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Chef Nicolas Scheuermann: New recipes for BASF canteens!
Nicolas Scheuermann cooks in the BASF canteen in Ludwigshafen. Sustainable solutions reduce waste and promote healthy eating.
Chef Nicolas Scheuermann: New recipes for BASF canteens!
In the BASF canteen, things are not only bubbling in the pots, but also with the idea of making the catering more sustainable. Nicolas Scheuermann, passionate kitchen manager, has built up an impressive career over the years, ranging from dishwashing to star cuisine. Today he is responsible for developing new recipes for the canteens, in a kitchen that impresses with its cleanliness and good organization. In small pots he conjures up numerous delicious dishes that delight the BASF team every day. Rheinpfalz reports that ...
But that's not all! BASF Gastronomy has introduced a new reusable take-away food system to significantly reduce packaging waste. Employees can now only pick up food in ten canteens at the Ludwigshafen site and in the company restaurant in Lampertheim in reusable boxes provided free of charge. The system, which will be active in all facilities at the beginning of May, is in line with the goal of waste reduction, which has been part of BASF's sustainability strategy since 2020. “We had to temporarily switch to disposable materials, which led to a considerable amount of waste,” admits Claus Hitschler, who is responsible for community catering. Magazin Küchen informs that...
Sustainability as a corporate strategy
The connection between nutrition and sustainability is a hot topic these days. Companies like BASF work on a variety of levels to contribute to their environmental footprint. The return of employees to the canteens also shows how important communal catering has become. This not only reflects the corporate culture, but also shows the appreciation towards employees. Haufe emphasizes that...
BASF even goes one step further: Sustainability managers play a central role when it comes to changing the catering so that it makes ecological sense. A small step often leads to big changes. Challenges such as logistics or different tastes have to be overcome, but with careful planning and involvement of the kitchen team, a lot is possible.
Positive effects of sustainable canteen catering
The advantages of sustainable company catering cannot be denied: it improves the employer image, promotes social exchange and contributes to the health and productivity of employees. In addition, regional products strengthen the local economy and short delivery routes can reduce CO2 emissions.
The BASF canteen is therefore not only a place of community, but also a pioneer in sustainability and innovation. The switch to reusable containers and the concentration on healthy, tasty food is proof that a lot is possible in terms of taste and ecology in company catering - great work!