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A lunch with… Cato Visser, Workplace Experience Coordinator at Too Good To Go

April 14, 2026

Welcome back to “A lunch with” Feedr’s monthly look at how our Cloud Canteen is reshaping office culture, wellbeing and team connection.

This month, we caught up with Cato Visser, Workplace Experience Coordinator at Too Good To Go, to see how Cloud Canteen has turned their weekly lunches into a highlight of the working week and a perk their team looks forward to at their Amsterdam office.

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About Too Good To Go

At Too Good To Go, the mission is clear: to inspire and empower everyone to fight food waste. As a global social impact company, Too Good To Go connects millions of users with businesses to rescue surplus food and stop it from going to waste.

Operating across 21 countries, with over 120 million users and 180,000 partners, the platform has helped save more than 500 million meals since launching in 2016, significantly reducing CO₂ emissions, water usage and land impact. As a certified B Corporation^®, Too Good To Go continues to drive meaningful change towards a more sustainable food system worldwide.

At Too Good To Go, the team enjoys Feedr’s Cloud Canteen service three days a week, supported by a team subsidy that gives employees the flexibility to choose meals that suit their preferences and schedules. Having previously used a different provider, the switch to Feedr has been a welcome upgrade - giving employees the freedom to decide what they want to eat, with options that cater to different tastes, portion sizes and dietary needs.

By moving to a more flexible, individual ordering system, the team has also reduced food waste and simplified the lunchtime experience, creating a more efficient and enjoyable way to bring people together in the office.

The Interview

Tell us a bit about your role at Too Good To Go and what a typical day looks like for you.

As a Workplace Experience Coordinator at Too Good To Go, no two days are ever the same. The role sits at the intersection of office management, event planning and HR, meaning it’s a dynamic mix of responsibilities. From organising the office environment and planning team moments to handling ad hoc tasks and supporting colleagues day-to-day, it’s a people-focused role at its core with, naturally, plenty of involvement in all things food.

How would you describe the culture at Too Good To Go, and how does the office environment support that?

Too Good To Go’s culture is best described as informal, warm and close-knit, with a strong sense of shared purpose. Our values - We Win Together, We Raise The Bar, We Keep It Simple, We Build a Legacy, We Care - aren’t just words on a page, but are genuinely embedded in the way the team works and interacts. The office environment reflects this, creating a space where people feel connected, supported and motivated to make an impact.

You currently bring lunch into the office three days a week through Feedr’s Cloud Canteen with a team subsidy. How has that shaped the office experience for your team?

While the team was already used to having food in the office, switching to Feedr’s Cloud Canteen has elevated the experience significantly. The ability for employees to choose exactly what they want - whether that’s something hot or cold, light or more substantial - has been a real upgrade. It’s a simple change, but one that makes a noticeable difference to how people experience lunch in the office.

What has been your favourite Feedr meal so far?

A clear standout has been the roti from Floor’s Catering! A team favourite that’s hard to beat.

Have you noticed any changes in employee satisfaction or office culture since using Feedr?

Overall, the feedback has been very positive. Employees value the flexibility and choice that comes with Cloud Canteen and it’s clear that having more control over their meals contributes to a better overall office experience.

What challenge were you facing before using Feedr, and how did our service address it?

Interestingly, food waste was a key challenge with the previous provider - something particularly important for a company so focused on sustainability.

There was also more manual effort involved in organising and managing lunch.

With Feedr, both of these challenges have been addressed. Employees now order only when they’re in the office, which significantly reduces waste, while the platform itself makes the process far more streamlined and efficient.

Why did you choose Feedr over other providers?

When looking for a new solution, the team wanted something that offered both flexibility and ease of use. Feedr stood out as a platform that could deliver on both by providing a simple, user-friendly experience alongside a wide range of food options for the team to enjoy.

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Why it matters

For a mission-driven company like Too Good To Go, creating a workplace experience that reflects their values is essential. With Feedr’s Cloud Canteen running three days a week, employees can choose meals that suit their preferences and schedules - giving them greater autonomy while making office days more enjoyable.

The shift from traditional catering to individual ordering has also had a meaningful impact on reducing food waste which is a key priority for the team. By only ordering what’s needed, Too Good To Go has been able to create a more efficient, sustainable lunchtime experience that aligns with their wider mission.

Beyond this, having flexibility and choice at lunchtime contributes to a positive, inclusive office culture. Employees feel considered, meals are personalised and coming together over food becomes a moment of connection in a busy workday.

👏 A huge thanks to the Too Good To Go team for sharing their story!

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Ready to transform your office lunch experience?

Discover Feedr’s Cloud Canteen and see how an employee meal programme can connect your teams and simplify catering.

