From the Alps to the plate – successfully sustainable
Friday November 6th 2026
Recipes for success for future-proof mountain farming, Alpine gastronomy and sustainable tourism
The Alpine region has a huge treasure trove of regional products and culinary traditions. It is extremely important to keep these traditions alive, protect and nurture them, and promote sustainable development.
The forum focuses on Alpine agriculture, gastronomy and tourism. In doing so, it aims to build bridges between key drivers of development in the Alpine regions. The Alp'26 forum seeks to further develop the network of stakeholders in the Alpine countries who are interested in cross-border dialogue and exchange. The international forum offers exciting presentations with high practical relevance and workshops in which you can actively participate.
Venue: Theater Stans, Mürgstrasse 6, 6370 Stans
(nearby CULINARIUM ALPINUM)
Door opeining: 9.30 am (Theater Stans)
Forum: 10.00 am – 4.00 pm (Theater Stans)
Award Cercle Régional: 4.10 pm – 5.00 pm (Theater Stans)
Apéro: 5.15 pm – 6.15 pm (CULINARIUM ALPINUM Klostersaal)
Price (meals included): 120 CHF
Topics
Enjoyment brings people together. And those who enjoy life sustainably enjoy it twice as much. These truths hold particularly true in the Alps, where agriculture, gastronomy and tourism work in close partnership within a unique cultural and natural landscape and are interdependent.
Immediately following the forum, the Cercle régional awards ceremony will take place – an exchange and recognition project organised by the Federal Office for Agriculture (FOAG) and the State Secretariat for Economic Affairs (SECO). The 2026 awards focus on: ‘Strengthening regional value creation: culinary enjoyment and diverse landscapes’.
The Alp’26 Forum thus offers practical insights, impressions and experiences from initiatives in five Alpine countries and provides answers to the following questions.
Appreciation and added value
How can greater appreciation be generated for regional products from the Alpine region, thereby creating more added value in agriculture, gastronomy and tourism?
Joint sustainability and climate strategies
How can joint sustainability and climate strategies involving agriculture, gastronomy and tourism strengthen the Alpine regions with their diverse cultural and natural landscapes?
Education, marketing and communication
What educational programmes, marketing and communication strategies can be used to promote knowledge, understanding and appreciation of Alpine cuisine among locals and visitors?
Programm
Managing Director
KEDA Foundation
Lukas Kilcher
Elfriede Berger
Pioneer in vegetables
freakstotable
Agrarmarketing Tirol
Lauchernalp Lodge
L'Alpe Magazin
Butéga Valtellina
Standing lunch with culinary specialities from the region
Host of CULINARIUM ALPINUM
Mountain power from the Bernese Oberland
Rebbaugenossenschaft Spiez
Randenburger from Davos
Pioneer in vegetables
Recipes with an Alpine heart and a regional soul
Cookbook author
How producers successfully collaborate with partners in the market
David Kramer, SECO
High-quality diversification with Alpine fruits
Nidwaldner Edelsäfte
New opportunities for agriculture, gastronomy and tourism
Natürlich Nidwalden
How regional products are sold in the city centre
Markthalle Luzern
How princesses bring Steirerkas back to life
Ennstaler Steirerkas
How the Regional Development Project (PRE) aims to create added value for agriculture, gastronomy and tourism
Stiftung KEDA
The companies present their conclusions and takeaways to the plenary
Elfriede Berger
BLW
Head of the SECO Business Promotion Division
and transfer to aperitif in the Klostersaal CULINARIUM ALPINUM
Speakers
Elfriede Berger
Head of the Institute for Consultancy, Development Management and E-Learning / E-Didactics at the University of Agricultural and Environmental Education, Vienna
Peter Durrer
Host CULINARIUIM ALPINUM
Tim Holleman
Co-Managing Director of Markthalle Luzern
Ursula Irion
Managing Director of the Rebbaugenossenschaft, Spiez
Lukas Kalbermatten
Co-founder and Manager of Momentum – the Lauchernalp Lodge. Wiler/VS
Lukas Kilcher
Advisory Board Member CULINARIUIM ALPINUM and
Director of Agridea
Andres Lietha
Managing Diretor KEDA Foundation / CULINARIUM ALPINUM
Andrea Mair-Nenning
Project Manager for Culinary Arts & Cooperation, Agrarmarketing Tirol (Foto: AMTirol/Die Fotografen)
Marie Pfammatter
Projects and Consulting KEDA Foundation / CULINARIUM ALPINUM, Member or the board Natürlich Nidwalden
Beda Röthlisberger
Cookbook author, Sous-Chef Restaurant CULINARIUM ALPINUM
Urs Schneider
President of the Swiss Regional Products Association
Carina Seebacher
Ennstaler Steirerkas., gastronomy and mountain farm in Schladming
Conny Seebacher
Ennstaler Steirerkas., gastronomy and mountain farm in Schladming
Carla Zumbühl
President Natürlich Nidwalden
Florian Bernardi
kba agrarsolution
Venue and Date
Venue:
Theater Stans,
Mürgstrasse 6,
6370 Stans
(nearby CULINARIUM ALPINUM)
Date: Friday November 6th 2026
Door opening: 9.30 am (Theater Stans)
Forum: 10.00 am – 4.00 pm (Theater Stans)
Award Cercle Régional: 4.10 pm – 5.00 pm (Theater Stans)
Aperitif: 5.15 pm – 6.15 pm (Klostersaal CULINARIUM ALPINUM)
Registration
Registration fee: CHF 120 including meals
Registration: Advance registration and ticket purchase are mandatory – there will be no tickets available on the door.
Translation: AI simultaneous translation via Wordly. Please bring headphones for your smartphone.
