Sustainable Gastronomy

puurpuur Pop-up Village

puurpuur Nachhaltige Gastronomie
puurpuur Nachhaltige Gastronomie
puurpuur Nachhaltige Gastronomie
puurpuur Nachhaltige Gastronomie
puurpuur Nachhaltige Gastronomie
puurpuur Nachhaltige Gastronomie
puurpuur Nachhaltige Gastronomie
puurpuur Nachhaltige Gastronomie

Photos/video:
Maria-Schmid (No. 2)
Kristina-Gysi (No. 5)
Daniela Reinhard (No. 6)
Florian Lotter (video)
puurpuur

Project Details

A conscious approach to food including all social and ecological aspects, that’s what the novel gastronomy concept puurpuur is all about.

The 1.3000 m2 pop-up village located at the train station in Zug (Switzerland) offers a mixture of gastronomy, events, knowledge transfer and experiences since June 2018. According to the motto “yesterday on the field, today on your plate”, all fresh ingredients are delivered by regional organic farmers. Thus, not a wholesale dealer sets the date when the vegetables must be harvested, but the farmer decides when they are ripe. Not only does this result in short transport distances, but the customers can enjoy the best possible food quality as well as full transparency on the origin of the ingredients.

The concept is made possible through an IT platform that supports the whole value chain from the producer to the customer. In order to reduce food waste through better planning, the customers are asked to pre-order their food through an app and are granted rebates if they do so.

Michael supported the Swiss start-up from the beginning of the project on in the development of the concept and business model. During the implementation he was responsible for the information architecture and detailed requirements for the IT platform. Eva, together with her cüvee agency partner Sabine Besjaew, was responsible for the overall design from brand development to corporate design to app and website UX design to presentation on-site.