Additional information

Video of the interview with Mr. Meystre :

Macro-economic elements

  • The food sector, which is particularly energy-intensive, adds to planet warming.
  • The b (hotels- food industry) sector represents 6% of global environmental impacts.
  • Better water and energy management within the HORECA sector could mean a 20% saving.
  • The main problems facing us and their economic effect
    • the rapid increase in the world population (estimated at 9.6 billion in 2050)
    • the famine (estimated 795 million people in 2015)
    • overweight (40% of the Swiss population)
    • food waste (1/3 of the Swiss food)
    • cardiovascular diseases (17 billion Swiss francs each year)
  • the farming losses due to global warming (500 million CHF in 2003 by Switzerland)

Practical case study: La Pinte Vaudoise, of GastroVaud, first EcoCook® certified establishment.

  • Pre-requisites: before the EcoCook® certification, La Pinte Vaudoise was already supporting sustainability: varied and balanced menus, waste selection (partially valued for producing biogas), solar panels, people detectors in the toilets, LED lighting: and also elements which, even though they are not compulsory for obtaining the certificate, are nevertheless valuable.
  • Partners: management, project leaders and operation, service and kitchen managers have been involved in the certification approach. Real team work and internal cohesion.
  • Contributions to the EcoCook program, it has been possible to implement additional actions. In the field of resource management: reduced consumption of resources with their consequent reduction on the environmental impacts, and reduction of costs. Communication: promotion of sustainability, promotion of the origin and quality of the ingredients used, awareness and training of staff in areas associated with sustainability, etc.
  • In practice: the approach has been distributed over about 6 months, 5 working days in situ with the EcoCook specialists were necessary.