Sustainable catering guide
From weddings to school canteens: practical answers on costs, organic proof, quantity planning, reusables and procuring catering services in Germany.
Events & parties
Weddings, corporate events, business lunches: costs, formats, quantities and choosing the right caterer.
Finger Food, Buffet, Flying Buffet or Plated Dinner: Which Catering Format Fits?
Finger food, buffet, flying buffet or plated dinner? Comparison table with guide prices per person in Germany, staffing, pros and cons and when each works.
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Catering for Meetings, Conferences and Business Lunches in Germany: Formats, Quantities, Costs and Allergens
Planning a business lunch or conference catering in Germany: suitable formats, quantities per person, typical costs and German allergen rules.
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Catering Quantities per Person: How Much Food You Really Need for Each Format
Catering quantities per person for finger food, buffets, plated dinners, barbecues and brunch: guide values in grams and pieces, buffers and fewer leftovers.
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Checklist: How to Choose a Caterer in Germany
Choosing a caterer in Germany: questions to ask, comparing quotes, verifying organic certificates, and what belongs in the contract and cancellation terms.
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How Much Does Organic Catering Cost in Germany?
Organic catering in Germany typically costs 10 to 35 % more than conventional. Guide prices per person by format, a worked example and ways to save.
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Planning a Sustainable Corporate Event or Christmas Party in Germany
How to plan a sustainable company party in Germany: plant-forward organic catering, reusable tableware, travel, leftovers, costs and the 110 € tax allowance.
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Vegan Wedding Catering: Menu Ideas, Costs and Keeping Every Guest Happy
Planning a vegan or vegetarian wedding in Germany? Menu ideas from reception to cake, guide prices per person, a worked example and tips for mixed guest lists.
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Organic & sustainability
Organic certification, regional and seasonal food, reusables and less food waste.
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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Public catering & procurement
Canteens, schools, daycare and public bodies: quality standards, organic share, tendering and market engagement.
DGE Quality Standards: Germany’s Benchmark for Canteen, School and Daycare Food
What Germany’s DGE quality standards cover for daycare, schools, workplaces, hospitals and care homes, current editions and how the DGE-VerpflegungsCheck works.
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Market Engagement Before a Catering Tender in Germany: Process, Limits and Key Questions
Market consultation under Section 28 VgV before a German catering tender: formats, supplier dialogue, lots, sustainability questions and common mistakes.
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Organic food in canteens: the Bio-AHVV regulation, the gold, silver and bronze logo and how to switch
What Germany's Bio-AHVV means for canteens and caterers, how the organic share for the gold, silver or bronze logo is calculated and how to switch.
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Public Catering Tenders in Germany: Procurement Law, Thresholds and Sustainable Criteria
How German public bodies tender catering: GWB, VgV and UVgO, the €750,000 threshold for catering, specifications, reusable containers and green award criteria.
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School and Daycare Catering in Germany: Systems, Quality, Organic Food and Costs
How school and daycare meals work in Germany: cook and serve, hot delivery, cook and chill, DGE standards, organic food, meal costs and state advisory networks.
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Sustainable institutional catering in Germany: canteens, schools, daycare, hospitals and public administration
How canteens, schools, daycare, hospitals and public bodies in Germany make catering more sustainable: key levers, players, rules, metrics and a roadmap.
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Running a Sustainable Workplace Canteen in Germany: Operating Models, Menus, Vending Machines and KPIs
Make a German staff canteen sustainable: in-house or caterer, DGE menu rules, organic share, food waste tracking, efficient vending machines and key metrics.
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