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L'AUBIER operates each of its areas: farm, restaurant, hotel and eco-living quarter in a socially, economically, politically, and environmentally responsible manner.
L’AUBIER was established in the autumn of 1979. Its purpose is, and has always been, to develop lasting values and a sustainable future for humanity and its social and natural environment. However, before L’AUBIER turned into the sustainable powerhouse that it is today, it first started as a farm more than 30 years ago. The farm comprises an agricultural area of 35 ha, in two places - Montezillon at 750m above sea level and La Tourne at 1200m. Since its inception, the farm has been operating bio-dynamically. "Biodynamic Agriculture is an ecological farming system that views the farm as a self-contained and self-sustaining organism. The health and well-being of the farm animals, the farmer, the farm, and the Earth are all integral parts that make up the whole. Thus biodynamic farmers avoid the use of fertilizers, pesticides and food supplements. Instead, there is a focus on farm-generated, living solutions to pest control and fertility. Additionally, at least 10% of total acreage is set aside for biodiversity, which means there is more variety of forage for bees and other pollinators. Healthy pollinators help grow crops, which translates into more of the delicious fruits and vegetables that people love. Essentially, Biodynamic farming ensures that a farm be regenerative rather than degenerative" (Brady, 2013).
In addition to the crops, free stabling is at the heart of the L’AUBIER farm. Therefore, all the animals have year-round access to the open-air. This responsible treatment of farm animals is regulated by KAGfreiland, a non-profit organization committed to a good life for farm animals. KAGfreiland is also the organic label with Switzerland’s strictest animal husbandry guidelines. In addition to the KAGfreiland certification, the farm and its products are also certified by Demeter, a quality label of bio-dynamically grown food, and Bio-Suisse, the main organization of organic agriculture in Switzerland.
L'AUBIER’s very own restaurant operates to the rhythm of the seasons and works with the products of the biodynamic farm or other certified organic fields. Milk is processed directly on the farm by cheese craftsmen. Using milk that goes straight from the milking parlor to the processing tank, the cheeses are freshly transformed into specialty cheeses. In addition to cheeses, they also produce yogurt, cottage cheese, cream and whole milk in bottles.
Although Mr. Desaules stated that technology is not at the heart of L’AUBIER’S sustainable initiatives, it is still an important part of it. Indeed, a few of the technological innovations to support their sustainable initiatives include: - on-site production of a third of its electricity from co-generation and photovoltaic panels, an installation of central wood heating out of wood splits from the surrounding forests with smoke washing to avoid fine particles, - waste heat recovery from refrigeration and ventilation systems, - collection of rainwater to supply all toilets and washing machines, -the use of natural, degradable and high quality materials in the construction of buildings.
L’AUBIER began out of the realization that once you start looking at the consequences of your actions, your vision of the world and of the people broadens. As Mr. Desaules stated, “this leads to new insights such as: how best to deal with the situation you’re in? How to free yourself from old habits?” To this, he answers his own question using the wisdom of Albert Einstein who stated, “we cannot solve our problems with the same level of thinking that created them.” Indeed, Mr. Desaules stated that in order to find better solutions, “you have to jump out of the box and look from the outside. From this perspective, new things can be thought of that no one has thought to apply, but if they make sense to you and if you believe in them, they will be successful.”
L’AUBIER has pursued to manage its ventures in an eco-friendly and biodynamic manner. Both in Switzerland and internationally, L'AUBIER is committed to the development of ideas related to biodynamic agriculture and associative economics, in regard to both the research and training that belongs to it. As a pioneer initiative, L'AUBIER is therefore well-known for its commitment as well as for its achievements. From the outset, this impulse has been shared with and carried by its customers and supporters – an essential exchange that has gradually become transformed into a strong degree of financial commitment. This partnership with a large number of individuals has arisen and been strengthened over the years through transparent relationships and clear accounts.
