The Practical Network for a Sustainable Food Service Industry.

THE CURRENT SITUATION

Sustainable Transformation in the Restaurant Industry: Both a Challenge and an Opportunity

Cost pressures, a shortage of skilled workers, and a lack of expertise – the challenges facing the restaurant industry are significant. But one thing is clear: This industry, too, must transform itself in order to remain successful and sustainable in the long term.

Under the motto “Less is enough”, GastroFutura focuses on exactly this. This practice-oriented network supports restaurateurs, businesses, and partner organizations in developing sustainable business practices and learning from one another. GastroFutura is active throughout Switzerland and has strong local roots.

OUR APPROACH

Establishing GastroFutura in Northwestern Switzerland

Through the GastroFutura project, we support the transformation of the restaurant industry toward greater sustainability. As the coordination office for HUB Basel, we oversee regional implementation and operate within the nationwide network of practitioners. We recruit participating establishments and funding partners, coordinate on-site collaboration, organize events, and promote the GastroFutura vision to the public – so that effective solutions can be put into practice more quickly.

• Strategic Alignment and Further Development
  We are responsible for the strategic direction and further development of HUB Basel in close coordination with the national office and regional partner organizations such as Basel Tourism, Feld zu Tisch, the Restaurant Association, and the cantons.
  
• Operational Implementation of Programs
  We coordinate and implement GastroFutura’s core programs – including Open Kitchen, Deep Dives, coaching sessions, and ERFA meetings – setting the agenda and ensuring that these programs are implemented in a practical and impact-oriented manner.
  
• Network and Partnership Development
  We initiate and maintain collaborations with regional stakeholders. We recruit new members, support them, and actively integrate them into the network.
  
• Communication and Knowledge Transfer
  We provide content for communication and evaluation, promote the exchange of experiences within the community, and highlight successful real-world examples.
  
• Funding and Regional Anchoring
  Together with the national office, we secure regional funding partners, such as foundations, and contribute to the long-term establishment of GastroFutura in northwestern Switzerland.

Through HUB Basel, we are operating GastroFutura’s regional hub: It connects businesses, partners, and experts and ensures that the national vision of a sustainable restaurant industry is firmly rooted locally and brought to life.

IMPACT & RESULTS

Establishing GastroFutura in Northwestern Switzerland

Since the launch of the GastroFutura HUB Basel, we have implemented several impactful initiatives as part of GastroFutura, thereby visibly advancing the sustainable transformation of the regional restaurant industry.

• Practical and inspiring: Three successful “Open Kitchen” events at the Michelin-starred restaurant Roots, at Tuyu Tofu and in the Metzgerhuus Stadt & Land.
• Informative: DeepDives (webinars) on menu engineering, food preservation, and sustainable meat offerings.
• A growing community: Nearly 20 establishments are already part of GastroFutura Basel and are working together to promote a sustainable food service industry.
• Strong partners: The Christoph Merian Foundation supports GastroFutura as a funding partner and helps ensure its long-term presence in northwestern Switzerland.
• Ambassador for Basel’s Culinary Scene: Pascal Steffen, a Michelin-starred chef and the face of Basel’s culinary scene, serves as an official ambassador, lending the movement visibility and prestige.