As the oldest vegetarian restaurant in the world – according to Guinness World Records – we are making our contribution to a future worth living. Deeply rooted in our mission statement, responsibility towards people, animals and nature is an essential part of our everyday life – in our long history, we have given thousands of animals a life.

By the way: over 80% of our food and drink range is already plant-based.

Our close collaboration with ClimatePartner enables us to continue to systematically improve – calculating our carbon footprint and reducing it sensibly and consistently.

We are aiming to reduce our CO₂ emissions by 15% by 2025. 🌱

Our current CO₂ footprint is around 2,895,900kg – the equivalent of 2,654 economy flights from Zurich to New York.

In order to continuously reduce our greenhouse gas emissions, we have adapted our purchasing guidelines, constantly reviewing our entire product range in the interests of continuous improvement and regularly taking internal measures to reduce CO₂ emissions in everyday life. 💚

We see it as our duty, as members of society, to better utilize our resources in order to contribute to a future worth living for generations to come. Our ecological responsibility is seen as an integral part of our business model, as well as meaningful action for our planet, and not as a waste of time and money.

We have been acting mindfully for many years, planning our menu as regionally as possible with 12 seasonal changes per year, using packaging made from recycled materials, fighting against food waste together with our 33% stickers for products that will soon no longer be eligible for sale and Too Good To Go, rewarding our guests who bring their own reusable take-away containers, being part of various climate initiatives such as “Klima à la carte” by the city of Zurich, training chefs at the Hiltl Academy and much more.

Our next big goal is to reduce our CO₂ footprint by 15% by 2025.

Here’s how we achieve this goal:

Halving of airfreight from 2.8% to 1.4% ton kilometers

Through analysis of our food waste annual reduction of food waste by 15%.

Use of 100% biogas and green electricity

Annual reduction of electricity consumption by 2%.

Further optimization of our dishes through our recipe development team