Foundation
CULINARIUM ALPINUM
The CULINARIUM ALPINUM Foundation (founded in 2019 as the KEDA Foundation and renamed in July 2026) is a nonprofit organization and the operator of the CULINARIUM ALPINUM Center of Excellence, located in the former Capuchin monastery in Stans. Its vision is to establish the culinary heritage of the Alps as a model for sustainable enjoyment and future-oriented value creation.
To this end, the foundation operates a model facility in Stans under the CULINARIUM ALPINUM brand and initiates projects in the areas of knowledge transfer and the development of sustainable food systems. In this way, the foundation makes a concrete contribution to reducing the ecological footprint of the food system and promoting public health. It strengthens regional value chains and preserves the culinary heritage of the Alps as a living cultural asset.
Purpose of the Foundation
Purpose of Funding
This nonprofit foundation promotes and strengthens, both domestically and abroad, environmentally and climate-friendly, ecologically and regionally oriented agriculture; fair trade; the sustainable consumption of organically produced foods from the Alpine region; and knowledge and expertise in Alpine regional cuisine.
Target Audiences and Projects
The foundation directs its projects and funding initiatives toward both experts in the field and the general public. To achieve its mission, the foundation develops nonprofit projects, such as the CULINARIUM ALPINUM, as well as other educational and advisory programs.
Networking and Impact
The foundation promotes networking among agricultural producers and the restaurant and hospitality industries, tourism organizations, and the general public, and sees itself as a bridge-builder between these various stakeholder groups.
Strategy & Impact
Our diet shapes how we treat the soil, water, biodiversity—and ourselves. No other issue can have such a direct impact on our environment and our health.
Why We Exist
Ensuring a Future for the Culinary Heritage of the Alps: For sustainable enjoyment, healthy eating, and regional economic growth.
How We Do It
We make the culinary heritage of the Alps something people can experience, learn about, and ensure is sustainable and economically viable.
Our Impact
- We promote sustainable food systems.
- To that end, we connect farmers, food processors, the restaurant industry, retailers, and the tourism sector.
- We promote knowledge and awareness of regional cuisine in the Alpine region and increase demand for regional products.
- We operate the flagship facility CULINARIUM ALPINUM in Stans. In doing so, we are both preserving and revitalizing the former Capuchin monastery as a cultural heritage site.
Foundation Principles
Financing
The CULINARIUM ALPINUM Foundation’s financial resources consist of public and private funds provided in the form of grants, subsidies, bequests, donations, and service contracts with other nonprofit organizations or government agencies. Additional funds come from market-rate rent paid by the catering partner (GGTPD Host Team Peter Durrer) for the catering, hotel, and seminar areas. Sources of funding include course fees, book sales, and revenue from consulting services and service contracts. Past financial supporters of the CULINARIUM ALPINUM Foundation include, among others, the cantons of Lucerne, Nidwalden, Obwalden, Schwyz, and Uri; several charitable foundations; Swiss commercial enterprises; and private individuals from Switzerland and abroad. Details can be found in the annual reports. The CULINARIUM ALPINUM Foundation is continuously expanding its circle of donors in order to achieve its mission and goals.
Use of Funds
All funds are used exclusively to enable the CULINARIUM ALPINUM Foundation to fulfill its mission and achieve its goals. The funds are used to organize educational programs and workshops, pay the salaries of the foundation’s staff, cover fees for external instructors, maintain and rent the former Capuchin monastery, and support training and lecture activities.
The extremely reasonable rent for the Capuchin monastery is based on a lease that runs through 2045. The foundation’s long-term goal is to acquire the monastery through the right of first refusal guaranteed in the lease through 2040.
Board of Trustees, Employees, and Compensation Policy
The members of the Foundation Board do not receive any compensation for performing their duties. With the exception of the President, they are reimbursed for expenses incurred in the performance of their duties and receive an appropriate meeting allowance. Legal safeguards ensure that no member of the Foundation Board can dispose of the Foundation’s assets on their own authority. The Foundation complies with all legal requirements in all its activities. All financial data of the CULINARIUM ALPINUM Foundation is audited annually. The annual financial statements are published on the CULINARIUM ALPINUM Foundation’s website and in the annual reports.
“Preserving biodiversity and processing high-quality agricultural raw materials of the finest organic quality have been a part of my professional and personal life for over 20 years. Through my involvement with CULINARIUM ALPINUM, I hope to support this wonderful mission—which celebrates regional cuisine in the Alpine region—with both advice and practical assistance.”
Board of Trustees
Tis Prager
Chair of the Foundation Board
Hanna Elisabeth Rychener Kistler
Member of the Foundation Board
Beatrice Richard-Ruf
Member of the Foundation Board
Clemens Rüttimann
Board of Trustees
Prof. Michael Kleinert
Board of Trustees
Team Foundation
