Project Period
ongoingServices
- Knowledge transfer in the food industry
- Network management
- Project design and implementation
- Strategic and operational association management
- Strategy development with the Executive Board
United Against Waste
Establishment, development and management of a Switzerland-wide network against food waste in the food industry
THE INITIAL SITUATION
The goals are clear – but how are they to be achieved?
Around 2.8 million tons of food waste are produced in the food industry and households in Switzerland every year. From the field to the plate, valuable resources are wasted and the environment is unnecessarily polluted. SDG 12.3 and the Federal Council’s national action plan therefore aim to halve food waste by 2030.
Many of the causes of food waste can only be tackled collaboratively from field to fork. There is a basic consensus that coordinated strategies and measures are needed – but which ones, by whom, and how much? In addition, the reduction of food waste is frequently called for in the media – which reinforces the growing social impact. Against this backdrop, the industry initiative United Against Waste (UAW) was launched in 2013 by forward-looking companies in the food service industry.
OUR SOLUTION APPROACH
Creating creative space for an innovative network
Mit UAW besteht ein Verein, der das Ziel verfolgt, Lebensmittelabfall entlang der gesamten Lieferkette zu halbieren. Der Verein orientiert sich am Sustainable Development Goal 12.3 und umfasst bald 200 Mitglieder aus der gesamten Lebensmittelbranche.
Foodways is responsible for the management of the United Against Waste office and thus creates the future-oriented framework for the association in a continuous development process. We draw on our many years of experience to get innovative network projects rolling.
We mainly contribute to the association:
- Development and implementation of strategic objectives in collaboration with the association’s Board of Directors
- Management of the association network with its growing member base and diverse partners from business, authorities and the media
- Conception and implementation of a Food Save Management methodology for the analysis, measurement and continuous reduction of food waste in the catering industry
- Representation of the association vis-à-vis authorities, business and the public
- Operational management of the association’s projects
- Communication (website, newsletter and media relations)
- Association administration
- Event organization and moderation
EFFECT & RESULTS
Combined forces and measures make it possible to halve food waste by 2030
- United Against Waste is a well-known network and cooperation partner throughout Switzerland in the food industry as well as with authorities, associations and civil society
- Growing membership base of almost 200 members (as of 2023)
- Food Save Management method enables long-term reduction of food waste by an average of 35% in the catering industry (this corresponds to the SDG target)
- Establishment of the Fokus Food Save event as an annual networking event
- Progressive topics through strong networking in Switzerland and Europe
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.
The consumer brand
An innovative food brand with maximum transparency thanks to co-creation between consumers and producers
Savoir-Faire
A multi-year multi-stakeholder program for the Swiss meat industry to strengthen meat products that are less in demand.