A Tanzanian success story: agroecology strengthening agriculture and knowledge sharing
In the first presentation of this year’s symposium, Loredana Sorg, Co-Head Development Programmes and Co-Executive Director, took participants on a journey to Tanzania, where Biovision collaborates with its partner organization SAT (Sustainable Agriculture Tanzania) to promote organic markets—from farm to store shelf. Since the opening of the first organic store in Morogoro, SAT and Biovision have been working to support farming families in learning sustainable cultivation methods and marketing certified organic products.
Loredana highlighted the progress SAT has made over the past 15 years, including the training of thousands of farmers in agroecology. The training center in Vianzi has become a knowledge hub for further education. Just as a yogurt from the Grison mountains to a shop shelf in Switzerland involves a complex system — farm extension, to certification, processing, distribution and sales—Tanzania also needs a well-structured approach to successfully bring organic products to market and strengthen the domestic market.
Effective partnerships for sustainable agriculture in Uganda and Kenya
In-depth studies have shown that agroecological entrepreneurship is crucial for driving change in food systems. Together with the partner organization SHONA, Biovision supports local businesses in Kenya and Uganda to overcome key barriers blocking access to organic inputs for crop protection, fertilizers, and seeds.
A functioning market and strong entrepreneurship are essential to ensuring healthy soils and equitable food systems. In their presentation, Fabio Leippert, Co-Head of Policy & Advocacy and Co-Executive Director, and guest speaker Lucy Asiimwe, Programme Manager from SHONA, shared the successes of the Neycha Agroecology Accelerator, which after four years of groundwork, is now successfully advancing agroecological entrepreneurship.
Sustainable consumption in Switzerland with CLEVER
During the break, the guests had the opportunity to visit market stands showcasing products from participants in the Neycha Accelerator, such as honey from Uganda and hibiscus tea from Kenya.
The event then continued with an important topic: sustainable consumption in Switzerland. Laura Schmid, Programme Manager for Sustainable Consumption at Biovision, posed a critical question for consumers: How do we make purchasing decisions when shopping for food? Her expertise from the CLEVER project, which has been raising awareness on sustainability among children, young people and consumer groups for over a decade, is particularly valuable.
With CLEVER, classes from the fourth grade onward participate in workshops on sustainable consumption. Students conduct sustainability assessments using a special evaluation system and examine topics such as ingredients, use of natural resources and healthy nutrition. The new workshop format of CLEVER ‘Healthy Nutrition for You and the Environment’, aims to integrate the lifestyle of young people into their choices.
These workshops are being held in Zürich Glattal, the largest school district in the city. Over the next four years, the pilot project “Education for Sustainable Development (BNE) Glattal” will be implemented. In collaboration with the Klimatopf Cookbook, workshops for young people will be offered, focusing on sustainable and healthy eating.
New paths to healthy eating with KLIMATOPF
Christine Brombach, co-author of the Klimatopf cookbook, renowned scientist and lecturer at the Zurich University of Applied Sciences, presented the scientific basis of the book and explored how a sustainable and enjoyable diet can be designed within the framework of the Planetary Health Diet. She explained the connection between climate and nutrition and highlighted the importance of the diet in promoting the health of both people and the planet. In addition to theoretical knowledge, she shared practical skills, such as valuable tips for food storage and reducing food waste.
Franziska Stöckli, initiator of the pilot project ‘BNE (Education for Sustainable Development) Glattal’ and co-author of the cookbook Klimatopf, shared further exciting insights into the development of the book project. With her expertise in school development and sustainable nutrition, she is dedicated to integrating sustainable practices into the daily lives of young people. She showcased the commitment of the young group who serve as climate ambassadors and are the faces behind the Klimatopf Cookbook, and who actively participate in events, book presentations, and shared cooking evenings.
A big thank to Barbara Frei Haller and welcome Andi Schriber
Hans Herren bid a warm farewell to Barbara Frei Haller, who has played a key role in shaping Biovision since its founding. In her role as head of the programme committee, she has directed the strategic direction of Biovision’s projects and has contributed significantly to their success. The symposium was an opportunity to honour Barbara’s work over the last decades. Although, she is leaving the Biovision board, she remains true to its vision and will stay connected as she moves to the Biovision Africa Trust (BvAT) as a trustee of their board.
Closing the Symposium, Andi Schriber, a science journalist and film maker, was warmly welcomed back as a new member of the Biovision Foundation’s Board. No stranger to Biovision, Andi was a co-founder of the Foundation and its former CEO, as well as the long-standing chair of the Biovision African Trust. in his new role, he will continue to further support Biovision’s vision and holistic principles.
Find out more in this article.
The complexity of sustainable food systems
Hans R. Herren, Co-Founder and President of the Biovision Foundation’s Board, emphasized the critical importance of systems thinking in today’s world. This approach recognizes that problems cannot be viewed in isolation—an insight he experiences daily on his own farm, where he witnesses the interconnection of the weather through to the sale of his farm-produced duck eggs. He stressed the need to build strong partnerships, invest in research, and engage consumers effectively. Only through these efforts can Biovision make a tangible impact on the sustainable transformation of food systems.
