Gastronomic and social added value: Utilising unused human and material resources for an institution on the margins of society
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Authors
Author (Corporation)
Publication date
2024
Typ of student thesis
Bachelor
Course of study
Collections
Type
11 - Student thesis
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Parent work
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Issue / Number
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Publisher / Publishing institution
Hochschule für Wirtschaft FHNW
Place of publication / Event location
Basel
Edition
Version
Programming language
Assignee
Practice partner / Client
Soup&Chill und Restaurant du coeur, Basel-Stadt
Abstract
Soup&Chill offers homeless and socially disadvantaged individuals a place to rest and engage in social interactions. Restaurant du coeur complements this by providing employment opportunities for asylum seekers and combating food waste. Together, these initiatives create a synergistic approach to addressing social issues. This study examines how their combined business model can be adapted and implemented in other Swiss institutions to enhance support for marginalized populations. The analysis highlights the importance of comprehensive community-based solutions and the potential of it.
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Language
German
Created during FHNW affiliation
Yes
Strategic action fields FHNW
Publication status
Review
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Citation
Fischer, L., & Landolf, Y. (2024). Gastronomic and social added value: Utilising unused human and material resources for an institution on the margins of society [Hochschule für Wirtschaft FHNW]. https://irf.fhnw.ch/handle/11654/49059