Germany (HQ)
Biodiversity and
Sustainable Indulgence
Germany (Headquarter Stuttgart):
Supporting Biodiversity and Sustainable Indulgence at DEKRA
The headquarter in Stuttgart has recently introduced landscaping that is fully geared towards biodiversity and native species, with native plants, seasonal beds and insect-friendly habitats to strengthen the urban ecosystem and raise employee awareness.
Johanna Torres Neira
Senior Expert Sustainability Services, DEKRA Assurance Services GmbH
Germany
Senior Expert Sustainability Services, DEKRA Assurance Services GmbH
Germany
„DEKRA offers a comprehensive range of sustainability services, including corporate and product sustainability, social audits, sustainable supply chains, green building and sustainable sports consulting and audits. It is particularly pleasing that, despite all the challenges posed by new standards and regulations, projects are being created that deliver visible results - such as the greening of the outdoor areas of our head office, in which we played a key role.“
Philipp Kovacs and Florian Pentzlin have also been responsible for catering at DEKRA's headquarters in Stuttgart since July 2024. As head chefs, they run the DEKRA Club, an exclusive club restaurant for members, as well as the canteen and catering for employees at the company. The chefs rely on a forward-looking concept that not only focuses on culinary highlights but also on regional added value and environmental responsibility.
Hello Philipp, hello Florian. What does sustainability mean to you as chefs
Florian:
Conscious purchasing is a key element for us. We make sure we source products from suppliers in the region. We maintain close relationships with our suppliers, which not only means short transport routes and fewer emissions, but also creates transparency and trust in the quality of the goods.
Conscious purchasing is a key element for us. We make sure we source products from suppliers in the region. We maintain close relationships with our suppliers, which not only means short transport routes and fewer emissions, but also creates transparency and trust in the quality of the goods.
Philipp:
This local connection is more than just a logistical advantage - it also means that we take responsibility towards the region and nature. Our vision is to avoid as many borders as possible that our products have to cross before they reach your plate. In this way, DEKRA not only supports the regional economy, but also reduces the ecological footprint of its culinary offerings.
This local connection is more than just a logistical advantage - it also means that we take responsibility towards the region and nature. Our vision is to avoid as many borders as possible that our products have to cross before they reach your plate. In this way, DEKRA not only supports the regional economy, but also reduces the ecological footprint of its culinary offerings.
The DEKRA Club is an exclusive club restaurant for members. Before you joined DEKRA, you ran a Michelin-starred restaurant. You also cook at the highest level in the Club. Sustainability and fine dining - how do they go together?
Philipp:
At the heart of our concept are our “Adventure” and “Future” menus. The “Adventure” menu combines flavors from all over the world with fish and meat that is as regional as possible. Regionality is not always possible, but we pay a lot of attention to it. Sustainable farming is also important to us when it comes to fish from abroad; for example, we source tuna from the Balfegó farm, which only catches fish from large breeding tanks in the open sea as required. With the “Future” menu, we offer the same variety of flavors, but here vegetables are the main protagonists. Comparing the menus shows that plant-based dishes are not just an alternative, but can be on a par with traditional dishes - both in terms of taste and presentation. That is particularly important to us.
At the heart of our concept are our “Adventure” and “Future” menus. The “Adventure” menu combines flavors from all over the world with fish and meat that is as regional as possible. Regionality is not always possible, but we pay a lot of attention to it. Sustainable farming is also important to us when it comes to fish from abroad; for example, we source tuna from the Balfegó farm, which only catches fish from large breeding tanks in the open sea as required. With the “Future” menu, we offer the same variety of flavors, but here vegetables are the main protagonists. Comparing the menus shows that plant-based dishes are not just an alternative, but can be on a par with traditional dishes - both in terms of taste and presentation. That is particularly important to us.
Florian:
The menus are a reflection of our philosophy: for us, enjoyment and sustainability go hand in hand. We want to show our guests that the future of food can be exciting and sustainable at the same time.
The menus are a reflection of our philosophy: for us, enjoyment and sustainability go hand in hand. We want to show our guests that the future of food can be exciting and sustainable at the same time.
In addition to the DEKRA Club, you are also responsible for the canteen at the head office and for catering for in-house conferences. How does sustainability come into play here?
Florian:
First of all, of course, we also use food from the DEKRA Club in the canteen. We take great care to avoid food waste and combine both cuisines in the best possible way. And apart from that, we also pay attention to fresh regional ingredients and creative preparation methods in the canteen.
First of all, of course, we also use food from the DEKRA Club in the canteen. We take great care to avoid food waste and combine both cuisines in the best possible way. And apart from that, we also pay attention to fresh regional ingredients and creative preparation methods in the canteen.
Philipp:
These modern approaches are well received by DEKRA employees. We have received a lot of positive feedback since we started. This modern twist on traditional recipes should not only taste good, but also convey sustainable values.
These modern approaches are well received by DEKRA employees. We have received a lot of positive feedback since we started. This modern twist on traditional recipes should not only taste good, but also convey sustainable values.
To what extent can you contribute to the sustainability of DEKRA as a whole with your work?
Philipp:
For us, sustainability is not just a trend, but a permanent commitment. And we've been living it for a long time, even before our time at DEKRA. So we have a lot of experience of how to combine enjoyment with a sustainable lifestyle.
For us, sustainability is not just a trend, but a permanent commitment. And we've been living it for a long time, even before our time at DEKRA. So we have a lot of experience of how to combine enjoyment with a sustainable lifestyle.
Florian:
And in our day-to-day work, this means that we and the team are constantly working on scrutinizing and improving our processes and decisions. Of course, we are still a long way from reaching our goal. We want to continue to take one step after another towards sustainability in order to be able to offer DEKRA employees and external guests enjoyable and responsible food in the long term.
And in our day-to-day work, this means that we and the team are constantly working on scrutinizing and improving our processes and decisions. Of course, we are still a long way from reaching our goal. We want to continue to take one step after another towards sustainability in order to be able to offer DEKRA employees and external guests enjoyable and responsible food in the long term.
Philipp Kovacs & Florian Pentzlin
Two top chefs for DEKRA
Two top chefs for DEKRA
Before DEKRA, Philipp Kovacs and Florian Pentzlin ran the renowned Goldberg restaurant in Fellbach together for more than ten years. Under their management, the restaurant was awarded two Michelin stars. The chefs previously gained valuable experience in excellent kitchens around the world.
