Preparing meals for people on the street
Société
| Projet: | Preparing meals for people on the street |
| Liste des participants | Au min. 5 / Au max. 25 |
| Langue (du projet) | Allemand, Anglais |
Options d’intervention
| Localité | dieCuisine Geerenweg 23 8048 Zürich |
| Date | Possible entre le 10.06.2025 et le 13.12.2025 |
| Temps passé par les bénévoles | Se déroule sur une journée |
| Heure | 14:00 h - 17:00 h |
save food - do good - cook togheter
The Foodsave Meeting is a meeting point by SocialCuisine that utilizes surplus food from the foodsavemarket. At the market, fruits and vegetables that would otherwise be discarded by wholesalers are offered. The goal is to minimize food waste while simultaneously supporting socially disadvantaged people.
In a half-day team effort, we prepare at least 100 meals from surplus vegetables and fruits for people on the street. The meals are distributed by the Incontro association's food distribution service.
Duration:
- Possible assignment from Monday to Friday, each from 2 PM to 5 PM
Location:
- dieCuisine, Geerenweg 23a, 8048 Zürich
How it will work:
- Arrival, introduction round
- Brief input on the topics of food waste, food saving, and poverty in Zurich
- Forming groups
- Sorting, washing, and peeling surplus vegetables from wholesale
- Preparing meals for the Incontro association's food distribution
- Packing the meals into takeaway boxes
- The delivery of the meals is carried out by the staff of the Social Cuisine association
Introduction:
- The introduction takes place on-site
Support:
- The on-site supervision is provided by the Social Cuisine team.
Tasks:
- Sorting surplus vegetables and fruits
- Washing, peeling, and cutting
- Sautéing vegetables
- Packing the meals into takeaway boxes
What you'll need:
- None
Impact:
- Understanding the connections between food waste and social inequality
- Saving food surpluses from biogas production
- Cooking for people affected by poverty
- Engaging as a team for a good cause
Social Cuisine is an initiative that emerged from the cooperative dieCuisine and is committed to social inclusion through joint efforts for a sustainable food culture. By creating low-threshold, participatory spaces, Social Cuisine develops transdisciplinary solutions and innovative future models, particularly with regard to climate change. A key project is the transformation of the FOGO area in Zurich Altstetten, which serves as a flagship project for green, climate-friendly cities. The cooperative dieCuisine brings together people who are actively and collectively committed to a sustainable food system.