In the research project “Farm to Table,” ZHdK, ZHAW, and ZFV tested over four weeks how regional and climate-friendly food could be implemented in the cafeteria of the Toni-Areal. The results show: sustainability and enjoyment are not mutually exclusive.
Under the guidance of transformation researcher and artist Sonja Schenkel and Eva-Maria Spreitzer, methods of futuring were applied, enabling a journey into new worlds and dimensions. The focus of the workshop was the question: How can university catering be designed to meet current sustainability requirements while simultaneously serving as inspiration and a space for new relationships with food, nutrition, and hospitality?
Following this, the “menus of the future” were recreated in the present through a Tavolata.