Zürich’s Love for Food Connects Politics, Tourism and Private Initiatives
21 February 2017
In 2008 the people of Zurich voted in favor of a 2000-watt-society and thus a sustainable development of their city. This ambitious, long-term goal has been anchored in the municipal code and ever since, the city has been working hard to achieve a reduction of its energy consumption and its annual CO2 emissions as well as to promoting renewable energies and energy efficiency. Since this landmark decision, a wide variety of projects have materialized from public as well as private initiatives.
The fight against food waste provides just one of many examples of how different stakeholders are working together and taking responsibility to work towards this ambitious goal. Throughout the city, there are currently 42 listed food waste projects according to the database from «Sharecity 100» in London. The local hospitality industry is also stepping into action: The Zurich Hotel Association (the umbrella organization of all hotels in Zurich) in collaboration with the NGO United Against Waste is currently organizing food waste workshops for its partners. The first results are astonishing: participating hotels could in average reduce their food waste by 42% (for more information see here).
In addition to the fight against food waste, the new festival FOOD ZURICH aims to promote the passion for local food. During 10 days in September, local products and manufactories are put into spotlight by more than 100 events. In collaboration with the city of Zurich, the concept of the former «Zürich isst» has been integrated into the festival. This puts the idea of sustainable food into a bigger framework of a destination that is well aware of dealing with food in a highly responsible way.
Zürich Tourism put sustainability and authenticity at the core of its marketing strategy. The content marketing relies on inspiring stories from local people and focuses on local food, handicraft, traditions and products. For instance, on the website zuerich.com guests can look for restaurateurs with a strong commitment to sustainability such as equitable as well as many vegan and vegetarian options.
Food can be one example of how resources can be used in a responsible manner. Until today, Zurich has already implemented various projects. However, there is a lot more to do. Zürich Tourism’s marketing approach is of course a natural reaction to the mega trend food. But by bringing local people together with visitors who share their passion about food, Zurich goes beyond the traditional approach. Together with the public, private and non-for-profit organizations, Zurich Tourism does its best to be part of sustainable development in the city.