The gastronomy in Mecklenburg-Western Pomerania is thinking about the time after the energy crisis - also in culinary terms. She wants to respond to the tastes of younger generations.

Schwerin (dpa / mv) - The president of the hotel and restaurant association Dehoga would like more regional products in the menus. "I am firmly convinced that we have a very, very big opportunity by including the regional components that have received far too little attention," said Lars Schwarz of the German Press Agency. Game, fish, fruit and vegetables from the region offer the opportunity to keep added value in the country. Customers are also willing to pay more here.

All in all, he calls on his industry to accept the culinary challenges of the future, including vegetarian and vegan diets: "We don't have to kid ourselves. There are more and more young people who want to eat differently than their parents, grandparents or the rest of the world the population." The catering industry has always been a trendsetter. It is important to get off to a good start again after the energy crisis: one must prepare for this time - even if it will only be two years from now.