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Good food with respect for the environment 

With food and beverage, the experience is key. We want to give our guests the experience of nutritious, delicious and sustainable meals. That’s why we choose suppliers who, like us, aim to reduce their climate footprint. Our dedicated chefs work with seasonal ingredients to produce honest and real food and create a moment to look forward to in a hectic day, where sustainable solutions are the foundation for everything we serve.

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Food & Beverage by Coor in numbers

We serve more than 10 million meals a year. 




9 of 10 patients are happy with our food at Karolinska University Hospital.



Coor operates about 200 canteens and lunch restaurants in the Nordic region.  


Trends today – hygiene factors tomorrow  

Coor’s Food & Beverage service area currently delivers to businesses, landlords, universities and hospitals. With more than 200 employee restaurants and about 10 million portions served per year, Coor is one of the biggest restaurant operators in the Nordics. Our goal is to create dining experiences, memories that create sustainable enjoyment and contribute to our guests and employees feeling happiness and wellbeing in their daily work.  

We see that today’s trends in this area are starting to become hygiene factors that players in the restaurant industry must adapt to in order to meet tomorrow’s expectations.  

Sustainability from several perspectives  
What we eat must be sustainable – for the environment, the people, the economy and society as a whole. Modern consumers of food and beverage expect a responsible operator that has already made sustainable choices for them.  

We have extensive experience in managing today’s sustainability challenges – by making our menus seasonal, using climate-smart ingredients and transports and taking measures to reduce food waste, among other things.  

Digitalisation a plus at many levels  
We see that expectations for digital maturity in the restaurant industry are on the rise. Digital tools make it faster and easier for guests to provide feedback, see menus with detailed information on the food and above all select, order and pay for their food online. 

By embracing this development, we are constantly exploring opportunities to streamline our deliveries and enhance diners’ satisfaction through improved accessibility and convenience.  

Food as fuel for satisfaction and performance  
For many, meals at work are the high point of the working day. Employees who have the opportunity to work remotely are more likely to go to work if breakfast, lunch, coffee breaks and snacks are close at hand. Workplaces that can offer nutritious, filling and enjoyable dining experiences on site help employees to work, focus, feel and perform their best all day long.  

Read more below about how Coor works with some of the stringent demands of tomorrow for deliveries of food and beverage. 

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We cannot keep eating in the same way as we do today

Food and beverage represent about 20–30 per cent of total carbon dioxide emissions. If we do not change our eating habits, we will not be able to reduce emissions to the degree necessary to limit global warming to 1.5 degrees Celsius. Coor works with science-based goals and is committed to reducing emissions from food and beverage by 30% (kg CO2e/kg purchased ingredients) by 2025 compared with the base year 2018. We will do this in several ways. In addition to reducing food waste in our restaurants, we are participating in several research projects, including one conducted by PAN Sweden in collaboration with Örebro University, to determine how plant-based protein affects the climate and our wellbeing.

Another collaboration we're proud of in our Danish operations is with the coffee producer Slow, whose cultivations are not only gentle on their surroundings but also benefit the climate.

Coor is also conducting a Norwegian project, Food ®evolution, until 2024 with Nofima and Orkla. The goal is to launch more sustainable products in supermarkets and dining halls. 

Among the companies that participate in the initiative and make their staff restaurants available are, among others, Deloitte.

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Food as a motivator creates opportunities  

Our Nordic workplace survey Join the workplace revolution enhances the impression that the hybrid work method is here to stay, and that experiences and services in food and beverage are important in the workplace of the future.  

Many employers tell us that it is a challenge achieving the desired level of employee presence in their workplaces. An improved dining experience can be an effective motivator. One third of the respondents stated they would come to the office more often if there were better lunch alternatives. Of the ten surveyed services, this was the most popular in terms of increasing the desire to work from the office.  

Other food-related services that motivate the employees to come in to the office are the opportunity to buy take-away for dinner and the ability to easily order food and snacks for meetings.  

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