Food Save Bernese Oberland is a joint booster project by HotellerieSuisse, the Hotelier Association of the Bernese Oberland, and United Against Waste, supported by the Canton of Bern and H&R Gastro AG. 23 businesses participated in the one-year project to measure, analyze, and reduce food waste in hotel operations.
Download the quick wins of the project for your business here.
Objective: Reduce food waste
The project has set itself the task of reducing 20-50% of food waste. The benefit? Lower costs and a step towards global sustainability goals.
Innovation: Modern approach
Thanks to digital tools and expert support, Food Save Bernese Oberland brings innovation to Swiss hospitality and gastronomy. It’s more than responsible entrepreneurship; it’s a modern solution to a long-standing problem.
How it works:
Cost reduction: Reducing food waste = saving costs.
Promote sustainability: Actively do something for the environment.
Expert support: Utilize specialists and digital tools.
Continuing in establishments in Graubünden:
The measurement of the current state of food losses is underway in the kitchens of Group 1 of the Food Save Graubünden project.
For more information and details about the project, click here