Customer
- Alters- und Pflegezentren
- Kita-Catering-Unternehmen
- Spitäler
Project Period
2020 – 2021Services
- Beratung und Schulung
- Betriebsakquisition und Betriebsbegleitung
- Erstellung von Kommunikationsmitteln
- Konzeption und Prozessentwicklung
- Projekt- und Netzwerkmanagement
Gastronomy future Basel
Pilot project to make Basel’s catering businesses fit for the future
THE INITIAL SITUATION
Creating future businesses for Basel.
Running a catering business economically is a challenge – and not just since Covid19. For many, the task of converting a business in a sustainable manner is seemingly insurmountable. Most businesses lack the necessary data, knowledge and time. This project creates a blueprint for transforming foodservice operations to sustainable operations. The focus is on food, as that is where the greatest sustainability leverage lies for the foodservice industry. We work together in an ecosystem of service providers and Basel stakeholders to optimally accompany restaurateurs in their sustainable development.
OUR SOLUTION
Transformation process spread over almost 12 months.
Using a pilot approach, we are testing the holistic analysis of catering businesses. This means analyzing delivery bills, menu plans and collecting waste data. This results in an ACTUAL state on the basis of which we jointly derive measures. After a few months, we will check the success of the project in a second data collection. The pilot project is intended to develop a simple, multipliable model that can be used to support other businesses after the pilot phase.
Foodways services include:
- Concept and process development
- Company acquisition and support
- Project and network management
- Consultation and training of the enterprises in the matter of Food Save
- Communication tools for guests and businesses
EFFECT & RESULTS
The pilot companies are aware of performance and potential in the areas of sustainable food purchasing, menu planning and food waste, and demonstrate tangible progress. The results and joint discussions are motivating and lead to thorough reflection processes.
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