Project timescales

2013 - current


Contact

Corinnes head.png

 
 

Halving food waste in the out-of-home sector

Project management |  Coordination of Multistakeholder Platforms | Events and Moderation

PROJECT OVERVIEW

The sector initiative United Against Waste aims to halve food waste along the entire value chain in out-of-home consumption - for a future focussed and innovative sector.

The association raises awareness of, develops and disseminates practice-oriented and innovative solutions and encourages networking amongst sector stakeholders.   

  • Specialised courses for food professionals. Participants find out how to make waste measurable and how to implement effective measures to reduce it in their own businesses – from planning through to communicating to their customers. 
  • Waste monitoring tools for Gastronomy and bakeries. 
  • Individual advice from optimisation experts for tailor made solutions for the reduction of waste.
  • Workshops and events on the topic of foodwaste.
  • Case studies with concrete figures and progress reports
  • Specialist groups to facilitate  knowledge exchange amongst sector members. 
 


members

Companies and organisations from across the whole value chain of out-of-house consumption: from producers and processing companies to wholesalers,  caterers, bakeries, associations not-for-profit organisations. 

 

Gallery


Project timescales

2016 - current


cOntact


find out more

www.proviande.ch

 
 

Promoting a Nose-to-Tail approach in the meat sector

Project development | Project management | Communications strategy

PROJECT OVERVIEW

The nature of meat consumption has changed dramatically over the last few years. While consumers continue to favour prime cuts of meat, the number of consumers buying the less popular cuts continues to drop. These less popular cuts, however, make up a significant proportion of marketable meat products. To address this imbalance, a wide range of innovative marketing approaches have been developed.

Working together with Proviande, the industry body for the Swiss meat sector, Foodways is developing and implementingSavoir-Faire. By creating a more future-focussed meat value chain and actively shaping the discussion around sustainable nutrition, this project aims to promote a Nose-to-Tail approach within the sector, maximising the value of each slaughtered animal. As a valuable foodstuff, meat should be used first and foremost for human consumption and only where necessary for animal feed or as a source of energy. 

Savoir Faire enables meat industry experts and caterers to maximise the potential of marketing cuts from the whole animal.  The key aims of the project are: 

  • Maintain the value of all cuts of meat 
  • Increase the value and recognition of less popular cuts
  • Develop new  sales opportunities through product innovation and promotional offers
  • Benefit from the current "Nose-to-Tail“ trend
  • Promote more sustainable value creation and consumption of the entire animal body

To achieve these goals this project will focus on the following activities:

  • Creation of an online toolkit with background information and inspiring case studies
  • Development of a training offer for catering professionals
  • Promotion of innovation for non prime cuts and other neglected products
  • Themed weeks in the catering and retail sectors
  • Integration of the topic into apprenticeship training programmes
  • Annual Nose-to-Tail Workshop (with a focus on key issues)

 

 


GALlERy

Project timescales

June 2015 - current


cONTAcT


find our more  

ateliersbollwerkstadt.ch

 
 

Meeting rooms and a co-working space, 5 minutes from Bern Station

Project management Event management | Community development

PROJECT OVERVIEW

Our offices in Bollwerk 35 are not only home for the Foodways team. 

Under the name Ateliers Bollwerkstadt we also rent out two event rooms to colleagues from various private sector companies and civil society organisations. 

Given our passion for food here at Foodways Consulting, we also offer a tasty catering offer for coffee breaks, lunches and evening events. 

The Ateliers are also a training centre for our yearly Our Common Food Start-up Programme, which enables young food entrepreneurs to transform their idea into a viable business model.

From May 2016 we will also be offering 5 working spaces for start-ups or freelancers in the newly renovated  Co-working Space on the 5th floor. 

 

 


testimonial

"The Ateliers team was splendidly helpful and made everything about the day feel straightforward and easy. They had a solution for everything, were lighthearted in presence, and ensured we could focus on holding a first class meeting."

- Ateliers customer

 


OUR CATERING PARTNERS 

We are proud to offer our customers a diverse catering offer of local, seasonal and sustainable food. We only work with partners from our network, whose values reflect our own, and whose tasty dishes we've personally tested (several times!)

Find our more about our catering and product partners here.

 


Gallery

Project timescales

June - December 2015


Contact


Find out more

myfood30.net


 
 

Enabling young people's voices to be heard when shaping the future of our food systems  

Idea development Project management Communications strategy

PROJECT OVERVIEW

The Sustainable Development Goals (SDGs) were formally adopted 2015. The goals are high level and aspirational but in order for them to be achieved, Governments will need support - not only from the sector itself but also the next generation whose day to day behaviour will be crucial in the widespread change required to make an impact. 

