The Forest of Symbiosis

The forest area of the property will serve as a Mycorrhizal Learning Forest, where trees and fungi demonstrate their natural partnership — exchanging sugars and nutrients to support each other’s growth.
Here, truffles, porcini, morels, and barometer earthstars will grow alongside tree species, creating a reforestation model that offers new livelihoods while healing ecosystems.

Food & Material Innovation

Rothöhe will introduce the world’s edible mushroom diversity to its restaurant and research kitchen — promoting gourmet and medicinal species such as Lion’s Mane, Chicken of the Woods, and Beefsteak mushroom as plant-based meat alternatives.

Beyond food, the campus will explore mycelium-based materials for building, furniture, and packaging. By using agricultural and regional by-products as substrate, Rothöhe transforms waste into value — demonstrating a sustainable and circular business model grounded in reuse, recycling, and upcycling.

Education & Exchange

Through workshops, international internships, and work-exchange or volunteer programs, visitors and students can experience the principles of circular design, regenerative agriculture, and ecological entrepreneurship first-hand.

Global Perspective and Innovation

Starting in Switzerland — the world’s leading hub for food innovation — Rothöhe aims to become a blueprint for community-based, sustainable campuses worldwide.
In the long term, this concept may grow into a “franchise of principles” — empowering local cooperatives globally to replicate the Rothöhe model, fostering new jobs, education, and ecological restoration.

The Rothöhe BioCircular Campus aims to become a model for sustainable gastronomy, circular economy, and environmental education in Switzerland.

The cooperative operates under the initiative name Rothöhe BioCircular Campus (registered domains .org, .ch, .com) with a unified visual identity and digital presence to promote transparency and international collaboration.

Located in Oberburg (BE), the campus will combine mushroom and plant cultivation, sustainable food production, ecological tourism, and social inclusion programs — creating jobs, educational opportunities, and a replicable model for rural regeneration.

Core Principles

• Circular and regenerative food systems

• Inclusive work and volunteer opportunities

• Sustainable energy and architecture

• Collaboration with universities, NGOs, and local communities

• Alignment with the UN 2030 Agenda and SDGs (Goals 2, 12, 13, and 15)

Global Perspective

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