foodroots stimulates your employees’ culinary skills in order to create social and ecological values within your organisation.
Our common mission consists in promoting responsible human action through food culture. With a balanced diet, we create added value for your company and our society.
Assessment of production methods; waste management; procurement methods; supplier structure; quality guidelines; sustainability criteria; evaluation of top 50 products (volume- and cost-based); strategic recipe and meal planning; regionality and seasonality.
Employees expectations towards sublime corporate hospitality; Satisfaction with the current offer; Integration of the current catering concept into your human resources strategy and employer branding.
Development of staff training (5 min trainings, ops briefings) as well as training opportunities; employee’s selection and development; renumeration models; succession planning for key persons; change management process and health management.
Meal diversity; coffee and tea facility evaluation; catering, meeting and event space; look & feel and design; evaluation of materials and internal guidelines; holistic integration of your hospitality into your corporate structure, site, size.
Marketing &
communication
Evaluation of the used communication channels, information strategy and management; communication with guests and feedback culture; use of technological tools (apps and software); storytelling; guest engagement programs; brand identities; architecture.
Introductory workshop
sphere of influence definition
Definition of objectives
Materiality analysis
Short report with recommendations
next steps
First report within 48 hours
Mapping
all foodroots topics
Planning
target state
Employee survey & supplier analysis
Stakeholder analysis
with regards to sustainable management
Development
and description of measures
Workshop
with report explanation
Redesign
circular conception
Sustainability concept
for a tailored food culture
Development
of indicators and measurement and evaluation criteria
Implementation
of the defined projects according to the Deep Dive report
Sustainability
- strategic counselling
- GRI reporting (Global Reporting Initiative)
- cradle to cradle
Hospitality concept development
- corporate dining
- staff catering
- space conception
- coworking spaces
- hospitals, retirement homes, municipal institutions
Food & beverage development
- rethink hospitality
- community building
- circular thinking
Owner representation
- specialist representation in planning committees
- representation of the owner’s interests in planning and execution
- project-related contract preparation and negotiation
- project management (coordination, communication, events etc.)
Problem solver, coach & implementer
- current staff hospitality analysis
- redesign of a specific catering concept for your company or organisation
- partner and intermediary between companies (employer) and caterer (contractor)
- long-term social, economic & ecological corporate success
- development of a sustainable food culture in your company
- inclusion into sustainability reporting
- trendsetting platform for talents
- inclusion into your human resources strategy
- improvement of your corporate reputation on the job market
Do you have a project in mind?
I would be happy to meet with you to rethink your company’s food culture. Contact me – I look forward to hearing from you!
contact me
