Role Food Service Designer: Combining Space, Eating, Process and Product Design
Goal Developing an innovative, sustainable Food Service Design Solution by using the Rhine as the main local food source.
Output The culinary concept is based on sourcing the main ingredients from Swiss waters. This enabled us to focus on seasonal products and emphasize sustainability. With a fresh, healthy and handmade culinary selection, our concept aligns with the global food trends: “Snackification”, “Soft Health” and “Local Food”. People can also order a picnic basket filled with a curated menu that contains a full dinner. Accompanied by a wild-plant-dyed blanket and an audio guide, celebrating the Swiss tradition of picnicking. The whole experience showcases the diversity of our menu. We consciously selected local businesses and producers, ensuring a strong connection to Basel.
Methods and Skills Gastronomic Concept, Work Processes and Personnel Requirements Culinary Concept (producers, recipes, serving methods etc.) Spatial Allocation (technical equipment, recycling & waste)