Chef Nicolas Scheuermann: New recipes for BASF canteens!

Chef Nicolas Scheuermann: New recipes for BASF canteens!

In the BASF canteen, it not only bubbles in the pots, but also with the idea of ​​making the meals more sustainable. Nicola's Scheuermann, passionate kitchen ladder, has built up an impressive career for years that ranges from the flushing aid to the star kitchen. Today he is responsible for developing new recipes for the canteens, and in a kitchen that impresses with cleanliness and good organization. In small pots, he conjures up numerous delicious dishes that the BASF team delight every day. [Rheinpfalz reports that…] (https://www.rheinpfalz.de/ludwigshafen_artikel ,-in-basf-brutzelt-es-gewer-die-fistran

But that's not all! The BASF gastronomy has introduced a new reusable system to take food with you to significantly reduce packaging waste. Employees can now only pick up the dishes in ten canteens at the Ludwigshafen location and in the company restaurant in Lampertheim in free -traveling boxes. The system, which will be active in all facilities at the beginning of the corn, is in line with the aim of avoiding waste, which has been part of BASF's sustainability strategy since 2020. "We had to temporarily switch to disposable material, which led to a considerable amount of waste," admits Claus Hitschler, who is responsible for community catering. Magazin kitchen informs that…

sustainability as a corporate strategy

The linking of nutrition and sustainability is a hot iron these days. Companies like BASF are on a variety of levels to contribute to the environmental balance. The return of employees to the canteens also shows how important the community catering has become. This not only reflects the corporate culture, but also shows the appreciation towards the employees. Haufe emphasizes that…

The BASF is even one step further: sustainability managers play a central role when it comes to changing the food so that it makes ecological sense. A small step often leads to major changes. Challenges such as logistics or different tastes must be mastered, but with careful planning and integration of the kitchen team, a lot is possible.

positive effects of sustainable canteen catering

The advantages of sustainable business catering cannot be dismissed: it improves the employer image, promotes social exchange and contributes to the health and productivity of employees. In addition, the local economy is strengthened by regional products, and short delivery routes can reduce CO2 emissions.

The BASF canteen is therefore not only a place of community, but also a pioneer in terms of sustainability and innovation. The switch to reusable containers and the concentration on healthy, tasty dishes is proof that a lot is also possible in the company catering - хорошая раб