Sustainability
Even our founder Ernst Schöni combined a spirit of innovation with a love of nature. When he launched the first sauerkraut produced according to today’s organic standards in 1955, he laid the foundation for our path. We continue this pioneering spirit step by step to this day.
Short Distances and Modern Technology
Whenever possible, we consistently use Swiss raw materials. Short transport routes protect the environment and support local biodiversity. We also rely on progress in the field: in initial pilot trials with a partner farm, we are testing the use of an electric agricultural robot for cultivation that uses resources as sparingly as possible.
Energy from the Region
At our site in Oberbipp, we use renewable energy. Our solar system supplies clean electricity, while our own wood chip combustion plant—fueled by local waste wood—provides the necessary heat. This allows us to close valuable loops right on site.
Thinking Ahead and Making Use of It
We are always looking for new ways to become even more sustainable. In collaboration with universities of applied sciences and ETH, we are continuously working on how we can use by-products such as cabbage juice in a meaningful way.
Respect Until the Very End
To actively combat food waste, we work closely with organizations like Too Good To Go and Tischlein deck dich. That way, we ensure that surplus products end up where they are needed instead of in the trash.
Excellent Quality
From an early organic pioneer to a certified quality producer: for our raw materials, we place great importance on cultivation according to the guidelines of SwissGAP, Suisse Garantie, IP-SUISSE and Bio Suisse . This ensures healthy soils, promotes biodiversity in the fields and protects our Swiss cultural landscape.