The sustainable gastronomy concept
Development
of a sustainable
gastronomy concept
for BE-U
Entwicklung
eines nachhaltigen
Gastronomiekonzeptes
für das BE-U
Delightful and Sustainable:
Gastronomy Initiative in the Urban District
Delightful and Sustainable: Gastronomy Initiative in the Urban District
BE-U opens up a new era of gastronomy along an impressive 500-meter-long waterfront promenade on the Spree. It serves not only as a destination for culinary enjoyment but also as a hub for encounters and innovation, catering to approximately 14,000 employees, students, visitors, and residents.
Energy efficiency is ensured through construction using wood and water-carrying clay ceilings, complemented by rainwater recovery systems and intelligent building systems, all aimed at reducing operating costs. By integrating circular systems into the energy concept, such as thermal waste paper recycling or the utilization of food waste in the biogas plant, we are committed to sustainable gastronomy that is environmentally responsible and economically successful.
Concrete goals, such as reducing food waste and packaging materials on-site, as well as our intention to supply the site with locally generated renewable energies, underscore our commitment to sustainability and innovation.
In BE-U’s gastronomy initiative, our aim is to enhance the quality of gastronomic offerings, promote sustainable practices, and optimize profitability.
Our gastronomy initiative encompasses concrete measures:
- A centralized procurement system for goods to reduce costs, save on transportation, and minimize packaging waste
- Sharing systems for spaces and facilities to facilitate efficient utilization and savings in personnel, construction, and operating costs
- Centralized skilled labor recruitment to attract and retain qualified personnel
- Platforms for expert exchange and trend analysis to stay abreast of the times
- A centralized procurement system for goods to reduce costs, save on transportation, and minimize packaging waste
- Sharing systems for spaces and facilities to facilitate efficient utilization and savings in personnel, construction, and operating costs
- Centralized skilled labor recruitment to attract and retain qualified personnel
- Platforms for expert exchange and trend analysis to stay abreast of the times
- Joint marketing efforts to enhance visibility and attract customers
- Training opportunities for staff development and enhancement of their skills
- Digitalization and process optimization for top-notch operations management, trend analysis, planning, and service productivity.
- Joint marketing efforts to enhance visibility and attract customers
- Training opportunities for staff development and enhancement of their skills
- Digitalization and process optimization for top-notch operations management, trend analysis, planning, and service productivity.
News from the food LAB
Contact person
Concept Manager Food & Beverage
Ruzica Krakan
Unsere Partner
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