Project.

Local products in regional catering

Our project aims to increase the proportion of regional products used in local restaurants. Our restaurateurs and producers are working together to achieve this common goal. Various activities are being launched to increase the proportion of local products used by regional restaurants and hotels.

Cumpas culinaric

The «cumpass culinaric» promotes exchange between the catering industry and producers and strengthens regional cycles. This allows local products to be used directly in the catering industry.

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Review of the gourmet week from 13.9. - 20.9.2025

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Review of the 2nd Genuss-Palaver in Zernez

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Project objective

Caterers and producers from the Engiadina Bassa/Val Müstair region are launching joint activities to increase the proportion of local produce in regional restaurants and hotels. This should benefit everyone involved - restaurateurs and producers as well as guests and consumers. To this end, the project group is working on four sub-projects:

100% regional dish
Networking of restaurateurs and producers
Visibility & logistics
gourmet week

Milestones

Autumn 2022 until Autumn 2023: Needs assessment by initiators from the Sustainability Council
Autumn 2023: HFT students are working on a logistics solution for the project as part of a term paper
7. November 2023: Official project launch and start of work on the various sub-projects
11. Mars 2024: Meeting incl. presentation of the current project status of the sub-projects
11. June 2024: Palaver of pleasure in Zernez
15.9.2024 – 22.9.2024: 1st gourmet week
13.9.2025 – 20.9.2025: 2nd gourmet week

Voices and motivation

Hostess Chamanna Cluozza

Nicole Naue

«It's much nicer to be able to offer our guests a product that I can tell a story about and whose origin I know. It always makes me happy to see that these products are so well received by our guests.»

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Location Manager Belvedere Hotel Family

René Stoye

«The biggest challenge is availability. It is clear that we live in a region that is rich in good products. But we have to find a solution to be able to offer these products with a certain level of availability 365 days a year.»

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Lataria Sent / Graubünden Farmers' Association

Fadri Stricker

«The whole project would actually be a closed cycle. From production to catering to the guests. And the closer those involved are to this cycle, the better it is for everyone.»

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Regional Nature Park Biosfera Val Müstair

David Spinnler

«We are a model region for sustainable development, so it makes sense for us to have as many local products as possible on our plates.»

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Gastfreundschaft nimmt in der Chamanna Cluozza einen grossen Stellenwert ein.

Inspiration. Chamonna Cluozza

The Naue family runs the Chamanna Cluozza with a creative sustainability concept. They want to inspire guests and enable them to have a good time in this unique place in the national park.

The story