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Chef seeks farmer, farmer seeks chef
Who produces food, who has demand? Soil to Soul brings you together.
Food producers often don’t have the time to focus on sales. On the other hand, food processors are always happy to discover new and exciting sources of local products. This applies equally to the hospitality and commercial sectors.
With the Producers’ Arena, we offer a platform for exchange between producers and gastronomy professionals.
Here, the farmer aren’t looking for a wife, but for a chef. And the gardener is looking for someone with ideas on how to turn fresh goods into durable, high-quality products. Together, we also explore ways to achieve our shared goals more sustainably and with less effort. All to strengthen local production in the long term.
The Producers' Arena took place in Biel/Bienne for the first time!
The Producers' Arena is organized by Soil to Soul, GastroFutura, and the Zurich-based agency Public History Food, led by Dominik Flammer. The well-known food scout and author will also serve as the event’s moderator. Biel/Bienne hosted its first-ever Producers' Arena on September 22, 2025, from 13:30 to 16:30 in the CoNetWorking Space P15. Attendees exchanged business cards, tasted products, and, most importantly, made valuable connections for the future.
Looking back at our first Soil to Soul producers-arena in Biel/Bienne
PANEL PARTICIPANTS: PRODUCERS IN THE TALK
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June Liechti-Adamson
Junie Juce
June Liechti-Adamson grew up in California. In 2017, she founded the brand Junie Juice, launching it with a pop-up store in the heart of Biel’s Old Town. Junie Juice specializes in organic cold-pressed juices and wellness shots—all crafted to the highest quality standards. The juices come in reusable glass bottles and retain a high nutritional value thanks to the cold-pressing process. Junie Juice promises an unforgettable burst of flavor—a true benefit for body, mind, and the environment. -
Pascale Hodel
La Tofuserie
Pascale Hodel, together with Blaise Munier, produces organic tofu in small batches and with great care by hand at their tofu workshop in Biel. Made from locally grown soybeans, their tofu stands out for its delicate texture and authentic flavour – entirely free from additives. Whether marinated, grilled, or served in a salad, it complements any dish and is a valuable source of plant-based protein. Through this sustainable method of production, the tofu makers help reduce their carbon footprint while supporting ecological agriculture. -
Agnes Spielhofer Beroud
Cheese dairy O'lait GmbH
She has been the undisputed soft cheese queen of Switzerland for some time now, Agnes Spielhofer Beroud from Vaud, who has been running her own cheese dairy, “O'lait”, in Saint-Imier in the Bernese Jura for a few years now. She is married to the equally successful cheesemaker Florian Spielhofer, whom she met at a major cheese fair in Toggenburg. One of Agne's great creations is Gallait, a soft white mold cheese that is one of the best that Switzerland has to offer in this segment. However, all her goat's milk cheeses, which are among her latest creations, are also exciting and worth discovering.
PANEL PARTICIPANTS: HOSTS IN THE TALK
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Loa Buchli
Casa Loa, Biel/Bienne
After earning a Master’s degree in Environmental and Resource Economics in London, completing a PhD in Environmental Economics in Lugano, and working for several years at the Swiss Federal Office for the Environment, Loa Buchli fulfilled a lifelong dream in 2018 by opening Casa Loa in Biel. Her restaurant is a love letter to good food—food that brings people together. Loa Buchli’s cuisine is defined by creative vegetarian dishes made with seasonal and regional ingredients, mainly sourced from the Bernese Seeland and the Jura region, occasionally complemented by select specialties from Piedmont. Buchli describes herself as being driven by a deep care for God’s creation—nature, as the foundation of our lives. -
Mathias Stalder
Nourrir la Ville / Stadt Ernähren
Mathias Stalder is the founder of the network "Nourrir la Ville / Stadt Ernähren" and is actively working toward a sustainable food strategy for the city of Biel. His vision: in the future, one third of the city’s food supply should come from local sources and the surrounding region. He is also the organizer of the Banquet de Bienne, taking place on September 6, 2025, at Robert-Walser-Platz, where rescued food will be served to 300 to 500 people. -
Pablo Bobrik de Boldva
Le Traiteur Biberevents, Nidau
Biberevents is one of the region’s pioneers in catering with locally sourced products. Since day one, Pablo Bobrik has prioritized personal and direct relationships with the producers.
IN COOPERATION WITH
PARTNER ORGANISATION
MADE POSSIBLE BY
PAST PRODUCERS’ ARENAS
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Lucerne 2025
At the second Luzern Soil-to-Soul Producer Arena at the SHL Swiss Hotel Management School Luzern, new connections were made and…
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Berne 2024
Business cards were again exchanged and contacts made for the future at the first Producer Arena in Bern.
