Human rights as a basic ingredient of entrepreneurial activity

* 1 Clear stance: Recognize human rights - always and everywhere.

* 1 pinch of courage to take responsibility

* 1 corporate mission statement or values paper that reflects this attitude

* 1 team that is aware of the importance of this issue in the company

* 1 portion of willingness to engage in dialog with employees

* 1 Clear guideline for dealing with suppliers & service providers

* 1 tablespoon transparency - use generously

* Optional: Partnerships with civil society organizations

Preparation:

1. define the stance - clarify the foundation

Start by explicitly anchoring human rights in the mission statement or corporate values.
This definition acts like an internal compass needle in the company.

2. focus on the supply chain

Gather an overview: Who delivers what? Under what conditions do they work?
Where there are uncertainties: follow up, demand transparency, check alternatives.

3. making human rights tangible - starting at home

Checks working hours, participation, co-determination, health protection, wages and management style.
A moderated team dialog often works wonders - spaces in which people are heard are human rights in action.

4. setting positive examples - cooperation spices things up

Purchase products from suppliers who work fairly, socially and sustainably.
Strength of local providers, social enterprises or workshops for people with disabilities.
Every conscious purchasing decision is a mini human rights contribution.

5. serve everything transparently - show impact

Share your journey on the website or in the sustainability report:
What did you check?
What have you improved?
What is planned next?
Honest openness creates credibility and motivates others to become active as well.

Serving tip

This recipe is a long-term journey and not a quick cooking course. It tastes particularly good when you cook it together with customers, employees and suppliers.
This creates a culture in which human rights are not seen as an obligation, but as an expression of modern corporate responsibility.


SDGs to which this recipe contributes:

SDG 8 (Decent Work), SDG 12 (Sustainable Production & Consumption), SDG 16 (Peace, Justice & Strong Institutions), SDG 17 (Partnerships).


Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
WIR like WIRtschaft - Frank Braun

Meaningful giving - with heart, mind and impact

* 1 pinch of mindfulness for what really matters

* 1 handful of appreciation for customers, partners and employees

* Ideas for sustainable alternatives

* A dose of creativity

* Some time for real connection


👩‍🍳 Bake sustainability into each of your Christmas and anniversary gifts.


Alternative 1: If you want to give something new as a gift, choose wisely:
- Organic because you respect the environment.
- Fair, because human rights are not a matter of taste.
- Regional, because short distances bring double the pleasure - when giving and enjoying.

How about an organic fair trade gingerbread from the local bakery or a homemade cookie mix with fair trade ingredients?

Alternative 2Make it personal - instead of random.Let employees bake their favorite cookies and wrap them up nicely - with little stories or personal greetings.This creates gifts that connect hearts and hands - and deepen relationships.
Give meaning instead of things.Or work with a kindergarten where your children go and have them paint bags and fill them with seeds for the next gardening season.

Alternative 3Sometimes giving up is the best gift: an honest letter to customers, partners and suppliers can do more than any bar of chocolate.Write that you would rather invest the budget in a specific local social or ecological project - and invite them to join in.This creates connection, trust and impact beyond the holidays.


🌱 RESULT

This recipe contributes to the Sustainable Development Goals (SDGs):
🎯 SDG 8 - Decent work and economic growth 🎯 SDG 12 - Sustainable consumption and production patterns 🎯 SDG 17 - Partnerships for the goals

Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
Frank Brown, fairbinden.eu

Hello clarity - Sustainable shopping with the ESG Score

* 1 pinch of courage for transparency

* 1 large portion of data love

* 1 Benchmarking system that makes sustainability visible

* 100 g Commitment to fair procurement

* 1 tbsp Time savings through smart comparability

* A pinch of responsibility - for the environment, social issues and good corporate governance (Environmental, Social, Governance)


👩‍🍳 PREPARATION:

Sort ingredients:
Instead of just shopping according to price, delivery time or color, products are now also sorted according to their sustainability value.

Add ESG Score:
This clever rating system makes it clear how sustainable standard products are - from office chairs to adhesive tapes.

