The CULINARIUM ALPINUM is run by the non-profit Culinary Heritage of the Alps Foundation (KEDA) based in Stans.
Office:
KEDA Foundation
Mürgstrasse 18
6370 Stans
Bank details:
Nidwaldner Kantonalbank
6370 Stans
IBAN CH17 0077 9000 2642 4410 0
BIC/SWIFT-Code NIKACH22
Bank account ltd. on Stiftung KEDA,
Mürgstrasse 18, 6370 Stans
Purpose
The KEDA Foundation promotes projects within Switzerland in particular and the wider Alpine region in general, with the purpose of preserving, further developing and marketing the region’s biological and product diversity as found within the small-scale farming, mountain and Alpine economies and the locally rooted food-processing industry. It promotes training and further education in all aspects of regional cuisine and local agriculture, with the aim of disseminating the relevant knowledge and thus raising the profile of regional production. The KEDA Foundation is guided by the principles of the Association of the Swiss Organic Agriculture Organisations (Bio Suisse), the existing diversity of crops and animal breeds in the region’s agricultural sector and existing traditional resources, and by the diversity of the Alpine region’s cuisine.
In order to pursue its purpose, the KEDA Foundation is collaborating with various partners to support the establishment and operation of a centre of excellence for regional cuisine at the former Capuchin monastery in Stans. This centre and its services are based on the KEDA Foundation’s purpose.
Members of the Foundation Board
Tis Prager
Chairman / Stiftungsratspräsident
«I am committed to the CULINARIUM ALPINUM because everyone is talking about the plausible intention that locally produced goods should be increasingly consumed locally. Unfortunately, this has so far only been implemented to some extent. I would like to use the example of the CULINARIUM ALPINUM to prove how this intention can be implemented practically and economically.»
Clemens Rüttimann
Member of Board and of the Management Committee
«The preservation of organic diversity and the processing of high-quality agricultural raw materials in the best organic quality have accompanied me in my professional and private life for over 20 years. With my commitment to the CULINARIUM ALPINUM, I would like to support this great mission in the name of regional cuisine in the Alpine region with words and deeds.»
Hanna Rychener Kistler
Member of Board and of the Management Committee
«I am enthusiastically committed to the CULINARIUM ALPINUM because this unique place offers the experience of experiencing and enjoying our regional culinary heritage. At the same time, as a centre of excellence, it enables and ensures the transfer of knowledge of our valuable culinary heritage. It is an enrichment for the entire population as well as the entire tourism industry.»
Prof. Dipl.-Ing. Michael Kleinert
Head of the Institute for Food and Beverage Innovation ZHAW
«Our diet of the future should be delicious, healthy, safe, and sustainable. Sustainable production and consumption practices are gaining increasing importance. In the context of the culinary heritage of the Alps, CULINARIUM ALPINUM offers hands-on competencies based on practical knowledge for transformational purposes I am looking forward to helping create a promising future for local cuisine together with the highly motivated team and all participants in the value creation network.»
Beatrice Richard-Ruf
Member of the Board
«The CULINARIUM ALPINUM is a great culinary and tourist opportunity for Stans and the region. I am committed to it because mainly regional producers and partners are considered for the CULINARIUM ALPINUM in this historic building. This gives new impulses and strengthens knowledge - which suits this former monastery.»