Managing Director Stephanie Moßbacher sets a good example

 

Mühldorf – 19.12.2023: Byodo Naturkost GmbH is taking part in the Veganuary Workplace Challenge for the first time in January 2024. The organic company is inspiring around 110 employees at its site in Mühldorf am Inn to follow a purely plant-based diet for a month.

The Veganuary Workplace Challenge at Byodo starts with an anonymous survey among employees about their current eating habits. In January, they can exchange ideas in a Veganuary Teams Chanel and are provided with recipes, tips and information about vegan nutrition several times a week. The gourmet kitchen integrated into the in-house organic store “Feinsinn” will offer a new vegan dish every day so that employees can easily switch to a plant-based meal at work. In addition, the quarterly health breakfast, which all Byodos customers can attend free of charge, will be vegan in the first quarter. The Veganuary Workplace Challenge at Byodo ends with another survey to find out what the vegan month has achieved in the team.

“At Byodo, we want to inspire as many people as possible to adopt a sustainable lifestyle – starting with our employees,” explains Byodo Managing Director Stephanie Moßbacher. “The Veganuary Workplace Challenge is therefore a great initiative for us, and as a vegetarian myself, I’ve been at the forefront of it since I was a child.”

 

The family business Byodo Naturkost recognized the importance of a plant-based diet early on. Because while Veganuary was founded in the UK in 2014, Byodo launched the first vegan organic mayo here in Germany – an absolute innovation almost 10 years ago. The same applies today: wherever possible, animal ingredients are avoided. To achieve this, the pioneer of organic enjoyment refines the ideal recipe until it lives up to the Byodo promise of enjoyment and contains as few additives as possible. In the vegan mayo, for example, the egg was therefore not replaced with conventional soy or pea protein, but with mild sunflower protein. For Managing Director Stephanie Moßbacher, one thing is clear: “For me, organic, regenerative agriculture and conscious, predominantly plant-based nutrition are the path to a sustainable future.”