Success Story

Klinglwirt

Munich’s first organic tavern shows what it means to truly live sustainability and why switching to Relevo reusables was the next logical step.

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Reusables out of belief: Klinglwirt leads by example

Since its founding, Klinglwirt has stood for authentic sustainability. As Munich’s first organic tavern, Sonja Obermeier and her team have always followed a clear philosophy: regional, ecological, and since 2020, completely single-use free for take-away.

With Relevo, Klinglwirt found the perfect solution to make their to-go concept as sustainable as their kitchen. The result: less waste, more space, and guests who love being part of it.

The challenges

Since 2011, Klinglwirt has been pursuing a consistently sustainable path. From organic ingredients and green energy to a menu rich in vegetarian and vegan dishes.

However, one area remained a challenge in the fast-paced restaurant world: the take-away business. Compostable single-use packaging was tested for a time, but it still wasn’t truly sustainable. The packaging took up space, created waste, and no longer fit the restaurant’s philosophy.

One thing quickly became clear: if they were going to switch to reusables, it had to be done properly, without compromises.

The solution

When the COVID-19 pandemic began, the decisive impulse came: convinced by the simple handling and the digital solution, Sonja Obermeier decided to partner with Relevo:

• Guests borrow the reusable containers directly via the app.
• The staff doesn’t need to take any extra steps.
• Relevo takes care of restocking whenever certain types of containers run low.

At first, the reusable system ran alongside compostable single-use packaging. However, today the Klinglwirt has gone fully reusable.

“I’m absolutely convinced that a to-go offering can only work with reusable containers like these, not with single-use ones. And the more restaurant owners join in, the better it gets.”

– Sonja Obermeier, Owner Klinglwirt

The Results

The decision to switch entirely to Relevo’s reusable containers has paid off:

• Waste is reduced,
• Storage space is saved and
• Processes are simplified.

Even though some guests were initially reluctant to embrace the system, the positive feedback has clearly prevailed. The conscious use of resources is well received, and Klinglwirt continues to stay true to its values.

In addition, further sustainable measures have been implemented. The menu now offers smaller portions of popular dishes, which is a clear statement against food waste. Sonja Obermeier is taking it a step further, with the founding of the “gastrogrün” network. She aims to inspire other businesses to follow her example.