Soup&Chill offers homeless and socially disadvantaged individuals a place to rest and engage in social interactions. Restaurant du coeur complements this by providing employment opportunities for asylum seekers and combating food waste. Together, these initiatives create a synergistic approach to addressing social issues. This study examines how their combined business model can be adapted and implemented in other Swiss institutions to enhance support for marginalized populations. The analysis highlights the importance of comprehensive community-based solutions and the potential of it.

The analysis involved comprehensive research, including digital and physical sources as well as internal documents from both projects. The primary data collection method was qualitative interviews with employees and strategic individuals involved in the projects. Additionally, undocumented on-site visits were conducted to gain direct insights into the operations and daily challenges.

The success factors of both Soup&Chill and Restaurant du coeur lie in their flexibility and adaptability to the needs of their target groups. Key elements include providing meals from rescued food and creating a safe space for social interaction. The Restaurant du coeur complements these efforts by integrating asylum seekers and enhancing their professional skills. Both projects benefit from shared resources and close collaboration, leading to higher efficiency and effectiveness. The study demonstrates that combining gastronomic and social services is an effective model for supporting disadvantaged groups. Implementing this model in other regions and institutions in Switzerland can yield similar positive outcomes. The work provides valuable insights and recommendations for launching such initiatives and highlights the importance of non-profit organizations as a complement to state measures. Future efforts should focus on securing financial stability and public support to sustain and expand these projects.