We start from Interlaken over the Brünig Pass into the heartland of Switzerland, into central Switzerland.
In the canton of Obwalden we visit the organic mushroom farm in Kerns. Sepp Häcki ran a pig farm for almost 10 years. In 1994, a new regulation on water protection came into force. The new regulation reduced the amount of manure allowed per square metre of land. As a result, the customers of manure from pig farming terminated their manure contracts. This meant the end of animal husbandry for the then 35-year-old. In order to ensure the survival of his family, Sepp Häcki looked for alternatives and became inventive. In a seminar on sustainable agriculture in Germany, he got to know Asian mushroom varieties. He then decided to start mushroom production. Under the name "Kernser Edelpilze", the first Shiitake mushrooms left the municipality of Kerns in 1995 / 1996.
In 2011, Sepp Häcki and his son Patrick built the world's first fully automated substrate production plant with a bag system. Mushroom sales were continuously expanded. In 2016, a new building was built.
Today, organic gourmet mushrooms are produced all year round, the widest range of cultivated mushrooms in Europe. Depending on the season, up to six different varieties of the finest gourmet mushrooms are available on the market.
We continue along Lake Lucerne to Alberswil, where we visit Burgrain Agrovision. There we visit the Swiss Agricultural Museum Burgrain, an education and dialogue centre for sustainable agriculture and food. "Who is agriculture?" We will explore this question in the new main exhibition. There will also be a wide range of exhibitions, guided tours and experience modules on sustainable agriculture.
On the Burgrain, we also enjoy apero and lunch in the organic restaurant. Afterwards, we have the opportunity to visit the farm and the processing plants on the premises. You can also visit the organic farm, restaurant and farm shop on the Burgrain.
Later, we visit Emmi Kaltbach, where we gain an insight into cheese production and ageing. We can also taste the award-winning cheeses. There will also be an information block about the Central Switzerland ammonia/odor resource project.
We continue to Hünenberg to the Chamau farm. On the new estate of the Schluechthof Agricultural Training Center, we visit the new buildings of the cattle barn and the pig farm. Her we will also have our dinner before we're heading back to Interlaken.