Hello Pascal, how are you? We are delighted to welcome you to the blog to ask you a few questions.
First of all, could you introduce yourself in a few words, and tell us about your profession?
Pascal: I was born 52 years ago on a small, very Vaudois farm, very close to Agathe's home. After graduating with a federal maturity diploma, I decided to study tropical agronomy in Zollikofen. After 2 years in Africa, I returned to Switzerland and worked for 18 years in Neuchâtel as an agricultural engineer, among other things helping and supporting all the farmers who chose to switch to organic farming. For the past 6 years, I have been the head of the Bio Suisse Romandie branch in Lausanne.
We had the honor of obtaining the Bio Bourgeon label for several of our biscuits, and we would like to highlight it in turn. Can you explain the purpose of this Swiss label?
Pascal: Bio Suisse was born in 1981 from the desire of organic pioneers to agree on basic requirements common to all organic farms. This was not easy at the time, as the concept of organic was interpreted differently from one corner of the country and Europe to another.
It's not easy to get, which is also why we're so happy to have achieved it. Can you shed some light on the conditions for obtaining this label?
Pascal: Indeed, it's not easy because the raw materials must not "just" be organic, but must comply with Bio Suisse standards, including for imported goods, which implies very strict social norms, a renunciation of air transport, respect for biodiversity, etc.
Our two latest additions are also our first savoury biscuits. The Secrets de Gruyère AOP bio and the Zélés aux z'herbes bio are also 100% organic and 100% Swiss! With this recipe, we have finally achieved our goal of 100% Swiss and organic. It's a real challenge because to produce on a certain scale, we don't always find all the ingredients we want (Hello Mr. Flour). But we persevere and our efforts are bearing fruit! Do you have any examples of companies that have also succeeded in the 100% challenge?
Pascal: It's easier to achieve 100% Bio Suisse for products made from milk, vegetables, or Swiss meat. To my knowledge, on a scale like Agathe's, these are the first 100% Bio Suisse Bud biscuits. Bravo!
In a world where Made in China is still prevalent, do you make it a duty to consume locally and environmentally friendly?
Pascal: It's difficult to be 100% consistent, but I would say that as a family, we consume over 90% organic and local. We very rarely fly, and this summer, we visited Poland thanks to night trains, an adventure for everyone!
So, working for such a label, is it a desire to change things on your level?
Pascal: Yes, it is my constant motivation to mobilize for a more resilient world in the face of the enormous challenges that await us. Organic farming partly provides answers to these upheavals and must play a very important role. Working for Bio Suisse makes sense.
Confession time, which is your favourite Agathe biscuit?
Pascal: There are two actually. Les Dorés beurrés BIO and Les Zélés aux z'Herbes BIO Suisse
Have you tasted them all?
Pascal: Not yet, and to be honest, I'm eagerly awaiting more packets with the organic bud... 😉
Thank you very much Pascal for your insightful answers, it's a pleasure to welcome you to the blog! We wish the Bio Bourgeon label to flourish everywhere in Switzerland... and to bring us more and more good local and environmentally friendly products.
Now that's organic! - A portrait of Pascal Olivier from Bio Suisse
Hello Pascal, how are you? We are delighted to welcome you to the blog to ask you a few questions.
First of all, could you introduce yourself in a few words, and tell us about your profession?
Pascal: I was born 52 years ago on a small, very Vaudois farm, very close to Agathe's home. After graduating with a federal maturity diploma, I decided to study tropical agronomy in Zollikofen. After 2 years in Africa, I returned to Switzerland and worked for 18 years in Neuchâtel as an agricultural engineer, among other things helping and supporting all the farmers who chose to switch to organic farming. For the past 6 years, I have been the head of the Bio Suisse Romandie branch in Lausanne.
We had the honor of obtaining the Bio Bourgeon label for several of our biscuits, and we would like to highlight it in turn. Can you explain the purpose of this Swiss label?
Pascal: Bio Suisse was born in 1981 from the desire of organic pioneers to agree on basic requirements common to all organic farms. This was not easy at the time, as the concept of organic was interpreted differently from one corner of the country and Europe to another.
It's not easy to get, which is also why we're so happy to have achieved it. Can you shed some light on the conditions for obtaining this label?
Pascal: Indeed, it's not easy because the raw materials must not "just" be organic, but must comply with Bio Suisse standards, including for imported goods, which implies very strict social norms, a renunciation of air transport, respect for biodiversity, etc.
Our two latest additions are also our first savoury biscuits. The Secrets de Gruyère AOP bio and the Zélés aux z'herbes bio are also 100% organic and 100% Swiss! With this recipe, we have finally achieved our goal of 100% Swiss and organic. It's a real challenge because to produce on a certain scale, we don't always find all the ingredients we want (Hello Mr. Flour). But we persevere and our efforts are bearing fruit! Do you have any examples of companies that have also succeeded in the 100% challenge?
Pascal: It's easier to achieve 100% Bio Suisse for products made from milk, vegetables, or Swiss meat. To my knowledge, on a scale like Agathe's, these are the first 100% Bio Suisse Bud biscuits. Bravo!
In a world where Made in China is still prevalent, do you make it a duty to consume locally and environmentally friendly?
Pascal: It's difficult to be 100% consistent, but I would say that as a family, we consume over 90% organic and local. We very rarely fly, and this summer, we visited Poland thanks to night trains, an adventure for everyone!
So, working for such a label, is it a desire to change things on your level?
Pascal: Yes, it is my constant motivation to mobilize for a more resilient world in the face of the enormous challenges that await us. Organic farming partly provides answers to these upheavals and must play a very important role. Working for Bio Suisse makes sense.
Confession time, which is your favourite Agathe biscuit?
Pascal: There are two actually. Les Dorés beurrés BIO and Les Zélés aux z'Herbes BIO Suisse
Have you tasted them all?
Pascal: Not yet, and to be honest, I'm eagerly awaiting more packets with the organic bud... 😉
Thank you very much Pascal for your insightful answers, it's a pleasure to welcome you to the blog! We wish the Bio Bourgeon label to flourish everywhere in Switzerland... and to bring us more and more good local and environmentally friendly products.
