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and valuable experience for EINFACH MEHRWEG. We have been successful not only in the operational area, but also in terms of our environmental impact: In 2024, we saved a total of 29,569 kg CO2e, 556,146 liters of water and 41,159 kg of waste - a significant reduction compared to single-use packaging. This was confirmed by our ISO 14040/14044-compliant life cycle assessment from 2023, which was audited by Bureau Veritas and is based on the assumption that each packaging is reused 50 times.
and valuable experience for EINFACH MEHRWEG. We have successfully replaced 914,210 single-use packaging for To-G food and beverages - that's 2.1 million since the launch of EINFACH MEHRWEG in 2023. Orders for our bestseller, the large tray, have increased by 9.89% compared to the previous year and some of our containers have already had up to 7 rotations. It shows that our system works and is becoming increasingly popular.
Start with the basic equipment in your kitchen. Essential basics are:
This phase is about 'veganizing' your favourite dishes. Instead of completely changing your diet, make changes to familiar dishes - for example, lasagna with soy mince and plant-based béchamel sauce(4). This approach makes the transition more natural and sustainable.
In the final phase, you establish new habits. The rule here is to do as much as you enjoy and take advantage of the variety of options that are already available. Veganism is no longer a boring alternative.
Good to know: Scientific studies show that a vegan diet can save up to 81% of diet-related greenhouse gas emissions(3).
The biggest challenge with veganuary is often not the dietary change itself, but navigating social situations. With the right strategies, however, this becomes child's play.
Many restaurants today are well prepared for vegan guests. A quick call in advance or a glance at the website can secure you a vegan option - even in traditional eateries(5). However, there are also many naturally vegan dishes that do not contain any animal products.
For an even more comprehensive shopping experience, it's worth visiting one of REWE's “fully plant-based” stores, where everything in the range is vegan, or the vegan fresh food counters that are now often integrated. There you will find an impressive selection of purely plant-based products, from vegan cheese to meat alternatives.
The following seals identify vegan products:
Often there are already entire vegan departments, such as in the refrigerated section of many supermarkets. It is important to read the ingredients and, above all, to get to know them (this already applies to a non-vegan diet).
We are optimistic about the coming year and look forward to getting even more people excited about sustainability and reusable packaging.
Open communication is key at family celebrations or invitations. Offer to bring a vegan dish - this takes pressure off the hosts and allows others to learn about plant-based alternatives(6).
A balanced vegan diet requires some planning. The most important nutrients such as vitamin B12, iron and protein can be optimally covered through clever food combinations and fortified products(7). An annual health check with a doctor provides additional security(8).
Veganuary 2025 offers more than just a 31-day challenge - it is the start of a sustainable change towards a plant-based diet. With the 3-phase method, recipe ideas and practical tips, the transition is easier and long-term success is guaranteed. 28% of participants stick with it after January, and 80% significantly reduce their animal consumption.
(2) https://this-is-vegan.com/veganuary-2025-vegan-challenge/
(3) https://albert-schweitzer-stiftung.de/aktuell/veganuary-2025
(4) https://veganuary.com/de/vegan-leben/die-ersten-schritte/
(5) https://veganuary.com/de/veganuary-kampagne-2025-startet/
(7) http://www.dge.de/presse/meldungen/pressearchiv-2011-2018/vegane-ernaehrung/
(8) https://www.tk.de/techniker/magazin/ernaehrung/ernaehrungstrends/vegane-ernaehrung-2033920
Preview and header image: Antonios Mitsopoulos
Supermarket: AJ_Watt
People in the restaurant: vorDa
Salad bar with EINFACH MEHRWEG: Helene Stache
Salad bar with vegan toppings: Helene Stache
Lentil salad in EINFACH MEHRWEG: Antonios Mitsopoulos
