WMF Second Life focuses on reusing second-hand cutlery and leftover stock. These items are stonewashed and mixed across collections, giving each table a unique vintage character. Simon Tress is thrilled: “WMF Second Life is a perfect match for our not-so-perfect vegetables, which we use to create perfect dishes.”
At ‘Restaurant 1950’, all ingredients are organically grown within a 25-kilometer radius, ensuring a completely closed resource cycle with zero waste. “We couldn’t think of a better brand ambassador than Simon Tress for WMF Second Life. Because he doesn’t just talk, he acts against waste,” says Carsten Kulcke, General Manager of proHeq GmbH.
For Simon Tress and his team, sustainability is more than a motto – it’s the foundation of their daily work. They only use what nature provides and utilize every part of each ingredient. For example, carrots are not only used fresh but also preserved through freezing, fermenting, and traditional methods. Even vegetable scraps are dried and turned into seasoning powder.
‘Restaurant 1950’ is often referred to as the team’s living room, where guests are welcomed in a familiar, friendly atmosphere. Sustainability is also reflected in the furnishings: old glass doors and wooden shutters from the Tress family’s former inn are repurposed. The vintage character of WMF Second Life fits perfectly into this setting, making each piece of cutlery a unique item.
