NENI am Wasser

Food processing and waste prevention

We have developed measures to reduce food waste. Our aim is to make full use of all food. Leftover vegetables and herbs are processed into oils and stocks. While an average restaurant produces around 58.4 kg of food waste every day, we produce around 80 kg per week. Most of the waste is generated during preparation, where we have already implemented improvements. Plate waste is low, but further measures to prevent it are in progress. We have also given our coffee grounds to a neighbouring vegetable garden for fertilization. We are aiming to reduce waste further by using ecological alternatives for cleaning agents and other products.

Sustainability in the menu

Last year, we increased the proportion of organic ingredients. Sea bass, some of our fruit and vegetables and some dairy products are now certified organic, as are organic eggs from September 2023. We are also testing seasonal avocados from an organic farmer in Mexico. Fruit and vegetables come from our organic farm and from Haller, which is 100% water-powered. New suppliers must deliver plastic-free. Almost all of our meat comes from Austria, and fish is sourced fresh and on demand to avoid leftovers.

Energy savings

We have optimized our heating requirements in winter through thermal renovations in accordance with the requirements of the City of Vienna. By making better use of kitchen appliances, we save a third of the energy by preparing several dishes at the same time. We also offer more raw food dishes to avoid energy-intensive preparations. Most of our kitchen equipment is in energy classes A-B; the refrigerator (class E) will be replaced in the future.