Canteen food is mostly unhealthy, hearty and meat-heavy. But canteen kitchens can also switch to organic and regional ingredients. Silvia Hilger explains how this can work.
12 p.m. – Time for lunch break. But as is so often the case, the decision is difficult: Canteen? Or would you rather go to the bakery? Or a doner kebab next door? Canteen food is fraught with prejudice – not without reason. Many employees grumble about the poor catering offer. Looking at the menu is often more sobering than inviting.