Swiss Stories

Swiss Tech Convention Center © Alain Herzog / EPFL

The EPFL – at the heart of Health Valley

Science & Education

What do the first Swiss satellite sent into space, the first balloon to travel around the world without stopping and the Human Brain Proj
Chasselas

Grape varieties – Swiss made

Environment
You may be surprised to hear that Switzerland has more than 200 indigenous grape varieties. For hundreds of years now, many of these have been imported and bred by winegrowers all over the world. Among the most widespread varieties worldwide are Merlot for red wine and Chardonnay for white.
Gavillet & Rust, Biennale Venise, 2011 © Gavillet & Rust

Swiss (new) style

Society
The Most Beautiful Swiss Books is a prestigious annual award that has become an international cultural benchmark, building on the golden age of Swiss graphic design that began after the Second World War. The success story of this Swiss speciality is far from over.
Julien Gremaud

by Julien Gremaud

Cow 'Chou-Fleur' © Mavachamoi

Swiss cows and goats seek sponsors

Society
Ever thought of adopting a cow or a goat to help support Swiss farmers? The idea is catching on in our cities and is proving popular with the farmers too.

by Tatiana Tissot

Smart City Winterthur © Michael Lio

Switzerland’s smart cities, a valuable export

Science & Education
Energy, mobility, architecture and business: thanks to technological innovations, the city of the future will be less polluted and more pleasant. In Switzerland, as in other parts of the world, the urban ecosystem is reinventing itself to improve the quality of life in the cities.
Zanziba

Swiss drones for mapping Tanzania

Science & Education
With one of the highest rates of population growth in the world, this east African country has acquired dozens of minidrones produced by the Swiss company SenseFly to map its territory.
Joseph Favre

Joseph Favre, Swiss pioneer in culinary excellence

History
The Swiss chef and culinary writer Joseph Favre died unknown to the general public. It was nearly a century before his important place in culinary history came to be acknowledged.

by Prof. Albert Mudry