03: Food Value Creation

 

Imagine a potato.
Fresh from the soil. Still moist. Still dirty.
Not just nutrition. Not just food.
A promise. A value.

Imagine a vocation.
Not a job like before.
Not just a chef.
Not just a baker.
Not just a farmer.

But: Value Creator.

Imagine the beginning.
A young person, maybe 15, maybe 35.
Curious. Not full. Not fed up-
She asks: Where does bread come from?
Why does it get thrown away? Who profits?
The answer lies in the chain.

Value Chain.
It’s not just a word.
It’s all rhythm:

Cultivation.
Processing.
Transport.
Retail.
Preparation.
Consumption.
Disposal.
Transformation.

The Vocational Program: “Food Value Creation”
Three years. One body and an idea.

Year 1 – Roots
Students go to the fields. They dig. They plant.
They talk to farmers.
They observe soil. Sun. Microbes.
They learn: Terroir lies in everything.
They start to resonate.

Year 2 – Change
They stand in workshops.
In industrial kitchens. In start-ups. In Michelin restaurants.
They ferment. They freeze. They rescue. They decide.
They analyze packaging. Supply chains.
They see: Everything is process. It’s liquid. Listen closely.

Year 3 – Meaning
They create their own products. Thoughts.
They connect with local partners. Feelings.
They organize food education projects. Learnings.
They launch pop-ups. Visions.
They ask: What is good food? For whom?
Questioning what they learned. And give answers to themselves.

Imagine the exams.
No multiple choice.
Instead: Curiosity.
A shared meal. A narrative.
Rescued food, turned into a value of art.
A vision for a just food system.
Find character.

After the program, nothing ends.

Start something: A food co-op. A microbio food lab.
Connect: With farmers, urban gardeners, food-tech pioneers.
Change: Canteen and purchasing policies. Food education in schools.
Tell stories: As an activist. Author. Food narrator.

Imagine Switzerland.
2030.
Every region has a “Food School” representing the terroir you live in.
Supermarkets employ “Value Creators.”
Children know the difference between empty and meaningful produce.
Food is not consumption. Food is culture.
We are healthy soil and microbiomic structure.

Imagine you.
Holding a carrot in your hand.
An idea in your head.
Connected and embattled with your place.
Can you smell it?


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02: Biomimicry as a queer culinary practice