Foodways Consulting developed MyFood30 on behalf of the Swiss National Committee to the FAO (CNS-FAO) to understand how young people could best be supported to play a role in the attainment of the SDGs. 

In August 2015 we launched a survey and an interactive game as part of a 50 day campaign. This enabled us to hear the voices of young people on the future of our food systems, the role they felt they they can plan in delivering the food relevant SDGs and any barriers they faced. 

In September 2015 we invited some survey participants, sector experts and government decision makers to a Talentworkshop in Bern to discuss the survey results and consider their implications for training and knowledge transfer in Switzerland. Finally, in October 2015 working closely with YPARD, FAO Washington and George Washington University, we shared the project findings with international decision makers through an interactive workshop at the  42nd Meeting of the Committee for World Food Security in Rome. 

The project results, including the outputs of the two events, were summarised inthis report and disseminated through our broad network of project partners.

 

Main partner

Client

YPARD - Young Professionals for Agricultural Development - were main project partners.

Foodways Consulting developed this project on behalf of the  Swiss National Committee to the FAO (CNS-FAO) 


Projectpartner

We worked alongside a wide range of Swiss and international organisations to develop and implement this project. 

 


Gallery

Project timescales

2012 - current


contact


find out more

  foodwaste.ch

 
fw.ch
 

Enabling private households to become part of the solution

Project management Awareness-raising and activation of the end consumer

PROJECT OVERVIEW

Food is something we enjoy day in, day out. This is a fact that we want to recognise, celebrate and share through foodwaste.ch - as those who know more about where their food comes from and how much energy and love has gone into its production are more likely to value it. 

foodwaste.ch promotes societal discussion and debate on the topic of food waste and aims to raise awareness of the practical steps individuals can take in their day to day lives to reduce it. We do this by providing information and holding public events.  

  • Food Waste - the exhibition (Aus Liebe zum Essen): This interactive and engaging exhibition conveys practical tips to help individuals make the most of their food - from meal planning and shopping to storing food back at home or transforming leftovers into tasty new meals.  
  • Local projects (Deine Stadt tischt auf!): At these events we prepare a delicious meal out of surplus food and hand these out free to passersby to raise awareness of the issue of food waste. 
  • Conferences: We encourage discussion of current challenges in our food system by bringing together experts from government, the private sector, academia and civil society. 
  • Knowledge exchange: By writing up research results in a clear and compelling way, we help to build bridges between research and practice.  One example here are our infographics and reports on the topic of food waste. 
  • Presentations and workshops: for schools, associations, companies and other interested groups we delivering engaging presentations and develop interactive workshops. 
 


Testimonial

"Keep doing what you're doing! The more people understand what a difference their actions can make, the more we'll be able to create change here!"

- A visitor at the Food Waste exhibition in Zurich

 

our PARTNERs


foodwaste.ch works with various national and local partners.  

 


Gallery

Project timescales

2013 - current


cONTAcT


find our more

Flyer

 
 

Enabling start-ups to play a role in shaping tomorrow's food system

Ideation | Project management | Events and Moderation         

PROJECT OVERVIEW

Many young people have innovative solutions to food system challenges but don't feel that they have the necessary information, support or networks to develop their ideas further. 

In 2013 we worked with the Swiss National FAO Committee, together with the Federal Office for Agriculture and the Swiss Agency for Development and Cooperation, to develop and implement an ideas competition.

Building on the success of this competition and the high level of interest amongst the young participants, we developed the Our Common Food Programm - an innovation lab which is tailored to need of young food entrepreneurs. 

Since then, we have successfully delivered 2 Start-up programmes and supported 17 Start-ups to transform their ideas into concrete business models.  

 


Participant testimonial

“OCF helped Essento to develop in a goal oriented way. It was particularly useful to have access to networks to help identify suitable partners and work through how to launch a project that can also function financially.”

— Matthias Grawehr, essento


our  main partners

our clients

Additional main partners have since made it possible to develop and implement the Our Common Food programme. 

We developed the initial idea competition in 2013 on behalf of the Swiss National FAO Committee.


our partners 

Here are a few of the partners we worked with to develop and implement the Our Common Food programme:

Project timescales

2015 - current


Contact


find out more

www.leanpath.ch

 
 

Reducing food waste and cutting product costs.

