Visiting leftover restaurant in Davos: They serve leftovers from WEF

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Sandwiches are piling up in the fridge. The buffet at the front offers a variety of salads, pilafs, vegetables and a wide variety of drinks. The cross-country ski resort in Davos has a special lunch menu during WEF week.

The food served is leftovers from hotels, bakeries and other local businesses during the forum. Instead of food being thrown away, volunteers collect it and serve it here. Everyone is invited to the remaining restaurant. At this luncheon, limousine drivers in suits sit next to senior citizens in the village, including a few workers and cross-country skiers bracing themselves.

27 companies are participating

The food waste fighting project called 4Reasons, supported by the City of Davos, is now in its fourth year. It was brought to life by a priest and a hotel manager. “We are grateful for every pound we have been able to save,” says Reformed pastor Stefan Pfister. Even though he recently moved to the plains, he doesn’t miss the opportunity to help out again.

Cyrill Ackermann, director of Hotel Grischa, managed to win 27 properties for the project this year, including the luxury hotels Steigenberger Belvédère, Alpengold and Seehof, where political and business celebrities stay. More companies join every year. You can also count on the support of sponsors, for example for drinks. This year, for the first time, Migros is also there and ensures that the vegetables prepared, chopped and cooked by the helpers in the ski resort’s kitchen are added to the buffet instead of being thrown away.

There was also caviar

Last year, approximately 1,500 portions were prepared and 800 meals were delivered. The restaurant’s guests are mostly locals. At the exit there is a cash register and mobile phone number for Twint donations: The idea is that everyone pays as much as they want to spend on the meal. Pfister says about 30,000 francs in total have been collected in recent years. All of the income generated is transferred to social children and youth projects in the region.

As a rule, it’s a pretty simple dish provided by leftovers. But not always, says Pfister. “Once upon a time, a five-star hotel had countless couches left over after an event with things like salmon and even caviar on them. “It was a celebration for our guests.”

Source :Blick