Soil to Soul Talk at the Hospitality Summit
The Soil as Foundation: Sustainable Agriculture and Its Impact on Cuisine
Admittedly, sustainability is a patient buzzword with many facets. How do we achieve the transformation towards lived sustainability in the gastronomy and hotel industry?
We offered a platform for dialogue to explore pathways to a more sustainable future. Titled "The Soil as Foundation: Sustainable Agriculture and Its Impact on Cuisine," a panel discussion delved into the core theme of the day.
Hotel Schweizerhof in Lenzerheide, represented by Hansjörg Ladurner, and Restaurant Scalottas exemplify lived sustainability. Andreas Handke, Co-Initiator of GastroFutura, illustrated what the gastronomy industry needs now and in the future. Benjamin Dietsche explained the innovative approaches taken at Cervo in Zermatt to sustainably promote the interaction between guests, locals, and employees. The conversation was moderated by Andrin Willi.
Panel Participants:
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Andreas Handke
Co-Owner Gastro Futura
Andreas Handke has dedicated his entire life to cooking. As the Managing Director of Babette Restaurant in Zurich, he shares his knowledge as a lecturer and engages in sustainability projects. He believes in access to fair and clean food for all people and inspires aspiring chefs with his philosophy of cooking with high-quality products. Together with Patrick Honauer, he initiated GastroFutura in 2022 and now serves as co-leader. Handke carries the spirit of GastroFutura into the hospitality industry, recruits new members, and advises gastronomy businesses. -
Hansjörg Ladurner
Head chef Scalottas Lenzerheide
Consistent, committed, and with great enthusiasm, the South Tyrolean chef maintains regionality in cuisine at the highest level. Since 2007, he has been the head chef at "Scalottas Terroir" in Lenzerheide. His down-to-earth connection to nature stems from deep conviction. Ladurner is not concerned with gastronomic concepts or trends, but with a consistent way of life. Personally known, nurtured, and often even hand-picked, his interpretation of contemporary terroir cuisine brings the essence of our region, our homeland, to the plate. -
Benjamin Dietsche
Resort Manager im CERVO
Chic, personable, with bright red socks in gleaming polished shoes and an impressive career under his belt: Classic hotel apprenticeship on Lake Lucerne, hotel management school in Lucerne, then stints in Paris, southern France, and finally in Geneva. Here, Benjamin Dietsche spent three years as the Swiss Director of the hotel association Relais & Châteaux, and most recently was responsible for the entire DACH region with 53 properties in the portfolio. Since June 2021, Dietsche has been working as a Resort Manager at CERVO.
