Peelings from various vegetablesPeelings from various vegetables

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.

Waste station at BindellaWaste station at Bindella

Separating waste

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.

Plastic filmPlastic film

Film: compactly pressed together

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.

Person cleaning the floorPerson cleaning the floor

Keeping it clean

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 


Espresso dripping into a ceramic cupEspresso dripping into a ceramic cup

Ceramic in place of cardboard

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!


Man cutting paperMan cutting paper

Mini boxes for leftover pizza

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. ;-)

Man cutting paperMan cutting paper

50% less paper

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.

Roger Volkart of the Werec companyRoger Volkart of the Werec company

Biogas from food scraps

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.