Great taste – great effect
2014-07-30 | Each day, Dietmar Jeßberger and his team serve about 1,000 lunches in the canteen in Mulfingen. Making sure sustainable ingredients are used is a matter of course for the chef.
Mr Jeßberger, why is sustainability an important issue for the canteen in Mulfingen?
Well, we are part of a company where sustainability, efficiency and reducing CO2 emissions are playing a central role. These principles do not only apply to our products and processes, but cover all other areas of business as well. As I see it, we here in our canteen simply do our bit to make sure we have a sustainable company.
What does sustainable mean in terms of food?
There are quite a number of factors to consider. I should think that cooperating closely with regional suppliers comes first, followed by abstaining from genetically engineered ingredients, and going soft on natural resources, of course. Careful use of natural resources and livestock, together with good husbandry, make sure our food production is set for long-terms benefits and does not simply focus on short-term maximisation of profit and yield. Our regional orientation has two advantages: For one, we know our suppliers a lot better, and there is also a lot less CO2 emission as we have shorter transport routes. Sustainability in terms of food to me means to be fair to nature, animals, producers, and our canteen guests, of course.
Is sustainable food automatically more expensive than other products?
Well, not in general, no. Take vegetables, for instance. When they are in season, regional products are a lot less expensive. Transport costs are lower, and so we get them a lot cheaper. Meat is a different thing, though. Regional and fresh produce grown and raised under fair conditions is, of course, a bit more expensive than produce coming from factory farming. However, this investment in regional produce pays off: The food we serve simply tastes great!