At the end of 2023, patrons in the Toni Areal campus canteen participated in a culinary experiment that was part of a research project. Farm to Table, a living lab initiative by the ZHAW, ZHdK and the university caterer ZFV, piloted a revised canteen menu that focused on seasonal, regional and balanced food options over a four-week period. The main focus was on acceptance: rather than forcing changes upon canteen users, the project aimed to convince them by serving high-quality meals and engaging in a dialogue about the future of university catering. The project demonstrated that it’s possible to reduce CO2 emissions and shift towards healthier diets without sacrificing satisfaction or quality.

Across more ZHAW locations

“The project integrates sustainability with university meals in an engaging and participatory manner, from the farm to the table, so to speak. It also shows that institutional catering can support climate protection, public health and local agriculture,” says Francesco Bortoluzzi, Head of Sustainability Programmes at the ZHAW. Due to the success of the pilot project, Farm to Table will be introduced at other ZHAW locations in 2025, starting with campuses in Wädenswil. The initiative also serves as a model for other universities aiming to make their food services more sustainable. In this way, the project can help foster a broader shift in the catering sector and across our society.