DEAR VEGAN LUNCH DATE-TEAM, CAN YOU BRIEFLY INTRODUCE YOURSELF AND WHAT YOU DO IN A FEW SENTENCES?We are Marion (Obermaier, 45), Martina (Brunner, 40) and Tereza (Pavouková, 33), the three founders of VEGAN LUNCH DATE, Munich's (and as far as we know, Germany's) first delivery service for vegan lunches in reusable lunch boxes. Our food makes you happy because it is healthy, climate-friendly and delicious. We know from our own experience that good nutrition is often neglected in the stressful working day (also at home). We wanted to change that: since 1 March, we have been offering our daily changing lunch combination from Monday to Friday. The ingredients used are 100% vegetable and mostly regional and seasonal, the majority even organic. Deliveries are made in a reusable box and are climate-friendly by bicycle. We even employ our own bike crew, which we pay fairly by the hour and not by the tour. With our offer, we not only want to provide as many people as possible with a healthy lunch break, but also to demonstrate the vast variety of plant-based cuisine and put it on their plates! We don't have a big standard menu, but prepare exactly one fine lunch combination every day. We bring together what usually doesn't come together: healthy, freshly prepared food of the highest quality and delivery convenience to your door. And all without a guilty conscience, because every aspect - from the reusable packaging to the fairly paid delivery team - is sustainably thought out and CO2-optimised. As far as we know, there is no other like it. It's also a feast for foodies: you can finally order all the vegan delicacies you see on Instagram and the like every day.
WHAT IS YOUR BACKGROUND? AND HOW DID YOU COME UP WITH THE IDEA FOR THE "VEGAN LUNCH DATE"?Marion: The idea for VEGAN LUNCH DATE actually came to me - quite cliché - on the yoga mat. After taking time out from my job as a brand consultant, I was open to new ways and the idea for the healthy lunchbox delivery service really revealed itself to me. After more than 20 years in the agency world, I know how difficult it can be to eat healthy in a stressful professional life. And vegan anyway! It quickly became clear to me: this has potential, I really wanted to give it a try. Martina: Marion and I have known each other for a long time. When she told me about her idea, I was immediately hooked. For a long time already, it had been my concern to convince more people to eat a plant-based diet, and with my professional experience in the fields of business administration and e-commerce, I can fully contribute to this. However, I am currently still doing this alongside my "normal" job, which is quite challenging at times. Tereza: After working in London and Munich - where I cooked at Tian, Munich's only starred meat-free restaurant - I actually wanted to spend the winter season again at the vegetarian-vegan "Strandhotel am Weißensee" in Austria. I had already managed the patisserie there in the summer. However, due to Corona, the hotel remained closed and I, like many other cooks, had no job. A good friend then put me in touch with Marion and Martina - which turned out to be a "perfect match". The chemistry between us was right from the start and the joint founding of VEGAN LUNCH DATE was quickly decided. It's hard to believe that only six months have passed since then!
HOW LONG HAVE YOU BEEN FOLLOWING A VEGAN DIET? WAS THERE A KEY MOMENT? (OR ARE YOU NOT VEGAN AT ALL?)Marion: Well, honestly, I'm not a vegan from the very beginning. About 3 years ago I suddenly didn't feel like eating meat anymore and just stopped. As a passionate cook, at some point I was tempted by the challenge of eating really well without animal products. And that's what I do now quite consistently and with great enthusiasm! Martina: I became a vegetarian at the age of 13 because I felt sorry for the animals. In Bavaria, it was an almost exotic lifestyle back then! In the end, I came to purely plant-based cuisine mainly because of health issues, it just makes me feel so much better! Tereza: I have also been abstaining from meat since a young age out of love for animals. In my professional career as a cook, I have almost exclusively cooked with plants, which simply fascinates me the most. Today I live about 95% vegan and very rarely, e.g. on holiday, try something with milk or egg.
HOW DO YOU CONVINCE "NON-VEGANS" OF YOUR LUNCH OFFER? Tereza: With quality and taste! Once you've tried our lunch combos, you're guaranteed to forget any reservations you might have about vegan food. All we hear then is: "Hm, this tastes good, is there more?" Marion: Many of our customers are not vegans at all, but open-minded "normal eaters". Our experience is that people are more willing to try something plant-based at lunch - perhaps for the sake of their health. In the evening they might go back to pizza or schnitzel ... they were already so reasonable at lunchtime ;-) Martina: We don't want to preach or point the finger of blame at anyone. Our approach is to give as many people as possible the experience of really good plant-based cuisine. And the great feedback we get shows that we are doing a good job. over again how little I actually need to be happy.
Ja, ich habe die Datenschutzerklärung zur Kenntnis genommen und bin damit einverstanden, dass die von mir angegebenen Daten elektronisch erhoben und gespeichert werden. Meine Daten werden dabei nur streng zweckgebunden für die Nutzung der Kommentarfunktion verwendet.