Who on the Internet the site “Salzburg tastes good” calls, he gets everything that Salzburg currently has to offer in terms of direct marketing and regionality. Listed are, for example, agricultural direct marketers. Consumers can also get an overview of more than 1,400 products that are certified as to their origin.

Coronavirus pandemic increased regionality

Now it is important to further promote the awareness of regional food, which has increased significantly as a result of the CoV pandemic, and to take the momentum with us, says Gertraud Schober from Salzburg Agrar Marketing: “The last two years have had a lot of positive effects. It was the time to take a closer look. The awareness is there, we have to continue and strengthen it in the future.”

You had to see the crisis as an opportunity and use the existing potential, added Gertraud Schober: “Regardless of whether it’s good food or because you want to do something good for the environment or give something back, that’s what we have to focus on . I believe that is where our great opportunity lies for everyone, for the environment, for agriculture, for consumers.”

Marketing community for regional businesses

For example, the marketing association “Die Schattberger” from Saalfelden (Pinzgau) is involved in “Salzburg Tastes”. Three farmers joined forces to jointly market young beef from suckler cow husbandry. The cattle are slaughtered directly on one of the farms, which eliminates long transport routes.

Farmer Siegfried Deutinger is convinced of the path he has taken: “We made the merger so that we could offer the meat all year round. We slaughter every 14 days.”

Farmers take responsibility for tourism and gastronomy

Private consumers value the careful processing of meat and are willing to pay more for it. In the local gastronomy, people are still struggling, says Siegfried Deutinger: “I don’t want to relieve our restaurateurs and tourism professionals of their duties. It is always expected that we make our areas available, that we tolerate the increased number of tourists on the alpine pastures. It would be a good thing for the tourism industry to buy something regional from the farmers.”

Regional production, regional processing

The marketing community believes, for example, the senior home in Saalfelden. Every day, 500 lunches are cooked there for the retirement home, the kindergarten and the relief organization. The head chef at the Saalfelden retirement home, Thomas Wielandner, relies on regional meat: “We have our farmers with whom we have been working for years. We have a good price there. We buy the whole beef, we process everything ourselves, from the innards to the beef cheeks.”