When we first started planning our events and activities, we decided, right from the start, that we would try to produce green, sustainable, zero-waste events. I didn’t want to serve coffee after dinner with plastic sticks and creamers. I like vintage plates and cutlery. I thought I would share with you eight things we are doing at EdibleSwitzerland to practice sustainable tourism, run zero-waste experiences & events, and give back to our community.
- We are committed to serving the local economy. Quite literally, we serve local ingredients (be it honey, meat, vegetables, and other artisan products) paired with local wines and other beverages and artisan products.
- We minimise waste through avoidance, reduction, recycling and separate disposal. *I* personally am in charge of this disposal.
- At our dining events, we use vintage plates & cloth napkins, real cups, glasses, and cutlery, and washable tablecloths. I even insist on wee glass jars to hold the milk for coffee instead of those plastic creamers. Let alone, our event designer is going all out to source vintage carafes for coffee and water. And from all of our efforts here, our accessories will eventually be available for YOU to rent for your OWN events or experiences.
- We encourage public transportation to and from events and experiences.
- We work with local businesses & guides to provide alternative transportation eBikes, electric tuk-tuks, and other interesting tours and options to move people around. Be it offering guided tours, or tastings, or just an interpretive hike.
- Additionally, we work with partner agencies to provide green solutions. Such as Belair Technology for green energy for lights and sound–especially for outdoor events. We even researched the best options for port-a-potties and even found a Swiss brand for green port-a-loos (check out kompotoi.ch+).
- Supporting community: We try to add fundraisers to our events or activities. Our efforts depend upon who needs help and how we can contribute. We also have developed an active online community (@foodiesinSwitzerland group in Facebook. We are 3500+ members and actively helping each other navigate food questions in Switzerland).
- I have downloaded the forms and process to start to become certified #swisstainable. I hope to complete that process when we are finished with our event.
I would love to hear how you are contributing. What tiny steps are you making towards providing sustainable events? What more could we be doing?
About the author: Jen Burke
Travel & experience designer, editor, foodie, digital professional
Mother of two boys, #SEOnerd, foodie, traveller. Fun fact: I grew up at Mile 906.8 Alaska Highway, Yukon, Canada.
I love food & wine & being outdoors. Edible Switzerland is my passion project. Here I want to connect food lovers (locals and tourists) to the best resources we can find anywhere in Switzerland.
When I’m not working on Edible Switzerland or moderating the Foodies in Switzerland group or the #SwisswineLovers group, I have a digital concierge agency with a few clients all over the world.