“Taste not Waste”: Swiss initiative wins gold for sustainable cuisine

2026-10-09

The Swiss initiative “Taste not Waste” has received a significant award. The project, which was launched by journalist Esther Kern in collaboration with the “Responsible Hotels of Switzerland,” was honored with a gold medal. The goal of the initiative is to raise awareness of the value of food and to reduce waste in the catering industry.

At the heart of the project is the creative recycling of food that would normally end up in the trash. The chefs impressively demonstrate that high-quality dishes can be created from supposed leftovers. For example, tasty gnocchi are prepared from dry bread, or an aromatic broth is cooked from cheese rinds.

The “Responsible Hotels of Switzerland” have long been committed to the conscious use of resources. Through their collaboration with Esther Kern, they want to inspire their guests to cook more sustainably at home as well. The initiative illustrates that sustainability in the kitchen is not only ecologically sensible but also opens up new culinary possibilities.

The award underscores the growing importance of sustainability in the Swiss catering industry. More and more businesses are looking for ways to reduce their ecological footprint while maintaining the quality of their food. “Taste not Waste” serves as a role model for the responsible handling of our daily food.