WFF Switzerland Youth Chapter celebrates women farmers and sustainable gastronomy

On 23 June 2026, the World Food Forum (WFF) Switzerland Youth Chapter brought together local youth, culinary professionals, policymakers and farmers at Ferme de Budé to celebrate Sustainable Gastronomy Day, under the theme "Women farmers: key actors in sustainable gastronomy”. Organized in collaboration with the Food and Agriculture Organization of the United Nations (FAO) Liaison Office in Geneva, the Fondation pour la Promotion du Goût and the Swiss Federal Office of Agriculture (FOAG), the event explored sustainable gastronomy, the role of women in agriculture and the connections between urban youth and local farming.

The programme opened with discussions on the contribution of women to agrifood systems and the challenges they continue to face within the agricultural sector. Participants reflected on the importance of improving the visibility of women's work, strengthening access to education, finance and childcare, and supporting greater participation in agricultural decision-making. Discussions also explored the social and economic dimensions of sustainability through examples from the country's dairy sector. Participants learned about initiatives promoting greater transparency across the value chain and reflected on the importance of fair remuneration for producers in strengthening resilient agrifood systems. The discussion also addressed the challenges women continue to face in agriculture, including balancing farming with family responsibilities, limited access to support services and the need for greater recognition of their work. Participants emphasized that strengthening women's participation in education, entrepreneurship and agricultural decision-making is essential for building more inclusive agrifood systems.

Participants then visited Ferme de Budé. Over its 300-year history, the farm has shrunk from 50 hectares to just one hectare, due to urban development. Since 2010, it has transitioned from conventional to organic production to restore soil health and enhance biodiversity. The visit showcased practices including increasing soil organic matter, promoting natural pest control and creating ecological habitats through the planting of trees, ponds and aromatic plants. The farm illustrated how sustainable land management can contribute to healthier soil, biodiversity conservation and resilient agricultural production in an urban setting.

Sustainable Gastronomy Day highlighted the importance of connecting young people with local producers while promoting dialogue on the environmental, social and economic dimensions of sustainable gastronomy. Through discussions and practical demonstrations, the Chapter created opportunities for youth to engage with farmers and learn about sustainable agricultural practices. The event also demonstrated how collaboration across the agrifood value chain can contribute to more sustainable, resilient and inclusive agrifood systems.