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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 

Find out more

Retail concept centered on innovation
and comprehensive sustainability

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

Promoting innovative
food producers at BE-U
for local production

Food waste reduction

Public relations activities
and knowledge transfer of
the best practices

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

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

Promoting innovative
food producers at BE-U
for local production

Food waste reduction

Public relations activities
and knowledge transfer of
the best practices

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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