Customer
- Proviande
Project Period
2016 - 2019Services
- Activating target groups
- Communication
- Expertise in closed-loop systems & resource efficiency
- Multistakeholder project management
- Stakeholder engagement
- Sustainability program: concept & implementation
Savoir-Faire
A multi-year multi-stakeholder program for the Swiss meat industry to strengthen meat products that are less in demand.
THE INITIAL SITUATION
How can greater resource awareness be promoted in the meat industry?
The meat industry is a core branch of the Swiss economy in terms of the use of natural resources. Meat consumption has changed significantly in recent years: While premium cuts are becoming increasingly popular with consumers, less popular cuts are finding their way onto the plate less and less often. These less popular cuts of meat make up a large proportion of ready-to-sell cuts. There are a number of innovative approaches with great potential for marketing them. With a multi-year sustainability program, Proviande wants to bring holistic and innovative meat processing back into the focus of the industry.
OUR SOLUTION APPROACH
Supporting measures for catering professionals and meat specialists
In cooperation with Proviande, Foodways is designing and managing the multi-year Savoir-Faire program with the aim of supporting the meat value chain in a future-oriented way and actively shaping the discourse on holistic meat utilization. Specifically, the Savoir-Faire program supports and enables meat experts and restaurateurs to exploit the potential of holistic marketing of the animal, from the innovative product idea to communication with the customer. Foodways provided the following support to encourage the industry to become more resource-conscious:
- Conception of the multi-year sustainability program via a participatory process with 10 industry partners
- Partnership-based project implementation with the customer
- Conception and implementation of a multi-stage catalog of measures
- Activation of external partners for project collaboration
- Communication of the measures developed
EFFECT & RESULTS
Since the launch of the program in 2016, Savoir-Faire has reached catering professionals and meat experts throughout Switzerland via various channels thanks to its diverse measures and has provided impetus for innovation in the use of farm animals.
Projects
To the next project
Potential analysis of sustainable gastronomy seal of approval
Literature review and participatory expert survey for your urban label for sustainable gastronomy
Potential analysis of sustainable gastronomy seal of approval
Development of a mission statement and associated measures for the topics of climate and food waste
X-ray with the Bio Bud
Decision-making on the use of X-ray detection in the Bio-Bud label.
Packaging for the Bio Bud
What relevance does packaging have for Bud products and how should it be evaluated?
Guideline for cantonal catering establishments
Directive to reduce the climate impact and food waste of cantonal catering establishments by 2030
Sustainable Food System Strategy Basel-City 2030
Involvement of stakeholders and content-related sparring to develop a strategy for a sustainable food system.
United Against Waste
Establishment, development and management of a Switzerland-wide network against food waste in the food industry
The consumer brand
An innovative food brand with maximum transparency thanks to co-creation between consumers and producers