Project management |  Business development

PROJECT OVERVIEW

To understand waste generation and figure out how best to reduce it, gastronomy companies need to be able to measure and analyse their level of food waste. 

LeanPath is an intuitive and field tested software-based, which actively helps understand and address their food waste. Detailed analysis can be found within an online portal. Potential opportunities are clearly presented in tables and graphics. This enables well founded decisions about appropriate measures, reducing both food waste and product costs.  

 

reference


"Experience shows that using LeanPath can reduce food waste by 25%. This results in a reduction in product costs of up to 3%."

- Christian Ecoeur, Food sector advisor and optimsation expert

 


PARTNER

Foodways Consulting GmbH is a partner of LeanPath USA for Switzerland, Germany, Austria and France. 

 


Gallery

 

PROJEct timescales

2013 - 2014


cONTAcT


find out more

The report

 

Creating a compelling evidence base to spell out the need for action

Research | Data analysis | Report writing     

PROJECT OVERVIEW

An evidence base is vital to enable campaigning organisations to understand the scale of a given problem and identify priority areas in which improvements can be made. WWF knew that food waste and losses remain a challenge in Switzerland but they didn’t have access to the data they needed to develop practical proposals for change.

Foodways Consulting, drew on a range of international studies to calculate estimated food losses in Switzerland for meat, vegetables and bread. The findings, summarised in a comprehensive report, showed that food losses occurred across the food supply chain and indicated the importance of all stakeholders playing a role in developing and implementing solutions.

This evidence base summarised in this report enabled WWF to launch a widespread campaign, which called for the Government to reduce food losses by 50% by 2025.

 


Client

 

Project timescales

January - March 2015


cONTAcT


find out more

mein-kuechenchef.ch

 

Supporting a growing start-up to develop its communications concept and maximise its reach

Communications consultancy | Project management               

PROJECT OVERVIEW

After completing the Our Common Food Programme, Mein Küchenchef was developing rapidly and founder Mirko Buri was struggling to juggle the demands of a growing business. He had developed a new slogan as part of the programme and was eager to consolidate his communication presence but was not sure about how to translate his ideas into a comprehensive concept for his business. 

Foodways Consulting worked closely with Mirko to understand what he wanted to achieve through his communication activities. They then developed these ideas into a serious of clear and concise key messages and acted as a bridge between Mirko and the design agency.

Within a few weeks, Mein Küchenchef had a new corporate identity - including an updated logo, a refined slogan and new business values - communicated to clients through an attractive website and print flyers.

 


Testimonial

“Die Professionalität von Foodways Consulting und der kompetente Berater haben mein Unternehmen einen grossen Schritt vorwärts gebracht. Die Unterstützung hat meinem Unternehmen einen roten Faden und einen professionellen Auftritt gegen aussen gegeben."

- Mirko Buri, Mein Küchenchef

 


Gallery

Project timescales

October 2013 - August 2014


cONTAcT



 

Ensuring that all stakeholder voices are heard

Event conception | Moderation | Stakeholder management  

PROJECT OVERVIEW

In 2013 the Swiss Federal Offices ran a stakeholder consultation exercise on the topic of food waste.  Three working groups were developed to enable stakeholders express their opinions, with a view to identifying the key issues relating to this topic.

Foodways Consulting was commissioned to coordinate the working group, bringing together the aid organisations that are active in this area.

Working closely with our clients, Foodways developed two engaging workshops, designed to spark debate and discussion. Moderation was conducted in a way that ensured that everyone was enabled to participate equally and communicate their point of view.  

We then collated the findings, conducted an analysis of the emerging themes and presented these back to our clients.  

Inspired by discussions, two of the group members consequently went on to develop some of the ideas discussed during the workshops into a practical project. Find out more by clicking on the link at the left hand side of the page. 

 


Testimonial

“We found it positive that various actors from across the value chain came together to jointly discuss solutions to reduce food waste. Markus Hurschler was a competent and inclusive moderator who was effective in ensuring that the organisations represented connected in interacted.”

- Caroline Schneider, Tischlein deck dich

 


Client

 
 

Project timescales

April - May 2015


cONTAcT

 

Facilitating networking between start-ups and established companies in the agri-food sector

Event conception | Moderation                   

PROJECT OVERVIEW

Entrepreneurs play a key role in bringing fresh ideas and perspectives to the food sector. It can, however, be challenging to connect into the relevant knowledge and expertise to maximise business opportunities. 

