Gastronomic and social added value: Utilising unused human and material resources for an institution on the margins of society

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.