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As part of the opening event of the Bern Sustainability Days on September 10, 2022, we discussed the question of how we will be eating in ten years' time with the following guests Sonja Schönberg, nutritionist & research assistant at Bern University of Applied Sciences (BFH), Department of Health, Division of Nutrition & Dietetics Annekathrin Jezler, environmental engineer, project manager at OGG Bern (Ökonomische Gemeinnützige Gesellschaft Bern)...

Eating animal or plant-based - which is better for the climate? And: Is a purely plant-based diet good for the climate? Around 80 interested participants discussed these questions with the following four experts at the FoodTalk on June 29, 2022 at the Natural History Museum Basel: Anita Frehner, research associate at the Research Institute of Organic Agriculture (FiBL) Gilbert Engelhard, co-manager of the restaurant...

At the first Bern FoodTalk on March 30, 2022, more than forty Bernese people discussed environmentally and socially responsible agriculture, sustainable meat consumption and the responsibility of us consumers at the Impact Hub Bern. The following four experts answered questions from the audience: Dora Fuhrer, board member of Bärner Bio Bure Jürg Burri, founder & CEO of Rüedu Manuela...

Labels under discussion - what are the benefits of labels for producers, consumers and sustainable development? And what is the other side of the coin - what are the disadvantages of a label for producers, consumers and sustainable development? At the first Food Talk 2022 in Basel, the audience had a lively discussion with three experts...

Even the biggest Christmas grouches enjoy at least one thing over the festive period: good food. At our last FoodTalk 2021, we therefore asked ourselves to what extent meat-heavy Christmas dishes with exotic ingredients are still in keeping with the times. We had a lively discussion with these four exciting experts about what you can look out for when planning a sustainable Christmas dinner:...