Canton of Vaud · Collective Catering Pilot
From Policy
to Plate.
Turning health and climate ambitions into meals that work in real kitchens.
A pioneering initiative supported by the Canton of Vaud bringing together public authorities, caterers, food innovators and technology to make collective catering healthier, lower-carbon and more regional.
Free of charge · Limited spotsOnboarding opens in October 2026 and runs until the end of 2027.
Supported by the Canton of Vaud
4M
meals a year
4 Million Meals.
One Big Opportunity.
Every year, public institutions across the Canton of Vaud serve around four million meals.
Changing what goes on those plates can create measurable impact for health, climate and the regional food system.
Better Meals.
Measurable Impact.
−10%
CO₂ emissions
minimum target
+15%
nutritional profile
of redesigned menus
↑ Local
more Vaud & Swiss sourcing
Not theoretical targets. Changes tested in real kitchens.
From Data
to Better Recipes.
We combine recipe intelligence, food innovation and operational expertise to identify changes that deliver meaningful impact without losing sight of cost, feasibility or guest acceptance.
- 01
Understand
Baseline assessment
Analyse existing recipes and menus to understand their current health, climate, sourcing and operational profile.
- 02
Identify
Impact intelligence
Identify the recipes and ingredients with the greatest realistic improvement potential.
- 03
Redesign
Alternative simulations
Explore practical recipe and ingredient alternatives and compare their impact.
- 04
Implement
Real-kitchen testing
Work with chefs, procurement teams and operators to test what actually works.
The Technology
See Your Menu
Differently.
FOOD2050 turns recipes and menus into actionable intelligence — helping teams understand where change creates the greatest value.
Recipe analysis
Barley risotto, seasonal vegetables
Climate impact
0.72 kg
Food cost
CHF 2.10
Plant vs. animal protein
Menu-level impact
Weekly menu, 12 recipes
Suggested alternative
Swap cream for oat cuisine
For Collective Caterers
Your Recipes.
Better Performance.
Participating operators receive practical analysis and hands-on support — designed around the realities of professional kitchens.
Know your impact
Meal-level climate and nutrition analysis of your existing menus.
Find the biggest opportunities
Identify the recipes and ingredients where change matters most.
Explore better alternatives
Simulate practical recipe and ingredient substitutions before implementing them.
Strengthen local sourcing
Discover opportunities to increase Swiss and Vaud-based ingredients.
Support your teams
Give chefs and procurement teams actionable information rather than abstract sustainability targets.
Shape what comes next
Help create a scalable model for sustainable collective catering across Switzerland.
No system integration required.
I'm interestedBring Your Recipes.
We'll Do the Rest Together.
Share
Recipes, menus and relevant operational data.
Analyse
We identify opportunities and simulate improvements.
Test
Your team selects realistic changes to implement.
Learn
Together we measure results and improve the approach.
The objective is not radical overnight transformation.
It's measurable improvement that works in the real world.
This is for you if...
Free to participate. Limited places.
The entire intervention is free of charge for participating kitchens and contract caterers — no fees, no licence costs.
Places are limited: we can only onboard a small number of operators. Onboarding opens in October 2026 and runs until the end of 2027.
Collective Caterers
Contract catering companies and food-service operators interested in testing the approach.
Food Producers & Suppliers
Swiss and Vaud-based suppliers developing ingredients and solutions that can support healthier, lower-impact menus.
Food Innovators
Technology, research and service providers that can help accelerate the transition.
If it doesn't work
in the kitchen,
it doesn't work.
From Policy to Plate is built around operational reality.
Health and climate impact matter — but so do cost, sourcing, chef acceptance, guest acceptance and feasibility. The pilot brings these dimensions together.
One Challenge.
Different Expertise.
From Policy to Plate brings together public authorities, food-service operators, technology and food innovation.
Start in Vaud.
Scale What Works.
The ambition goes beyond a single pilot. Together we are developing a measurable and practical framework that can help collective catering organisations improve thousands of recipes — and ultimately millions of meals.
A model designed to scale across operators, institutions and regions.
Ready to put
better food
on the menu?
We're looking for forward-thinking collective caterers and food-service professionals to participate in the pilot.
The entire intervention is free of charge for participating kitchens and contract caterers — no fees, no licence costs. Places are limited: we can only onboard a small number of operators. Onboarding opens in October 2026 and runs until the end of 2027.
Participation begins with a short conversation to understand your organisation, menus and objectives.