An initiative for more sustainability in event catering - simply real, positive!

The concept is based on three essential pillars of sustainability: acting according to ecological, social and economic aspects. “We don’t do things by halves,” says Michael Stober, who and his team face the daily challenges and expectations of their demanding guests, without, however, shirking their responsibility for future generations and their environment. Stober and his long-time head chef, Andreas Schmidt, have always relied on regional and seasonal organic products from carefully selected suppliers. It is only logical and consistent to address questions about food waste in the catering industry in this context and to look for innovative solutions. No sooner said than done. Stober and Schmidt received support and expert advice from bttr.live.

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Editor: Christian Lehnert & Sebastian Kernchen

©Photo: Sebastian Kernchen, STOBER Estate

Press release bttr live_Landgut STOBER.pdf (360.9 KiB)