BE-U food

A holistic
approach

Our sustainable food concept for BE-U is based on a holistic approach that considers ecological, social, and economic factors. We envision a carbon-neutral commercial city district with renewable energy sources and an integrated approach to recycling and water management in accordance with ESG guidelines.

Our goal is to create a place of high quality of life and long-term economic sustainability, providing an attractive work environment.

Ein ganzheitlicher
Ansatz

Unser nachhaltiges Foodkonzept für das BE-U gründet sich auf einem ganzheitlichen Ansatz, der ökologische, soziale und wirtschaftliche Faktoren berücksichtigt. Wir verfolgen die Vision eines CO2-neutralen Gewerbestadtquartiers mit erneuerbaren Energien und einem integrativen Ansatz für Recycling und Wassermanagement gemäß den ESG-Richtlinien. Unser Ziel ist es, einen Ort von hoher Lebensqualität und langfristiger wirtschaftlicher Nachhaltigkeit zu gestalten, der ein ansprechendes Arbeitsumfeld bietet.

Our strategic focus aligns with efficiency,
cost-effectiveness, and sustainability, covering:

Creating a community-focused gastronomy concept and establishing a gastronomy association

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Retail concept centered on innovation
and comprehensive sustainability

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Holistic food procurement focusing on fairness, regional sourcing, transparency, and sustainability

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Promoting innovative food producers
at BE-U for local production

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Food waste
reduction

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Public relations activities and knowledge
transfer of the best practices

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Our strategic focus aligns with efficiency, cost-effectiveness, and sustainability, covering:

Creating a community-focused gastronomy concept and establishing a gastronomy association

Find out more

Retail concept centered on innovation
and comprehensive sustainability

Find out more

Holistic food procurement focusing on fairness, regional sourcing, transparency, and sustainability

Find out more

Promoting innovative food producers at BE-U for local production

Find out more

Food waste reduction

Find out more

Public relations activities and knowledge transfer of the best practices

Find out more

News from the food LAB

Contact persons

Head of food LAB
Natalie Tacke

foodlab@be-u.berlin

Concept Manager Food & Beverage
Ruzica Krakan

foodlab@be-u.berlin

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