Mass with added value? The future of the canteen

In recent years, canteens have developed into much more than just places to eat. Today, they are central meeting places with enormous influence: they provide millions of people with food every day. As a result, they have great potential to promote responsible consumption, creative menus and resource-saving concepts. However, the challenges of implementing sustainable canteen concepts are still great. The following examples from Mercedes-Benz, Community Kitchen & Co. show how better food is possible in out-of-home catering (OOH) - and how canteens can become drivers of a new food culture.

90 % want a healthy and balanced diet in the canteen

One in five people in Germany eat in a canteen at lunchtime. But classic canteen food, such as currywurst, spaghetti bolognese or pizza, has a bad reputation: it has to be quick, tasty and, above all, cheap. There are now approaches that show that things can be done differently. This is because the demands placed on canteens have grown considerably - and continue to rise. This is also confirmed by a Forsa survey: according to this, 90 per cent of consumers attach importance to healthy and wholesome food when visiting a canteen.

Federal government calls for healthy nutrition in the AHV and wants to reduce food waste in canteens

The Federal Ministry of Food and Agriculture (BMEL) supports this endeavour and developed the ‘Good Food for Germany’ nutrition strategy at the beginning of 2024. It aims to encourage canteens and cafeterias to offer healthier and more organic food and drinks in future. The aim is to use more plant-based products and at the same time less meat, fat and sugar-containing food in the facilities and to reduce food waste. In this context, the Organic Out-of-Home Catering Ordinance (Bio-AHVV) was introduced, which sets out clear guidelines for the use of organic products in canteens, cafeterias and other communal catering facilities. It includes a tiered certification system with bronze, silver and gold seals that make the organic content of the food on offer transparent: Bronze stands for at least 20 % organic, silver for 50 % and gold for 90 %.

The following examples illustrate that a higher-quality and more sustainable diet in out-of-home catering is already feasible today - in addition to organic, food waste avoidance, planetary health and creativity are on the menu.

Creativity is key: making good use of leftover food

The supposed disadvantage of large quantities of food becomes an opportunity in the Community Kitchen: ‘We react spontaneously and creatively as a team. With the expertise of international kitchen staff, the full potential of the rescued food is utilised. Different cultures contribute practical ideas that would otherwise be lost,’ explains Seyfarth. The approach is to design the plate in such a way that it offers guests different components - crispy, saucy, mousse-like and chunky. This keeps the kitchen flexible and surprises guests with a variety of dishes.

Participatory projects with the younger generation

The Community Kitchen is particularly committed to the younger generation. In daycare centres and schools, children learn to consciously experience food through good community catering. They learn the value of resources, craftsmanship and self-efficacy - qualities that are becoming increasingly rare in a world of fast food and convenience trends. ‘One current project is the ‘Handbook for participatory cooking in school canteens’, which will be published soon. It shows how pupils can be actively involved in the work of the canteen. Such an approach not only promotes healthy eating behaviour, but also raises awareness of food and nutrition,’ says the food saver.

But what will out-of-home catering look like in ten years' time? For Seyfarth, the answer is clear: ‘Without a political vision, out-of-home catering is in danger of stagnating at its current level - cheap, filling and convenient. A real transformation requires fair prices for farmers and kitchens, spaces that invite people to linger and enjoy, and a new understanding of community when eating out.

The canteen as a driver for the food transition

One thing is already clear: the future of out-of-home catering lies in a sustainable, creative and responsible approach to food. Companies such as Hipp, Mercedes-Benz, the Tress brothers and the Community Kitchen show how innovative concepts can integrate organic, planetary health and resource conservation into canteens. Success factors here are clear strategies, participative approaches and the involvement of employees.

While government initiatives such as the AHV label and the ‘Good Food for Germany’ nutrition strategy provide important impetus, practical examples prove that change is possible and economically viable. The combination of organic standards, food waste management and creative menus makes the canteen not just a place of consumption, but a driver of a new food culture.
This means that out-of-home catering has the potential to actively drive forward the nutritional turnaround through innovative measures - with positive effects for health, the environment and future generations.