Explore Employee Meal Programmes

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FAQs

What is an employee meal programme and how does it work in London?

An employee meal programme is a recurring set-up where your team can order meals to the office on specific days, usually with company support. Employees select their dishes from a rotating menu, apply the subsidy at checkout, and meals arrive together, each labelled, within a set delivery window. It’s like having an office canteen without managing an in-house kitchen.

We don’t have a canteen. Can we still provide regular meals for staff?

Yes. A workplace food platform can act as a virtual canteen. You set the budget and the days (for example, Tuesday to Thursday), employees pre-order online, and everything is delivered to your London office ready to eat. You get all the benefits of staff meals without the cost and complexity of a physical canteen.

How does subsidised lunch work? Do employees pay part and we pay the rest?

Typically, you set a per-meal subsidy (for example, £7 per lunch). Employees see the full menu price, your contribution is automatically deducted, and they pay the remaining amount at checkout. You receive one consolidated invoice for your share, while employees enjoy discounted, high-quality lunches.

What’s the difference between office lunch catering and an employee meal programme?

Office lunch catering is usually on an ad hoc basis, for meetings, events, or one-off team lunches. An employee meal programme is structured and recurring: set days, pre-ordering, labelled meals, and clear subsidies. Many companies use both: catering for events, and a meal programme for weekly staff lunches.

Can employees choose their own meals and filter by diet?

Yes. With a modern office lunch platform, each person logs in, browses menus, and can filter by vegan, vegetarian, halal, gluten-free, dairy-free, and more. They see photos, ingredients, and allergen labels so they can feel confident in their choices.

How do you handle dietary requirements and allergies?

Menus clearly mark allergens and dietary options (for example, VG, V, GF, DF, HALAL), and those filters can be applied before browsing. Meals are labelled with names and allergens for safe distribution. You can also set rules (for example, always include a vegan and gluten-free main) to ensure dietary parity.

Is this suitable for hybrid teams in London?

Absolutely. Many London offices run meal programmes on anchor days (usually Tuesday to Thursday) when most people are in. You choose those days, set subsidies, and use food as a way to encourage in-office collaboration without mandating attendance.

How much do staff lunches cost per person in London?

Budgets vary, but most companies set a range of £8 to £12 per person per meal, depending on the cuisine and how generous the subsidy is. You can start with simpler items such as bowls and wraps, and adjust based on interest and feedback.

Can this replace our current office catering provider?

Yes. Many teams switch from traditional caterers to a self-service platform because it’s easier for employees and administrators. You typically get a better user experience (photos, filters, pre-ordering), clearer reporting, and less food waste compared to bulk buffet orders.

We’ve had bad user experiences before. What’s different about a modern platform?

Instead of spreadsheets and guesswork, staff see photos, descriptions, and filters in an intuitive interface. They can order days in advance, edit orders before the cut-off, and track what they’ve selected. Administrators have one dashboard for orders, invoices, and basic reporting, no more chasing or manual lists.

Can we offer breakfast as well as lunch?

Yes. Many London offices start with lunch and then add breakfast one or two days a week. Options can include yoghurt pots, fruit, breakfast wraps, and pastries on key days such as town halls, training mornings, or quarterly kick-offs.

Can you also help with office snacks and pantry supplies?

Usually, yes. The same provider managing lunches can often supply office snacks, fruit, and pantry items (for example, nuts, bars, milk alternatives, coffee). This keeps everything under one contract and one invoice, helping you maintain a consistent food experience throughout the week.

Do you offer sustainable or eco-friendly office catering in London?

Most modern providers work with sustainable London caterers who use recyclable or compostable packaging and lower-waste menus. Some also prioritise zero-emission delivery where possible. You can request sustainability reporting or guidelines to support your environmental goals.

Is there a social impact or meal donation option?

Some workplace food platforms include a meal donation feature, where part of each order funds meals for people in need. This can be a meaningful perk: employees feel their lunch choices contribute positively each time they order.

At Feedr, we work with a meal-for-a-meal model: For every meal ordered on the Feedr platform, we donate another to a child in need across India and the UK through our partnership with The Akshaya Patra Foundation.

How do we know if the programme is working?

Track simple metrics: uptake percentage (how many eligible employees order), attendance on meal days, basic satisfaction feedback, and food waste. Most companies notice more team bonding, fewer ad hoc food runs, and better engagement once the programme is established.

How quickly can we get started?

For a single London office, you can usually go from decision to first lunch in one to three weeks: choose your days, set the subsidy, confirm headcount and dietary needs, then run a pilot. After a few weeks of feedback, you can refine menus, schedules, etc.

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