The Fondation Partage and more specifically its development workshops had the privilege of appearing on RTS’s 12h45 programme on Tuesday 23 April 2024. See the full report below :
This report highlights all the work done by our development team, in particular that of Aurélien, our cook, and Claude, in charge of the dried fruit workshop.
Since its creation, Fondation Partage has been involved in the fight against food waste in Geneva. Over the years, it has set up a series of innovative projects to make the most of unsold produce, turning vegetables into soup, dry bread into cookies and roasting green coffee into edible foodstuffs.
Partage operates as an essential link in the Geneva region’s food chain. By collecting unsold and surplus produce from local food businesses, it helps to reduce the waste of fresh produce, fruit, vegetables and other foodstuffs. This approach is part of a global context in which increasing consumption is putting unprecedented pressure on the environment.
One of the major challenges facing Switzerland is urban waste management. The country sadly holds the unenviable title of Europe’s biggest producer of waste. With this in mind, it is essential to communicate about avoidance measures at every stage of the food chain, from production to distribution, transport and consumption.
Through its concrete action and commitment to responsible consumption, Partage is helping to extend the life of food. For example, dehydrated apples come from local fruit, often from overproduction or “uncalibrated”, i.e. not meeting supermarket criteria. The Fondation Partage, using equipment financed by donations, is working to add value to these apples so that they can be distributed to social institutions in the Canton of Geneva, while employing people who are being reintegrated into the labour market. The impact is therefore environmental, social and economic, in line with the fundamental missions of the Geneva Food Bank.