The unpackaged shop “Ois Ohne” in Bad Tölz celebrated its second birthday a few days ago.
Diana Messmer, honorary board member at "Ois Ohne", spoke to the Tölzer Kurier about how the shop survived the Corona period and what plans there are for the future.
Bad Tölz - "We are really happy that we were open during the lockdown and that nobody got sick," reports Diana Meßmer.
Before the corona pandemic, the bistro, the breakfast menu or the “lunch in a glass” of the unpackaged shop were well received.
“People were very happy to sit inside or outside, we had good sales,” remembers Meßmer.
But the profit steadily decreased.
“The lunch to go offer did not go well because the students dropped out, so we have currently stopped lunch,” she explains.
"But we still stay afloat."
“You can do environmental protection without sacrificing,” says Messmer.
The principle of the unpacked shop is to do something for climate protection and to save CO2 through unpacked products. And word got around. "We also advised some unpackaged stores, for example in Weilheim and Pasing-Laim," says Messmer. The Tölzer shop's Facebook page describes how the delivery of the individual goods works for anyone interested. “The food comes in tons, so there is no plastic. Unfortunately we do not yet have access to a plastic-free shipping company, but we try to handle the delivery as well as possible with loan containers, ”explains Messmer. Other products, on the other hand, such as the shampoo bits, are only packaged in paper and transferred to jars in the store. “You can do environmental protection without doing without,” says Messmer.
The corn for the tortillas comes from Lake Starnberg
In the “Ois Ohne” shop, attention is also paid to the regionality of the products.
There are tortilla chips made from old maize varieties grown on Lake Starnberg, sweet “energy balls” and bars made from Lenggries or noodles from a farmer in the Allgäu who grows spelled.
For the future, Diana Meßmer hopes that normality will return to the unpackaged shop.
"We'll see how the outdoor catering will go and of course we'd like to open our bistro again." Still, more customers could come.
“We have to emphasize the importance of
saving
plastic.”
Oy
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