A visit to the Ministry of Agriculture

Photo: © WEBER Packaging GmbH, 2019

My travel report

3rd part – A bugs life

A large part of the coffee produced by Andrés Quintanilla is exported to Germany. The company Amarella Trading, which is based in Mannheim, then sells the coffee to roasting companies or cafés that want to roast it themselves. To make this export possible, Andrés must register with the Ministry of Agriculture. Otherwise he would not be allowed to export. He must also register for production and processing at the mill. These registrations are important for statistics, for example. Every 15 days, Andrés has to submit a form to the Ministry, on which it is stated how much coffee has been harvested. If an export is imminent, this must also be registered. In addition, a certain amount of money has to be paid out of every sack of coffee sold, which can then be used for research into coffee plants, financing of trade fairs and marketing activities. For example, the Barista Championship held last weekend in San Salvador was financially supported.

Harmful and beneficial insects in coffee cultivation

The ministry also offers a small exhibition of insects living on coffee farms. Insects are an important part of coffee production. The insect world offers "good and bad bugs", as Andrés describes the situation. He explains that there is, for example, a red spider that eats the surface of the leaves and thus damages the whole plant. But in compensation for this, there are larger spiders living on the plantation that eat the red spiders and thus have a positive effect on the plant world.

In addition, many birds live on the farm, which also act as a "natural insecticide". One example is birds that feed on a certain type of grasshopper and thus prevent the grasshoppers from infesting the plants. Because of this coexistence of the animals, Andrés is able to avoid the use of sprays for the most part and thus produces untreated coffee.

Organic without expensive certificates

When asked why he does not have his production certified organic, he laughs and asks the counter-question "Why should I? Certificates have to be bought anew every year and are extremely expensive. In addition, there are many farms that have some certificates but still do not act according to these values (e.g. in connection with child labour). Therefore it is important for him to show us that even without certificates it is possible to produce a good coffee (which certainly meets all the requirements of "organic coffee") by paying attention to the interaction of the animals, the vegetation and a sustainable water management.

Butterflies living on the plantation. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

Bees, flies and bugs... Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

The El Salvador group: Maren, Andrés and me. Photo: Andrés Quintanilla for © WEBER Packaging GmbH, 2019

Coffee beans that have been eaten by beetles. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

Here you can see smaller beetles, which can nevertheless cause great damage. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

This is a collection of the various bugs that live on coffee plantations. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

In this box you can see dragonflies, walking leaves and butterflies. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

Another box with bugs and butterflies. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

Read part 4 here in the news blog!

El volcán de San Miguel Boscotlan

Looking to the left past the Volcán de San Miguel. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

My travel report

Part 2 – Sunset at the volcano

Farmer Andrés Quintanilla – during which I am currently spending my stay in El Salvador - wanting to show us as many sides of his country as possible and to enable us to take perfect pictures, we drove up a mountain that is opposite a volcano. Here we should experience a beautiful sunset.

At this time of the year the sun already sets between 17:00 and 17:30. Therefore we started early from our eyes to watch this sunset. Our goal was to watch the sunset behind the Vulkan Chaparrastique.

Der Vulkan Chaparrastique. Foto: Noemi Gerhäusser für die © WEBER Packaging GmbH, 2019

Der Vulkan ist 2.129 Meter hoch und liegt im Departamento San Miguel, wo auch die sogenannte ‘nurseria’ (vglb. engl.: nursery) ist. Diese ist die Baumschule der Kaffeeplantage, in der die Kaffeepflanzen, Blumen und Früchte gezogen werden, um sie dann auf den Plantagen auszupflanzen.

Eine sogenannte Kaffeeschule. Foto: Noemi Gerhäusser für die © WEBER Packaging GmbH, 2019

Einzelne Stecklinge von Coffeapflanzen. Foto: Noemi Gerhäusser für die © WEBER Packaging GmbH, 2019

Nach einer sehr holprigen Auffahrt auf den Berg kamen wir auf einer Art Aussichtsplattform an, von der aus wir die perfekte Sicht auf einen wunderschönen Sonnenuntergang hatten. Neben dem Vulkan liegt ein riesiger Krater, der eine ehemalige Kaffeeplantage ist. Man konnte sogar noch kleine Gebäude zwischen den vielen Bäumen erkennen.

Sonnenuntergang im Departamento San Miguel. Foto: Noemi Gerhäusser für die © WEBER Packaging GmbH, 2019

Wie man auf den Bildern sieht, hat sich die Fahrt auf den Berg auf jeden Fall gelohnt!

Lesen Sie hier im Nachrichtenblog den 3. Teil!

How it all started...

How it all began. Photo: private

My travel report

1st part - preparation and arrival

Dear Readers,

In the next few weeks I will publish here in the WEBER news blog every two days on average individual articles about my stay on the coffee farm of Andrés Quintanilla in El Salvador. But... Andrés Qu…

First of all I would like to introduce myself briefly

I am Noemi Gerhäusser and I am studying Business Administration Food Management at the DHBW Heilbronn. My dual partner is WEBER Packaging GmbH. I am currently in the practical phase of my third semester. Each semester, my studies include a product group, which is then dealt with in more detail and deepened with excursions. One of these product groups includes coffee. Since we in the company obtain our coffee directly from the coffee farms (among others from El Salvador) and roast it ourselves, my interest was already aroused and I wanted to see for myself what is behind the drink, which many people can't do without.

