A second life for leaves and peelings

Every day for six months, the duo of students will assist the Bad Ragaz chefs in managing "LeftLovers" and developing bold and creative take-out dishes, composed almost entirely of by-products of the dishes of the Grand Resort's restaurants. Thus, students and chefs will take up the challenge of sublimating radish tops, apple peelings, or celery leaves!

"There are so many things to do with the supposed by-products of our kitchens, rather than just throwing them away. It's easy to make good food out of good products, but to create a culinary experience with second-rate products is a feat.", says Silvio Germann, head chef at IGNIV by Andreas Caminada.

It's a short step from theory to practice

The "LeftLovers" concept was conceived and designed on the EHL campus in Passugg near Chur during a project management and sustainability course, and was then presented to the management of the Grand Resort Bad Ragaz.