Magazine

Food saving starts in the kitchen

For Max Vetter, sustainability is above all a question of attitude. At the Food Save Battle in Zurich, which he recently took part in, he realised once again how many committed people in Switzerland are working with great respect for food. ‘The extra effort is seen as an honourable obligation,’ he says – a thought that also shapes his everyday work in the kitchen.

At Restaurant Bazaar, food saving begins with menu planning. The aim is to design dishes that are economical, creative and virtually waste-free. At the same time, it is important to pass on this passion to the team. According to Max, it is precisely in upscale gastronomy that the connection to sustainability can quickly be lost when large quantities are involved. This makes it all the more important to raise awareness.

For him, a classic example of underestimated food is old bread. What is often thrown away can be reheated in a few simple steps, turned into bruschetta or croutons – or used as a basis for dishes such as fattoush. The biggest challenge remains the guest: no one should feel like they are eating leftovers. This makes the positive feedback all the more gratifying when guests understand that it is not about saving money, but about ethical responsibility.

©Gault&Millau: Lebanese fattoush with stale bread and labneh by Max Vetter.

Sustainability as part of everyday life

For Johanna Kainert, sustainability at CERVO is not just a concept, but a matter of course. It is reflected in the way we shop, cook, plan and work together – always with respect for nature, the region and the people behind it. Especially in Zermatt, in the middle of a sensitive alpine habitat, responsibility is something we feel every day. For Johanna, luxury does not mean excess, but mindfulness, transparency and meaning.

To ensure that sustainability is anchored in everyday life, it is not only communicated, but also lived. Transparent decisions, shared responsibility and the active involvement of the team create a common understanding. Sustainability is not imposed, but becomes a matter of course – in our interactions, in our processes and in the way we host our guests.

Johanna sees great potential for saving resources even before the food reaches the kitchen: in the selection and procurement of products. Short, transparent supply chains with regional producers within a radius of around 150 kilometres, seasonal products and the holistic use of food are key elements. Efficient processes and mindful use of energy and water make all the difference in everyday life.

What guests and all of us can do

Sustainable gastronomy also thrives on participation. Guests can support it by choosing regional and seasonal produce, ordering consciously, avoiding food waste and being open to new things – such as vegetarian dishes or new ways of preparing food. At home, sustainability begins with small steps: using vegetables in their entirety, reusing cooking water or simply regrowing spring onions, salad leftovers and ginger.

The desire for the future of gastronomy is clear: regional, transparent and responsible. Enjoyment as part of a cycle – consciously selected, fully utilised and honestly communicated. For people, nature and future generations.