Sensory marketing farm to table
The food world has always been inspired by society’s changes in taste and in this moment the biggest trend is green living – eating healthy embedded in a more holistic perspective that also includes the respect for the environment. A new way of living with many dedicated followers: a research of the ONS (National Observatory on sustainable living) stated that 74% of the Italian population declares themselves interested in sustainability.
The new generations are more sensitive when it comes to preserving this tendency, buying local products and actively protecting the environment. It is satisfying to know that the food on the table is km 0, because in that way you support short supply chains and enjoy fresh products that respect seasonality and taste better.
The event sector is another industry specifically aware of any type of innovation that gets participants involved and let them live new experiences. And food is one of the most loved discussion topics nobody ever gets tired talking about. Catering, in fact, lends itself particularly well for personalizations and creative set-ups – vegetarian, vegan, low carb or paleo – the sky is the limit!
Sensory Marketing is the keyword here, an efficient tool that affects the guests five senses. Via specific characteristics of the product, stimuli and emotions that go beyond the product’s tangible value are transferred to the audience, creating memories that cannot be easily erased. The more senses are stimulated contemporarily, the more intense the experience becomes. In this respect, a show cooking offers a complete sensorial experience, involving the sense of sight, smell, taste, hearing and touch.
And what happens when you combine the latest marketing findings with the greatest food trend of the moment? Find out for yourself with 5+1 tips, easy to implement, but with a huge impact!
1 – Ingredients – organic, local and seasonal
The quality of the food is the starting point to cook delicious and creative dishes. The focus lies on: seasonality, regionality, organic farming.
Going with seasonality means using the best that nature offers in a certain period, with the result that every product gets valued the most. Respecting the territory leads to experimenting with those fruits and vegetables that are available in a certain geographic area, giving rise to unexpected combinations. In addition, long transportation is avoided, resulting in fresher and tastier products. Organic farming is the third pillar for a healthy nutrition: choosing organic food translates in eating the most natural possibile, without additives or artificial flavorings, in harmony with nature.
How would you like some Roasted carrots with almonds and capers or Vol au vent with red lentil cream and asparagus tips as @vegolosi.it suggest?
And who would ever resist to a slice of chocolate and Mantovana pear cake?
(…we wouldn’t either)
Today, the number of people who follow a specific nutritional plan as a consequence of allergies, intolerances or by personal choice is constantly rising. An original idea is to create an event that considers these diets. Have you ever thought of realizing an entirely vegan menu for instance? On the one hand, you surprise the guests who haven’t tried it yet and on the other, you satisfy those who celebrate it as a lifestyle. Win-win situation. Easy.
In many festive occasions you still see plates and cutlery made out of plastic – if you ask us, a no-go! Ceramic is much more sustainable and simply more elegant. If you want to take it a step further, think of presenting your food in cornstarch plates accompanied with cellulosa napkins – light to carry and easily recyclable.