An Oasis for staff and visitors

The tradition of healthy nutrition at Sedus

By tradition, the company serves its staff and guests healthy food. For decades healthy nutrition has been an element of the philosophy practised at Sedus Stoll AG. As long ago as 1966, Christof and Emma Stoll set up a company canteen, which was inspired by their anthroposophic ideals and where they planned to incorporate the theories of modern nutrition.
Today, this tradition is still followed in the present company restaurant, now known under the name Oase (‘oasis’). Its continuing objective is, apart from pursuing financial goals, to improve quality of life, raise awareness for health and the environment, to give impulses for changes in living and eating habits and thus to ensure that employees are healthy, efficient and motivated.

You are what you eat!

Choice of food has a direct impact on how the organism is built and maintained. Philosopher Ludwig Feuerbach (1804-1872) coined the phrase: “You are what you eat!” And he was right, because life is a process that basically never finishes. Living systems are open systems which have to ingest substances and energy from outside in order to survive. At the same time, they emit substances and energy into the environment.
Nor can organs function independently but rely on each other during the metabolic process, influencing each other as they do so. Familiar health problems that can be traced to our nutrition are caries, overweight, high cholesterol, high blood pressure, digestion problems, gallstones, high uric acid levels, diabetes, goitre and circulatory disorders.

Whole food nutrition means:

• Eating plenty of fruit and vegetables, a lot of them raw
• Favouring wholegrain foods
• Including potatoes and pulses in your diet
• Reducing the amount of fat you eat and making sure you use high-quality fat and oils:  native-pressed, virgin edible oils, butter or non-hydrogenated vegetable margarine with a high percentage of virgin oil
• Choosing raw milk, pasteurized full-cream milk or milk products without additives such as natural yoghurt
• Only eating meat, fish and eggs occasionally
• Drinking water, natural mineral water or unsweetened herb and fruit teas to quench your thirst
• Using plenty of herbs and spices to flavour food, making sparing use of iodised sea salt
• Mainly using fruit as a sweetener, for example dried fruit that has been soaked to moisten it, but not heat-treated honey
• Choosing products from certified organic farming, seasonal food grown or produced locally, wherever possible
• Only consuming alcoholic beverages in small quantities and treating them as a luxury

Video: Garden and Kitchen

The buffet

Fresh baked whole grain bread rolls are available for breakfast. Every day, the restaurant offers herb and fruit teas as well as seasonal natural fruit juices and water. Fresh vegetable bouillon is available in the morning to strengthen you between meals. For lunch, the restaurant offers a big salad buffet with various seasonal leaf, raw and mixed salads, a choice between a vegetarian whole grain main course or a main dish with meat or fish. Seasonal fresh fruit or home-made desserts are offered to round off your meal.

Fresh from the garden ...

Only a few hours pass from the moment the fresh vegetables and lettuce are gathered in the organic garden and prepared during the morning until they are served at the buffet. This prevents any deterioration in quality. The company’s own garden and fields (15 acres) are farmed by the Eulenhof team according to Bioland methods, which exclude the use of artificial fertilisers and pesticides. Some 200 chickens supply the eggs and occasionally enrich soup, and a few pigs are kept to guarantee that vegetable waste is recycled.

... into the kitchen

Chef Ulrich Rotzinger and his team cook lunch for around 200 people in the modern company kitchens, and pay great attention to quality when shopping for ingredients. Alongside products from Eulenhof, they buy as much beef, veal, lamb and poultry as possible from regional suppliers who farm in compliance with organic farming rules. However, fish and meat tend to be accompaniments rather than the main part of a meal. Food is subjected to minimum processing, with gentle preparation and cooking methods ensuring that no nutrients are lost. Around 50 per cent of guests in the restaurant now opt for ovo-lacto-vegetarian dishes. By this we mean food without meat but containing milk and eggs.

Annual consumption

Information, cookery courses and other services

The Sedus employee magazine regularly publishes attractive seasonal recipes from the kitchen. For the first time, the kitchen team has now staged cookery courses for company staff, which met with a huge response. International guests and customers were also able to join in the cookery events and experienced a team-building atmosphere which remains ingrained in their minds. Not forgetting the daily hospitality offered to guests in the company restaurant, the hospitality service for anniversary events, in particular for customers, as well as at seminars and during Orgatec, our industry’s leading trade fair. At this bi-annual event, the kitchen crew continue to supply the Sedus team and our customers with food which makes sure they don’t go hungry during the long, hard days of the fair.