Organic and Local Produce Week in the fresh produce section

At the heart of Bio-Regio Week lies a clear message: food can be sourced regionally, produced sustainably and made suitable for everyday consumption. The ‘Frischraum’ at the Oberfranken Student Services Organisation serves as a real-world laboratory where students and staff at the University of Bayreuth can experience how regional foodstuffs are transformed into concrete, practical solutions for everyday life.

During this week, organic regional produce is transformed into delicious meals in various canteens across Upper Franconia, including the ‘Frischraum’. Every day, there is a main course made from key Upper Franconian ingredients. These include potatoes, millet, lentils, dairy products and minced meat, as well as vegetables, honey and pasta. Upper Franconia’s agricultural sector offers a wide variety of foodstuffs.

Twelve farms and food processors from Upper Franconia are taking part. The menu was developed in collaboration with the head chefs. Seasonality plays a particularly important role when it comes to regional organic food. Which vegetables are already available in July? Which products are in stock even during the summer? All these considerations were taken into account when planning the week’s menu.

The result is five delicious dishes, one of which will be available every day in the fresh food section during the week of 20 to 24 July.