Two companies, one vision:
Good food.
For two decades, we have been shaping food systems. Adaptable, forward-looking, innovative. We combine charitable work with professional service provision. Two companies, one conviction: sustainability must taste good.
Dining areas
What we do
Speiseräume takes a systemic approach to nutrition.
From farm to table, from the political framework to the chopping board. We combine strategic thinking with practical craftsmanship, and concepts with their implementation.
We work for cities, regions, canteens and local authorities, for government departments and kitchen management teams. We develop training programmes, train kitchen and planning teams, support processes and design programmes that can be integrated into day-to-day work. We do not advise from a distance, but on an equal footing, with methodological clarity and a keen sense of dynamics and detail. Our approach is practical, our methods are clear, and our standards are high.
Business Divisions
timeline
What’s happened so far…
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2009
An early start in the digital world
The blog speiseraeume.de goes live. Food policy, before there was even a hashtag for it.
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2014
A book launch with a lasting impact
The book *Speiseräume: The Food Transition Begins in the City* by Dr Philipp Stierand is published. An inspiration that endures.
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2020
Office in the Markthalle
We moved into Markthalle Neun in Berlin-Kreuzberg.
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2021
The practice gets its own space
Opening of the training kitchen. The concept and the kitchen are finally under one roof.
The team grows to ten members. -
2022
Europe takes its seat at the table
SchoolFood4Change is launching across Europe, funded by Horizon 2020.
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2023
Growth and Expansion
The team continues to grow – 20 people, at least as many ideas.
Kantine Zukunft Brandenburg launches -
2025
Training kitchen opens in Leipzig. Speiseräume – Office for Applied Nutrition Policy gGmbH officially becomes a non-profit organisation.
Dinah Hoffmann and Patrick Wodni join the management team.
Who we are
30 bright minds
Our team takes an interdisciplinary approach, drawing on expertise from consultancy, academia, the catering industry and design. We turn ideas into reality for anyone who wants to make a difference in kitchens, administrative departments or decision-making bodies. Our aim is to create food systems that taste good, work well and are sustainable. Good food provision in everyday life strengthens society: it fosters contentment, productivity and openness.
How we do it
Pragmatic – not dogmatic
Our projects are accessible but not trivial. We provide tried-and-tested approaches to processes that encourage participation and deliver results – with a realistic outlook and a clear stance. Our working methods are designed in the same way as our results: streamlined, functional and aesthetically clear. We think in terms of social and spatial contexts and communicate what we do. Legible, visible, tangible. Speiseräume stands for nutrition that does more than just fill you up – because design doesn’t stop at the plate, and change begins in everyday life.
