Patrick Odier is Senior Managing Partner of the private bank Lombard Odier & Cie SA, and President of the Board...
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clima now
The Philanthropist: You have compiled 1000 solutions that contribute efficiently and profitably to slowing global warming. What was the biggest...
It all started on 1 March 2021. Not even a year old yet, the Clima Now foundation differs significantly from...
‘Ready to serve ’ Edition 1/2024
CHF 15.00
This issue of The Philanthropist in several courses, because our focus this time is food – a topic that’s more varied than most. Food is everything.
The food we eat keeps us healthy – or makes us sick.
And the perfect recipe is just a click away on YouTube. Some swear by superfoods like chia seeds, quinoa, kale and avocado. Others bake sourdough bread. Yet ready meals are still hugely popular.
Food is meant to be relished. But a lot of us nowadays feel guilty about eating meat. Is pasture-based farming or the nose-to-tail philosophy the answer to our dilemma? One thing is clear: food is not just regional – it’s global. Only 50 per cent of our food is produced here in Switzerland. What we eat has an impact on nature: overfished seas, depleted soil, destruction of the rainforests and a permanent loss of biodiversity.
We are eating our climate, we are eating our planet and we are eating its diversity. We need to apply a range of effective approaches and find solutions that will help save our planet, because it is in serious danger. What sort of climate does an apple tree need, what kind of soil or companion planting will help a leek thrive? One thing is certain: we have become totally disconnected from the production of our food. And we need to restore that connection as quickly as possible.
In December, seven founders, seven non-profits and one expert launched the live track of our first AI Learning Journey. Interestingly,...
We’re serving up this issue of The Philanthropist in several courses, because our focus this time is food – a...
We’re serving up this issue of The Philanthropist in several courses, because our focus this time is food – a...
The Slow Food movement, initially envisaged as a counterpoint to fast food, arrived in Switzerland shortly before the start of...
At 9 am, the first-floor staff restaurant at FiBL in Frick is relatively quiet. A handful of employees are having...
Future Pasture The Swiss food system is facing major ecological and socioeconomic challenges. The stakeholders in the value network are...
Growing in size but shrinking in number: Switzerland’s farms are heading in one direction only, and this trend is continuing...