Work Café meets Culinary Experience: How good food is revolutionising the world of work

Productivity doesn't just start at the desk - it starts on the plate. Studies have long shown that a healthy, wholesome diet not only improves physical health, but also increases concentration, energy levels and job satisfaction. Back in the 1960s, Emma Stoll set a standard with her vision of wholesome employee catering that is more relevant today than ever.

In the company restaurants at the two Sedus sites "Oase" and "Loft", fresh and organic food is prepared daily - in close cooperation with Eulenhof, an organic farm right next to the Sedus headquarters in Dogern. Vegetables that are harvested in the morning end up fresh on employees' plates at lunchtime - unrivalled in freshness, flavour and nutritional value.

The Eulenhof is more than just a supplier. For Matthias Kuhn, who runs the farm together with his wife Anna, the farm is a life's work, a place of community and a model of sustainable agriculture. It shows how farming can work in harmony with nature and people: with healthy soil, biodiverse flora and a social structure that works on an equal footing.

The close partnership with Sedus demonstrates an innovative approach: surplus vegetables that do not conform to traditional commercial standards - such as beetroot that is too large or bent beans - are nevertheless processed. The result is a modern, sustainable form of canteen catering that minimises food waste and celebrates seasonal, regional diversity.

In addition to the kitchen, the spatial concept also plays a central role in the new working world. se:café furniture creates so-called Smart Cafés - communicative zones that promote dialogue, offer relaxation and create a sense of well-being. These areas combine ergonomic seating with natural materials, plants and a harmonious colour scheme that is both stimulating and relaxing. There are also lighting systems that adapt to natural biorhythms and an atmosphere that appeals to all the senses through scents, sounds and haptic elements.

The result: a space that supports creative work as well as informal meetings, or pausing to enjoy a freshly cooked vegetable broth - a ritual that is still practised at Sedus today - and also has its origins from Emma Stoll.

Healthy eating in the workplace is no longer a luxury, but an integral part of a holistic corporate culture. It not only promotes the well-being of employees, but also reflects the values of a company - be it through ecological responsibility, social co-operation or the conscious design of the working environment.

The example of Sedus and the Eulenhof shows how deeply rooted such principles can be - and how they simultaneously strengthen innovation and future viability. This is where history and modernity, sustainability and high-tech, humanity and efficiency come together.

The interplay between Work Café and Culinary Experience; This shows the quality of food influences the quality of work. Anyone who invests in catering for their employees is investing in health, productivity and community. With partners such as Eulenhof and future-orientated workplace concepts such as Smart Cafés, Sedus is setting standards for a new, more human and sustainable working environment.

After all, if you eat well, you work better - and live more consciously.