My travel preparation  

At first I started to inform myself about the country El Salvador. Which animals live here, what is the infrastructure, which sights are there, what are typical dishes... After all this was clarified and the coffee farmer Andrés Quintanilla promised that I could come, I went to the travel agency! At short notice an already graduated student had contacted Dr. Schwarz and wanted to inform herself about the possibilities of a stay. Soon it was clear that we would make this trip as a couple.

So it happened that we would actually have started our adventure on January 15, 2019, but because of the strike at Frankfurt Airport we had to rebook on January 17. 

An overview of the flight time. Screenshot: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

After almost 24 hours on the road, we arrived at our destination at 19.30 local time. Andrés picked us up directly at the airport and at home we were welcomed warmly by everybody. After a soup for refreshment we were so dead tired that we just fell into bed.

The view from our room in the house in San Salvador. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

A grey squirrel in our garden. Photo: Noemi Gerhäusser for © WEBER Packaging GmbH, 2019

Read the second part here in the news blog!

WEBER in #socialmedia

WEBER in the social media

Where you follow us everywhere!? – Well, here :-)

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#schweinchenrosa

By the way, the original lead motif in piggy pink, which we are allowed to use here, was written by Elena Koycheva from Lisbon in Portugal. As a creative, she is interested in minimalism, food, still life and concept art and says of herself that she is a freelance content creator, cat lover and a Number One Shrug Emoji fan. On Instagram Elena can be reached via her account @lenneek.

Noemi reports from El Salvador

DHBW-Studentin Noemi Gerhäusser. Foto: © WEBER Packaging GmbH, 2018

As a DHBW student, Noemi Gerhäusser is completing her dual studies at WEBER Packaging GmbH.

Out of her own interest in topics such as coffee cultivation in Central America, she has currently taken the opportunity to do an internship abroad at our business partner - the coffee plantation La Buena Esperanza in El Salvador.

As part of the second project work (PA2) of her studies, she will be reporting regularly on her work and research results about Andres Quintanilla's adventurously accessible coffee farm in the Cacahuatique mountains here in this blog over the next six weeks.

Stay tuned - Read the 1st part here in the blog right now!

Wildbakers on SWR television

Jörg Schmid (left) and Johannes Hirth junior. The Wildbakers. Photo: © Daniel Schneider, 2018

SWR Fernsehen TV-Tipp

Brotzeit – With the Wildbakers around Stuttgart

What's going on in terms of good bread and traditional baking crafts around Stuttgart? Johannes Hirth and Jörg Schmid, two young bakers with a passion, want to find out. Both come from baker families in the 4th generation, their great-grandfathers already practiced the craft in Bad Friedrichshall and Gomaringen. Together they are the Wildbakers, who want to draw attention to the centuries-old art of bread making with crazy actions.

TV tip

Next Wednesday, 12 December 2018 from 21:00 to 21:45 (CET) 'Brotzeit - mit den Wildbakers rund um Stuttgart' will be broadcast on SWR television. You can read here what you can expect in terms of content:

bakery– Francesco Ingrassia

The first stop of the journey takes them to the bakery of Francesco Ingrassia. He is a well-known Stuttgart baker and has dedicated himself especially to a Swabian cultural asset: the pretzel. Slinging pretzels - that is classical handicraft. But what is in the dough? A tasting of different types of pretzels will show who has the finest palate and the best nose.

Grain researcher Jan Sneyd

The expedition of the "Wildbakers" continues through Swabia: On an experimental field near Beuren they meet Prof. Jan Sneyd, a former professor of agriculture who cultivates old varieties of grain, such as the bullheaded wheat.

As master bakers in the fourth generation, the "Wildbakers" have learned their craft from scratch. This makes it all the more exciting for them to test the durum wheat. Before the original grain becomes a good flour and later a good bread, it must be ground.

Master miller Ulrich Stietz

The "Wildbakers" visit Ulrich Stietz in Waiblingen in the Hegnach mill. The master miller loves his craft - and has specialised in old varieties. In the baking laboratory of the passionate flour-maker, they carry out a baking test together with four types of grain.

Hanweiler Hobby Baker

And finally, Jörg and Johannes meet the hobby bakers of the village in the bakehouse of Hanweiler for a baking course for amateurs. Because in times of baking factories and baked goods, more and more people are getting enthusiastic about good, handmade bread - even from their own oven.

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The preceding information was provided to us "With wild greetings..." by our customer, friend and business partner Johannes Hirth junior:

• master baker and business economist of the trade

• German Champion Baker 2012-2015

• Member of the national baking team

• Wildbakers

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Johannes Hirth junior’s Flagship Store

…where you can get delicious self-roasted speciality coffee from the WEBER roasting machine.

Hirth’s BrotCafé
Poststrasse 11
74177 Bad Friedrichshall

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WILDBAKERS. Fachbuch.
Cover: © Gräfe und Unzer, 2018

Technical literature

The Wildbakers Backbuch from the Gräfe und Unzer Verlag is available everywhere in well-assorted bookstores.

We understand the environmental problems, but we do not change anything.

Environmental researcher Noah Linder from Urban Studio der University of Gävle.
Photo: Anna Sällberg for © University of Gävle, 2018

The realization is there. Still nothing changes.

