NOBELHART & SCHMUTZIG
Brutally local | Uncompromising quality | Promotion of innovative agriculture
At Berlin's Michelin-starred restaurant Nobelhart & Schmutzig, it's known as "brutally local". To achieve this, an emotional relationship with the producers is cultivated, they are met personally to enable direct communication. In this way, nature can be reacted to more quickly.
POSITIVE ENGAGEMENTS
TRANSPARENT DELIVERY CHAIN Information transparency about business methods of suppliers
INNOVATION
Promotion of research, science and technology
FAIRE WORK
Promotion of fair working conditions and no child labor
NATURAL RESOURCES
Gentle use of sustainable & renewable raw materials
ETHICAL LIVESTOCK
Animal products come from ethical animal husbandry
BIODIVERSITY
Sustainable use of the biodiversity of our planet
RECYCLING
Reduction of waste through reuse and recycling
CO2 REDUCTION
Minimization of released emissions in logistics, production & operation
RENEWABLE ENERGY
Reduction of energy consumption and use of renewable energies
NO POLLUTANTS
Products & Production are free from harmful chemicals & substances
WORK-LIFE BALANCE
Promote a balance between work and private life
REGIONAL & ECOLOGICAL CULTIVATION
Use of regional, seasonal and organic products
PHILANTHROPY
Promotion of Charity & Community
NOBELHART & SCHMUTZIG - SUSTAINABILITY
Together - with guests and employees
Only the perfect taste counts, not the aesthetics. In addition, innovation in farms is promoted. That means also time for the employees to go into nature and collect ingredients. Communication between guest and chef is just as important here in order to promote the relationship to agriculture.
Regional and seasonal
All ingredients are regional, the menu changes seasonally and meat & fish come from German producers under ethical animal husbandry. Nevertheless, at least 75% of the menus are vegetarian.
Responsible
The restaurant is also a member of Greenpeace and takes part in various charitable activities. The electricity is 100% eco and the inventory consists of old wine carafes from the flea market as well as uniforms and napkins made of old textiles.
