Project.
Local products in regional catering
Our project aims to increase the proportion of regional products in local catering. Our restaurateurs and producers are working together to realise this common goal. Together, various activities are being launched to increase the proportion of local products in regional restaurants and hotels.
Review of the 2nd Genuss-Palaver in Zernez
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Project objective
Caterers and producers from the Engiadina Bassa/Val Müstair region are launching joint activities to increase the proportion of local produce in regional restaurants and hotels. This should benefit everyone involved - restaurateurs and producers as well as guests and consumers. To this end, the project group is working on four sub-projects:
- 100% regional dish
- Networking of restaurateurs and producers
- Visibility & logistics
- Gourmet week
Milestones
- Autumn 2022 until Autumn 2023: Needs assessment by initiators from the Sustainability Council
- Autumn 2023: HFT students are working on a logistics solution for the project as part of a term paper
- 7. November 2023: Official project launch and start of work on the various sub-projects
- 11. Mars 2024: Meeting incl. presentation of the current project status of the sub-projects
- 11. June 2024: Palaver of pleasure in Zernez
- Expected autumn 2024: Pleasure week (programme still pending)
