Sustainability and the return to regional products are becoming more important in gastronomy and the hotel industry. According to a study of the University of Natural Resources and Life Sciences, 70 per cent of guests would like indications of source to be transparent and comprehensible. Consumers are asking themselves: “Where does the meat come from? And the eggs, and the vegetables, the potatoes, the fish…?”
The AMA gastronomic quality seal in the menu informs guests of regional specialities and the origin of the agricultural resources, increasing the consciousness for rural tradition and culture worthy of preservation, and ensuring the successful synergy of agriculture and gastronomy in Austria.
The close cooperation with local farmers, food manufacturers and distributors does not only increase the added value in the region but also takes a strong stand against the globalised standard taste on the plate.
Restaurants are committed to indicate on the menu the origin of the resources from five categories.
MEAT: mandatory indication of source in at least two types of meat (beef, veal, pork, poultry, turkey, lamb)
MILK AND DAIRY PRODUCTS: mandatory indication of source of milk, butter, curd cheese, whipped cream, sour cream and yoghurt
EGGS: mandatory indication of origin incl. indication of type of husbandry (free-run or free-range husbandry)
POTATOES, VEGETABLES, FRUIT: mandatory indication of source of potatoes as well as three freely selectable all-season or seasonal types of fruit or vegetable
VENISON, FRESHWATER FISHH: mandatory indication of source in at least one of the two product groups