Noah Linder is an environmental researcher at the Urban Institute at Gävle University in Sweden. In a recent study on mynewsdesk he says we talk a lot about how technological innovation can help meet the challenges the world is currently facing. But the real problem is that we are not yet using all the technical possibilities that are available to us today:

"We understand it, but we don't change anything, and it is precisely this refusal to change that is another hurdle to overcome and a much greater one than people realize. That's why we need to incorporate psychology into environmental research to help explain the complexity of human behaviour and that of behavioural change," says Noah Linder.

Nudge - small impulses for change

In his research, Noah is concerned with how we can use insights from applied psychology, but also from behavioral psychology in business to achieve sustainable behavioral change. One of these theories is called nudging, which means a small, gentle push in the right direction. The important element in this context is that such impulses are made very gently, with an almost tiny impetus, and that no financial promises are made.

Smaller serving plate, less food RESTE

A study on the Lebens-Mittel Wastage showed that in one hotel, the number of guests was reduced by only 3 centimetre shortened serving platters saved up to 20 percent of food leftovers. In addition, we also tend to select objects that are placed on shelves at eye level, for example in retail stores.

So the nudge principle is about the smallest changes that can have a great effect on our behavior. It's important to remember that anyone can still overfill their platter or reach down to the bottom of the shelf.

Nudges, for example, have also increased the sorting of waste to up to 25 percent. For example, Noah Linder first advised residents in a Stockholm suburb to want to see their food waste sorted 25 percent better. To this end, bio-waste bins were placed in front of numerous buildings, but nobody really wanted to accept them. To change this, a leaflet was printed with the information...

"Do it too! Your neighbour already does."

This leaflet was then handed out together with sorting bags with the aim of making it easier for all residents to start sorting waste and make it a habit.

"Such value-free arguments concerning my own personal living environment often work better than any 'save our environment' argument. If my neighbors do it, it should be the right thing for me."

We need regulatory environments

Often it is simply unclear what is expected of us in public space, Noah thinks. One example of this is litter bins, which are usually designed to fit structurally into the surrounding architecture instead of protruding visibly from it.

"If we want people to throw their rubbish in the bins, we should design bins that are visible from afar and clearly identifiable as such. Then it becomes immediately clear to everyone what the expectations are here in public space."

"Studies have also shown that when we see other people breaking rules, we tend to do the same. For example, if there's a lot of graffiti on the walls somewhere, we immediately throw more on the floor. I want to reverse this and explore how we can create environments that encourage sustainable behavior."

The most sustainable campus worldwide Noah makes it clear to all of us that real-world environments can have a very powerful direct influence on our behavior. The nudge principle presented at the beginning had the same effect on a smaller scale, but now Noah would like to figure out how we should design urban spaces and even complete urban developments in their entirety to be conducive to sustainable behavioral changes in environmental protection. "My focus is on designing environments in the best possible way to encourage people to behave in a specific way. I don't think we can do that with our current urban design." Next spring Noah will travel to Singapore. There he will cooperate with Nanyang Technological University (NTU), one of the top universities in the country. His goal is nothing less than to make the NTU campus the most sustainable in the world.

You can find the study itself by clicking on frontiers in Psychology.

With Steffen Schwarz on coffee tour

Screenshot: ‘Essgeschichten: Wachmacher der Herzen’ © SWR Fernsehen, 2018

From the food stories on SWR television

On 5 November 2018 at 6:15 p.m. CET, SWR Fernsehen broadcast the 30-minute report 'Cappuccino und Co.- Der Kult um den Kaffee' (Cappuccino and Co - The Cult of Coffee) in the series Essgeschichten, which will be broadcast until 4 November 2019 in SWR Mediathek.

SWR editor Maja Hattesen and her team accompany our business partner Dr. Steffen Schwarz from Coffee Consulate in Mannheim to all kinds of locations:

For example to the German Coffee Championships in Bremen, where the wonderful cups of Walküre Porzellanfabrik from Bayreuth will be used. There, Schwarz has already identified his arch-enemy: the mean coffee maker, bursting with self-praise. "Today we know that a barista is tattooed, has a thick beard and horn-rimmed glasses...", he says. And smiles.

As a natural scientist among all the many self-promoters, Dr. Steffen Schwarz is certainly a special case. The doctor of medicine draws on a wealth of experience in biology, chemistry and biochemistry when he gets down to business. And that's what it's all about for him. Or almost everything. Because, as you will soon notice, the human being always comes first in everything he does.

Kaffeerösten: “Eine Art thermische Verdauung.””

And so we learn - shortly after he explained to the viewer that roasting is basically nothing more than thermal digestion - how hard it is for coffee farmers like Andres Quintanilla from El Salvador, who is also personally known to us, whose harvests were recently destroyed by natural disasters by up to 40 percent.

Schwarz comments on a YouTube film that the farmer brought back for him, saying that his green coffee sacks are now being pulled from one side to the other across a raging river spanned by a rope bridge as a lifeline. Sandra Schwarz, his wife, is responsible for the direct trade in this respect together with the management of Amarella Trading e.K. This is of the greatest benefit to producers in the countries of origin.

"The DNA of the whole game" is the exchange that takes place continuously between the farmer, the roaster, the distributor, the barista as the preparer and the consumer, explains Schwarz, who is convinced that this is the only way to compete against industry and wholesalers who want everything possible. Just not a really very good individual speciality coffee. It's the masses that do it.

global warming: a climate and coffee killer

He is also worried that if the average temperature on earth continues to rise by 2° Celsius within 20 to 30 years, around 70 percent of the area currently under coffee cultivation will be destroyed. This is because the coffee plant, which mainly thrives along the equator, would then react very sensitively with all kinds of leaf diseases such as coffee rust or pest infestation by the coffee beetle.