Stir well:
Companies and public procurers can finally make well-founded, sustainable purchasing decisions - without having to carry out complicated analyses themselves.

Season with clarity:
The ESG Score brings light into the darkness and shows at a glance which product is ecologically, socially and ethically convincing.

Serve:
Procurement becomes a lever for sustainability - simple, comparable and effective.


🌱 RESULT

Purchasing that not only works, but also takes responsibility - measurable, transparent and future-oriented.

💡 Tip from the WIRtschaftsküche:

If you want to know how sustainable standard products really are, you can find all the information at 👉 esg-score.org/en

Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
Frank Brown, fairbinden.eu

Resistance as a spice - objections refine the proposal

* 1 pinch Sociocratic methods (e.g. consensus decisions inspired by Sociocracy 3.0)

* 2 good spoons active listening (e.g. theory U - The 4 levels of listening according to Otto Scharmer)

* 1 keen sense for Hidden fears and pretended concerns

* 1 hearty portion Trust in the skills of all employees

* 1 clear management stance: Equal rights in the process

* 1 shot Transparency about goals, benefits and risks

* Optional: External moderation for delicate phases

Results in: A culture of change in which objections do not block, but rather refine and strengthen proposals.


👩‍🍳 PREPARATION:

1. Appreciate resistance: They are not disruptions, but ingredients that improve the recipe.

2. Listen and sort: Understand which concerns are substantive and which are merely pretextual.

3. Organize participation: Using sociocratic methods to give everyone a voice - even quiet voices.

4. Check management attitude: Trust can only be built if managers really take employees seriously.

5. Create transparency: Openly shows why the change is important, what risks are seen and how they are being countered.

6. Do not force consensus: Instead of unanimous consent, consensus is often sufficient - in other words: no serious objections.


👉 RESULT: 

Jointly developed solutions that are hardened and refined by objections.

Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
Frank Brown

Well seasoned instead of blindly trusting - using AI responsibly

* 1 well-trained AI model (not to be confused with omniscience!)

* 2-3 portions critical thinking

* 1 clear pinch Ethical guidelines in the company

* 1 shot Transparency about data sources & models

* 1 good piece Sensitivity to discrimination & bias

* Optional: AI governance team or external consulting

* A lot Education and training for employees

Results in: Productive, fair and responsible human-machine collaboration


👩‍🍳 PREPARATION:

1. Define responsibility:
Anyone using AI in a company needs clear rules: Where can AI provide support? Where not? Who is responsible for decisions? Ethical guidelines and an internal AI Code of Conduct can help here.

2. Classify AI correctly:
AI is not a search engine - it hallucinates, invents, simplifies. What sounds plausible is not necessarily correct. Always cross-check - especially with critical topics.

3. Make people aware of bias:
Every AI model bears traces of its training data - and therefore cultural, gender-specific or social distortions (bias). Therefore: question content, promote a variety of perspectives and examine sensitive areas of application particularly closely.

4. Create transparency:
Employees and stakeholders should know, where and how AI is used in the company - and which decisions are made on a machine basis.

5. Serving education & training:
Employees need tools for classification: training on the opportunities, risks and ethical use of AI is part of every company that takes responsibility seriously.

6. Do not leave AI alone:
Good AI applications are hybrid - the machine provides suggestions, the human decides. Responsibility always remains with the human being.


🍽️ SERVING SUGGESTION:

Ethically deployed AI can speed up processes, promote new ideas and make everyday working life easier. But only if it not as a path of truthbut as a tool with limits.

📌 Tip from the chef

Regular reflection in the team - for example in the form of "AI check-ins" - helps to keep the deployment up-to-date, fair and responsible.

Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
Frank Brown

Step by step to sustainability - climate-friendly travel on the job

🛒 Ingredients for approx. 1 company

* 1 pinch of critical questioning (for each planned trip)

* 2-3 bundles of meaningful multiple appointments

* 1-2 BahnCards or climate tickets

* 1 environmentally friendly mobility mix (rail, public transport, bicycle, e-car sharing)

* 1 travel policy with sustainability note

* 1 portion of CO₂ compensation

* 1 tool for measuring emissions (CO₂ dashboard, travel tool or similar)

* 1 cup of employee training & certification

* 3 spoonfuls of motivation (e.g. via bonuses or train vacation days)

* Some courage to change and set an example


👩‍🍳 How to make the recipe

  1. Check travel requirements:
    Question before every trip: Does it really have to be on site? - If not: serve a digital meeting.
  2. Bundle several appointments:
    A good meal instead of snacks - a longer journey with several stops saves emissions and effort.
  3. Choose means of transportation responsibly:
    Avoid short-haul flights - opt for rail! Rail travel saves CO₂, reduces stress and gives you time to work.
    On site: Rely on e-mobility, sharing, public transport or job bikes.
  4. Compensate & control:
    Flights cannot always be avoided - but they can be offset! Tools for measuring emissions help to keep an overview.
  5. Stay & behave sustainably:
    Prefer green hotels, don't change towels every day, bring a water bottle. Small deeds - big impact.
  6. Establish a framework with travel guidelines:
    Revise travel guidelines: Rail instead of short flights, economy instead of business, give preference to climate-friendly providers.
  7. Build knowledge & motivation:
    Train, inspire and reward employees for sustainable mobility - e.g. with bike-to-work or extra leave for train travel.
  8. Bleisure instead of burnout:
    Combine work and private life occasionally - less travel, more motivation, better CO₂ balance. Combining business (work/job) & leisure (free time) = Bleisure

📌 Tip from the chef

This recipe is best "cooked" together: with clear guidelines, internal communication, managers as role models - and the willingness to break new ground.

Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
Frank Brown

The zero-waste ice cream parlor

* Communication skills

* Creativity

* Knowledge of the circular economy and packaging regulations

* Entrepreneurs:inside with heart, head and hand

* Stamina

* Willingness and readiness for change

A waste-free ice cream parlor is an illusion? We believe it is possible.

Become a zero-waste hero with your ice cream parlor. To do this, you need to start with a benevolent analysis of all raw/recyclable materials used in the ice cream parlor.

As a rule, these are: cups, wafers, ingredients for the ice cream, containers, advertising materials, crockery, but also downstream items such as the energy used, water, cooling systems, etc.

Then draw up a list of potential areas for improvement and divide them up into easy-to-implement topics and big issues. It is important not to overwhelm yourself and your staff in the first few meters of the journey - because it is a process.

Involve your employees as well as customers and suppliers in the decision-making and transformation process (by asking for their wishes and perspectives and perhaps in the form of surveys).

Then take one easy-to-implement topic and a thick board from your list. Once this has been completed, move on to the next most important topic.

Celebrate your interim successes.

Here are some topics that we believe are easy to implement:

- Use reusable cups instead of disposable cups, e.g. VYTAL, RECUP (and similar reusable systems) for drinks or REBOWL for ice cream etc., alternatively: edible cups

- Switch to a green electricity provider

- Use organic materials for spoons, in-house stainless steel cutlery

- Become a refill station and dispense tap water free of charge

Thick boards could be, for example:

- Design suppliers' containers to be waste-free

- CO2-optimized delivery, pay attention to short distances

- Switch to organic, fair and regional ingredients

It is important in this process that you take your customers, employees, suppliers and the public along with you with a good communication concept and thus turn them into your supporters.

Here you can find more information and inspiration on the Zerowaste Heroes page: https://www.zero-waste-helden.de/unternehmen/eisdiele

Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
Roland Mietke (member of the board of Zero Waste Germany e.V.) and Frank Braun (member of the board of Transition Netzwerk e.V.)

Serving the future instead of disposing of leftovers - sustainability à la carte

* Creativity in the choice of recipe
* Willingness to cooperate
* Knowledge of vegetarian and vegan cuisine
* Courage and humor
* Communication skills

* Add as desired: Joy, passion, commitment

Sustainability tastes good - and pays off! The food service industry in particular shows how ecological and fair trade can go hand in hand with enjoyment and profitability.
Our recipe tip for your business: Regional. Seasonal. Organic. Fair. Waste-free.
Use fresh, preferably unprocessed (organic) ingredients from the region, supplemented by fair-trade products with a clear origin. Avoid food waste by using leftovers creatively and plan portions cleverly - e.g. with smaller portions of meat, but high-quality and consciously used.

