Sustainability at Breuninger Gastronomy

Social Engagement
Responsible use of resources
Collaboration with Too Good To Go
Beehives on the flagship store in Stuttgart

Breuninger’s restaurants source the majority of their ingredients from producers located in the direct vicinity. This supports the local economy and avoids lengthy supply chains and distances. Products with regional ingredients are marked with a green “R” on our menus. The green “V” stands for vegan and/or vegetarian dishes. Our professional chefs regularly create delicious new recipes and consciously avoid using animal-based ingredients. 

An important supplier of the vegetables and herbs used in our kitchens is Keltenhof in Filderstadt, located just a few kilometers from Stuttgart. Our meat and sausage products are sourced from local butchers in the south of Germany. Even the most Swabian of dishes—lentils and spätzle—are made entirely from local ingredients. Our spätzle from Fellbach are accompanied by the popular Heckengaeu lentils from the Stuttgart region.

Regular inspections of our suppliers and continuous communication with our partners ensure that the high-quality requirements Breuninger expects of its suppliers (and our customers expect of Breuninger) are met. The culinary experiences is rounded off by the use of seasonal products, reflected in our menus.

Just like with our food, we attach great importance to local ingredients, long-term partnerships and short supply chains for our selection of beverages.

For example, our water is sourced from a nearby spring in Ensingen, Baden-Wuerttemberg. We also ensure that our wine menu features wines from local vintners. By opting for Geldermann sparkling wine from Breisach am Rhein, we have chosen a German producer over imported prosecco.

Long-term supplier relationships enable partnerships such as our collaboration with Baden-Wuerttemberg-based fruit juice manufacturer Dietz, whose products are used in our Breuninger spritzers.

Our range of branded spirits includes Eduard Breuninger gin, vodka, whisky, rum and Willi pear brandy. It goes without saying that these spirits are also served in our Eduard’s bars (in Stuttgart, Duesseldorf, Nuremberg and Ludwigsburg). Our gin and vodka are produced in close collaboration with the local distillery of the Fürst Hohenlohe winery in Oehringen. Our Eduard Breuninger whisky, rum and pear brandy are produced in collaboration with the Senft distillery in Salem.

Up to 95 percent of our products are made fresh daily in-house at Breuninger. Here, too, we use only local ingredients, where possible. That is how the finest truffles, cakes, tarts and baked goods have been lovingly crafted by hand since 1951.

During this process, we do not use animal gelatins*, flavorings, artificial colors or preservatives. All our macarons are made from gluten-free ingredients and, with the exception of our quiches, all our products are suitable for vegetarians.

*Individual and seasonal exceptions possible, products are labelled


Engagement in the community is very important for our restaurants, too. Here are highlights from some of our projects:

We support the “Frühstück für Kinder” (“Breakfast for Children”) campaign in partnership with Bürgerstiftung Stuttgart (“Stuttgart Community Foundation”). All over Germany, many children go to school without breakfast. The Bürgerstiftung Stuttgart funds the “Frühstück für Kinder” project, which provides children at recognized schools in Stuttgart with a regular morning meal.

Under the guidance of the dedicated team at Sansibar by Breuninger Stuttgart, students from the Ostheim Elementary and Secondary school prepared a hearty buffet. Afterwards, the students enjoyed the prepared food together with guests. Numerous Breuninger customers were joined by several founding members of the Bürgerstiftung Stuttgart who were able to speak about the “Frühstück für Kinder” program and other projects they were working on. The donations generated by the event went directly to Frühstück für Kinder e.V.

As well as detailed insights into the culinary profession, the highly motivated students were offered the prospect of an internship at the restaurant.

Our Confiserie is also frequently involved in various campaigns. For example, at Easter 2020, 8,000 chocolate bunnies were donated to all employees of the Stuttgart and Freiburg hospitals for their tireless efforts during the COVID-19 crisis, as well as to a children’s home in Freiburg.

Another recurring project is our Mother’s Day campaign. During the campaign, around 1,000 strawberry tarts are sold for €1 each at several of our locations. The proceeds are donated to various local projects and charities, such as the Wolkenputzer Foundation, which provides children from low-income backgrounds and children in foster care with opportunities to explore different career options.

To celebrate the 70th anniversary of our Confiserie, we held a tart sale at our locations in Stuttgart, Ludwigsburg, Sindelfingen, Düsseldorf, Nuremberg and Freiburg. The proceeds of all the tarts sold were donated to the respective local community foundations. Our long-standing partner, the Bürgerstiftung Stuttgart, distributed €3,000 to causes such as “Supp optimal, Essen für alle” (“Soup Optimal, Food for Everyone”)—a mobile soup kitchen for the homeless, organized by the Bürgerstiftung Stuttgart during the COVID-19 pandemic.

Sometimes it’s just the small changes that, put together, amount to a bigger stride towards sustainability. For example, we have found a way to eliminate all plastic packaging from the biscuits we serve with our coffee.

At the end of 2019, all disposable cups in the administrative offices and the employee canteen at our Stuttgart location were replaced with reusable glasses.

In addition, we no longer give out plastic straws in our restaurants. Customers can receive eco-friendly straws on request, which are environmentally-friendly alternatives made of sustainable materials, which biodegrade when exposed to oxygen, sunlight (UV radiation) and heat.

More information about our eco-friendly straws can be found here: apssupply.com


Since October 2019, customers have been able to purchase food from (Karls) Kitchen in Stuttgart and from the two Frish restaurants at Breuningerland Ludwigsburg and Sindelfingen via the “Too Good To Go” app.

Many restaurants have leftover food at the end of the day; from the bakery display window, at a lunch buffet or at the supermarket. Shops and restaurants can sell this leftover food via the “Too Good To Go” app. This results in a win-win situation: customers can enjoy delicious food at a discounted price, while shops and restaurants waste less food and reduce their impact on the environment!

At (Karls) Kitchen and the Frish restaurants in Ludwigsburg and Sindelfingen, a full meal can be purchased for only four Euros between 19:15 and 19:30. The only condition is that customers bring their own container and place the order in the app in advance.

Further information about “Too Good To Go” can be found here: toogoodtogo.de

Around 300,000 seasonal workers started working at Breuninger’s Stuttgart location. Since April 2019, 10 bee colonies have been housed on the roof of our Stuttgart store. Each bee colony consists of 30,000 to 40,000 bees. The goal is to produce the first ever Breuninger brand honey, which will then be available for purchase in Stuttgart.

The city provides the ideal living conditions for the bees. Green roof terraces, small gardens, unfertilized flower meadows, vacant land sites and large parks offer an unparalleled source of food. Urban honey has been proven to be free from car exhaust fumes and fine particles, as the bees filter these harmful substances out of the nectar. The wide variety of flowers in the wild green spaces of the city also provides a good basis for Breuninger’s first branded honey.

Already for one year, the bees have been on the search for nectar within a three-kilometer radius of the roof of our store. The result of their work can be purchased in our confectionary.