In the meantime, barista Nicole Battefeld from Berlin has won her part of the championship in Bremen and we have successively got to know her competitor Barista Thomas Burckhardt from Kaiserslautern, Barista Arianne Csollak Tyllios from Stuttgart, Barista Norman Magolei with his Riechstein, the meditating latte art artist Markus Badura from Deidesheim and coffee connoisseur Goran Huber or let them have their say.

Not far from the Bremen exhibition grounds as the venue for the event, coffee logistician Vollers does his business: "Every second bean arrives in Bremen," says SWR editor Maja Hattesen about her moving images. And concludes with three examples of locations she also visits.

visited on site

The first is in Filderstadt at the home of farmer Gerhard Daumüller, who, as a herbalist, has embarked on a journey into the land of humus with Dr. Steffen Schwarz. In numerous test series, the duo optimizes soil qualities with coffee grounds and the so-called silver skins left over from roasting. During a visit to a coffee plantation, Daumüller himself had discovered that wherever soil is mixed with such fertilizer, the result is very rich in worms and nutrients. Snails, on the other hand, stay away from the fields prepared in this way: For them, the caffeine is simply toxic.

Hattesen's second example is in Speyer. There in the Palatinate, Sabine and Jochen Springer have opened their café roastery Springer's Kaffeemanufaktur in a small side street. They successfully defy the numerous vendors in the better walk-up locations. Because they roast their own coffee, says Sabine Springer. Every other argument is powerless against quality.

Finally, we go to the café roastery echt HAMMER in Neckarsulm, which, in addition to its own self-roasted coffee, also prepares its own pasta. And Steffen Schwarz is sitting there again, just as he likes it best: Talking shop in the circle of 'his' frahling lovers.

From the Erfa FoodService media library

Stephan Weber, Geschäftsführer Vertrieb der WEBER Packaging GmbH, stellt sich vor. Ein Video der maximinimum filmproduktion für die © Erfa-Gruppe FoodService, 2018.

Stephan Weber – his Intention

In a video spot of the maximinimum filmproduktion for Erfa-Gruppe Foodservice by management consultant Michael Möhrings, Managing Director Sales Stephan Weber currently presents himself and his ideas on the future exchange of experience of WEBER Packaging GmbH within this very network to the members.

Laura likes it pure.

Model Laura ‘Line’ Pittana discovers in Munich the Graspapierbecher.
Photo: christinakapl.at for © WEBER Packaging GmbH, 2018

Everything should be comprehensibly transparent

Whether fashion or disposable cups - Berlin fashion label Danny Reinke and WEBER Packaging GmbH are committed to even greater transparency towards the customer. In order to make the origin and content of the materials they deal with on a daily basis clearly identifiable to third parties, reliable data is required. But researching this data is a very demanding and above all tedious job.

Laura ‘Line’ Pittana is a stewardess and model. When the Munich-based artist from Künstlerdienst München, the central employment agency for stage, film and TV (ZAV), found out that WEBER Packaging GmbH wanted to book a model for the production of royalty-free press photos for a new type of grass paper cup, she got in touch immediately and got the job.

Laura immediately felt at home in the extremely high-quality collection pieces of the winner of the Mercedes Benz Fashion Week Show Slot 2018 in the category 'sustainable' - the Berlin fashion label Danny Reinke: "These are very expensive pieces," she commented on the feel, the high-quality cloth and its elaborate workmanship.

Haute Couture-Level

“Ja, wir stehen ganz klar für die Hohe Schneiderkunst, die Haute Couture, bei der selbst heute noch alles von Hand gefertigt wird”, erklärt Julien Kelch von ‘Danny Reinke’ auf Anfrage. Die aufwendigen Tüllkreationen vom Laufsteg – Designer Danny Reinke’s liebstes Spielzeug – fänden sich in deren Prêt-à-porter jedoch bewusst nicht wieder. Doch wer es sich leisten möchte, für den lässt Kelch ein Einzelstück auf Mass anfertigen. Ein für einzelne Menschen Realität gewordener Traum. Zuletzt wurde auch Sängerin Helene Fischer von ihm ausgestattet.

As natural as possible

Wherever possible and no restrictions in terms of hygiene or quality are to be expected, Danny Reinke and WEBER always opt for the solution with the best eco-balance. "However, this can also be a product made of plastic at regular production level if the supposed organic alternative is out of the question," says Ingo H. Klett. He is a coffeologist and, as Senior PR Consultant, responsible for corporate communications at WEBER Packaging GmbH.

Danny Reinke and WEBER then each talk about the optimum that one wants to achieve for one's customers. And in the end they prove their sense of reality and sincerity. Stephan Weber, Managing Director Sales: "Many apparently 'green' solutions are often not yet an alternative because the materials on which they are based lack very important properties.

And since hardly any food retailer & Co. could make any concessions in terms of hygiene, practicality or individual material properties that are important to them, such as suitability for microwave ovens, freezers or other applications, many of these materials still lack that certain something to replace the previous ones.

Most sustainable food packaging ever

The grass paper cups Graspapierbecher, the WEBApouch Obst- und Gemüsebeutel ‘OK compost HOME’ and the WEBAseal Menüschalen aus Holzstoff are now a triumvirate of the most optimal properties for nature and users alike.

