Farm to Table 2.0 - Wädenswil Edition (FTT2.0)

Result

Based on the findings of the preliminary study, three interventions were selected for the field test: "Flexi Plate", which reduced meat portions through menu redesign; "Eco Price", a climate-based pricing intervention; and "Wädi Snack", a regional supplementary food offering.

The field trial was conducted over a 14-week period during the autumn semester of 2025 as part of normal canteen operations. The interventions were evaluated using menu and sales data, sustainability indicators, surveys of canteen users and qualitative feedback. To assess the sustainability of the menus, the study drew on a range of measures, including life cycle assessment indicators, such as greenhouse gas emissions and overall environmental impact, as well as nutritional quality indicators.

The findings indicate that structural changes to the menu can be an effective way of improving sustainability performance. In particular, the "Flexi Plate" intervention significantly reduced the average climate impact of the meals on offer, while sales volumes and revenue remained stable. This suggests that moderate reductions in meat portions, combined with a greater emphasis on attractive plant-based options, can deliver environmental benefits without adversely affecting consumer demand.

The "Eco Price" intervention, by contrast, showed that while pricing strategies can be an effective tool for influencing food choices, their impact depends heavily on the local context. Whereas sales declined at the Vista canteen, the intervention was well received at Grüental. This suggests that the acceptance of such measures is strongly influenced by the characteristics of the diner population. In particular, diners' knowledge of sustainability issues and their attitudes towards sustainable food choices appear to play an important role in both willingness to pay and acceptance of climate-based pricing. Pricing interventions should therefore always be designed and communicated with the target audience and its values in mind.

Overall, Farm to Table 2.0 demonstrates that university canteens can serve as effective Living Labs for the transition to more sustainable food systems. By combining scientific research, operational implementation and design-led communication, the project generated practical, evidence-based insights. These provide an important foundation for the further

Description

“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.

Key data

Further documents and links

Publications