Our
Partner Network
CULINARIUM ALPINUM does not work alone: Behind our efforts to promote sustainable cuisine in the Alpine region stands a growing network of partners. From federal agencies to specialized and advisory centers, and from associations to cantonal offices—together, we connect agriculture, production, gastronomy, and culture into regional value chains. This collaboration brings knowledge to life, preserves the culinary heritage of the Alps, and shapes a future of sustainable enjoyment. On this page, we present, in alphabetical order, the organizations with which we work closely.
AGRIDEA
AGRIDEA is the Swiss center for expertise and consulting on agriculture and rural areas. We have close ties to AGRIDEA through its managing director, Lukas Kilche, who serves on our advisory board and acts as a consultant for us.
AT Publishing
AT Verlag is a renowned Swiss publisher specializing in cooking, nature, and gastronomy. We have a long-standing, contractually agreed-upon partnership with them.
Federal Office of Culture
The Federal Office of Culture (BAK) promotes cultural diversity and Switzerland’s cultural heritage. Together, we are committed to the UNESCO candidacy and Alp’26.
Federal Office of Agriculture
The Federal Office for Agriculture (BLW) establishes the framework for a sustainable agricultural and food sector. Areas of overlap arise in particular in connection with Alp’26 and the PRE project in Nidwalden.
Fondation du Goût
The Fondation pour la Promotion du Goût is dedicated to fostering an appreciation of taste and the culture of enjoyment, and organizes Swiss Culinary Week. Among other things, we are connected through the UNESCO candidacy.
Interjurassian Rural Foundation
The Fondation Rurale Interjurassienne (FRI) is the central center of expertise for rural development in the Jura and the Bernese Jura. We work closely with the FRI on the Alp’26 competition and the Terroir Suisse festival.
Sbrinz Route Support Association
The Sbrinz Route Support Association is revitalizing the historic mule-trail route between Central Switzerland and Piedmont. CULINARIUM ALPINUM is represented on the board of directors.
Fructus
The Fructus Association is dedicated to preserving heirloom fruit varieties and espalier pruning techniques in Switzerland. Its expertise is incorporated into our “Edible Landscape” project.
Switzerland's Culinary Heritage
The Swiss Culinary Heritage Association documents traditional Swiss foods, their production, and their history. CULINARIUM ALPINUM is represented on the board of directors.
Nidwalden Canton Agricultural Office
The Nidwalden Cantonal Agricultural Office supports regional agriculture and its development. Together, we are working on the Regional Development Project (PRE) and Alp’26.
Molki Stans
Molki Stans is the only dairy in the canton of Nidwalden and uses traditional methods to produce regional dairy products and cheeses. It manages the Alp Sbrinz cellar at the CULINARIUM ALPINUM, where Alp Sbrinz from eight alpine pastures is aged.
Naturally, Nidwalden
Natürlich Nidwalden is the regional brand and association dedicated to sustainably produced delicacies from the canton of Nidwalden. We work closely with the Regional Development Project (PRE) and have a seat on its board of directors.
Nidwalden Tourism
Nidwalden Tourism is the official tourism organization of the canton of Nidwalden. The CULINARIUM ALPINUM has a seat on the board and is therefore closely linked to regional and national tourism organizations.
ProSpecieRara
The ProSpecieRara Foundation is dedicated to preserving the cultural, historical, and genetic diversity of plants and animals. Their expertise and plants are incorporated into our Edible Landscape.
Swiss Working Group for Mountain Regions
The Swiss Working Group for Mountain Regions (SAB) is the umbrella organization for Switzerland’s mountain regions and rural areas and is committed to their sustainable development. CULINARIUM ALPINUM is a member and collaborates with the SAB on various projects.
SECO
The State Secretariat for Economic Affairs (SECO) is the federal government’s center of expertise on economic policy issues and plays a key role in implementing the New Regional Policy. Collaboration takes place through Alp’26 and the Cercle Régional.
Seedling Foundation
The Seedling Foundation is supporting the further development of our activities for the years 2026–2028 with a substantial contribution and is connecting us with its partners and projects.
Slow Food Switzerland
Slow Food Switzerland is committed to good, clean, and fair food and to preserving culinary diversity. Among other things, we are involved with Alp’26 and Alp Sbrinz.
Soil to Soul
Soil to Soul is an organization that brings together soil health, nutrition, and enjoyment. We are connected, among other things, through Dominik Flammer’s “Produzentenarena.”
ZHAW
The Zurich University of Applied Sciences (ZHAW) conducts research and offers instruction in areas such as nutrition and food science. We are connected to the university through a seat on its board of trustees and various collaborative projects.
“The CULINARIUM ALPINUM is a major culinary and tourism opportunity for Stans and the region. It provides new momentum and enhances knowledge—which is fitting for this former monastery.”