The Binz Quartier will be the hub for a sustainable and interlocking food ecosystem, for everyone

The Binz district will become the hub for a novel, integrated solution that combines different approaches to a regional and sustainable food system. Supplemented by the systematic use of food surpluses from industry, production and wholesale. The focus is on the question of how the transformation in the field of nutrition can succeed in concrete terms: How can the food system be rethought and rebuilt so that it is sustainable, resilient and robust in the long term? We need a system that can respond to the problems and challenges of the current time and still enable visions for the future. Today, there are many visions of what a sustainable food system could look like in the future. What is often missing, however, are the concrete intermediate steps as well as spaces in which necessary compromises (surpluses are included) and transitional solutions (non-bio/regenerative products are incorporated as supplements) can be tested in practice. This is exactly where our approach comes in: What if we don't look at existing and future ideas in isolation, but combine them in a targeted way and develop them in such a way that they complement each other instead of competing with each other? What if we thought of the system holistically and brought together the actors across the entire food value chain, including end consumers? The aim is to create a functioning infrastructure in the neighbourhood that enables the population, but also organisations such as daycare centres, schools, retirement homes and catering establishments, to shop sustainably and, if possible, regionally. To do this, various elements are linked together: - Open refrigerators based on the principle of "Madame Frigo" as low-threshold access to household food surpluses - A regional producers' market and food depots - A Foodsave market with vegetables, fruits and other surplus products from the entire food value chain (industry, production and wholesale) - Access to food upcycling products, i.e. food made from surpluses - Shared Kitchen with an offer to raise awareness and educate about the food system: cooking seasonal products and surpluses together, workshops on using leftovers in the household, etc. - Integration of urban gardening projects on site as well as workshops on the processing of the food grown in this way - Sensitization and education: Educational offers and low-threshold formats are intended to raise awareness of seasonal, regional and resource-saving nutrition. among other things, joint cooking events, information events with producers and their products are intended to create a common understanding of the current challenges and solutions. Another central component is the social dimension: Socially disadvantaged people should also have access to sustainable food. A subsidy model is conceivable, based on existing examples such as in Vevey, in which people with health insurance discounts can purchase sustainable food at reduced prices.

Foodoo / Foodoo Outlet, Foodsave Markt foodsavemarkt.ch, municipality of Vevey: discounted distribution of sustainable products (process via health insurance discount), Madame Frigo (public refrigerators go food surpluses at home), food distribution 2.0, various urban gardening projects e.g. GARTE ÜBER DE GLEIS

We are an organization (e.g. association, foundation, educational institution, NGO)

Association More than Two / Olivia Menzi

I/we are still looking for comrades-in-arms

space/retail space/public square that is accessible and publicly accessible to interested parties.