Culinary Arts
1 min read

Protecting resources through cooperation with local producers

EHL Campus Passugg offers a variety of diplomas in hospitality excellence. Its curriculum has the specific objective to raise students’ awareness on sustainable trends such as insect food, local produce and vegan cooking. CSR and sustainability also form a cornerstone of the strategic EHL Group vision.

In conjunction with UN Sustainability Gastronomy Day we share our top local food producers from the bountiful Kanton Graubünden region:

1. La Sorts - Mountain potatoes

The best-known organic potato producer in Switzerland from the Albula Valley, with between 40 -50 rare varieties. Marcel Heinrich only supplies the best chefs in the country. We've become friends!

2. Andeer Diary – Organic diary produce

Martin is Marcel Heinrich’s good friend and counterpart regarding organic cheese and dairy products. The milk is silage-free and everything is processed in the dairy.

3. Bischi - Naturally air-dried meats

Specialised in organic Grison cured meat products and on the committee of the “Semaine du Goût” association. From wild boar to water buffalo, their meats are traditionally dried according to old family recipes in the fresh mountain Graubünden air without pickling salt (nitrite-free).

EHL Campus Passugg - October 12th 2022  Short Courses Thomas Bissegger Signature Dishes -in German  Learn the instruments and processes to develop a signature dish to help you  create your own signature and conceptualized dishes  Discover

4. Metzgerei Mark – Butcher’s market

The finest Bündner meats, hams and sausages. A small abattoir committed to organic farming and working closely with the Grisons Farmers' Association and the Plantahof Agricultural School.

5. Swiss Lachs – Pure alpine salmon

First salmon farmer in Switzerland to breakthrough into the producer business. An indoor farm in the Italian part of Graubünden that uses cutting edge aquaculture technology for clean and sustainable fish farming.

 
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Executive Chef at EHL Passugg

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