{"id":8278,"date":"2022-08-13T08:26:20","date_gmt":"2022-08-13T06:26:20","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=8278"},"modified":"2022-08-10T19:30:01","modified_gmt":"2022-08-10T17:30:01","slug":"streetvood-was-plant-based-take-away-kann","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/streetvood-was-plant-based-take-away-kann\/","title":{"rendered":"Streetvood: Was Plant-based Take-away kann"},"content":{"rendered":"<p>\u00bbWir sind sehr froh, diesen gewagten\u00a0Schritt w\u00e4hrend der\u00a0Pandemie gegangen zu sein \u2013\u00a0und marketingtechnisch das\u00a0Wort \u203a<a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/vegane-naechte-so-geht-tierfreies-interior-design\/\" target=\"_blank\" rel=\"noopener\">vegan<\/a>\u2039 stark gepusht zu haben. Das\u00a0hatten wir bei unseren Stores zuvor nie gemacht,\u00a0um niemanden abzuschrecken.\u00ab Diese\u00a0Aussage von Filip Nemcek (<a href=\"https:\/\/www.pizzisandcream.com\" target=\"_blank\" rel=\"noopener\">\u00bbPizzi*s &amp; Cream\u00ab<\/a>)\u00a0steht ohne weitere blumige Einleitung am\u00a0Anfang dieses Textes, um gleich zu Beginn\u00a0klarzumachen: <strong>vegan hat sich etabliert, ist erwachsen\u00a0geworden, wie es auch gerne hei\u00dft.\u00a0<\/strong>Nemcek hat jedenfalls reichlich Erfahrung.\u00a0Bevor er den rein veganen Hybrid-Spot (<a href=\"https:\/\/www.falstaff.at\/rd\/r\/pizza-margherita\/\" target=\"_blank\" rel=\"noopener\">Pizza<\/a>\u00a0und Eiscreme) in Wien startete, eroberten er\u00a0und sein Kompagnon Peter Mazzari mit der\u00a0Marke \u00bbSuperfood Deli\u00ab bereits ordentlich\u00a0Terrain \u2013 in \u00d6sterreich und der Schweiz. <strong>Da\u00a0war man zwar bereits 100 Prozent vegan,\u00a0aber posaunte das eher nicht in die Welt hinaus.<\/strong><\/p>\n<p>Die Herren\u00a0haben sich mittlerweile emanzipiert,\u00a0auf der Webseite begru\u0308\u00dfen einen die\u00a0Worte: \u00bbSagen Sie Ciao zu Wiens 1. veganer\u00a0und bio-zertifzierter Pizzeria\u00ab. Das ist eine\u00a0Ansage. <strong>Natu\u0308rlich geht es hier um eine themenaffine\u00a0Zielgruppe, fu\u0308r die breite Masse w\u00e4re\u00a0das eventuell nichts.<\/strong> Zumindest noch nichts.\u00a0Thomas Panholzer, \u00d6sterreich-Gesch\u00e4ftsfu\u0308hrer\u00a0vom Gro\u00dfh\u00e4ndler <a href=\"https:\/\/www.transgourmet.at\" target=\"_blank\" rel=\"noopener\">Transgourmet<\/a> betont\u00a0im Gespr\u00e4ch mit PROFI mehrfach, wie gro\u00df,\u00a0ja sogar riesig, das Potenzial fu\u0308r Gastronom:innen in diesem Bereich sei \u2013 insbesondere\u00a0in Anbetracht der immens steigenden Zahl der\u00a0Flexitarier:innen, also Menschen, die ab und\u00a0an auf <a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/kein-und-aber-es-geht-auch-fleischlos-an-die-spitze\/\" target=\"_blank\" rel=\"noopener\">Fleisch<\/a> verzichten m\u00f6chten. Er wei\u00df\u00a0auch, dass es teilweise eine Frage des Wordings\u00a0ist, wie gro\u00df die Zustimmung fu\u0308r diese\u00a0Gerichte ist. \u00bbOb Veganes in der traditionellen\u00a0Gastronomie Zuspruch findet, h\u00e4ngt\u00a0stark von der Vermarktung ab. <strong>Mit minimalem\u00a0Aufwand k\u00f6nnen G\u00e4ste begeistert werden,\u00a0unter anderem durch die Auslobung als\u00a0\u203aEmpfehlung des Tages\u2039<\/strong> \u2013 dabei kann durchaus\u00a0bewusst der Zusatz vegan entfallen.\u00a0Menschen, die gerne Fleisch essen, vermuten\u00a0oft \u2013 zu Unrecht \u2013, dass vegane Gerichte\u00a0langweilig sind.\u00ab Und ja, das funktioniert\u00a0natu\u0308rlich\u00a0auch im Take-away-Bereich.