Samina, Café Frieda

Café Frieda, Berlin, Germany

How can the hospitality industry redefine success to prioritize both sustainability and staff wellbeing?

–Sustainability is central to how we source our products—but for us, it must also apply to the lives of hospitality workers. This industry is often associated with high pressure, stress, and long hours. To focus only on produce and ignore the wellbeing of people would lack integrity. That’s why we’ve worked intentionally to create an environment where our team can thrive and build long-term careers

What changes have you found most effective in creating a healthier, more sustainable workplace?

–n mid-2022, we introduced a 4-day work week with full-time pay. Since then, the results have been overwhelmingly positive. We’ve also clarified salary bands and departmental structures to offer transparency and support long-term growth for every team member.

How do you maintain meaningful and mutually beneficial relationships with your suppliers?
–We believe that the foundation of strong collaboration is open communication and ongoing knowledge sharing. By staying in regular, often daily contact with our purveyors, we’re able to exchange feedback, spark ideas, and grow together with those who supply us.

What are the benefits and challenges you’ve experienced in committing to local sourcing and whole animal use?
–Almost all our fresh fruit and vegetables—and much of our livestock—are sourced from the Berlin-Brandenburg region. At least 95% of our meat comes from whole animals, which not only allows us to maintain high quality standards but also supports farmers with consistent, long-term slaughter planning.