Overview
Central Switzerland as a tourist destination caters to a diverse group of guests. In the area of gastronomy, a wave of adjustments has taken place in the past years offering both multicultural menus and interest in local products. But a more complex approach, beyond taste and tradition, catering to sustainable and healthy dietary offers for modern customers as a new business proposal has not yet prevailed, nor has it been systematically introduced in the active tourist context. This project is an investigation the possibility of introducing ‘contemporary’ healthy eating habits into the tourist and MICE industry where both being up front concerning new trends and staying within an economical bandwidth while catering to large groups are core. Partners in the case study are among others Tavolago, Messe Luzern, Vegan Kitchen (Lauren Wildbolz)
