✦ Sustainability

Sustainable,
of course.

It should be easy – or actually irresistibly delicious – to make a decision that contributes to the green transition. With green menus, an organic bronze label, organic meat, upcycling and delivery in electric vehicles, we pave the way for what it means to be a sustainable food company.

A green lunch plan from noon for 50 people can save the atmosphere up to 14 tonnes of CO₂ per year. A single decision about which lunch plan to choose can have a real effect on the CO₂ balance.

Try Green noon See this week's menus

14 t

CO₂ saved per 50 people a year

100%

organic meat in the warm dish

100%

EV delivery

of our guests eat green every day

✦ Food with meaning

Lunch with a
clear conscience.

100% organic meat

All meat in the warm dish is 100% organic – no exceptions. No pesticides, high animal-welfare standards and at least 60% roughage for cattle. That is many thousands of kilos of meat a year, and many animals with a better life.

Green as a craving

About half of our guests eat green every day. Not as a compromise, but because our chefs design menus where the green choice is the most tempting one. Green noon is 100% vegetarian with two warm dishes.

We deliver ourselves – electrically

We drive electric and deliver the food ourselves, in the time slot that suits you. That makes us faster, greener and much nicer to wait for.

Organic kitchen

Our kitchen carries the state-controlled ØKO-bronze label, which means 30-60% organic produce. We cook with the season's produce and work with upcycling.

Bread from our own bakery

Sourdough bread is baked in our own bakery at BaneGaarden – organic meat and bread are part of the same principle.

Top chefs, green menus

Every week we serve dishes developed by some of the world's most talented chefs – from Michelin restaurants and 50 Best lists. Sustainable from A to Z, without compromising on taste.

✦ From soil to table

We know where
our food comes from.

Every week we receive fresh supplies directly from Farmers & Company – a regenerative, organic farm outside Vilnius in Lithuania, founded by the Danish entrepreneur Niels Peter Pretzmann and recognised among the Top 50 Farmers globally.

✦Fresh vegetables without pesticides taste better
✦We know our grower – full traceability from field to lunch
✦Regenerative farming builds healthier soil and binds CO₂

✦ Recognition

Proof, not promises.

Danish Lunch Championship 2026

1st place among more than 80 kitchens across Denmark.

Nominated: Green Canteen Menu of the Year

Danish Agriculture and Food Council.

ØKO-bronze label

State-controlled organic kitchen.

4.7 / 5 on Google

Based on customer reviews.

Frequently asked questions

Is noon's food organic?

Our kitchen carries the state-controlled ØKO-bronze label (30-60% organic), and all meat in the warm dish is always 100% organic.

How much CO₂ can a green lunch plan save?

A green lunch plan from noon for 50 people can save up to 14 tonnes of CO₂ per year.

How is the food delivered?

We deliver the food ourselves in our own electric vehicles, in the time slot that suits you.

Does noon have a vegetarian lunch plan?

Yes. Green noon is 100% vegetarian with two warm dishes, and every menu has vegan options. About half of our guests eat green every day.

Where do the vegetables come from?

Among others from Farmers & Company, a regenerative, organic farm outside Vilnius in Lithuania, which sends us fresh supplies every week.

✦ Ready to try

A greener lunch, from Monday.

DKK 64 per cover, ex. VAT and delivery. No commitment – satisfied or no bill.

Start your trial week

Sustainable,of course.

Lunch with aclear conscience.