How do we eat after Corona? "Essen shows us what it can do in times of crisis"

Ms. Rützler, will we be able to eat strawberries and asparagus in the summer?

I don't have a crystal ball, but I think that by then systems and networks between farmers, restaurateurs and consumers have developed – also thanks to digitalization today – so that we don't have to do without asparagus or strawberries. But we will eat the products more consciously.

Our society has already changed as a result of the corona crisis: people live in small spaces, neighborhood becomes more important and local structures. How will the crisis affect our diet?

The world has become smaller, we are very aware of globalization – and that strengthens the focus on the regional. It is a ping pong between globalization and regionality. We therefore speak of "glocalization". It strengthens the regional networks through a conscious purchase decision without forgetting the advantages of globalization. The perception of regional and seasonal products experiences a decent booster, also because one now wants to support regional businesses more.

And seen culinary?

The exciting thing about food is that it is a total phenomenon. It's not just about the physiological need, but it has great cultural and social potential. This is particularly noticeable at the moment. When you have to be at home, food takes on a new role. If you do not live alone, you can now get back together for dinner. And you can feel how you are doing yourself and the others.

Even if you only eat cans and bag soups?

The baguette hype is already over, my impression. Even those who cannot cook are longing for alternatives.

What could they look like?

They either watch YouTube videos or look for share alternatives. Nobody wants to fall back to the level after World War II. On the contrary: You try to raise morale with food and the social potential of food becomes visible again.

A renaissance of good self-cooking.

Food shows us what it can do in times of crisis. We have seen in the past ten years that cooking is experiencing a renaissance. But not everyday cooking, but cooking as a hobby. Irregular, creative cooking. The know-how gained in this way is now paying off. Now there is more cooking in everyday life.

Do we not drift back into the 1950s as a result – the woman back to the stove?

I don't think so. The role relationships in the kitchen have long been renegotiated. The man loves to cook as much as the woman. But of course such crises also have the potential to go back to the conservative. One tries to orient oneself on the tried and tested. But this only applies to a small part of society. But many no longer know that.

Are we eating healthier from the crisis?

Not necessarily. There are no numbers yet, but I think that alcohol consumption has increased. In addition, the decrease in meat consumption correlates with a stable economy. I suspect that it will rise again in the crisis. But the trend towards healthy eating is not declining due to the crisis, it is only slowing down.

The "Food Report", which they publish annually, deals with food trends. In the last issue they described the so-called sharing concept. So that we share meals and come together in groups to celebrate food. Is the concept dead now?

Sharing was only new in gastronomy. At home you have always done that. As a trend phenomenon, both the sharing culture and snackification are closely linked to the mobile and flexible world of work. For now, she's taking a break.

What potential do you see in the corona crisis?

We are currently experiencing a collective experience, from which I also hope that we will learn to be more aware of our food and dishes. And also that cooking is not a mandatory exercise, but can also be a creative activity. It is also impressive how quickly restaurateurs can also rethink, create new systems and concepts. And consumers are also willing to support their local restaurant instead of the big chains.

How will the gastronomy landscape change after Corona?

We'll celebrate it properly when all of that is over. But that will happen in waves. We will consciously appreciate the community. What moves me a lot is that our society suddenly makes moral and ethical fundamental decisions. We protect the weak and support those in need. This also includes gastronomy, which is now being helped by regular guests, at least.

But not everyone will be able to survive like this.

I agree. The crisis will have a price. But still new concepts will prevail and focus more on the guest. At the moment there are two developments: those that professionally implement the delivery service and those that offer particularly good quality and freshness.

This article was originally published on stern.de.