“Farm to Table 2.0 – Wädi Edition” is the further development of the Farm to Table project from the Toni-Areal and tests sustainable catering concepts at the ZHAW site in Wädenswil. As part of the ZHAW sustainability strategy, the project is investigating how the university's catering services can be made more environmentally friendly, socially sustainable and economically viable. It focuses on measures to reduce environmental pollution and promote health, including through regional supply chains and the Planetary Health Diet.

Preliminary project

In the preliminary project, potential interventions to promote a more sustainable cafeteria will first be identified and then tested in a field test at the Wädenswil location. Examples include climate-friendly pricing, nudging strategies to promote sustainable menu choices, interactive feedback walls, and actively involving guests in menu design. Accompanying events and workshops with local suppliers and nutrition experts will expand the range of options and raise awareness of sustainable eating practices. Comprehensive accompanying research and evaluation of the measures aims to develop a scalable model that can be transferred to other locations and strengthen sustainable university catering.

Projekt aims

The project aims to significantly reduce environmental pollution by offering more environmentally friendly menu options and promoting health-conscious consumption. In the long term, the goal is to create an attractive and economically viable catering service that actively involves guests. The knowledge gained will be incorporated into the strategic planning of the ZHAW's university catering services and will serve as a model for future sustainability initiatives in the university sector.