SDG 2 – Zero hunger
The UN has made it its goal to guarantee all people, especially poor people, access to nutritious food year round to end all forms of malnutrition, among children, adolescent girls, pregnant women, breastfeeding mothers and older people. This goal also includes doubling the incomes of small-scale food producers and increasing the productivity and yield using resilient agricultural practices. All of which are to be met while taking into consideration the local ecosystems and adjusting to climate change.
What we’re doing
It’s not just that you eat. It’s also what you eat. More quality than quantity of nutritious foods is a philosophy we live by in our breakfast hall—precisely why we selected it for SDG 2. Eating is not about ingesting vast quantities—it’s about ingesting the right nutrients. And that is a challenge affecting every region on the planet in equal measure. The overarching goal is to make available high-quality, nutritious goods from sustainable agricultural practices. For us that starts with organic quality. We are very selective when it comes to choosing the products we serve and place a great deal of importance on high-quality and local goods. Food appreciation is also an area of focus for us, which is why over the years we have perfected the practice of reducing our waste to an absolute minimum. All leftover baked goods and other edible foodstuffs are donated to die Gruft organization in Vienna.
Implementation
SDG 2 comes to life in our breakfast hall. Coffee and tea pots adorn the ceiling of our winter garden, small espresso machines hang behind the counter on the wall with scrapped jeans, which were donated by the team, friends and our Facebook community. The wardrobe hooks were fashioned from old pieces of silverware, the display cases lined with pages from old cookbooks, above which a clock with demitasses and an enamelled traffic sign hang. The wall lamps are made with old sieves, decorated from cook and tableware, the lamps behind the bread station from a bike rim, silverware and a wonderful assortment of teacups. Forming the table at the bread station is an old door, while a wooden window serves as the divider to the bread buffet. The mirrored wall is dotted with wall lamps made from coffee pots and the bulk of the countertops from old fruit crates.
We also lumped together some enamelled Riess and Austria pots, which resulted in a mini collection of oxblood coloured tableware. 100% of the bench and chair material consists of Austrian loden and we collected the chairs ourselves, which were then repaired and rescued by Gabarage. If you have any old espresso pots lying around at home, we’ll happily take them off your hands! ;-)
