Although its nutritional benefits (especially its high protein content) are well known, and although there is even domestic production based on soybeans grown in Switzerland, local consumption of soy has remained comparatively modest. An ECAL student from Taiwan found this regrettable – after all, tofu is a healthy, valuable, and tasty food that can also help to reduce the consumption of meat, which is too high in western countries and is known to pollute the environment. She explains the low consumption of tofu in these countries with a lack of tradition, a widespread ignorance about its preparation, but also with the rather unattractive way in which the product is offered in this country. To popularize tofu, she decided to develop Tofu-to-go – a snack for in-between meals and on the go. For her project, which encompasses all phases of product development from recipe to production and packaging to exploring distribution options, she worked closely with relevant Swiss producers. Tofu-to-go lives up to the zero-waste claim it has made for itself with a specially invented packaging made of soy wax that can be opened with a ribbon made of soy fibre integrated into it. This packaging can be composted after consumption or turned into a small candlelight.