Inside the Zürich hub of fresh produce

September 5, 2018
Food Supply

The 40+ food vendors who occupy the warehouse rent out portions of the space per year, sourcing the variety of fresh produce that their buyers demand. They begin their morning separating fruits and vegetables into trays for their various customers, whether that is Coop, a smaller supermarket, or a restaurant. Delivery trucks wait outside, ready to bring the goods to their final destination.

From Swiss potatoes to mangos from Ghana, unripe avocados, artichokes and ripened berries, you can find everything and more than you would possibly need. There are dairy products, herbs and flowers, and some items that I have never before laid eyes upon.

Our guide plucks a mint leaf from its stalk and asks us a question. “When you order a mint tea in February, where do you think the mint comes from? Switzerland? Doubtful.” This leaves a few questions to simmer in my mind. Reflecting on the process of getting such an abundance of local and exotic food into Engrosmarkt every day, there are two conflicting questions:

1. Should we be eating more seasonal products in order to support our local market, ensure freshness and reduce waste?

2. Or should we support international trade and give ourselves and other markets the opportunity to exchange goods, despite lower profits along the supply chain?

As an ambassador for food waste reduction, I opt for supporting the local economy. There are legitimate arguments for both sides, and I think it’s simply necessary to strike a healthy balance between the two. After all, who doesn’t like an avocado from time to time?

The sun rises as we leave the market. The rest of the world is awakening, the shops and restaurants open in an hour, the vendors finish up business and share coffee in the small café adjacent to the market. The knowledge that morning shoppers will soon be picking their produce off the shelves soothes their souls.