The culinary landscape is undergoing a profound change, shaped in part by the steady increase in vegetarians and vegans. In 2017, the proportion was still a modest six percent, but this figure has already risen to a remarkable eleven percent. The popularity of vegan diets is reaching impressive heights in Austria compared to other European countries. At the same time, flexitarians are also gaining in importance, already accounting for 30 percent of the Austrian population according to their own figures. In this context, we spoke to Ricky Saward, who provides valuable insights into his concept. "Seven Swans" was the first vegan restaurant to be awarded a coveted Guide Michelin star. His idealism is forward-looking and led us to focus on sustainable concepts that are shaping the industry in this issue. The need to assume ecological responsibility permeates all facets of our industry. From environmentally friendly packaging materials to energy efficiency - we show you how sustainable practices can not only be ecologically sound, but also economically promising.
Be inspired by the groundbreaking articles in this issue and take an active part in shaping a successful future.
We hope you enjoy reading this issue and wish you continued success in your gastronomic endeavors.
