Restaurant Ronja: From veggie food truck to sustainable eatery

Introducing people to vegetarian and vegan cuisine - that is the aim of Sinan Bozkurt, owner of the Ronja restaurant in the Ringlokschuppen. He opened his first restaurant in Mülheim's old town eight years ago. "The shop was only supposed to serve as a kitchen for the food truck. But the demand was so high that we set up eleven tables shortly afterwards," says Sinan Bozkurt. Three years later, the shop moved to the Ringlokschuppen, aformer railway depot. "Today we have space for 120 guests. There's room for another 200 people on our terrace." The restaurateur is a vegetarian himself and a trained nutritionist. "A meat-free diet that avoids animal products is not only more sustainable, but also healthier," he explains.

Wide range of dining options and flexible service

Fresh vegetables from your own vegetable plot

Sustainable catering

"Catering for 200 people is child's play for us - with more people it becomes more difficult in addition to the day-to-day business," he laughs. The former railway depot now serves as a theatre and event location. The Ronja provides for the culinary accompaniment. Out-of-home deliveries are also in demand. And, of course, sustainably packed in stainless steel containers and delivered via hybrid delivery van. Sinan Bozkurt uses green electricity for his vehicle and restaurant. A deposit system makes the daily to-go business sustainable.

Attention to sustainable detail

The employees' work clothes are produced fairly and have been awarded the Oeko-Tex seal. Sinan Bozkurt has biodegradable waste professionally collected. The restaurant also only uses organic bin liners, recycled toilet paper and ecological washing-up liquid. "With the quantities we use every day, even the little things make a lasting difference." The only disadvantage: "Organic and ecological products are often expensive. In return, we try to reduce our operating costs elsewhere, for example with energy-saving kitchen appliances," says Sinan Bozkurt. His team is also behind this. "Our employees have a big say. Four times a year, we actively get together and discuss what we can do even better." There is still a lot planned: "We are trying out new recipes to utilise all the ingredients from root to leaf. We are also renewing all our electronic devices to save even more energy and water," explains Sinan Bozkurt.