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150,000 truckloads of food lined up from Zurich to Barcelona: that’s how much food we waste in Switzerland every year.
While doing research for program 10 of the podcast “2040 j’y vais!”, about food waste, I was shocked by the scale of the phenomenon. How is this possible? But in the end, isn’t the essential question “how else can we do it? And here’s the good news: solutions exist and can even be fun to implement!
To understand how to build a world without food waste, in this tenth episode 10 of the podcast “2040 j’y vais!”, I take you to meet..:
🔸Laura Rod, a chef who created “ben ouais”, an innovative concept of sustainable, anti-gaspi grocery-auberge in Corcelles-le-Jorat and Lausanne.
🔸Karim Hachler, project and communications manager, foodwaste.ch association
Welcome to the tenth episode of the “2040 j’y vais!” podcast.
A few images of the ben ouais inn-grocery in Corcelles-le-Jorat. There’s also a restaurant-grocery store that’s just opened in Lausanne.
References
– Auberge-épicerie ben ouais
– Association foodwaste.ch
– Food Nijnas
– Association free go:
– Federal council action plan against food waste
– Application too good to go
– Podcast “Mettons le couvert!”
To find out more: recommendations from Payot booksellers
Want to know more about this topic? Here are the recommendations of Pierre, bookseller at Payot Lausanne:
– De la poubelle à l’assiette : contre le gaspillage alimentaire : dix ans de lutte en France et aux Etats-Unis, Marie Mourad, 2022.
– Pour en finir avec le gaspillage alimentaire, Estelle Richard, 2021.
– N’en jettez plus! L’art d’accommoder les restes. 60 recettes anti-gaspi, Carrie Solomon, 2020.
Support
The “2040, j’y vais!” podcast is made possible thanks to the support of the Giovannini Foundation, the canton of Vaud, the city of Fribourg, the city of Meyrin, HEKS Transform’Action Lab, One Planet Lab and Services Industriels de Genève. We would also like to thank our distribution partners: Impact Hub Lausanne-Geneva, the Swiss Business Federation and sanu.
