The project around Future Foods aims to make the gastronomy sector more sustainable by focusing on environmentally friendly foods. It was developed by WWF Switzerland in collaboration with ZHAW and is based on the report “Future Foods Switzerland.” This report shows how monotonous diets and conventional farming threaten the environment and biodiversity. To counteract this, 30 “Future Foods” were identified – innovative foods that are all grown in Switzerland, have a lower environmental impact, promote biodiversity, and are rich in valuable nutrients. https://www.wwf.ch/de/futurefoods
Project Goals:
- Strengthen sustainability in gastronomy:
The 30 “Future Foods” provide a foundation for making menus future-proof and climate-friendly. - Encourage collaboration:
The project brings together hoteliers, vocational schools, and young talents to develop creative and eco-friendly dishes. - Raise awareness:
It aims not only to make gastronomy more eco-friendly but also to inspire guests to make more sustainable choices.
Importance of the “Future Foods”:
The 30 identified foods include, among others, legumes, ancient grains, and regionally grown vegetables. These ingredients are not only climate-friendly but also versatile, healthy, and flavorful.
The project demonstrates how innovative approaches and close collaboration can sustainably transform gastronomy – a movement that benefits both the environment and the industry.
Next Steps
In December, vocational schools and chefs will start developing the “Future Foods” recipes. From January and February onwards, service professionals will take over the design of the menus. This close collaboration ensures that both the culinary creations and the menu designs are perfectly coordinated.
We are already looking forward to presenting these masterpieces next year! 💫