In the morning, a freshly cooked vegetable broth is ready for the employees to give them strength for the day. This tradition is more than just a trend, it has deep roots in the company’s history. Even back then, Emma Stoll emphasised the importance of a balanced and healthy diet for the workforce, thus establishing a culture of well-being in the workplace.
Wholefoods and organic farming: a recipe for success
A healthy diet is the key to well-being. When it is also deliciously prepared, it lifts the mood and increases motivation. At Sedus, wholefood cuisine and organic vegetable cultivation have a long tradition, much to the delight of the employees.
Everything is freshly prepared in the company restaurants, ‘Oase’ in Dogern and ‘Loft’ at the Geseke site. Emma Stoll was already enthusiastic about wholefoods in the 1960s. This diet favours raw food over cooked food, plant-based food over meat and carbohydrates over proteins. She changed the nutrition plan for the employees and to this day, employees benefit from the healthy and tasty wholefoods in the company restaurants.
Sedus also ensures healthy enjoyment outside lunch break. Apples and the popular and delicious vegetable broth based on Emma Stoll’s recipe are available to employees throughout the company free of charge.
Sustainability at the Eulenhof
Emma Stoll began growing organic vegetables for the Sedus kitchen back in the 1950s. Initially in Waldshut and from the 1960s onwards on the company premises in Dogern. In 2006, the Sedus company garden nursery became the ‘Eulenhof’. Today, it supplies fresh vegetables to the company restaurant every day and ensures a varied and healthy menu.
A lasting legacy: the Sedus cookery book
On the occasion of Emma Stoll’s 100th birthday, the Sedus cookbook ‘100 wholefood recipes in honour of 100 years of Emma Stoll’ was published. The recipes in this book have been tested and refined over decades.
When cooking the various dishes, it quickly becomes clear that wholefood cuisine is no more complex or difficult than conventional cooking. On the contrary: the use of fresh fruit, vegetables and many other valuable ingredients is quickly appreciated. Highlights of the cookbook include Russian cucumber soup and tagliatelle with creamed chard and tomatoes.
