Sustainable staff restaurant

Nothing is more sustainable than satisfied and healthy employees. That's why Roland and his team pay attention to seasonal and regional ingredients in our canteen. To ensure that only what Thermoplan employees like and actually eat ends up on their plates, they can now scoop their own food again, which reduces waste. The amount of food returned has been reduced by 35%. However, overproduction increased by 15%. To ensure that this can be optimized in the future, all home office employees are asked to unsubscribe from lunch using the Teams form provided for this purpose.

In practice

• Meat products from the Heinzer butcher's shop in Muotathal
• Mundo AG with a sophisticated tour concept for deliveries
• Fish from regional lakes from the Hofer fishery in Meggen
• Turkeys from Martin Muheim from Greppen

Facts & Figures

• Seasonal & regional ingredients
• Local suppliers
• Create it yourself: 35% less return waste, 15% more overproduction