Deutsch
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Not everything is organic, but organic is everything.
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We are officially organic.
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Swisstainable
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Goût Mieux

Noteverythingisorganic,butorganiciseverything.

“Anyone selling food containing toxins should have to declare this, not the other way around.” An interview with Pola Rapatt and Theresa Prüssen, Co-Managing Directors Unternehmen Mitte.

UM

Right from the start, Unternehmen Mitte has always attached great importance to sustainability and fair working conditions. Do we even need an organic certificate?

Pola Rapatt

The switch to organic actually began ten years ago, when we bought our first organic lemonade and organic milk. A few years later, ninety percent of the ingredients in our kitchen were already organic. So the organic certificate is just the tip of the iceberg for us. We see the certificate as a further step towards raising awareness - both among our guests and other businesses. We hope that this step will make us a role model.

UM

What areas does the certificate cover?

Theresa Prüssen

The certificate covers all catering areas of our company - Coffee Mobile, Kaffeehaus, the restaurant, the catering service, and the bakery. The store is not declared as an organic store, but you will still find mainly organic products there. The most difficult part is certainly the coffee. The quality and roasting profile are precisely tailored to our needs, which is not something that can be changed overnight in such large quantities. Fifty percent of the coffee blend comes from a producer in India and one in Peru, and both of them are certified organic. The other half comes from the APAS cooperative in Brazil, which is not yet certified organic. However, APAS is currently examining further steps to encourage even more of its members to go organic.

UM

You can also consume “non-organic things” on an organic farm - how, exactly, does that work?

Theresa Prüssen

Products that are not certified organic are labeled as such. These include spirits such as “Läckerly” or “Beggeschmütz”.

UM

Why did you choose organic and not another certification?

Pola Rapatt

Much of what we source is Demeter, Knospe or EU Organic - in the Border Triangle, the latter is an important point, as many of our suppliers come from nearby countries. We prefer to use Demeter products, because they are of the highest quality.

UM

What do you think are the weaknesses of the organic certificate?

Pola Rapatt

The certificate involves a lot of administrative work. All recipes and ingredients are recorded and filed, which is quite bureaucratic - we have hundreds of ingredients and products. For me, the status quo is an upside-down world: anyone who sells food containing toxic substances should have to declare this, not the other way around. Another disadvantage is certainly that the products of small farmers who cannot afford this certification, or even mushrooms collected from the forest themselves, have to be labeled as “not organic”. Ultimately, however, the advantages clearly outweigh the disadvantages: a common standard is agreed on with the guests. And this is not only reflected in the label, but usually also in the taste!

Weareofficiallyorganic.

1. ORGANIC CERTIFICATION

Major project 2022
We are converting our restaurant to an organic-certified restaurant. Our kitchen will no longer use 95% organic ingredients as before, but 100%. In our bakery/confectionery/pastry, we no longer use 95% but 100% organic ingredients. Exceptions (e.g. drinks) are declared as conventional.

Topic area: Earth, environment, sustainability
Person responsible: Pola Rapatt and bio.inspecta as inspection body
Certified in March 2022, further products are being converted on an ongoing basis.

2. THE CANONIZATION OF THE COW

Animal products are reduced to a minimum and are only used selectively. Almost no meat is offered (0.1-1% of all food offered in the company), and more and more vegan products are being produced (own ice cream line “Gelato Vegano”, vegan brunch, vegan lunch, vegan cake, oat milk in coffee, etc.).

Topic area: Animals, environment, sustainability, CO₂
Person responsible: Pola Rapatt and Theresa Prüssen (landlady)
Has started, is constantly being expanded/improved.

3. RE-CUP

Switching from disposable items to re-cup systems
Topic area: Environment, CO₂, resources
Has started, is constantly being expanded/improved.

Swisstainable

GoûtMieux

Enjoy naturally in the restaurant

PROMISE

Our business has received the “Goût Mieux” award because all the ingredients we use in the kitchen and pastry shop are certified organic, and because more than half of the food we use throughout the business comes from organic, regional, animal-friendly, environmentally friendly and socially responsible production, and - last but not least - we are regularly inspected by the independent inspection body bio.inspecta AG, to ensure that we keep this promise.

The following products are always used in our menu in Goût-Mieux quality:
Organic lunch menu
Organic brunch
All products from our cake display case
Croissants & sandwiches

21 Uhr 07 Minuten