Sustainability Insights: Combating food waste
Every year, tons of food end up in the trash worldwide. How can this be avoided in our own environment? The Facility Management team in Augsburg has been thinking about how to handle food more responsibly.
At KUKA headquarters alone, hundreds of colleagues are catered for every day in the company canteen and kiosks. How can food waste be avoided, as well as packaging waste from takeaway products? In the new episode of our Sustainability Insights, Antje Schmid, Head of Facility Management & Real Estate, provides an exciting insight into the actions she and her team are taking to combat food waste:
In addition, some of the delicious meals left over from the Augsburg canteen and kiosks serve a good cause. KUKA is involved in an intergenerational dining event: since 2024, people of all generations have been meeting weekly for “Knödel und Kniffel” – an innovative project that reduces food waste while strengthening the sense of community.
Leftover meals from the entire company catering service are distributed to senior citizens and young people who do not regularly receive a hot meal.
