We already keep almost entire production process in-house which gives us great control and last year we’ve been certified with TÜV FSSC 22000.
The Foundation Food Safety System Certification is a golden standard in the industry. Yet we still find room to improve further.
Long before a word “sustainability” got famous we’ve been practicing an approach we find simply logical. Collecting heat from the refrigeration units and reuse it in the freeze-drying process, than collecting the heat from freeze-drying process and use it to heat the whole office. Reusing water we regain from the process to water the fields. Optimising our packagings and generally limiting energy we use and waste we produce. Of course there is still a long way to go before we will call ourself sustainable but we do go this direction from the very beginning and with a great satisfaction.
It has been 6 years since we have introduced our first vegan meal, 3 years since our first entirely organic meal and over 7 years since our first gluten free meal. To underline our dedication towards tasteful, healthy cuisine and support of organic farming we decided 2 years ago to officially certify our meals. We look at these certificates as signs of what’s behind and what’s really important:
Better ingredients, healthier recipes,
ethically & ecologically conscious choices.
