For seasonal fruits and vegetables, the climate determines a certain harvest season in our latitudes. Probably the most popular seasonal vegetable in Germany is asparagus: here, the harvest time extends from April to June. In the north, many people look forward to kale, which is ripe and ready for harvesting between November and February - a classic winter vegetable.

But wait a minute - it's always winter somewhere! That's right. That's why the term "seasonal" always includes "regional" to a certain extent: The term refers to the harvest time at the place of sale. For example, strawberries can be grown and harvested later in Southern Europe than in Germany. So while strawberries in the south may still be considered seasonal for longer, the term no longer applies in northern Europe.

The question of when fruit, meat and vegetables are considered regional is somewhat more difficult to grasp. The term is not legally protected. Some supermarkets interpret the region of their locations quite generously, while others define a specific reference radius as regional. If you want to guarantee regional ingredients for your guests, it is best to make sure that the exact location is specified in the origin. This is also recommended by the NRW consumer advice centre.

Long underestimated, parsnips are now experiencing a culinary renaissance. Visually, parsnips resemble parsley root, but the cone-shaped tubers grow much thicker. Their sweet, subtly nutty flavour harmonises excellently as a side dish alongside spinach, peas or carrots. The tubers are a great companion for many recipes. Parsnips are also excellent in soups, deep-fried or as a raw ingredient in salads.

Parsnips are harvested outdoors from August to November. During this period, the vegetable is available with minimal CO2 emissions. After the harvest season, parsnips are often stored until April. The energy required for this causes more greenhouse gases, which slightly worsens the eco-balance of parsnips during this period.

Another rediscovery is the trendy vegetable Jerusalem artichoke. The Jerusalem artichoke was named after the Tupinambá, an indigenous people from present-day Brazil. Similar to parsnips, the root vegetable tastes sweet and slightly nutty, although the taste of Jerusalem artichokes is more reminiscent of potatoes. Their consistency is often compared to artichokes. The Jerusalem artichoke season begins in October and lasts until May, depending on the variety.

Jerusalem artichoke is particularly interesting for the gastronomy: First of all, the vegetable can be prepared in many ways, which is why it is suitable for various dishes. Boil, bake or steam Jerusalem artichoke, just as it suits your menu. As a puree or roasted, it makes a good accompaniment to meat, but the possibilities range from soups and sauces to casseroles, gratins and delicious Jerusalem artichoke bread. In addition, Jerusalem artichokes contain the dietary fibre inulin. This has hardly any effect on blood sugar levels, which is why the vegetable is also known as the "diabetic potato". By serving the root vegetable, you are fully in line with the trend and offer your guests an extraordinary and lasting taste experience.

The Food Report 2022 (see above) predicts: Post-Corona cuisine will become greener. While more and more people are opting for a vegetarian or vegan diet, restaurateurs can also focus on sustainability with regional and seasonal meat. For example, the hunting season for roe deer and red deer is between May and January. Especially at Christmas time, many people appreciate the aromatic, fine-grained meat of the back and leg. Many restaurant visitors enjoy venison as a classic, noble meat dish.

However, some guests will still avoid going to restaurants in times of pandemic. So that they don't have to do without luxurious menus, we at Duni offer suitable boxes and trays for take-away in various sizes.

Compared to beef, pork or poultry from stables, hunted game produces considerably less greenhouse gases. Only transport routes and processing cause greenhouse gas emissions, while the particularly energy-intensive rearing phase is omitted. Therefore, game production also uses fewer to no chemicals or antibiotics that could be ingested by humans - another factor that your guests are increasingly paying attention to. Animal welfare is also more likely to be assured in the wild than in confined crate or cage farming.

No Christmas market without mulled wine, cocoa & co. Presumably, however, many people will tend to avoid the annual crush between crêpes and mulled wine stands, even after Corona. Your guests will be all the more pleased if they can order the Christmas classic at a hygienic distance in the restaurant instead.

Whether you can also offer regional mulled wine in your pub depends above all on your location. After all, the grapes needed can hardly be lucratively grown in northern Germany. Thanks to more hours of sunshine, grapes feel much more at home in the south. There, and especially near wine-growing areas, the chances of regionally produced mulled wine in winter are much better.

The alcohol content of mulled wine ensures a long shelf life, which is why fewer or no chemicals are needed for preservation. The harvest season of outdoor wine grapes is quite short compared to the greenhouse - from September to October. Afterwards, however, the wine can be stored without requiring a lot of energy. The greenhouse gas pollution from mulled wine in winter is correspondingly low.