Zero Food Waste
Since almost a third of the food that is being produced globally lands in the bin, it is very important to us to counteract food waste. We know zero food waste is very hard to achieve, but we have to start somewhere.
What we do
Less food waste starts with a thoroughly calculated procurement. We estimate the number of expected guests and plan our needed quantities accordingly. We order in regard of what we still have and strictly proceed by the first-in-first-out principle. After our guest have enjoyed our buffet all employees gather in our breakfast salon for a collective break to enjoy what is still left.
It is often difficult to calculate bread and pastries exactly to the roll – sometimes our guests eat more, sometimes less. Our employees are welcome to take leftover rolls home. Also, our creative kitchen crew makes bread chips with olive oil and salt and serve it to our guests as a delicious crunchy bar snack. If you already got to enjoy our organic breakfast, you might have noticed a typical Austrian dish called “Scheiterhaufen” (which literally means stake). It is a scrumptious bread pudding made from leftover rolls from the previous day, baked with apples, cinnamon, sugar and almond milk.
By refraining from using single packaged butter or jam portions we not only manage to produce less plastic packaging, but also reduce food waste due to half used portions.
