Blaue Ente

Seasonal and Regional Cuisine
The Blaue Ente primarily works with regional producers, especially small businesses that are personally known to them. The seasonal offerings of these producers also influence what is served to the guests.

Food Waste / Food Utilization
They strive to utilize all received ingredients as best as possible. The menu is regularly updated, and with sudden changes, daily recommendations are offered to always provide new culinary delights to the guests.

Organic Products and/or Other Sustainable Labels
A certain portion of the offerings at the Blaue Ente consists of organic products, but without strict guidelines. Decisions are made based on the availability and quality of ingredients.

Use of Fresh and Minimally Processed Food
With few exceptions, no pre-processed products are purchased. The Blaue Ente places great value on fresh and high-quality ingredients.

Close Relationship with Regional Producers
Practically all ingredients are sourced from producers who are personally known to the Blaue Ente. This close connection allows them to precisely know the origin and quality of the products, ensuring that only the best ingredients are used in their kitchen.

Vegetarian / Plant-Based Cuisine
The restaurant focuses on plant-based nutrition. The menu always consists of at least 50% plant-based dishes. The Blaue Ente places great emphasis on creative combinations and culinary sophistication to excite not only vegetarians and vegans but also those who typically consume meat.

Utilization of the Whole Animal
The Blaue Ente sources a large part of its meat directly from producers, ensuring to sensibly use all parts of the animal.

Existing Partnerships with Associations
Yes, the Blaue Ente is actively involved in the Zurich Nutrition Forum, working together with other stakeholders to promote conscious nutrition.

Sustainable System Boxes for Taking Leftovers Home
They exclusively use ReCircle for take-away. These are containers that replace single-use packaging with reusable, high-quality, and ecological packaging.

Fair Work Environment & Compensation System
In the last two years, the wages of employees have been significantly increased. The Blaue Ente considers this issue extremely important to remain competitive in the job market and to attract qualified staff.

Well-being of Employees
The well-being of the employees is of high importance at the Blaue Ente. Besides adhering to working hours, they value a balanced work-life balance and offer opportunities for further education. Additionally, they maintain personal visits to the producers to build close relationships and give employees the chance to better understand the origin of the products.

Attention to Sustainability in Kitchen and Restaurant Equipment
The restaurant's equipment was constructed from high-quality materials that ensure a long lifespan. Instead of always buying new, the Blaue Ente relies on repairing and reusing damaged materials. This reduces resource consumption and protects the environment without compromising on quality and functionality.

Environmental and Climate-Friendly Measures
The Blaue Ente has taken various measures to achieve its sustainability goals. This includes the renewal of cooling technology, including the change of refrigerants, to be more energy-efficient. Additionally, heat is recovered and used for other purposes. The integration of photovoltaic systems allows them to cover a part of their own electricity needs with renewable energy, thus further reducing their ecological footprint.