The consumer brand
An innovative food brand with maximum transparency thanks to co-creation between consumers and producers
THE INITIAL SITUATION
Information gap between consumers, producers and distributors.
All too often we stand in front of a shelf in a retail store, hold a product in our hands and ask ourselves: what are the actual ingredients, where do the individual components come from and how ethical is the entire supply chain? A lack of transparency and traceability not only makes it difficult to select products, but also to enjoy them after purchase.
It is important to bear in mind that consumers, producers and distributors often have different expectations of products. For one party, it should be as cheap, natural and sustainable as possible, while for another it should be economical and practical to produce. However, models already exist that are designed to reduce this discrepancy. «C’est qui le patron?!», for example, is being used successfully and is now set to become popular in Switzerland.
OUR SOLUTION APPROACH
A brand that is created through co-creation and benefits everyone.
Co-creation is not only a successful form of collaboration, but also the heart of the consumer brand. We bring consumers, producers and distributors together directly in a digital participation process. Consumers determine which production criteria should apply to the individual foods and can thus assume their responsibility for sustainable food. This approach also benefits producers, who can achieve fair prices through maximum transparency. The needs of all stakeholders are therefore taken into account.
With the Konsument:innenmarke, you no longer have to ask yourself about the composition or origin of the ingredients. You can make your own contribution.
EFFECT & RESULTS
A pilot for cooperation between consumers and producers and thus the creation of the consumer brand in Switzerland.
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
Savoir-Faire
A multi-year multi-stakeholder program for the Swiss meat industry to strengthen meat products that are less in demand.