“Terroir” as business opportunity
Is it possible to make money out of “Terroir”?
That was one of the questions discussed at inauguration symposium for this year’s “Matrunda” on Österlen in Skåne. Claus Meyer’s answer was a clear Yes! And he mentioned several success stories of how local Nordic small-scale food producers have managed to make profit out of a Terroir-mindset. Øresund Food is currently developing a project idea together with regional partners, where the concept of Terroir and the culinary and cultural conditions of local societies are point of departure for regional development.
