Sustainability Transitions in the Swiss Foodservice: Re-imagining foodservice for a world never imagined (STRest)
Project Description
The foodservice industry is at a crossroads — caught between growing sustainability demands and the pressure to stay agile, profitable, and relevant. This project explores how foodservice organizations in Switzerland are responding to that tension, not just through small improvements, but through bold reinvention.
We’re investigating the real-time shift from conventional models to future-fit systems: What innovations are breaking through? Which business models can hold up under the weight of climate change, shifting regulations, and evolving customer values?
More than a snapshot, this research takes a strategic view — mapping where the industry is today, where it’s trying to go, and what it will take to get there. By bridging academic insight with practical shifts on the ground, we aim to capture the complexity, urgency, and creativity at the heart of foodservice transformation.
