Yard food for the city guest

Soil that is better after the harvest than before? A productive agriculture that meets all environmental goals?
How the farmers of the future will do this is the question the SlowGrow project is asking together with the Hoflabor.
Everything between experiments on small areas and their scalability on large areas, between the hardworking hands of volunteers and automated tractors, between wild bees and combine harvesters is encountered on the 20 hectares of mosaic-like fields around the Eichhof in Mönchaltorf.

https://www.slowgrow.ch/

Pura Verdura', a solidarity-based agricultural project in District 8. Together with experienced gardeners, the members grow their own vegetables. Today, they provide over 170 members of the cooperative with fresh vegetables from the organic fields.

https://www.puraverdura.ch/

A farm of a different kind: on the 4th floor of an office block in the middle of Zurich Altstetten, there is a water oasis that houses an ecosystem with fish, shrimp, plants and many other organisms. The best known are probably the microgreens that you can sprinkle on salads, soups or in sandwiches. This vital nutrient cycle is free of chemicals and enables the production of quality foods that amaze top chefs and hobbyists alike.

eat-umami.ch

Ackr rescues Swiss vegetables that do not conform to the standard from disposal.
The start-up produces long-life products from them and supplies the catering industry with fresh non-standard vegetables. Their motivation? Every year, 2.6 million tonnes of food waste are produced in Switzerland, two-thirds of which could be avoided. With processing, trade and distribution, Ackr ensures that the vegetables are directly recycled. In addition, they sensitise consumers with knowledge on the topic of food waste avoidance.

https://www.ackr.ch/

Serve sour beetroot with honey with raclette or shred a little sauerkraut with carrots into the (plant-based) burger? The coloured jars from Suur not only look beautiful in the kitchen or on the table, they also taste so original and fine, as if Grandma herself had been at work. The age-old tradition of preserving high-quality vegetables and fruit - far beyond the season - is brought to Zurich by the team of Lorenz, Adrian and Moritz. Everything is handmade and the vegetables and fruit used come from organic farms in the region.

https://www.suur.ch/

Money may rule the world, but not the economy at the Franz. The currency of the restaurant, which is hidden in an inner courtyard in district 3 and is affectionately called "the Franz" by many, is appreciation. And at the Franz, this is shown to the work, time and all the heart and soul that goes into every product and every step on the way from farm to fork. Of course, no one lives on respect and appreciation alone, which is why Franz pays its employees fairly, as well as its producers. The team also wants this appreciation from its guests and tries to shift the focus beyond the plate through regular events and networking. A restaurant is not always just a restaurant.

The operators of the "Charlemagne" bistro combine culinary delights with politics and culture. In doing so, they promote the exchange of opinions on cultural-political or culinary debates. They are a platform for local food producers and suppliers and serve many products from the city of Zurich. The team follows the nutrition strategy of the city of Zurich and is a member of the Ernährungsforum Zürich. In doing so, they support the vision "Zurich eats and drinks well". In order to promote the regionality and locality of the products and production, they are supporters of the "Made in Zurich" initiative and actively participate in the "Stadtpur Zurich" network.

https://www.karldergrosse.ch/b...

Imagine sitting down to dinner and being served cheese that was made right next to it. And no, we are not in Appezellerland, but right next to Zurich main station. The team produces hard cheese, soft cheese, cream cheese, yoghurt etc. - all from organic milk from Jersey cows from Burger's Hof, a leased farm of the city of Zurich with 100% sustainable grass feeding. The products end up directly on the guests' plates, so the whey ends up as an ingredient in bread or is processed into milk serum. Be sure to try the homemade lemonade that comes out of it.

https://www.restaurant-stadtka...

"She thinks I'm sexting". This 'about us' text sums up a lot and makes you smile. To describe what the team at Wirtschaft Ziegelhütte really does, however, one has to expand a little. The restaurant in Schwamendingen cultivates a cuisine that is sophisticated in its simplicity and handcrafted. If you stop in here, you get a little bit of everything: Bullerbü feeling, fine dishes and good humour - and all this in the city. When they buy animals, they prefer whole ones from the neighbourhood, which they then process holistically in the house. They have their own vegetable garden and like to gather in the forest and meadows. In the restaurant In der Wirtschaft Ziegelhütte, practically everything is homemade, and most of the wine comes from vintner friends in Switzerland and nearby countries.

https://wirtschaft-ziegelhuett...