Organic, sustainable, and digital – an interview with INTERNORGA Future Award winner Tress Gastronomie on sustainable gastronomy

The family business Tress Gastronomie works according to the motto "Nose to tail" and only processes whole animals. Together with the organic manufactory, a versatile medium-sized company has grown. Owner and restaurateur Daniel Tress is also a digital pioneer. Digitalization has advanced his business.

In 2021, Tress Gastronomie won the INTERNORGA Future Award and is an example of future-oriented gastronomy. Regarding the digitalization of his company, he says:

"Through digitalization we were able to strengthen our focus on the core business and thus realize efficient growth." Dominik Tress, owner Tress Gastronomie.

Dominik Tress | © Tress Gastronomie