Miesbach, Germany
Oberland Bioweiderind e.V., founded in 2022 in the Miesbach region, connects organic dairy farmers, processors and gastronomy to build a regional pasture-based beef value chain for the Munich area. The association (75 members, including 30–40 farmers) focuses on branding, partnerships and communication, while its operational arm, Oberland Bioweiderind GmbH, manages sourcing, slaughter, processing and sales.
The Living Lab already operates as a functioning regional value chain, supplying traceable, pasture-based organic beef to gastronomy and canteens with stable farmer remuneration and growing market access. Meat is processed regionally, carefully aged and delivered as ready-to-cook cuts, ensuring consistent quality and usability for professional kitchens.
The main challenge lies in utilisation: demand is concentrated on a limited range of popular cuts, while kitchens often lack the skills, planning structures and flexibility to work with the whole animal. The Living Lab therefore focuses on improving whole-animal use, strengthening cooperation with kitchens and increasing consumer understanding of regional organic meat systems.
This innovation complements supply-side changes by strengthening consumer awareness through gastronomy, canteens and retail. Many consumers are not aware of the environmental and regional benefits of pasture-based organic beef.
This innovation tackles the mismatch between whole-animal supply and selective demand by building practical capacities in professional kitchens. Chefs often lack experience with lesser-known cuts and menu planning aligned with carcass availability, which limits full utilisation and reduces economic efficiency.