In this project, alinet.ch worked together with the Our Common Food team to bring together experienced agronomists and food engineers with founders of new start-ups.  The event was designed to explore current agri-food challenges and consider how experts and sector newcomers can best support each other.

The workshop identified a number of measures which were subsequently considered during the development of the Our Common Food programme 2015. 

 

client


 

Dieses Projekt haben wir in Zusammenarbeit mit Alinet.ch durchgeführt

 
 


Gallery

Project timescales

2014


contact


find out more

Webseite

 

A conference to create momentum and discussions on the topic of food waste

Event organisation and management | Moderation

PROJECT OVERVIEW

Foodways Consulting was aware that interest around the topic of food waste was beginning to grow but greater discussion and interaction between key partners was needed build the momentum needed to drive genuine change. 

Daher haben wir 170 Branchenexperte, Start-ups und Akademiker zusammengebracht um Globale Food Trends, Innovation und technisch komplexe Industrieprozesse in 7 Plenumbeiträge und 4 Parallelsessions zu besprechen um praktische Ansätze zur Reduzierung von Lebensmittelabfällen zu reflektieren.

This conference used international examples to inspire attendees and laid strong foundations for the food waste agenda in Switzerland. 

 


Partner organisations

 


Video

 


Gallery

 

Raising youth awareness of the issue of food waste

Analysis | Report writing

Project overview

"Don’t waste our Future" is a project financed by the European Union. It is directed at young people and local authorities in Europe and is designed to raise awareness of the issue of food waste and encourage young people to adopt more responsible models of consumption.

A key element of the project implementation in Portugal is about enabling local authorities and their networks to recognise the role that they can play in supporting citizens to take action. 

Foodways supported the project by estimating the losses and waste in two Portuguese local authorities and identified measures they could implement to tackle food waste.

This information will then be aggregated at European level to enable discussion and exchange,  promote the development of common strategies and potentially lead to the creation of some European guidelines. 

 

    

 
 

Client


 
 
 

Gallery


Project timescales

2015 - current


cONTAcT


find out more

www.refiller.ch

 
 

Enabling employees to enjoy their favourite drinks - waste free 

Consultancy  | Business development  | Communications strategy

PROJECT OVERVIEW

In an average cafeteria 24000 single use cups are thrown out every year. This is why Refiller is offering reusable cups for hot and cold drinks in company canteens, mensas and takeaways. 

We support Refiller in relation to a number of strategic, operational and communications activities.  

 


PARTNER

 
 

Project timescales

November 2016 - current


contact


 

For fun, healthy and sustainable everyday food.

Project development Project management Communication approaches

Project overview

Public awareness of the importance of sustainable and healthy nutrition is on the rise and the impact that consumers can have is significant. But translating this willingness into simple every day actions isn’t always easy. There is no shortage of knowledge available, but it is dispersed and sometimes inaccessible. Individuals also need the skills and confidence to put their knowledge into practice.  

Supported by the Engagement Migros development fund and the Swiss Federal Office for Agriculture, Foodways is developing the project “My Food Skills”: an initiative and platform for practical materials and activities to support young people to navigate the information jungle and reconnect with fresh, healthy and sustainable everyday food.

To achieve this, the project will use a “Design Thinking” approach to develop a strong understanding of the target group’s current habits, challenges and priorities. We will also work closely with a wide range of partners across the food, nutrition and sustainability landscape to map existing knowledge and initiatives, identify synergies and promote effective collaboration. 

Have we whet your appetite?

Would you like to get involved in the development of My Food Skills or have knowledge or information about existing initiatives to share? Contact Laura (laura.robinson@foodways.chfor more information.


Swiss project activities are supported by:

Initial partner 

 
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international project activities are supported by: 

 
 
 

An affiliated project of the

 
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Report and infographics about waste in Switzerland 

Scientific communication | Report writing 

Project overview

Switzerland produces around 24 million tonnes of waste each year. This presnets a huge challenge for both people and the natural environment.  "Ent-Sorgen – Abfall in der Schweiz illustriert" takes a closer look at the issue of waste. In 6 chapters it bring together and structures the key issues relating to waste in Switzerland and provides a thematic overview of the main causes and effects. Most importantly, it also suggests a range of actions that can help to reduce waste in day-to-day life.  

The report and the accompanying infographics were commissioned by the Swiss Federal Office for the Environment, in collaboration with Association Refiller.

Additional information can be found on the Swiss Federal Office for the Environment's website.

 
 


Client

 
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Gallery