In this context, it will highlight green finance, institutional catering and communication as the key levers of change.<\/p>\n

BIOFACH chose the main theme in cooperation with the international patron IFOAM \u2013 Organics International and the German Federation of Organic Food Producers (B\u00d6LW), the national honorary sponsor.<\/p>\n

BIOFACH digital<\/h4>\n

In 2025, BIOFACH will take place both on site in Nuremberg and digitally<\/strong>. On the BIOFACH digital event platform, participants will find information on international exhibitors and their product ranges as well as details of the supporting programme.<\/p>\n