Regional ingredients in restaurant kitchens

The Responsible Gastro Hero Foundation has organised a workshop on the use of regional ingredients in restaurants. Restaurants, farmers and food companies sent their representatives to share their experiences and ideas on working together. They agreed that a collective database would serve the interests of both sides – farmers wouldn’t have to bother with marketing and logistics, while restaurants would find suppliers more easily. Educating chefs and guests about seasonal ingredients would also be necessary. //