FREA: A gourmet lighthouse of sustainability

25.06.2024 - FREA in Berlin stands out from the crowd with its consistent zero-waste concept. From the in-house composting machine, which turns waste into valuable soil, to the creative 100 per cent recycling of ingredients, FREA celebrates sustainability at the highest level. Guests enjoy delicious plant-based dishes made from regional and seasonal ingredients in an ambience that has been lovingly designed using recycled materials. FREA is more than just a restaurant - it is an experience for all the senses that unites enjoyment and responsibility in a unique way.

Steinbeis Papier is committed to the circular economy on an industrial scale, using 100 per cent recycled paper and energy-efficient production processes to conserve resources and promote recycling. This large-scale idea also finds expression on a smaller scale, for example in the Berlin restaurant FREA, which minimises waste and practices a sustainable circular economy in the catering sector through measures such as its own composting machine and the complete recycling of food.

Berlin not only stands for cultural diversity and a lively cultural scene, but also increasingly for innovative approaches to sustainability. In this context, the FREA restaurant has established itself as a pioneer by consistently focussing on a zero-waste concept. David Johannes Suchy, who founded and runs FREA with his wife Jasmin, explains the origins of the vision behind the restaurant: "The main motivation was actually to say, based on my standard of living at the time, that I wanted to do without packaging at home. Then maybe a restaurant could do it too." This plan led FREA to select suppliers and producers who minimise packaging and support sustainable practices. "We also realised that we will never achieve zero waste in today's society. But it was important for us to go down this zero-waste path and to communicate this clearly," emphasises Suchy. Transparency and a continuous improvement process are key aspects at FREA.

The sustainable principles

Four pillars form the foundation of a philosophy that focuses on treating people, animals and the environment with respect:

• Animal-free cuisine: only plant-based ingredients are served at FREA. Meat, fish and dairy products have no place here. Instead, the experienced chefs use fresh regional and seasonal produce to conjure up top-class dishes.
• Organic farming: FREA prefers to source its ingredients from regional organic farmers. This ensures short transport routes and protects the environment. Close co-operation with the farmers also enables the team to know the exact origin of the products and guarantee the best quality.
• Regional and seasonal ingredients: The menu at FREA changes with the seasons and always offers fresh seasonal produce from the region. This means that guests can not only enjoy delicious dishes, but also experience the diversity of regional cuisine.
• Avoiding waste: Waste is consistently avoided at FREA. The chefs take particular care to produce as little waste as possible when preparing the dishes.

"Sustainability is not an option for us, but a philosophy we live by," explains Suchy. This conviction is reflected in every detail of the restaurant and makes FREA a place where the joy of good food is combined with an awareness of a sustainable future.

Composting in fast motion

Everyday life at FREA in Berlin is characterised by a strict sustainability concept that is implemented in every aspect of the business. "We've been on the market for five years, which means we've already solidified our routine and actually know how to do things," says Suchy. Although the business is organised in a similar way to other restaurants, there is a particular focus on continuous improvement and optimisation towards sustainability. A central element of this concept is the composting machine, which is in operation around the clock. Suchy explains: "Movement and the right temperature in the machine allow the bacteria to work and we can compost effectively in 24 hours. We fill it with 85 kilograms of waste every day, which is reduced to around seven kilograms." The composting machine produces valuable compost. "We currently have a partnership with the zoo, which takes the compost off our hands," says Suchy. FREA is constantly endeavouring to find new ways to use the compost sensibly and thus consistently implement the circular economy concept. Everyday life at FREA is a balancing act between maintaining high sustainability standards and adapting to economic and logistical challenges.

The search for sustainable solutions

The procurement of food plays a central role and is closely linked to the philosophy of the restaurant. David Johannes Suchy provides insights into the selection process and the criteria that suppliers have to fulfil: "At the beginning, of course, you're in full drive. You have the idea and want to do it differently to all the other restaurants." In the early days of FREA, Suchy was personally active in the search for suitable suppliers. He visited the producers, worked in the fields and made sure that their philosophy was in line with that of FREA. This enabled him to guarantee that the ingredients were not only fresh and regional, but also sustainably grown and processed. However, as the restaurant's success grew, so did the number of guests. Supplier capacity had to be adjusted to cope with the increased demand. "It went up so quickly, so dramatically, that we had to sideline many producers straight away because they couldn't produce the quantities we needed." To ensure supply, FREA therefore switched to larger suppliers who are able to deliver consistently and guarantee high sustainability standards at the same time. "Even if this is not possible in the meantime from a business perspective, we are still trying in every way possible to manage this in such a way that we can justify it for ourselves."

Getting everything out of kohlrabi with creativity

The menu design at FREA is also a reflection of the restaurant's philosophy. "We currently have seven dishes on the menu, three starters, two main courses and two desserts. And these seven dishes change every one and a half to two months," says Suchy. The regular but gradual changes allow the kitchen team to be creative and utilise seasonal ingredients at the same time. An impressive example of this is the kohlrabi dish. Three delicious components are created from a single kohlrabi, turning the dish into a celebration of sustainability and flavour:

• The fillet: the centrepiece of the kohlrabi is baked and forms the basis of the dish. The result is a tender and aromatic fillet that forms the basis for an unforgettable flavour experience.
• The peels: Instead of throwing them away, the kohlrabi skins are given a second life at FREA. They are either processed into a delicious and nutritious vegetable stock or used in another dish. This means that not a single gram of this valuable vegetable is wasted.
• The sections: The remaining pieces of kohlrabi that cannot be used as fillets are pickled and also end up on the plate. This creates small, crunchy bites that surprise with their unique flavour and texture.
• The greens: The kohlrabi leaves, which are often carelessly thrown away, are put to good use in the FREA. They are used to make an aromatic green oil that gives the dish an extra touch of freshness and flavour.
• The juice: The leftover sections of kohlrabi are juiced and processed into a tangy sauce that rounds off the dish perfectly. This creates a holistic flavour experience in which no part of the kohlrabi is lost.

By fully utilising the kohlrabi, waste is avoided and resources are used effectively. Of course, this zero-waste philosophy also requires a creative team in the kitchen. It takes a lot of expertise and commitment to get the most out of every piece of food and create delicious dishes at the same time. "That's why we have a total of twelve chefs who take on this challenge with passion and enthusiasm. The creative and sustainable approach to cuisine is also reflected in FREA's pricing. Instead of applying rigid calculations with fixed percentages for drinks and labour costs, the price is based on the actual costs incurred for the production of the individual dishes. This allows FREA to offer its guests the highest quality and sustainability at a fair price," explains Suchy.

Sustainability and upcycling in restaurant design

At the FREA restaurant in Berlin, sustainability goes far beyond the use of regional and seasonal food. The design of the restaurant also reflects the operators' environmental awareness - upcycling instead of throwing away. David Johannes Suchy explains: "We had old oak beams from houses that had been demolished turned into table tops. The benches were built by a carpenter from Berlin and covered by an upholsterer from the neighbourhood. We also don't use any animal products such as wool, silk or leather in the interior." The result is a restaurant with a distinctive atmosphere that is both cosy and modern. The use of recycled materials gives FREA an individual charm and emphasises the restaurant's sustainable approach.

For David Johannes Suchy, the future at FREA will continue to be characterised by the consistent pursuit of the zero-waste concept and the continuous search for innovative solutions. Despite the challenges, he remains optimistic and sees the future of the restaurant as a place that continues to set new standards in terms of sustainability and is also economically successful.