The buildings, located near the town’s train station, include a factory established by pharmacist Henri Nestlé, who developed powdered milk on the site in 1866 to launch what is now the world’s largest food company.
The company is investing 55 million francs in the project, according to a report from the 24heures website.
“The main building will be turned into a place for meeting and exchange aimed at the public,” Peter Brabeck-Letmathe, Nestlé chairman, said in a statement issued on the company’s website on Tuesday.
“It will allow people to discover the past as well as the future of Nestlé.”
Chief executive Paul Bulcke said the project, based at the heart of the company’s origins, “testifies to our roots in Vevey and in Switzerland.”
From a small producer of an innovative product (powdered milk) , Nestlé has become the biggest company of “nutrition, health and well-being, employing 330,000 people in the world — we are proud of our roots”, Bulcke said.
Nestlé said it plans a fun discovery centre where visitors can learn about all aspects of the company through displays aimed at families, consumers and employees.
A thematic exposition will present the current and future activities of Nestlé, in addition to its history.
Space will also be set aside for the company’s archives.
Buildings to be renovated on the site known as Les Bosquets, include the former powdered milk factory, the administrative building established by Henri Nestlé known as “La Villa” and the metal structure of a former bakery.
A new glass covered structure will be inserted between the historic buildings to serve as a welcome centre and place for relaxation, with an area to eat and drink.
The new centre will be within a two minutes’ walk of the Vevey train station.
The project follows the company’s establishment of a food museum in Vevey called the Alimentarium, which opened in 1985.
Nestlé said the building housing the museum will be renovated and a “new exposition concept” will be inaugurated in time for the company’s 150th birthday.
Henri Nestlé, originally from Frankfurt, Germany, moved to Vevey at the age of 25 after training as a pharmacist.
He initially acquired a factory where he produced such products as oil, eau de vie, bone powder and mineral water before concocting the powdered milk in 1866 that was to cement his fortune.