Better everyday food since 1989
Claus Meyer founded Meyers in 1989 with an interest in what good, local food could bring to everyday meals. He later co-founded Noma and helped write the manifesto behind New Nordic cuisine.
Today, Meyers runs canteens, lunch kitchens, bakeries and catering operations across Danish workplaces, and serves more than 50,000 meals every day. The philosophy has not changed: local, seasonal and, above all, great taste. Guests should choose the food because they enjoy eating it, not just because it's sustainable.
"Meyers was founded on the belief that good food can change things for the better. That even an everyday meal can bring people together, inspire greener food habits and empower people to take an active part in shaping a better food culture."
- Bjørn Lundt, IT Director, Meyers
"Meyers was founded on the belief that good food can change things for the better. That even an everyday meal can bring people together, inspire greener food habits and empower people to take an active part in shaping a better food culture."
- Bjørn Lundt, IT Director, Meyers
"Meyers was founded on the belief that good food can change things for the better. That even an everyday meal can bring people together, inspire greener food habits and empower people to take an active part in shaping a better food culture."
- Bjørn Lundt, IT Director, Meyers
"Meyers was founded on the belief that good food can change things for the better. That even an everyday meal can bring people together, inspire greener food habits and empower people to take an active part in shaping a better food culture."
- Bjørn Lundt, IT Director, Meyers
Kitchen team, EIFO Copenhagen
Kitchen team, EIFO Copenhagen
Kitchen team, EIFO Copenhagen
Kitchen team, EIFO Copenhagen
Sustainable at scale is the hard part
For Meyers, a B Corp certified business, serving less meat means reworking familiar eating habits. Many guests have grown up with meat and gravy at the centre of a meal. The kitchens need to make dishes with more vegetables that is just as appealing.
Finding enough local produce takes work, too. Meyers has spent years working with Danish farmers to grow beans in the quantities its kitchens need. Many of Meyers’ kitchens hold organic cuisine labels. Making the most of ingredients is part of the daily cooking, including turning food scraps into jams and stocks.
"We use all our food waste for jams and stocks, so we don't throw anything out. We use everything we get."
- Emilie Bjerregaard, Kitchen Chef at EIFO, Meyers
"We use all our food waste for jams and stocks, so we don't throw anything out. We use everything we get."
- Emilie Bjerregaard, Kitchen Chef at EIFO, Meyers
"We use all our food waste for jams and stocks, so we don't throw anything out. We use everything we get."
- Emilie Bjerregaard, Kitchen Chef at EIFO, Meyers
"We use all our food waste for jams and stocks, so we don't throw anything out. We use everything we get."
- Emilie Bjerregaard, Kitchen Chef at EIFO, Meyers
Closer to guests
Meyers has worked with Kanpla since Kanpla’s early days as a startup. For Bjørn, the reason is simple: Meyers makes the food, and Kanpla helps connect the kitchens with their guests. Through the app, guests can explore menus and learn about the ingredients and dishes, giving them more confidence to try something new. They can also order breakfast and takeaway and pay for their meals, while kitchen teams spend less time on administration. Meyers is building on that connection to reach guests beyond the canteen and become a bigger part of their everyday lives.
"Instead of handling orders, daily lists and invoice details manually, everything is now managed digitally in one place. It gives the kitchen teams a better overview, reduces mistakes and, most importantly, gives them more time to focus on what they do best: making great food for our guests."
- Sabina Østerby, IT Process & Product Owner, Meyers
"Instead of handling orders, daily lists and invoice details manually, everything is now managed digitally in one place. It gives the kitchen teams a better overview, reduces mistakes and, most importantly, gives them more time to focus on what they do best: making great food for our guests."
- Sabina Østerby, IT Process & Product Owner, Meyers
"Instead of handling orders, daily lists and invoice details manually, everything is now managed digitally in one place. It gives the kitchen teams a better overview, reduces mistakes and, most importantly, gives them more time to focus on what they do best: making great food for our guests."
- Sabina Østerby, IT Process & Product Owner, Meyers
"Instead of handling orders, daily lists and invoice details manually, everything is now managed digitally in one place. It gives the kitchen teams a better overview, reduces mistakes and, most importantly, gives them more time to focus on what they do best: making great food for our guests."
- Sabina Østerby, IT Process & Product Owner, Meyers
