25.10.1917

Zurich

United Arab Emirates

During the First World War, coal and fuel also became scarce in Switzerland, and it was important to save as much energy as possible. It was for this reason that the city council required companies to rationalize their working hours. Swiss Re responded by introducing so-called continuous British working hours in 1917. As a result, the lunch break was reduced to half an hour.

But how should the employees be catered for over lunch? Zurich was not as large then as it is today, and Swiss Re's office building was located outside town. There was no place nearby to go for lunch. Moreover, the company doctor diagnosed symptoms of malnutrition among some of the employees – soaring food prices were also affecting Swiss Re employees.

With this background in mind, the company's management decided that Swiss Re should provide meals at lunchtime. Fortunately, kitchen facilities had already been envisaged when the head office – now known as the Altbau building – was built in 1911–1913.

A kitchen and three dining rooms were put into service when the new working hours were introduced on 25 October 1917. The management made a point of ensuring that all employees could enjoy a nourishing lunch. At first, the offer included soup, bread and vegetables for everyone.

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