Ünschi Härdöpfel

Davos is an integral part of our agency DNA; every year during the Annual Meeting we are actively involved in productions on site. With the sustainable project "Ünschi Härdöpfel", we want to give something back to the local community and encourage others to follow suit.

We have been realising events and spaces for international clients at the Annual Meeting for many years and know the balancing act between regionality and globalisation that is clearly felt in Davos. Together with the Bioladen Davos, a local organic food shop, and the association next generations, we have launched the project “Ünschi Härdöpfel” (“Our Potatoes”) to set an example for the regional recycling economy. Our aim with this project is to use local resources and give something back to the community. And last but not least, together with the participating next generations members Richnerstutz and DavosWorks, we want to inspire other stakeholders around the Annual Meeting to make projects more sustainable, both on a small and large scale.

A central aspect of the Ünschi Härdöpfel project is to facilitate a regional circular economy. This is not only about producing sustainable food, but also about creating a closed loop that uses resources locally and minimises waste and transport. Following this principle, the three tonnes of potatoes from the first test harvest in 2022 were used for our crew catering at the Annual Meeting. Next year, we plan to double the crop and use it as regional crisps for on-site event catering.

In addition to providing financial and strategic support to the project, we spent a day in Davos at the end of May to help plant potatoes in the fields, which are too steep for mechanical cultivation. It was a great opportunity for us to be actively involved in the project and to get to know the local community better. Under the expert guidance of organic grocer Martin Hänggi, we quickly became professional potato growers, despite the pouring rain. In the morning we removed weeds and stones, before a lovingly prepared lunch lured us into the cosy warmth of the farm. After the break it was time to work in teams of three in the field: hoeing the hole, planting two potatoes, covering the hole. In short, it was an exhausting, wet, but very rewarding day that we will never forget. And naturally, we are now all the more looking forward to our first taste of “ünschi” crisps.