Organic & sustainability
Organic certification, regional and seasonal food, reusables and less food waste.
Articles
Climate-Friendly Catering in Germany: Plant-Forward Menus, Transport, Energy and Carbon Labelling
How to plan climate-friendly catering in Germany: why the menu is the biggest lever, what transport and energy add, and new rules on carbon claims since 2026.
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Organic certification in catering: control numbers, labels and how to verify an organic caterer in Germany
When a German caterer needs organic certification, how to read the control number DE-ÖKO-0xx and what the EU organic logo, Bio-Siegel and Bio-AHV logo mean.
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Reducing food waste at events and in canteens: planning, leftovers and food donation in Germany
How to cut food waste at catered events and in canteens in Germany: guest numbers, buffet tactics, measuring leftovers and rules for donating food.
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Regional Catering in Germany: What ‘Regional’ Means, Which Labels Exist and What to Ask Your Caterer
In Germany, ‘regional’ is not a protected term for food. How to recognise regional catering: the Regionalfenster label, EU origin labels and key questions.
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Reusable instead of disposable: Germany's reusable packaging obligation, tableware rental and deposit systems
Since 2023, Section 33 VerpackG requires a reusable takeaway option in Germany. What caterers must do, who is exempt and how events can go reusable.
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Seasonal Catering Menus: A German Produce Calendar and Menu Ideas for Every Season
Seasonal catering in Germany: a produce calendar for local fruit and vegetables, menu ideas from spring to winter and tips for planning with your caterer.
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