Those who find that even this is not enough are encouraged to switch to pure reusable systems. Unfortunately, however, in most cases these systems do not yet work - due to bad human habits and extremely low return rates. We at WEBER therefore advise you impartially and sincerely about your options.

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APPELL

We, WEBER Packaging GmbH, welcome every tip on new materials or methods that we are not yet familiar with. And which have an even better ecological balance. Because only with such input can we become better day after day.

As a specialist trade für food packaging (Lebens-Mittel) we are "married to no one" in Swabian and can act in the best interests of our customers. Speak, telephone or write to us!

At KONTAKT Menüseite you will find all contact details.

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Natural fibres in fashion and product design

The fashion industry is one of the pioneers when it comes to dealing with topics such as recycling, upcycling or circular cycles.

The high-quality collection pieces provided by fashion designer Danny Reinke from Berlin are from his collection 'A breath of nihilism'.

In addition to its cooperation with the Danny Reinke label, WEBER Packaging GmbH will soon be increasingly involved in the keeping of honey bees, exchanges with pioneers in the eco-fashion scene and its own composting trials.

So you can be curious.

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CREDITS

Publisher © WEBER Packaging GmbH, 2018
MODEL Laura ‘Line’ Pittana
MAKE-UP ART & HAIRSTYLING Denise Bassler, www.dbmakeupartist.com
DESIGN Danny Reinke, www.dannyreinke.de
PHOTOS Christina Kapl, www.christinakapl.at
ART DIRECTION Ingo H. Klett
LOCATION Fotostudio Christina Kapl sowie outdoor in München

How much influence do we have on the environment and nature?

DHBW student Noemi Gerhäusser is completing a dual course of study at WEBER Packaging GmbH. Photo: mattstark.de for © WEBER Packaging GmbH, 2018

Thinking about the human being

How much influence do we have on the environment and nature?

A few weeks ago, our employee Noemi Gerhäusser modelled with a professional team in tow: At Botanischen Obstgarten Heilbronn at 36,5° Celsius a series of motives around the natural fashion of the Berlin fashion designer and label Danny Reinke on the occasion of the introduction of the novel Graspapierbechers.

Advertising photographer Matthias Stark from Heilbronn understood in an excellent way how to realize the photographs in the so-called editorial style. Motifs that are primarily used to illustrate editorial articles as in this case.

But besides all the joy of the successful teamwork, the seriousness of life was not neglected either: The probably most sustainable coffee to go cup at present gave enough reason to think about people.

Due to its raw material content of grass or hay, its production already emits much less carbon dioxide and consumes far less water and energy. Reason enough for us to draw attention to this product.

The beautifully watercoloured design of the cup, which reminds us not least of fresh blades of grass, was created by our employee, the designer Marina Brockhoff.

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Natural fibres in fashion and product design

The fashion industry is one of the pioneers when it comes to dealing with topics such as recycling, upcycling or circular cycles.

Fashion designer Danny Reinke from Berlin therefore cooperates not least with us, WEBER Packaging GmbH, and provided some high-quality collection pieces from his collection 'A breath of nihilism' for the photo production with the innovative cup.

Similar to us at WEBER Packaging GmbH, he is also looking for ways and means of using raw materials in terms of cloth and fabrics that have as little or no impact on the environment as possible.

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credits

PUBLISHER © WEBER Packaging GmbH, 2018
MODEL Noemi Gerhäusser
MAKE-UP ART & HAIRSTYLING Denise Bassler, www.dbmakeupartist.com
DESIGN Danny Reinke, www.dannyreinke.de
PHOTOS Matthias Stark, www.mattstark.de
ART DIRECTION Ingo H. Klett
LOCATION Botanischer Obstgarten Heilbronn, www.botanischer-obstgarten.de

Danny Reinke has the same ideas

Modedesigner Danny Reinke in seinem Berliner Atelier. Foto: © Danny Reinke, 2018

Grass paper meets fashion

Statement of 6. Juli 2018 Mr Julien Kelch writes to us on behalf of Kelch & Reinke GbR as the company behind the Berlin Modelabel Danny Reinke: We are very pleased with the cooperation we have recently entered into...

"We (...) are convinced of the potpaper cup. We find the fact that the grass paper cup is a sustainable alternative to conventional To Go cups revolutionary. Ecologically, economically as well as socially we have almost identical ideas as WEBER Packaging GmbH and are looking forward to joint projects.

In the meantime the renowned Modefotografin Christina Kapl a complete fashion line on the theme 'Grasp paper meets fashion' with the label's high-quality collection pieces in green, orange and various creamy shades. Matching the theme of natural fibres and the corporate design of WEBER Packaging GmbH.

A breath of Nihilism

[Here] it goes specifically to the collection we had on hand at the shoot.

With her working time and expertise at the camera, Christina Kapl supports the underlying intention of what is probably the most sustainable coffee to go cup of all: to replace as much of the paper mix as possible with grass or hay. You can read about how much and how many resources and energy can be saved in detail [here].

Many thanks to Christina Kapl to Munich at this point!

In her Munich studio as well as in the neighbouring Olympiapark she recently created wonderful photographic works with Model Laura Pittana and Make-up Artist & Hairstylist Denise Bassler, In her Munich studio as well as in the neighbouring Olympic Park, she recently produced wonderful photographic works which will now be used as image data for the joint press and public relations work.

The art direction regarding the photo production had Ingo H. Klett.