<\/p>\n<div><\/div>\n<p>&nbsp;<\/p>\n<h2>Ersatz von Tierleid<\/h2>\n<p>Mit Transgourmet finden Gastronom:innen\u00a0jedenfalls einen versierten Partner. Heuer neu\u00a0eingefu\u0308hrt: die Produktlinie \u00bbTransgourmet\u00a0Plant-based\u00ab, die sowohl Eigen- als auch\u00a0Industrieprodukte\u00a0umfasst. \u00bbDas Sortiment\u00a0beinhaltet rund 1.000 Artikel, von Fleisch-,\u00a0Milch- und Fischalternativen u\u0308ber Suppen,\u00a0Salate, Hu\u0308lsenfru\u0308chte, Nu\u0308sse, Kerne, Samen\u00a0und Trockenobst bis hin zu Teigwaren,\u00a0Pseudo-Getreide, verarbeitetes Gemu\u0308se,\u00a0Backwaren, Brotaufstriche, Fette, Essige und\u00a0\u00d6le \u2013 sowie <a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/sponge-espuma-infusion-rezepte-von-eveline-wild-und-stefan-eder\/\" target=\"_blank\" rel=\"noopener\">Desserts<\/a> und Su\u0308\u00dfwaren.\u00ab Panholzer\u00a0spricht <strong>explizit von einem \u00bbveganen\u00a0Burger-Boom\u00ab<\/strong> und erw\u00e4hnt exemplarisch\u00a0das Schweizer Start-up <a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/ran-an-den-rost-so-verwoehnen-sie-vegane-gaeste-beim-grillabend\/\" target=\"_blank\" rel=\"noopener\">\u00bbGreen Mountain\u00ab<\/a>,\u00a0das auch vegane Bratwu\u0308rste, Leberk\u00e4se und\u00a0Steaks in petto hat.<\/p>\n<p>Oft hinterfragt: das Wort \u00bbFleischersatz\u00ab.\u00a0Warum wu\u0308nschen sich Veganer:innen denn\u00a0bitte Gerichte, die so \u00e4hnlich wie Fleisch schmecken?\u00a0Kristina T\u00f6ller, die den Foodblog \u00bbVegan\u00a0Harbour\u00ab fu\u0308hrt, muss schmunzeln. \u00bbDie Frage\u00a0bekommt man oft gestellt, dabei ist es eigentlich\u00a0recht einfach.<strong> Warum sollte man auf gewohnten\u00a0Geschmack verzichten, nur weil man\u00a0vegan lebt?<\/strong> Es ist ja nicht so, dass uns allen\u00a0Fleisch nicht geschmeckt hat. Mit dem Ausdruck\u00a0\u203aErsatzprodukte\u2039 an sich habe ich kein\u00a0Problem, es geht ja um den Ersatz von Tierleid.\u00ab<\/p>\n<p>Im Englischen wird auch gerne der Ausdruck\u00a0\u00bbcruelty-free\u00ab verwendet. Die Bloggerin hat\u00a0auch einen Tipp fu\u0308r die Gastronom:innen: \u00bbDie\u00a0<a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/www-sogehtdas-jetzt-mit-hotel-webseiten\/\" target=\"_blank\" rel=\"noopener\">Social Media<\/a> Pr\u00e4senz ist bei vielen noch ausbauf\u00e4hig.\u00a0<strong>Gerade die vegane Community ist sehr\u00a0stark auf Instagram vertreten.<\/strong> Die M\u00f6glichkeiten,\u00a0die sich hier bieten, sollte man nicht untersch\u00e4tzen.\u00ab Die Konsument:innen werden es den\u00a0Gastronom:innen danken, denn: the time is now.\u00a0Oder wie Nemcek von \u00bbPizzi*s &amp; Cream\u00ab sagt:\u00a0\u00bb<strong>Es geht nicht mehr nur um einen Trend, sondern\u00a0um Allgemeinwohl.<\/strong> Die Tatsache, dass wir\u00a0mit jeder Mahlzeit unseren CO<sub>2<\/sub>-Abdruck\u00a0ordentlich minimieren, kommt langsam bei\u00a0den Menschen an.\u00ab Und damit auch auf den\u00a0Tellern \u2013 oder in den Take-away-Boxen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der vegane Burger war nur der Anfang.\u00a0Dieser Sommer bringt von D\u00f6ner\u00a0bis zu Calamari fritti ein immenses\u00a0Angebot an Plant-based Take-away.\u00a0Der Gro\u00dfhandel geht mit.<\/p>\n","protected":false},"author":10,"featured_media":8283,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[127,36],"class_list":["post-8278","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-take-away","newstag-vegan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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