Future of Gastronomy in Basel
Testing and designing a transformation process for the hospitality industry
Analyze and improve procurement, menu planning and waste generation
Analysis and amélioration of the approval, of the work of the menus and of the production of déchets
Customer
INITIAL SITUATION & GOALS
Creating Future-Ready Businesses for Basel
Running a hospitality business profitably is a challenge—and not just since the onset of COVID-19. For many, transitioning such a business to become sustainable feels like an insurmountable task. Most establishments lack the necessary data, expertise, and time to undertake this shift. This project provides a blueprint for transforming hospitality businesses into sustainable operations. The focus is on food, as this represents the most significant lever for sustainability within the hospitality sector. We collaborate within an ecosystem of service providers and local stakeholders in Basel to offer restaurateurs optimal support in their journey toward sustainability.
IMPACT & RESULTS
The pilot operations have gained insight into their performance and potential regarding sustainable food procurement, menu planning, and food waste, and are demonstrating tangible progress. These results—along with collaborative discussions—serve as a source of motivation and prompt in-depth processes of reflection.
The following success stories demonstrate how the individual businesses participating in the pilot project were able—by way of their own dedicated efforts—to reduce their surpluses and waste.
Lunch menus
Care
Foodways
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