GREEN BERLIN

Modedesignerin Nina Julia Walter von Doublethewears. Foto: © Doublethewears, 2018

Targeted conservation of resources

Taken at M-Store in 10245 Berlin – normally has her collection at home. There the Berlin fashion label presents itself Doublethewears together with other curated fashion that is fairly produced or handmade or comes from vintage collections of independent international designers.

Nina Julia Walter, the owner of Doublethewears, sees her work as a triad of I for innovation, S for sustainability and D for design.. And so, under her aegis, numerous garments with real added value are created, in small numbers, genuinely handmade and as a reinterpretation of multifunctional fashion.

Aspect flexibility

The patented "Twock", which is a bag, vest and skirt at the same time, as well as the "Flexishirt" are part of her overall flexible way of thinking and approach. The main idea is to create the highest possible variability of wearing possibilities with only a few pieces of clothing.

Sustainability – this is how Nina Julia Walter understands this aspect in her role as a fashion designer:

"Scarcity of raw materials is a great challenge for designers. My 'FLEXIBLE FASHION' line is prevention instead of recycling. I like the fact that the grass paper cup also specifically conserves resources by using grass or hay as a completely new raw material. My cooperation with WEBER Packaging GmbH should continue this idea.”

We too believe that time demands a new approach to sustainability in fashion, product design and elsewhere. We need innovative products that are the result of sensible use of materials and clever processing.

www.doublethewears.com

The so-called pop-up boxes in the Bikini Berlin. Photo: © Bikini Berlin, 2018

Presentation and party at BIKINI BERLIN

Doublethewears is now presenting its flexible and thus resource-saving fashion in the Bikini Berlin Pop-up Boxes No. 8 and 9 on the ground floor of the Conceptmall for a whole month up to and including Friday, September 21, 2018 from 10:00 a.m. to 8:00 p.m. (CET) during Bikini Berlin opening hours. Among other things the Never-out-of-stock (NOS) standard collection, which is always available.

The Doublethewears collections mainly consist of 100 percent cotton as well as fairware and ÖKOTEX certified textiles or fabrics. At half time on Thursday, 13 September 2018, the so-called Flexible Fashion Party will take place from 6 pm (CET) in, around and around the Bikini Berlin Pop-up Boxes No. 8 and 9 on the ground floor. With famous models, fashion and maybe you as the party lions. The new collection 2018/2919 called GREEN BERLIN will be presented live.

Fashion Week Berlin

The Graspapierbecher was already allowed to the Berlin Fashion Week. At the beginning of July 2018 with Nina Julia Walter and team, get a taste of fashion and media attention in social media. At this point, thank you again for the successful cooperation!

Especially the photo works on and from the Panorama Berlin – a special exhibition format –were realized by Simon Keller for © Doublethewears.

Delme-Werkstätten gGmbH: Annual report 2017

Eine Doppelseite aus dem Jahresbericht 2017. Scan: © Delme-Werkstätten gGmbH, 2018

Café And Bistro Delsul in Sulingen

Ms Ute Stollreiter, responsible for corporate communications and public relations at Delme-Werkstätten gGmbH. By clicking on the above motif, a PDF document opens, which you can read digitally in your web browser and also download.

It reports on the opening of the Delsul Café and Bistro in Sulingen and on the speciality coffee theme.

More information about the still young project can be found at

www.delme-wfbm.de/de/mittagstisch-delsul.html or on Facebook,

Dinner served first class

Even if it is originally exaggerated - staging is everything. Photo: Toa Heftiba for Unsplash, 2018

21. Delight Summit for the first time in Bielefeld

Like the EHI Retail Institute e.V. (EHI) from Cologne reports in its press release of 24 January 2018, the annual delicatessen trade fair of Corpus Culinario e.V. is being organised by EHI itself for the first time.

Deviating from the previous location, this 21. GenussGipfel will take place for the first time in Bielefeld, it continues. The attractive SchücoArena Alm, which is part of the surroundings of the football club Arminia Bielefeld.

On this occasion, producers, suppliers and traders of national and international specialities will meet for a total of two and a half days to taste the finest delicacies and exchange views on current trends in the delicatessen industry.

Gourmet Hotspot Bielefeld

This year, Bielefeld is acting as a hotspot for all gourmets and for the first time on two days will present not only top-class products but also an interesting supporting programme. Trade visitors can attend the event free of charge and get an impression of current trends from local retailers. Against the background of increasing out-of-home consumption with a forecast turnover of around 80 billion euros in 2017, according to npdgroup Deutschland and the higher quality demands of customers, the event is even more attractive for the trade.

Inform - try - network

"The GenussGipfel is a trend fair with a focus on the delicatessen trade and has provided a platform for networking for 21 years.

– Michael Gerling, CEO EHI –

WEBER Delicatessen trade fair topics 2018

• WEBAmold Klischeekosten Special

• WEBAfilm Thermheat Gourmet bags now especially about asparagus

• WEBAbag Bags for so-called "rub inside" contents such as spices

• WEBAbowl Delicatessen trays with rectangular or round base in transparent and high gloss optics e.g. for layered salads

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After-Work-Coffee

TIP

With opening hours on weekdays until 20:00 h and on Saturdays and Sundays until 19:00 h (CET), our business partner offers you The Coffee Store Bielefeld after an intensive day at the fair, two hours time for a cup of the best possible speciality coffee and good conversations in a pleasant atmosphere.

