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Sustainability in gastronomy

Abstract

A variety of labels offer reward systems for sustainable food in gastronomy.

The labels are focussing on different areas of sustainability. The main problem is that caterers do not want to worry about using a certain label.

This is why this project's aim is to better synchronise providers and their systems with each other, and make use of synergies in the process. An online tool will be created which is intended to help interested caterers choosing a label. Additionally, it will facilitate customer acquisition for label providers, as well as the process of making gastronomy more sustainable.

Detailed Description

Providers of labels for a sustainable gastronomy were invited to a variety of workshops. The possibility of the formation of an umbrella association, as well as of a tool which would allow restauranteurs to choose a label combination to their preferences with greater ease, were subjects of discussion.

Bio Suisse, Goût Mieux, Culinarium and Max Havelaar participated as label organisations.

The label organisations focus on different pillars of sustainability and therefore compete only marginally.  In order to allow for synergies to be optimally exploited, an online tool is being planned, which offers a quick and easy path for caterers to find the matching label.

Financing/ Donor

Bio Suisse

Project partners

Valérie Monnin, Bio Suisse
Dorothee Stich, Goût Mieux

FiBL project leader/ contact
  • Bickel Regula (Department of Socio-Economic Sciences)
(people who are not linked are former FiBL employees)
FiBL project staff
  • Jahrl Ingrid (Department of Socio-Economic Sciences)
  • Rossier Raphaël
(people who are not linked are former FiBL employees)
FiBL project number 30093
Date modified 12.11.2019
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