The award ceremony for the “A Table!” Competition was held Monday November 25, 2024 at the Grand Théâtre de Genève. The general prize fund for the Competition was again this year at 30,000 CHF. The restaurants that invested the most during a month to offer quality dishes, homemade, healthy, creative and respectful of the climate and the environment were rewarded. 20% of each price will be paid in the form of local vouchers to allow restaurateurs to strengthen their support for local agriculture.
Rethink the way you cook
Food represents a essential lever to limit the impact of consumption on the climate and the environment. It is with this in mind that the Cantonal Climate Plan and the Climate Strategy of the City of Geneva define several measures aimed at promoting healthy and sustainable food. The “A Table!” Sustainable Catering Competition fits into these objectives. It also aims to promote short circuitsessential to strengthen local agriculture and the local economy.
With this Competition, restaurants were encouraged to implement and promote new culinary practices. This project is also an opportunity to highlight the region’s artisans and producers, who are inseparable from the catering professions.
This year, two half-day vegetarian training offered came to bring concrete tools to nearly 30 chefs who were thus able to inspire each other. A exceptional meeting with Michelin-starred Chef Manon Fleuryspearheading a new sustainable gastronomic scene in Paris, as well as training on lacto-fermentation, or how to preserve surplus vegetables and extend the seasons, were all opportunities for sharing and enriching reflections.
For Alfonso Gomez, Administrative Advisor of the City of Geneva in charge of sustainable development, “this Competition raises awareness of the dynamism of the food sector and supports a local agricultural economy subject to strong pressure. It also highlights committed and inventive establishments.
“Catering and food are today at the crossroads of many public policies: health, economy, climate, waste, social cohesion to name just a few. The diversity of the prizes and the organizations which award them testify of this turnaround which we can only rejoice in.” indicates Antonio Hodgers, State Councilor in charge of the Territorial Department.
The sustainable catering competition “A Table! Let’s eat local and sustainable” is coordinated by the Agenda 21 – Sustainable City Service of the City of Geneva, in collaboration with the Department of Sustainability and Climate of the State of Geneva, and in partnership with Genève Terroir, the Society of Cafetiers, Restaurateurs and Hoteliers of Geneva (SCRHG), the Professional Group of Restaurateurs and Hoteliers (GPRH), Genève Tourisme, Bio Suisse, 2050Today, the Geneva Association for the Promotion of Taste (AGPG), Taste Week, the Fait Maison Label, ma-terre (House of Food in the Geneva Territory) and Fair Trade Town Geneva.
This event meets several objectives of the Climate Strategy of the City of Geneva and the Cantonal Climate Plan. Find all the measures of the Climate Strategy, as well as the Cantonal Climate Plan.