Here are five specific tips for your sustainable day-to-day catering business:

1. Small but mighty: less meat - more flavor. Guests appreciate creative vegetarian alternatives or "less, but better".
Make your guests aware of the changes to your portions. Plan a day on which you present your new concept in finger-food style and create space and time to communicate your decision.
Inform your guests: Why are organic and regional products important? Invite an association that deals with this topic to a themed evening and serve your new dishes here.

2. Throw away less: Clear menu planning, flexible daily specials and good stock management reduce waste and costs.
Recipe your dishes precisely. Weigh every ingredient. Calculate the portions to be able to make accurate orders (cooking loss, dressing loss, peeling/paring loss etc.)
Set up a short meeting after the service: Which portions are too big? What is thrown away?

3. Good choice meets good effect: organic products, regional supply chains and Fairtrade ingredients make your kitchen sustainable.
Inform your guests about the change in your menu plan and take them with you on your journey. Turn your guests into co-creators. What ideas and specific suggestions do your guests have?

4. Reusable instead of garbage: use reusable straws, serve milk, jam or ketchup in glass containers instead of plastic portions - hygienic, stylish and environmentally friendly.

5. Celebrate sustainably: don't waste leftovers at weddings & events
- Provide guest containers
- cooperate with food rescue organizations
- offer leftovers via "Too Good To Go

Join us - for a gastronomy that has a future!


Have fun cooking!

Anyone who has tried or modified the recipe, feel free to comment!





This recipe is from
Frank and Marius

World Fairtrade Day

☕🌍 Saturday was World Fairtrade Day - and your coffee knows it!

Put an end to beans without a conscience - our coffee machine deserves more than just any powder from the discount store!
👉 Fairtrade coffee, tea & co. are not only better for the world, they also taste better at meetings, on Mondays and during motivation gaps.

💬 Imagine: Your coffee mug not only tells you in the morning that you are tired - but also that you are sipping global justice with every cup.

So, dear colleagues - today is a good day for fair taste!

We have a little recipe for you in our WIRtschaftsküche: Fair and organic in the coffee kitchen

P.S.: If you bring Fairtrade cookies today, you get extra karma points 😉

Click here for the WIRtschafts-LinkedInChannel



Mother's Day - the best for everyone

"Because you're the best, today there's the best for everyone: Fairtrade for you, fairness for the world!"

In the run-up to Mother's Day 2025, the German Retail Association (HDE) is expecting occasion-related sales of just over 1 billion euros. According to a recent survey, consumers most frequently reach for flowers.

What if we all gave this day not just to our mothers, but to all mothers
worldwide who contribute to the fact that we can buy these products, whether in the flower fields
or in factories, and thus a day of international solidarity for mothers worldwide
made? Unimaginable?
The range of fair products on offer is more diverse than you might think. After all: Germans
Consumers are increasingly turning to fair trade products: Around 35 euros per capita
and year were spent on goods with the Fairtrade label in 2024. Admittedly, this is still a
negligible share of the total volume, but a small step in the right direction.
Direction.
Fairtrade roses increased by 10 percent to almost 509 million stems in 2024.

The market share of Fairtrade coffee in Germany is 5.3 percent, that of cocoa at
just under 21 percent. 16 percent of bananas sold in Germany bear the Fairtrade seal, with
roses in 2024 was 44.5 percent - a record. (Source: Fairtrade Germany)


But there's still room for improvement!
The Nuremberg metropolitan region is a Fairtrade region. The district of Fürth and many
Municipalities in the region are Fairtrade municipalities. Let us show together that we
set an example here too, for us, for our mothers, for the environment and not least for all the
People who produce all these products.
Show your heart and give organic, fair and/or regional products. Then that would be
a day that not only we would remember! And maybe it will even become a good
A habit beyond Mother's Day?

A joint press release by the district of Fürth, the North Bavarian Fair Trade Center CaWeLa and the WIR wie WIRtschaft initiative on Mother's Day.