Plantbased hot dogs are available at Organic Garden's first signature store. CEO Martin Wild (l.) and Chief Culinary Officer Holger Stromberg in front of the shop at Heiliggeiststraße 1 at Munich's legendary Viktualienmarkt.
"We think nutrition in a new way. Holistically. From production to the finished dish." With this promise, chef and nutrition expert Holger Stromberg joined the food tech start-up Organic Garden around CEO Martin Wild at the beginning of the year. The shop with a mission offers vegan snacks right by Munich's culinary heart Viktualienmarkt .
as many people as possible to eat healthily and to shape the environmentally, human and animal-friendly diet of the future
. These are the goals of the start-up Organic Garden, which wants to produce as much food as possible in a sustainable way. The pioneers are now making it possible to experience the culinary appeal of all this in their first signature store. At the premiere, snack classics
attracted visitors as plant-based variants.
" The Green Wiener", "The Funky Dawg" and "The Vegan Bavarian"
come across as hip and were developed on the basis of the company's own nutritional guidelines: without meat, with primarily regional ingredients
and without flavor enhancers, preservatives, additives or colorants.
1. delicious, 2. vegan, 3. transparent
"First and foremost, our Green Hotdog should simply taste good. Because we want to create awareness that nutrition is essential and that the effects from production to the metabolic cycle affect us all
," explains Chief Culinary Officer (CCO) Holger Stromberg. He is convinced that with the help of one of the most popular fast food classics, he can find many fans for a contemporary, healthier, plant-based diet. "It's a personal concern of ours to convert
people in a big way
through the combination of flavors and sensory, regionally pure ingredients, clever preparation and the science-based integration of nutritional recommendations."
The three from Organic Garden: The Green Wiener, The Funky Dawg and The Vegan Bavarian.
To ensure all guests and customers know what they are eating at the Signature store, there is open communication about all ingredients, their origins, suppliers and ingredients: Toppings, crunch and sauces are homemade, the organic spelt flour buns
, for example, come from baker Wolfgang Erhard from Ingolstadt, smoked crackers and tofu wieners from Taifun from Freiburg, and the serving bowls are made from recycled cardboard
. As the icing on the cake, the preparation takes place in front of the guests. Organic Garden offers the plantbased hotdog in three variations or individually combined on request for 6 to 7.50 euros.
Start small, plan big
The store design is based on sustainable, natural materials and an edutainment component: While store manager Segen Zewengeil (center) prepares the hot dogs, the screens show the latest Organic Garden news, the herbs thrive in the plant cubes and you can buy the homemade vegan gravy for home.
A part of the herbs
used are currently grown
and harvested pesticide-free all year round in the store
. This is made possible by so-called Plantcubes from Agrilution, small fully automated vertical farming greenhouses for salads, leafy vegetables and herbs
. CEO Martin Wild: "We show here in small scale what will take place in the future in our Organic Garden Farms and tell the story of regional origin and smart future technologies like Indoor Vertical Farming
. Through our plantbased hot dogs and the indulgent experience that comes with them, we want above all to engage with people, invite them into discourse
and show them how we live nutrition along the value chain at Organic Garden."
Open daily from 11 a.m. to 7 p.m., Organic Garden's new signature store is open daily, continuously.