We introduce ourselves

Who is flexi-guide?

flexi-guide is a small, engaged and dedicated team of internet and computer science professionals with many ideas for the future. flexi-guide is both; passion and commitment with concrete goals and a vision.

We act in the non-profit idea. Our motivation for the work on this site is other than to make a profit. The real fix costs for running this portal are very low and assured.

M. Rentsch, 1969 Michelle Rentsch, 1969, Switzerland, eMail

Business analyst, expert for internet accessibility and usability.

Since 2010 I renounce, with very few exceptions for special dishes, entirely on meat. Before, I was flexitarian and even then I ate only little animal products. I get bad from certain food combinations with milk. So I have to be careful how food and products are composed. I also want to reduce my wheat consumption.

Main reasons to turn away from meat is, not to support factory farming, inappropriate animal husbandry, long transports for slaughter etc. In addition, the high CO2 emissions around the production of meat and overfished seas are reasons to give up meat and seafood.

I renounce more and more to run out, because at home there is more diversified vegetarian cooking and practical wheat free. I miss the very normal dishes, where meat is simply replaced by any other product when dining out.

 
D. Selinger, 1972 Daniel Selinger, 1972, Switzerland, eMail

Computer scientist, Unix specialist, web master

Flexitarian with fish and nut much meat.

I buy my food consciously and pay attention to short transport distances and seasonal products. Where appropriate and possible, I prefer organic products and waive known genetically modified staple food.

I generally cook and eat at home, but I'd like to go out more often for diner and wish there would be a larger selection of vegetarian dishes in restaurants. Mainly because I'd like to go out more often. If available, I will try special vegetarian or vegan dishes.

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How long does flexi-guide exist?

The idea was born during a birthday dinner in the Restaurant Seeblick in Mörigen on May 20th, 2011.

Since May 2011, we have developed and continuously refined the concept, layout and the prototype. Texts were written and rewritten again. We had a lot of discussions with friends, family and work colleagues where many suggestions where collected. Intensive research on the Internet, in communities and in the press rounded off our considerations. We had the chance to be able to consult some business professionals.

In winter 2012, we finally started the programming of this site. During summer 2013, the accounts on Facebook, Twitter, Pinterest and Google+ were opened.

On September 1st 2013, the portal was launched in a highly vegetarian/vegan expression. However, with some mixed feelings.

Between research and completion some time has passed. During this time, much pressure has been made especially from the political side. Everywhere we speak about Veggie Days and similar campaigns. What we very much welcome.
However, if we take up the veggie theme in our environment that mostly eats meat, we notice increasingly a rather negative attitude against vegetarianism. When press articles are commented, this trend can also be felt. Similar to the non-smoking debate. Although one is quite willingly to eat without meat if a tasty meatless dish is available, but one wants to have the choice.

After we were able to gather first experiences with veggie-restaurants, we decided in the course of February 2014 to move to flexi-guide. The texts have been revised and adapted to the new circumstances. But we kept the existing concept. Our motives didn't change.

Our goal with flexi-guide is to present restaurants to as many people as possible, offering meatless and/or allergen-free dishes as well. Businesses that are concerned about climate friendly nutrition and the value of considerate use of resources. If more people opt for a conscious and lower meat or even meat-free lifestyle, then our intentions and visions are fulfilled.

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Intentions and vision of the creators of flexi-guide

We thought about how everyone can make a small contribution to climate protection without reducing his own quality of life in a simple and daily way. A conscious and climate-friendly nutrition can save over half of the consumer-related greenhouse gas; about 30% of them are caused by the processes related to our nutrition. Three easy ways to act

  • Seasonal; not from greenhouses and fresh instead of frozen.
  • Regional; short transport ways and no air freight
  • Vegetal; less animal products

The ambition of flexi-guide is to contribute to the reduction of the personal ecological footprint of each individual. We have the vision that if meat-free, creative offers are easier to find, and these offers will increase in the future, meat consumption will be reduced. According to our observations, even regular meat eaters like to try something different if the dishes are presented in an interesting and delicious way. With the presenting of vegetarian and vegan diversity on flexi-guide the desire for meatless food should be increased. Providers and consumers should be connected and find oneself.

No change can happen through prohibit, coercion, discrimination and forefinger mentality. Curiosity, openness and courage to try something new have a much greater effect. We invite to review the existing principles. To look more closely everywhere and to ask also uncomfortable questions. Ideally, everyone should draw his own conclusions.

A small example, which perfectly underlines our motivations and visions:

On the same surface of field needed to produce 1 kg of meat, you could produce  200kg tomatoes or 160 kg of potatoes in the same period of time. This immense land consumption is mainly due to the cultivation of forage.

To produce 1 kg of grain it needs about 100 liters of water. To produce 1 kg of meat, it needs 7 to 16 kg of grain or soybeans respectively 700 to 1600 liters of water.

In the process of «conversion» from grain into meat,  over 90 % protein, 99 % carbohydrate and 100 % fiber materials are lost.

Source: www.vegetarismus.ch

When expanding this simple example to all the farming, everyone can imagine witch side effects this kind of resource willful  could have. Emaciated soils by monocultures, excess of pesticides and fertilizer on the fields, pollution of drink water, basic nutriments shortage – just to name a few.

Of course also the welfare of animals, which are kept for meat consumption is close to our heart. If one only would rethought this far that one could renounce to mass breeding, would make us happy. If this (much less) animals could spend their time on earth out in the fields in the sun, they would have at least a dignified life. In addition, the resources would be conserved to a high degree. And last but not least consumed meat would indeed be expensive but much better and healthier.

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Who talks about flexi guide?

  • 16.10.2014 – Flexi Guide – neuer Restaurantführer für umweltbewusste Genießer
    Wie finden Gäste Restaurants, die speziell den Ansprüchen für bewusste Ernährung genügen? Ein Blick in den Flexi Guide zeigt «grüne» Restaurants, die mit gesunder Küche und kreativer Kochkunst glänzen. Eine tolle Möglichkeit gleichzeitig für Restaurants und umweltbewusste Gäste.
    objektmoebel-journal.de
  • 25.09.2014 - Neuer Restaurantführer für bewusst lebende Menschen
    Was für eine tolle Aktion herauskommen kann, wenn sich eine Webdesignerin und ein Informatiker Gedanken über gesunde Ernährung und Klimaschutz machen, zeigt der neue Restaurantführer flexi-guide.com
    gastronomie-report.de
  • 20.08.2014 - Veggies overseas
    Blogger @VlamIndePan gaat op vakantie en neemt mee... een telefoon met @HappyCow en @flexiguide.
    foodinspiration.nl und foodinspiration.be

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flexi-guide – International restaurant guide and hotel finder for flexitarians, vegetarians, vegans and allergy sufferers and people who  prefer food with organic ingredients or issued from sustainable farming