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Our objective: to be frugal with our resources and reduce food waste. We are guided in this by the Sustainable Development Goals (SDGs) of the United Nations.
New: KUKUI soaps
18.02.2025
Since January 2025 in all Bindella Ristoranti we have been providing a luxurious extra: the exclusive range of soaps from KUKUI.
In KUKUI we have found a partner who meets the highest standards in terms of both hygiene and artisanal fragrances. «Aurum Nº6», a soap that was developed especially for Bindella, was specifically designed to create a unique scent experience. Inspired by the Mediterranean zest for life, it will transport you straight to the Italian coast with its notes of orange blossom, fine saffron and the deep warmth of cedar and amber – a lovely aroma of «dolce vita» every time you wash your hands!
Hygiene with a conscience
We are proud to be one of the first culinary enterprises to introduce the high-quality line of soaps from KUKUI. This liquid hand soap is vegan, contains 100% natural ingredients and was carefully designed to offer gentle skin care that does not dry the skin. Thanks to exquisite components such as candlenut oil, rockrose extract and horse chestnut, it protects the skin barrier, has anti-inflammatory properties and gives your skin a pleasant, velvety feel.
But KUKUI does more than just provide high-quality skin care; it is also devoted to sustainability. Their stylish soap dispensers are reusable and are easy to top up using handy refill bags, which substantially reduce packaging waste. A conscientious step towards sustainability, which fits perfectly with our own values.
70% lower water consumption thanks to flow limiters
25.10.2024
Sustainability is not just a goal for us, but a responsibility that we actively live up to across all our locations. An important step in this direction was the installation of over 200 water flow limiters in many of our ristoranti and our main office building. These small but effective devices were installed in areas such as guest toilets, kitchens, buffet stations and back rooms to significantly reduce water consumption.
With the new flow limiters, we were able to reduce the flow rate from 12–15 litres per minute to just four litres – that's a savings of around 70%! This conserves valuable resources and helps us to further reduce our ecological footprint. A little technical tweak with a big impact – for us and for the environment.
Separating waste
11.06.2024
Waste recycling is an important step towards greater sustainability. This is why our internal team of staff across the whole Bindella head office in Zurich have been provided with specially customised central waste stations. We are now even more conscientious about separating paper, PET, cans, glass, cardboard, batteries and residual waste.
Film: compactly pressed together
19.02.2024
Every day, our wine warehouse in Zurich-Wipkingen receives goods (from our winemakers in Italy) and sends them out (for our catering customers throughout Switzerland). The wine crates are wrapped in plastic film so that they are well secured on the wooden pallets for transport. That’s around 3,000 kilograms of wrapping film a year, which we used to have to dispose of twice a month. Now that we have purchased a film baler, we have just 13 film bales to dispose of each year. This saves valuable space in our warehouse – and lorry journeys: as we can give the bales to our regular waste disposal partner, we no longer need to make any additional trips, which saves us 840 kilometres of travel and around 170 litres of diesel per year.
Keeping it clean
06.10.2023
Hygiene is one of the top priorities at our Ristoranti. Since 2022 we have been using Ecolab’s resource-optimised cleaning solutions to ensure that our business is not just clean but also as sustainable as possible. For example, we use highly concentrated cleaning products (which saves packaging and transport) and floor cleaners that work without rinsing (which saves water and time).
When you add it all up across our 46 Ristoranti, the annual savings are substantial:
- 305,000 litres of water (equivalent to 2,000 bathtubs)
- 24,400 kWh (equivalent to the monthly power consumption of 60 households)
- 900 kg of waste (equivalent to 20,000 two-litre plastic bottles)
- 3,300 kg of CO2
- 5,400 working hours
Ceramic in place of cardboard
11.09.2023
But first coffee: it’s not just south of the Gotthard Pass that every day starts with a nice caffè. At the Bindella headquarters in Zurich-Wipkingen we also get a jump on the day with freshly roasted coffee beans from a beautiful electric piston machine. But this love of coffee has a downside: 70 paper cups that end up in the rubbish each day. Back in September, we switched from cardboard to ceramic throughout the whole building. Nature is grateful – and the coffee tastes even better!
Mini boxes for leftover pizza
17.05.2023
We’ve all been there: the pizza is delicious, but simply too big. Not such a bad thing, since we have lunch for the next day… but why put a quarter of a pizza in a giant cardboard box? Makes no sense! That’s why at Santa Lucia we are using new mini boxes that were specially developed just for us, made from recycled material of course. Each year our guests go home with about 40,000 pizza leftovers, so we are saving a huge amount of cardboard – and aluminium foil. And our guests have only half as much cardboard to recycle. ;-)
50% less paper
03.02.2023
We save 350,000 sheets of paper every year now that we only print our wine price lists for restaurant owners and retailers once a year. For this we use uncoated, FSC-certified paper from the Hürzeler printing company, which offsets all unavoidable CO2 emissions with climate protection projects via myclimate.
Biogas from food scraps
17.01.2023
The restaurant industry naturally generates a great deal of waste: food scraps and vegetable peel, glass and cardboard, broken dishes… That’s why we think it’s important to operate in a way that optimises resources and aim to recycle as much as possible. We use our food waste to produce biogas, for example. We work with disposal expert Roger Volkart and his Werec company to achieve this. In this interview he reveals how food waste and vegetable peel are transformed into biogas. And what each one of us can do for a more sustainable Switzerland.
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