{"id":725953,"date":"2022-01-16T23:26:16","date_gmt":"2022-01-16T22:26:16","guid":{"rendered":"https:\/\/www.milk-food.de\/?post_type=trend&#038;p=725953"},"modified":"2026-05-01T14:08:03","modified_gmt":"2026-05-01T12:08:03","slug":"next-level-canteen-upgrade-for-communal-catering","status":"publish","type":"trend","link":"https:\/\/www.milk-food.de\/en\/insights\/trends\/next-level-canteen-upgrade-for-communal-catering\/","title":{"rendered":"Work-food balance: upgrade for communal catering"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"h-work-food-balance\">Work-food balance<\/h1>\n\n<p class=\"is-style-serif has-large-font-size wp-block-paragraph\">Working time is life time. And that is precisely why the corporate dining culture is always an expression of appreciation for employees. The socializing power of food and drink is also becoming increasingly important in companies and businesses. Large corporations such as Google, Spotify, Dropbox and others have led the way: Their company restaurants are no longer about quick calorie intake &#8211; they&#8217;re about enjoyment, conscious relaxation and, above all, communication, networking and creative exchange. The communal catering of the future in companies is therefore less and less of a culinary threat and more and more comparable to a real restaurant visit; and quite incidentally part of the company health management as well as the communication and regeneration culture. Driven by the megatrends of health, new work and individualization, company catering is therefore experiencing an upgrade &#8211; &#8220;work-food balance&#8221; is becoming a central component of progressive companies. Whether at VW, Daimler, BASF or Fischer &#8211; more vegetarian or vegan dishes are increasingly appearing on the menu in canteens, fresh food is being cooked with organic, regional and seasonal ingredients, and action is being taken against food waste.      <\/p>\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1920\" height=\"1224\" src=\"https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-1920x1224.jpg\" alt=\"Next-Level Canteen\" class=\"wp-image-634012\" srcset=\"https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-1920x1224.jpg 1920w, https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-960x612.jpg 960w, https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-768x490.jpg 768w, https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-1536x979.jpg 1536w, https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-2048x1306.jpg 2048w, https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-480x306.jpg 480w, https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-200x128.jpg 200w, https:\/\/www.milk-food.de\/wp-content\/uploads\/2022\/01\/FoodTrendRadar-Kitchen-GV-scaled.jpg 2560w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n<p class=\"is-style-sans-serif wp-block-paragraph\">Best Practices: <a href=\"https:\/\/www.foodservicedirector.com\/menu\/google-culinary-institute-america-partner-plant-forward-certification-initiative\"><strong>GOOGLE&#8217;S PLANT FORWARD<\/strong><\/a>, <a href=\"https:\/\/techcrunch.com\/2018\/07\/16\/wework-takes-meat-off-the-menu-as-part-of-environmental-policy-drive\/\"><strong>WEWORK&#8217;S NO MEAT POLICY<\/strong><\/a>, <a href=\"https:\/\/www.gastroinfoportal.de\/news\/gastroinfoportal-konzepte-gemeinschaftsverpflegung\/1000009903\/\"><strong>LINDE AGORA<\/strong><\/a><strong>, <\/strong><a href=\"https:\/\/www.focus.de\/auto\/ratgeber\/unterhaltung\/veganes-wagen-bei-volkswagen-currywurstgate-vw-verbannt-fleisch-aus-der-kantine-zieht-audi-nach_id_13639318.html\"><strong>VOLKSWAGEN<\/strong><\/a><\/p>\n\n<p class=\"is-style-sans-serif wp-block-paragraph\">Photo: <a href=\"https:\/\/unsplash.com\/photos\/6bKpHAun4d8\">Unsplash<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Work-food balance Working time is life time. And that is precisely why the corporate dining [&hellip;]<\/p>\n","protected":false},"author":25,"featured_media":634013,"template":"","trend_category":[1209],"trend_status":[1205],"trend_group":[],"trend_timeframe":[1210],"class_list":["post-725953","trend","type-trend","status-publish","has-post-thumbnail","hentry","trend_category-kitchen-en","trend_status-safe-bank","trend_timeframe-today"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.3 (Yoast SEO v28.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Work-food balance: upgrade for communal catering - MILK.<\/title>\n<meta name=\"description\" content=\"Next-Level Canteen. 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