The holistic perspective and sustainable aspect which is used in the practicing of biodynamic agriculture also informs all the details of L’AUBIER as a company. Making hot water with fridges, washing clothes in rainwater, insulating the flakes of recycled paper, and producing its electricity on site. Using 100% organic, the choice of farming bio-dynamically, the creation of the initiative “Sowing the Future” in support of GMO-free agriculture, a clear social structure that ensures freedom of initiative with funding based on a large number of partners and customers, the conscious purchase of all products used: origin, mode of production and marketing, social and environmental consequences, the use of natural, degradable and high quality materials in the construction of buildings, on-site production of a third of their electricity from cogeneration, waste heat recovery from refrigeration and ventilation systems, collection of rainwater to supply toilets and washing machines, and the use of solar power all highlight the numerous ways L’AUBIER is impacting our planet for the better and leading the way to a sustainable future.
Mr. Desaules, along with his partners, have revolutionized what it means to operate a business, and a very successful one at that. Indeed, L’AUBIER has removed itself from a business model that operates in a solely self-interested manner. Rather than operating in a way that places profits for the business above all else, L’AUBIER is built on a business model that takes into account the profit of the whole society. As Mr. Desaules says, “we still speak of a profit, but from the periphery, not egocentrically.” As a result, customers are willing to pay more for their products and services, the shareholders are ready to receive little (or nothing) as a return on their investments, and even the State has lessened the taxing bill. All because L’AUBIER is built on serving the community and offering something for public benefit.
For the most part, the hospitality industry is largely unsustainable. With its main aim to be profitable and cut costs, there is a lot of wastage and environmental destruction that comes about as a result. L’AUBIER is an exception to the above statement and has set out to operate in a completely sustainable fashion. The purpose of L’AUBIER is to develop lasting values and a sustainable future for humanity and its social and natural environment. As Mr. Desaules stated, “Saving money was never a point for us, first comes what makes global sense. In other words, when you choose a cheaper soap with GMO for washing or laundry and this water brings into the river a kind of product that environment is not able to digest, and goes for example into the fishes that your children will have to eat, the cost of their health may appear to be much more expensive than using a better quality, more expensive soap to wash. So what seems to be cost effective is in fact more expensive if considered from a wider perspective.”
At L’AUBIER, the human being is the measure of everything- considered as an evolving being, aware of all the needs of the world, and endowed with a free will with which to respond to them. It is in such human capital that the true value of a company resides. L'AUBIER’s constitution protects and ensures sustainability. To this end, the majority vote belongs to a small internal ‘public benefit’ association. L’AUBIER also practices associative economics, which is founded on the belief that human beings must collaborate rather than compete in order to best serve humanity. Thus, L’AUBIER gives great thought in selecting their sources and suppliers, and pays prices that enable them to live and raise their families with dignity. In fact, L’AUBIER has implemented a new nine month training program for people who want to learn how to deal with this way of doing business that is associatively instead of competitively.
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Marc Desaules, Co-founder
In 1979, Marc Desaules, of L’AUBIER hotel, had just finished getting his masters in Physics, and had gained a greater awareness of the fact that our actions as human beings have consequences for others and for the world. Indeed, he noted that our planet is largely interconnected and thus, the negative acts of one inevitably becomes the burden for someone else, somewhere else. This allowed him to realize that carrying the consequences for our actions is the foundation on which we must build our humanity and our future. This, as Mr. Desaules noted, “turned into a kind of inner guide for L’AUBIER.” Mr. Desaules, along with his partners, started with farming, more specifically biodynamic farming, because they had an opportunity to do so at the time, and because food is the basic need for everyone. Three years later, they opened an organic restaurant, and finally ten years later, a hotel, which was awarded first eco-hotel in Switzerland acknowledgement in 1994. There is also an eco-residential quarter that was built in accordance with L’AUBIER’s core values. It is intended for families and senior citizens.
As Mr. Desaules states, “Once you start to take responsibility for what you do, every success is a success for all.”