Unlocking Sustainable Value

For a sustainable food industry, Foodways finds solutions that work ecologically and economically.

Interdisciplinary. Innovative. Effective.

OUR OFFER

 

Project examples

Gastronomy future Basel

Pilot project to make Basel’s catering businesses fit for the future

Food Save Basel City

Food Save measurements and consultations with an innovative Basel community of 30 food service businesses.

HOTEL PULLMAN Basel Europe

50% less food waste in the hotel with Food Save Management

REHAB Basel Gastronomy

Establishing Food Save measures in the care gastronomy sector

Transparency in the supply chain

A transparency model in the dairy industry from milk collection to goods receipt in the retail trade

Zurich Christmas Village

Impact-oriented sustainability concept for the Zurich Christmas Village

Savoir-Faire

A multi-year multi-stakeholder program for the Swiss meat industry to strengthen meat products that are less in demand.

The consumer brand

An innovative food brand with maximum transparency thanks to co-creation between consumers and producers

Resource efficiency & Food Save Management

Food waste has great potential for reducing costs and environmental impact. With our holistic Food Save Management approaches, we realize this potential for customers in the food service and food processing industries.

Go to the offers

A hub of transformation

The food industry is undergoing radical change. Food waste, climate, meat, packaging or consumer behavior – our customer projects generate sustainable added value.

About the projects

Interdisciplinary. Innovative. Effective.

Customer projects benefit from our interdisciplinary team of experienced practitioners from the catering, food processing and environmental management sectors.

We are also used to implementing projects in a spirit of partnership. We have acquired the finesse of stakeholder management over many years of experience.

About the team

Our clients

Our customers are companies in the food industry or come from public administration, the non-profit sector, research and education.

 

From the blog

Cities – the steam engines for sustainable food transformation

By Markus Hurschler In Städten ballen sich nicht nur die Menschen, sondern auch die damit verbundenen Herausforderungen für eine nachhaltige Entwicklung. Urbane Zentren stellen den Grossteil der Nachfrage nach Lebensmitteln und wir sind deshalb überzeugt, dass sie dies zu Transformations-Dampfmaschinen macht.   Cities are dense, need a lot of calories, house an educated class and […]

09.09.2020

“I challenge you to be #plantpowered”.

By Daniel Stöcklin The signs are set for sustainable nutrition – especially among younger generations. Documentaries on Netflix, the Fridays for Future movement, and role models on social media have set the course for more sustainability in the food sector. But how is this supposed to work? The young generation is ready for a sustainable […]

20.09.2020

A building block for a sustainable food system

By Christine Crosby Today is the international day against food waste. Food loss and waste (#FLW) is a sustainability issue that has received a lot of media attention in recent years. And for good reason! The environmental, economic and social impacts are significant globally – causing 8% of total greenhouse gas emissions and exacerbating existing […]

29.09.2020

The time for Facebook and Instagram has definitely come

By Daniel Stöcklin The pandemic has taught us a few things. If we have to do without physical proximity, we seek it digitally and via social media. The use of social media has also become indispensable for the catering and hotel industry, especially in times of the Corona pandemic. On Facebook and Instagram, the missed […]

24.11.2020

The eternal fight against food waste – today with new means!

By Alexander Pabst and Daniel Stöcklin A management approach to food waste? There are enormous amounts of resources in Food Waste, which makes the avoidable waste not only ecologically but also economically absurd. With Food Save Management, we have developed an effective approach to long-term reduction. Not only measurements play an important role in this. […]

30.03.2021

Do you understand your customers? Nudging and the sustainable food experience

By Markus Hurschler and Daniel Stöcklin Customers often do not behave sustainably, even though they would actually like to. The reason for this is often unconscious cognitive processes that control decision-making situations. These processes can be specifically influenced with so-called “nudges” – also in the catering industry. Would you like to make your sustainable offers […]

19.08.2021

Gastronomy Future – An Inside Perspective on Sustainable Transformation

By Daniel Stöcklin Running a catering business economically is a challenge. For many, converting a business into a sustainable one is a seemingly insurmountable task. The Gastronomy Future Basel project initiated by Foodways connects restaurateurs to an ecosystem of sustainability experts. The goal is to lay the foundation for a transformation process and equip restaurateurs […]

14.10.2021

“Cities and private restaurateurs can collaborate and learn from each other”

By Yvonne Lötscher and Daniel Stöcklin Cities are home to the majority of all people, which is why they are of strategic importance for sustainable development. How can a city cultivate and promote sustainable nutrition? Yvonne Lötscher, Head of Sustainable Nutrition at the City of Zurich, is actively addressing this question. Zurich is striving towards […]

01.11.2021