German nutrition habits

Over the last deca­des, issu­es like sus­taina­bi­li­ty, envi­ron­men­tal pro­tec­tion and mind­ful­ness have beco­me more pre­sent in Ger­ma­ny. The­re­with, the health-con­scious beha­vi­or of the con­su­mers rose and due to their demand, the ran­ge of whole­food pro­ducts and whole­food shops grew. Even the selec­tion of healt­hy foods and bio­lo­gi­cal ori­gi­na­ted pro­ducts in drugs­to­res expan­ded. So various stu­dies sur­vey­ed dif­fe­rent age groups with regard to their nut­ri­ti­on habits, pre­fe­ren­ces, the sub­ject coo­king and more ali­men­ta­ry-rele­vant ques­ti­ons. We loo­ked into it and sum­ma­ri­zed the results of the studies.

While gro­ce­ry shop­ping, the food choices are not only deci­ded by the animal’s wel­fa­re label or the bio-label – even though they are get­ting incre­a­singly important; espe­cial­ly the fla­vor is of impor­t­ance to Ger­mans. Bes­i­des, the­re is an upward trend of buy­ing more regio­nal and sea­so­nal pro­ducts obser­v­a­ble during the last years. Par­ti­cu­lar­ly wee­kend mar­kets of local pro­du­cers are sui­ta­ble for this. Most of the Ger­mans pre­fer­a­b­ly buy their ever­y­day gro­ce­ries in a super­mar­ket, becau­se it is sim­pli­fy­ing mat­ters by being able of buy­ing ever­ything at once. Ano­t­her rea­son is, that the majo­ri­ty of the inter­view­ed per­sons want a good value for money when it comes to food.

But what kind of food gene­ral­ly ends up on Ger­man plaits? Well, for coo­ked meals it is pri­ma­ri­ly tra­di­tio­nal plain Ger­man fare, which means coo­ked pota­toes with meat and gra­vy. More than every other Ger­man eats meat pro­ducts every day. On the con­tra­ry, fish is only con­su­med by one out of 20 peop­le per day. Other die­ta­ry pro­ducts like bread and sand­wi­ches are other favo­ri­tes, which like to be sna­cked on. Ter­tia­ry are milk and milk pro­ducts like yoghurt and cheese. The­se three foods are on the dai­ly menu of over 80% of the inter­view­ed per­sons. The list con­ti­nues with fruits and vege­ta­bles, which are also eaten qui­te often.

Whe­re­as eight out of ten Ger­mans can eat wha­te­ver they pre­fer, some may be for­ced to fun­da­ment­al­ly chan­ge their diet becau­se of food into­le­ran­ces or all­er­gies. That is why peop­le with food into­le­ran­ces are com­pa­ra­tively coo­king more often than peop­le without the­se into­le­ran­ces. All in all, only every second Ger­man has time to cook. Espe­cial­ly the working popu­la­ti­on is often too stres­sed out and in shor­ta­ge of time and the­re­fo­re tend to use fas­ter die­ta­ry alter­na­ti­ves (i.e. fro­zen food) or eat out.

Many peop­le also lack the time and rest as well as the nee­ded stami­na for a las­ting healt­hy diet. Addi­tio­nal­ly, many con­si­der a con­scious diet as more expen­si­ve and time-con­suming, but that is not ine­vi­ta­b­ly the case. Wit­hin the health-con­scious inha­bi­tants, espe­cial­ly women pay atten­ti­on to the food and the own pre­pa­ra­ti­on of it. Men on the other hand sta­ted more often, that they are not able to cook. They also pre­fer to eat more meat pro­ducts than fema­le con­su­mers. Regard­less of gen­der, it is also appa­rent that youn­ger respondents bet­ween 18 and 39 years of age in par­ti­cu­lar tend to eat rea­dy-to-eat and fro­zen pro­ducts more often than other age groups. But regard­less of whe­ther they coo­ked them­sel­ves or defros­ted the food: nine out of ten Ger­mans pre­fer to eat at least once a day with peace and enjoy­ment wit­hin their own four walls. Peop­le are less likely to eat on the go: one in five say they do so regularly.

The­re is one par­ti­cu­lar cir­cum­s­tance, that still needs to be worked on urgent­ly: every year in Ger­ma­ny, around 18 mil­li­on tons of edi­ble food are thrown away. This is equi­va­lent to appro­xi­mate­ly 313 kg per second (!). Three-quar­ters of this is due to bad plan­ning alo­ne, i.e. the best-befo­re date has been excee­ded or the food has been bad.

With the SEAWATER Fish we would like to con­tri­bu­te to an over­all incre­a­se in the awa­reness of the Ger­man popu­la­ti­on for high-qua­li­ty and healt­hy food. By estab­li­shing a decen­tra­li­zed sup­ply net­work with fresh and regio­nal­ly pro­du­ced sea fish, we also aim to mini­mi­ze trans­port distan­ces and waste.

Refe­ren­ces:

— Bund öko­lo­gi­sche Lebens­mit­tel­wirt­schaft e.V. (BÖLW): Die Bio-Bran­che 2018: Zah­len, Daten, Fak­ten. Ber­lin, Febru­a­ry 2018
— Bun­des­mi­nis­te­ri­um für Ernäh­rung und Land­wirt­schaft (BMEL): Deutsch­land, wie es isst – Ernäh­rungs­re­port 2017. Febru­a­ry 2017
— Woh­lers, K.; Hom­bre­cher, M.: Iss was, Deutsch­land – TK Ernäh­rungs­stu­die 2017. Ham­burg, Janu­a­ry 2017

Pic­tu­re source: Pixabay | RitaE

Newsletter abonnieren

Du möchtest regelmäßige Updates zu SEAWATER Cubes erhalten? In unserem monatlichen Newsletter informieren wir zu aktuellen Themen und Entwicklungen rund um unser Unternehmen. Außerdem warten spannende Fachbeiträge zum Thema Aquakultur sowie exklusive Informationen zu Veranstaltungen auf Dich.

Vielen Dank! Du hast Dich erfolgreich für unseren Newsletter angemeldet.