ONE NULL
Brutally local Uncompromising quality Promotion of innovative agriculture
The guiding principle of the Michelin star restaurant Nobelhart & Schmutzig in Berlin is "brutally local". For the restaurant's owner, host and sommelier Billy Wagner, this means no use of pepper, cinnamon or lemon. Instead, he cultivates an emotional relationship with producers as he personally meets them in order to enable direct communication. In this way, it is quicker to adjust and react to nature.
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
SUSTAINABILITY
To him, only the perfect taste counts, not the aesthetics. In addition, innovation in agricultural holdings is encouraged. This means that employees are ensured to go into nature and collect ingredients. Additionally, communication between guests and the cook is just as important in order to promote the connection to agriculture.
All ingredients are regional, the menu changes seasonally and meat & fish come from German producers with ethical animal husbandry. At least 75% of the menus are vegetarian. The restaurant is also a member of Greenpeace and takes part in various charitable events. The current is 100% eco and the inventory consists of old wine carafes from the flea market as well as uniforms and serviettes from old textiles.
