Customer
Partner
- Ernährungsforum Zürich
Project Period
August 2020 – August 2021Services
- Design of the participation process
- Editorial Study Report
- Research and consulting
- Workshop moderations
Potential analysis of sustainable gastronomy seal of approval
Literature review and participatory expert survey for your urban label for sustainable gastronomy
THE INITIAL SITUATION
Promotion of sustainable gastronomy as part of the “Sustainable Food Strategy of the City of Zurich”
Since the referendum on November 26, 2017, the promotion of sustainable nutrition has been
anchored in the municipal ordinance of the City of Zurich. In addition, the city of Zurich has approved the Milan Urban
Food Policy Pact was signed. For this reason, the Sustainable Food Strategy City
Zurich, which was approved by the Zurich City Council in July 2019. This potential analysis examines the requirements for a seal of quality for the catering industry.
The analysis forms the basis for making a decision for or against the introduction of a seal, examining possible differentiations of such a seal or making alternative recommendations for action.
OUR SOLUTION APPROACH
Assessment of existing labels for the purpose of measuring impact and surveying directly affected stakeholders
An analysis of relevant sustainability criteria based on scientific literature provided the basis for comparing existing quality labels for restaurants (or meals) and evaluating their performance. The result was reflected upon with the direct participation of stakeholders and conclusions were drawn for the Zurich nutrition strategy.
- Literature research Criteria & indicators for sustainable gastronomy
- Systematic assessment of 36 existing quality seals
- Design and implementation of a participation process (virtual)
- Development of the conclusions and editing of the final report
EFFECT & RESULTS
Comparison and impact assessment of current seals of approval with 3 key recommendations for action – none of which is a seal of approval.
The food service industry needs practical guidance in the jungle of criteria, time for continuous improvement and support in the form of expertise and resources. These three recommendations for action have therefore been formulated to promote sustainability in Zurich’s gastronomy sector:
Projects
