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At the Langnau site in Emmental, Emmi chiefly manufactures fondue as well as processed cheese slices and GALA Doppelrahmfrischkäse. Since demand for fondue is highly seasonal, Emmi Fondue AG had to find a solution to secure the availability of their workforce in a way that takes account of the seasonal nature of fondue production. To retain key Emmi expertise and protect as many jobs as possible, a new working hours model was developed in which weekly working hours vary depending on the season.

Wholly in keeping with the sustainability motto “In motion at Emmi!”, this project put fundamental aspects under the microscope. Born out of economic necessity, a solution was developed that is also socially compatible. All those involved were prepared to look for and accept transformative changes in a difficult situation. The outcome was the creation of a sustainable working hours model in Langnau that is not only supported by the employees but also meets business requirements.

The jury
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