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Further information

ABOUT THIS EHI

The EHI Retail Institute is a research and consulting institute for the retail industry and its partners with around 80 employees. Its international network comprises around 800 member companies from the retail, consumer and capital goods industries as well as service providers. The EHI collects important key figures for stationary and online trade, determines trends and develops solutions. The company was founded in 1951. President is Götz W. Werner, Managing Director is Michael Gerling. GS1 Germany is a subsidiary of the EHI and the Markenverband and coordinates the allocation of the Global Trading Item Number (GTIN, formerly EAN) in Germany. In cooperation with the EHI, Messe Düsseldorf organises EuroShop, the world's leading capital goods fair for the retail sector, EuroCIS, where the latest products, solutions and trends in IT and security technology are presented, and C-star for Asian trade in Shanghai.

ABOUT CORPUS CULINARIO E.V.

Corpus Culinario e.V. is the association of leading delicatessen merchants in Germany. Our voting members are owner-managed shops and quality-conscious restaurateurs with special and individual delicatessen offers. Furthermore, excellent producers, suppliers and importers are affiliated to Corpus Culinario e.V. within the framework of a supporting membership. As a networking and communication platform, Corpus Culinario has made it its task to share this diversity in different ways.

A question of milk

Cover: © barista DAS KAFFEEMAGAZIN, 2018

Book author and editor Barbara E. Euler writes in the current issue of barista DAS KAFFEEMAGAZIN about the ingredient that is essential to the making of coffee...

MILK!!!

But that milk is not just milk and that perfect milk foam from cows with horns achieves top status with coffeologists like baristas - you can read all this and more in the accompanying editorial article. Just click on the magazine cover shown above! At this point we would like to thank Mr. Benjamin Brouer, the deputy editor-in-chief of FIZZZ at Meininger Verlag GmbH, who provided us with the article in high-resolution original as a PDF document for our press review. You can get the original print edition [here].

For optimal reading, you may need to download the free Adobe Acrobat Reader.

Your own coffee – roasted by yourself

Fill it up, press the green start button... done! Photo: mattstark.de for © WEBER Packaging GmbH, 2017

WEBER Packaging GmbH last presented a complete process sequence for coffee roasting in its own bakery at the Stuttgart trade fair as part of südback 2017. New from January 2018 is a 3 days long workshop, by Bundesakademie des Bäckerhandwerk. Since the successful reopening of a branch of the Hirth Bakery in the Kochendorf district of Bad Friedrichshall, Yvonne Scherer has been beaming all over her face: there at Rathausplatz 6, the now 26-year-old master baker is branch manager of Hirth's BrotCafé.

There in the flagship store of the Hirth Bakery she has been roasting selected speciality coffees with great passion ever since. Her boss is Johannes Hirth junior, also a master baker and member of the German national bakery team. Most recently, the Südwestrundfunk (SWR) was praised by him as the protagonist of the Wildbakers attentive - a duo, which scores with experience baking courses, rebellious YouTube™ videos and as book authors for the time being particularly in the Baden-Wuerttemberg language area.

My bakery. My coffee. My brand.

Together with his branch manager Yvonne Scherer, he now also produces his own speciality coffee: Cafe créme and espresso from El Salvador, which transports nuances of red berries, a touch of citrus and chocolate in its aromas.

Johannes Hirth junior markets this new unique selling point as a bakery very successfully under his own label as a private label in the Heilbronn-Franconia region:

"If you want to emulate me in this, from now on there is a very good seminar for you: At the end you will leave it with your own, self-composed and roasted coffee brand!

workshop

From Monday to Wednesday, 22 to 24 January 2018, the first three-day "Intensive seminar for bakeries and pastry shops: Your own coffee - roasted yourself" offered by the Federal Academy of the Bakery Trade in Weinheim.

The course, which was conceived together with the Coffee Consulate in Mannheim - probably Germany's most important coffee school - includes live roasting on a SOLAR-II coffee roaster from the sales department of WEBER Packaging GmbH, which supports the Bundesakademie as a partner. Because of the academy's regional proximity to the Coffee Consulate, part of the academic training will also take place there.

Meine Bäckerei. Mein Kaffee. Meine Marke.

Der WEBER Auftritt auf der südback 2017. Foto: mattstark.de für die © WEBER Packaging GmbH, 2017

Von Samstag bis Dienstag, 23. bis 26. September präsentierte die WEBER Packaging GmbH auf der südback 2017 ihr WEBAroast Rundum-Sorglos-Konzept. Als eine der wichtigsten Trendmessen für Bäckereien und Konditoreien geschah das am Beispiel von Hirth’s BrotCafé aus Bad Friedrichshall.

Johannes Hirth junior ist Bäckermeister und Mitglied der Deutschen Bäcker-Nationalmannschaft. Im baden-württembergischen Bad Friedrichshall betreibt er seit diesem Sommer Hirth’s BrotCafé, den Flagship-Store der familieneigenen Bäckereifilialen. Als Anwender des WEBAroast Rundum-Sorglos-Pakets bietet er seitdem sein eigenes Label an Spezialitätenkaffee an.

Den Rohkaffee dafür bezieht er über den Geschäftspartner der WEBER Packaging GmbH, der Amarella Trading e.K., aus direktem Handel. Im Vergleich zum Fair trade System hat dies den Vorteil, dass der Kaffeefarmer einen noch höheren Umsatz beim Abverkauf seiner Ware erzielt. Die Seecontainer aus Übersee kommen direkt in Mannheim, dem Standort des Direct traders an.

