Currywurst's Slide in Canteen Favor: International and Veggie Dishes Taking Center Stage
Sausage curry's demand dwindles in cafeterias
Gone are the days when currywurst ruled the canteens. Now it barely makes the top 4. German classics are struggling to keep up - and it's not just because international and vegetarian dishes are more appetizing.
Back in 2019, currywurst with fries was Apetito's top-seller. But by 2024, it had plummeted to fourth place. Even in 2026, it didn't manage to crack the podium, finishing fourth yet again.
Jan-Peer Laabs, CEO of Apetito, explains the fall of currywurst as a response to the trend towards conscious, healthier eating. "International and veggie dishes are gaining traction, making it tough for traditional German dishes like currywurst." Yet, it seems the humble currywurst still has a place in their offerings, holding down the tenth spot.
Spaghetti Bolognese reclaimed the number one spot, followed by Chicken Korma rice dish and the Bami Goreng noodle dish. Vegetarian options like cheese spaetzle and veggie spaghetti Bolognese also made it to the top 5.
Kindergarten and School Canteens: Veggie Rules
Apetito provides food for kindergartens and schools, and they run school cafeterias too. Interestingly, they serve a lot more veggie food in those places: In their ranking of food in kindergartens and schools, vegetarian lentil soup tops the list, followed by vegetarian spaghetti Bolognaise and vegetable ravioli. Only two meat dishes, fish sticks and chicken fricassee, make it into the top 10, largely due to the menus being decided by municipalities and clients who often specify that there should be fish or meat just once or twice a week.
When asked about the low consumption of meat among kids, Laabs said it's mostly down to the clients' decisions, as many tenders specify that there should only be fish or meat on the menu once or twice a week, with quality standards from the German Society for Nutrition (DGE) acting as a guideline. Kids take to vegetarian food quite well, according to Laabs, enjoying and eating it without fuss.
Seniors Prefer Meat, but Open to Change
It's a different story among seniors. They still favor meat. Laabs notes this in the stats for the most popular dishes in senior facilities, with beef roulade with potatoes and red cabbage topping the list, followed by pea soup with sausages and beef and bean stew. However, the appetite for trying new things and eating more veggie food is growing among seniors too.
Apetito, one of Germany's largest canteen operators and convenience food manufacturers, reported a turnover of around €1.35 billion in 2023, employing 12,649 people - an 8.5% increase from the previous year. Although profits weren't disclosed, the company achieved this growth by catering to evolving tastes.
Food for Thought
Currywurst may be losing its grip on canteens, but it's an icon. Volkswagen alone sold 8.5 million currywurst sausages in 2024, even eclipsing car sales. Even so, diners are switching to healthier, more diverse options and international cuisines. German canteens are responding by expanding their menus to include veggie and international dishes, making canteen dining a more colorful and thoughtful experience.
[1] ntv.de[2] jki/dpa[3] Hanswurst, Aachen[4] German Society for Nutrition (DGE)[5] Volkswagen currywurst sales compared to car sales[6] Increased demand for healthier, more diverse, and often plant-based meals.[7] Vegetarian options and traditional sausage preparations on the rise.[8] Quality and presentation enhancement in canteens to compete with currywurst.[9] Broader cultural and culinary evolution towards more balanced and diverse workplace dining experiences.
- The community policy at Apetito, following the increasing demand for healthier, more diverse, and often plant-based meals, is likely to emphasize vocational training programs for chefs to create a wider variety of vegetarian and international dishes.
- In line with the growing interest in health-and-wellness, fitness-and-exercise, and nutrition, Apetito might consider incorporating workshops or presentations on these topics in their vocational training programs for canteen staff, promoting a holistic approach to promoting wellness through food.
