When the Swiss hospitality industry gathered at IGEHO 2025, the message was clear: sustainability is no longer a side topic, it’s at the heart of business resilience and guest experience. In a panel moderated by B Lab Switzerland under the theme “Hospitality for a better future,” four leaders from the B ecosystem: Chef Gourmet, BE WTR, Transgourmet, and Planted explored how the sector can turn good intentions into measurable, collaborative impact.
Arthur Brault, Founder of Chef Gourmet, opened the discussion with a bold example: moving part of the company’s bakery production from France to Switzerland. “It wasn’t the cheapest decision,” he admitted, “but it built stronger trust and faster delivery for our clients.”
By producing locally, Chef Gourmet not only met rising demand from hotels and restaurants for Swiss-made goods, but also strengthened partnerships with suppliers such as Eldora, which is now on its own path to B Corp certification. “Suppliers are becoming partners,” Arthur added. “That alignment of values makes all the difference.”
For Mike Hecker, Founder and CEO of BE WTR, local production means something different — water without the bottle. BE WTR installs on-site filtration systems in hotels and restaurants, eliminating plastic bottles while elevating the guest experience. “Our bottles can be reused for up to ten years,” Mike explained. “If they’re not returned, clients pay — that’s how we make responsibility tangible.”
He also stressed the need for education. “We need to teach operators and guests that pollution isn’t free, regulation must catch up, but change starts with awareness.”
Turning sustainability into data is easier said than done, a challenge Sophie Bosshart, Head of Sustainability at Transgourmet, knows well. “As part of the Coop Group, we’ve set ambitious goals: reducing emissions, halving food waste, and tracing impact across thousands of suppliers,” she shared. “But we can’t do it alone.”
Transgourmet collaborates with BAFU and United Against Waste to track and reduce food loss across the Swiss hospitality chain. Today, 99.5 % of the food they handle remains destined for human consumption — thanks to freezing, redistribution, and donation programs. “Coordination is complex, but communication is key,” Sophie emphasized. “These partnerships help us turn targets into real action.”
For Pascal Bieri, Co-Founder of Planted, measurement is a daily reality. “We rely on life-cycle assessments – emissions, water use, land impact – but numbers mean nothing if chefs can’t relate to them,” he said. Planted simplifies complex data into tangible comparisons, like water saved per menu item, and focuses on storytelling through product experience. “Our purpose goes beyond sustainability,” Pascal added. “It’s about animal welfare, human nutrition, and a more efficient supply chain. When people understand impact, they act.”
Both BE WTR and Planted have expanded rapidly, proving that sustainability can attract investors if rooted in clear values.
After raising CHF 39 million to expand globally, Mike reflected on the challenge of replicating culture abroad. “Copy your values, not your format,” he advised. “In Europe or Asia, we adapt to local culture — in China, for instance, people drink tea more than water. But they still understand our mission: water should be local.”
Pascal echoed that sentiment. “To scale impact, you must scale production — but not at the cost of transparency. Our purpose is our culture,” he said. Planted continues to grow its clean-label range and recently opened a low-footprint fermentation plant, proving that innovation and integrity can grow hand in hand.
The discussion then turned to collaboration, the real lever for industry-wide change.
Arthur shared how Chef Gourmet co-creates low-footprint bakery products with partners like Villars and Adamance, achieving a 30 % reduction in food impact. “It’s not just about cost,” he said. “It’s about alignment, pride, and shared purpose.”
At a national scale, Transgourmet’s work with BAFU and United Against Waste has driven collective progress toward the Swiss goal of 50 % food-waste reduction by 2030. “We face the same data challenges as our customers,” Sophie noted. “But collaboration helps us solve them together.”
The panel ended with a simple yet powerful round:
What’s one action every hospitality business can take tomorrow to move toward real sustainability?
The IGEHO panel proved that sustainability in hospitality is about progress through partnership and collaboration. From artisanal bakers to large distributors and global innovators, these B Corp leaders are redefining what responsible growth looks like: measurable, collaborative, and human.
As Arthur summed up:
“There isn’t much public support yet — that’s why networks like B Lab matter. They connect us and keep us accountable.”
– Arthur Brault, Chef Gourmet
Sustainability becomes real when it’s shared — across chefs, suppliers, and guests alike.
And the message from IGEHO 2025 was clear: impact is a team effort.
Explore the work of Chef Gourmet, BE WTR, Transgourmet Switzerland, and Planted — and discover how your business can join the B Corp movement at blab-switzerland.ch.