Rote Beeren, Zitrus und Schokolade

Johannes Hirth junior: "Wir haben uns für eine Rohkaffee-Varietät entschieden, die aus El Salvador kommt. Diese besticht durch aromatische Nuancen wie rote Beeren, einen Hauch Zitrusfrüchte und Schokolade."

Geröstet wird diese seine Spezialität auf dem Solar-II Kaffeeröster, an dem anstelle eines Kamins der optional erhältliche Raucheliminierer Avirnaki angeschlossen wurde. Dieser sorgt sprichwörtlich ausschliesslich für heiße Luft, entlässt aber keinerlei Rauchpartikel mehr.

Schonender geht's nicht

„Am Ende des ausgesprochen schonenden Röstvorgangs, der – im Vergleich zu den sehr heißen und bis zu 45 Sekunden kurzen Industrieröstungen – mit knapp einer halben Stunde und Temperaturen bis maximal rund 209 Grad Celsius – geradezu schonend abläuft, fallen bei Hirth nur matt wirkende Kaffeebohnen aus der Rösttrommel“, erklärt Ingo H. Klett, Coffeologe bei der WEBER Packaging GmbH. Das sei ein Qualitätskriterium, da glänzende Bohnen nur dafür sprechen würden, dass zuvor bereits beim Röstvorgang Kaffeeöle und Fette aus der Bohne getreten wären. Und die sollen ja aber vielmehr als Geschmacksträger in die Tasse gelangen. Und zwar erst nach dem Aufbrechen beim Mahlvorgang vor dem Aufbrühen.

Erfolgreiches Consulting

Stephan Weber, Geschäftsführer Vertrieb der WEBER Packaging GmbH freut sich: „Mit Johannes Hirth als Mitglied der Deutschen Bäcker-Nationalmannschaft haben wir einen tollen innovativen Kunden als Anwender gewonnen, der zum einen unseren gesamten Prozessablauf „Kaffee“ abbildet, und inzwischen mit Filialleiterin Yvonne Scherer sehr leckeren Cafe créme und Espresso in seinen Räumen selbst röstet.“

Kaffee-Sommelier

Als Manifestation seiner Kaffeekompetenz leistet sich das Güglinger Familienunternehmen einen Coffeologen. Nur knapp 200 weltweit gibt es momentan. Ingo H. Klett steht als „Certified Barista Level I und II“ der ehemaligen Specialty Coffee Association of Europe (SCAE) (heute: SCA German Chapter) nicht nur professionell am Siebträger sondern kennt aufgrund seiner noch weitaus umfassenderen Ausbildung in Europas bedeutendster Kaffeeschule auch die wesentlichen Aspekte bezüglich Anbau, Ernte und Aufbereitung der Coffeapflanzen sowie hinsichtlich des Röstens, der Verpackung, dem Nachreifen im Ventilbeutel und der eigentlichen Zubereitung.

VERPACKUNGEN. IDEEN. BEIDES.

Die WEBER Packaging GmbH entwickelt, gestaltet, liefert und verkauft seit 1972 Verpackungen und Verpackungslösungen für die Lebens-Mittel* Branche.

Seit 2012 ist sie als Vertriebspartner der Coffee-Tech Engineering Ltd. für den Solar Ladenröster und den Avirnaki Raucheliminierer tätig. Anlässlich der World of Coffee Nizza 2013 erzielte sie im Rahmen der New Product of the Show Awards für ihr völlig neuartiges Röstkonzept zum Selbströsten ausgesuchter Spezialitätenkaffees eine Auszeichnung als „Highly Commended – Best In-Store Product or Service“.

Mit ihrem Engagement im Coffee business - als dem nach Mineralöl zweitgrössten Welthandels-Markt überhaupt - untermauert die WEBER Packaging GmbH nachdrücklich ihren Anspruch, ihre Erfolgsgeschichte als Denk- und Kompetenzzentrale für anwenderspezifische Vertriebskonzepte rund um Lebens-Mittel fortzuführen.

Heute zählen unter anderem rund 80 Prozent des Lebens-Mittel Einzelhandels (LEH) sowie viele erfolgreiche Kunden aus der gesamten Lebens-Mittel Branche Europas zu ihrer anspruchsvollen Klientel. Darunter zahlreiche innovative Bäckereien, Fleischereien, Entrepreneure, Startups, Freizeitparks und Foodtrucks.

*) Wir schreiben „Lebens-Mittel“ statt „Lebensmittel“ wie es die Herrmannsdorfer Landwerkstätten von Karl Ludwig Schweisfurth in Glonn bei München tun, um die Wertigkeit unserer Ernährungsgrundlage bewusst zu machen.

Counting, measuring, weighing. Inventory at WEBER!

Instead of putting together the right packages for you, our logistics team is scheduled for our inventory on Wednesday and Thursday, 30 and 31 August 2017.

Last shipping date is the 29.08.2017!

From Friday 1 September 2017, we will be packing again in our usual reliable manner.

SCAE and SCAA are now one!

"In good standing of..."; Logo: © SCA German Chapter, 2017

WEBER automatisch SCA Member

One can read online that the parties involved are happy to announce that the two associations SCAE and SCAA have merged into the Specialty Coffee Association (SCA) in early 2017.

The German division is also called SCA German Chapter.

We, WEBER Packaging GmbH, as a former SCAE member, are now once again an active member of the German Chapter of the Specialty Coffee Association.

Visit us now [ one click ] new Homepage!

Open with one click on the picture the file (PDF) .