30 BiFis in 30 minutes: food rescue at Viadrina
30 sausages in 30 minutes: how Food Be Good, Ramen Point Viadrina and Professor Stadtmann rescue food, sparking an idea for AI-assisted stock planning.
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Insights for canteens
and food service teams.
Understand food waste, put costs in context and redistribute suitable surplus. Articles for kitchen managers, workplace catering teams and university canteens.
Food waste in canteens: costs & the EU’s 2027 deadline
Production surplus costs canteens real money. What the June 2027 EU deadline means and how Food Be Good supports documented redistribution.
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Measuring canteen food waste: 5 metrics for less waste
Five metrics help kitchen managers see which food is left, on which days and at which point in the process.
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Reducing food waste in university and workplace canteens: what works
Measures that help university and workplace canteens, from guest numbers to batch cooking.
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New rules on food waste: what do they mean for canteens?
The EU Waste Framework Directive explained for canteens: national targets, food waste measurement and a practical action plan for your operation.
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What does your own operating data tell you?
Use the food waste check to understand the EU targets and calculate possible cost scenarios for your canteen. No sign-up required.