INTERNORGA Future Award
Attention visionaries!
Anyone who thinks, manages and produces with the future in mind can no longer ignore the INTERNORGA Future Award.
Since 2011, the INTERNORGA Future Award has honoured companies that define new standards with particular courage and outstanding commitment and act as a driving force for a sustainable out-of-home market.
The concepts and solutions of the winners are always characterised by high efficiency, responsible entrepreneurship and exemplary sustainability strategies. New standards for a sustainable out-of-home market are set in a variety of ways. The award is recognised as one of the most important national and international awards in the out-of-home market.
The nominees for the INTERNORGA Future Award 2026:
| ALGENWERK c/o PUEVIT GmbH – fresh spirulina | economical, scalable and delicious: fresh spirulina, produced regionally and in a food-safe manner as a functional, nutritious ingredient for B2B |
| Pomom GmbH – HOTLY | frozen fruit puree on a stick that turns into a hot fruit drink when added to hot water |
| REDUCED APS – REDUCED Concentrates | uses koji fermentation to transform organic waste into high-quality stock concentrates that intensify flavours and make it possible to reduce salt content |
| WeWash GmbH – WeWash Box/Care | digital invoicing system for washing machines in communal areas of hospitality, camping and microliving facilities – resource-saving, socially relevant and smart |
| Schaerer Deutschland GmbH – Schaerer Easy Access | inclusive product design: barrier-free self-service for fully automated coffee machines, specially developed for wheelchair users |
| goodBytz GmbH – goodBytz | automated cooking systems for restaurants and communal catering as a robotic solution to produce freshly cooked meals |
| Founding Restaurants GmbH – Kaspar Schmauser | modern restaurant concept based in Nuremberg that combines healthy, plant-based dishes with modern technology; the dishes can be customised and ordered on-site or online |
| Impact Concepts / Coffee, Brownies & Downies | gastro-cafe day bar in Oberursel (Rhine-Main region) with active inclusion: people with and without disabilities work together in a happy and economically successful environment |
| Servicegesellschaft Nordbaden mbH | offers a comprehensive, sustainable and high-quality catering concept in the care sector, demonstrating that good food is possible even on a tight budget |
The Jury
Dr J. Daniel Dahm (Chairman)
Since the 1990s, Dr J. Daniel Dahm has been dedicated to the sustainable development of humanity, both scientifically and entrepreneurially.
He worked for many years at the Wuppertal Institute for Climate, Environment and Energy and at the University of Hohenheim, then at the Natural History Museum in London and later as scientific director of the Ethical-Ecological Rating at Goethe University Frankfurt am Main. Until 2018, he was scientific director at Zeppelin University and senior fellow at the renowned Institute for Advanced Sustainability Studies (IASS). In 2000, the Schweisfurth Foundation awarded him the Research Prize for Ecological Economics, and in 2008, the BMW Foundation Herbert Quandt appointed him Fellow for Responsible Leadership. In 2019, he was Chairman of the Expert Panel Circular Economy and Waste Management for the United Nations Development Programme (UNDP) in the field of circular economy. Daniel Dahm is the author of over 50 specialist articles and book contributions.
In addition to his role as Chairman of the Aurelia Foundation, Daniel Dahm is a member of the advisory board of the DIN Standards Committee Finance NaFin, the advisory board of the Anthropocene Forum, a councillor of the World Future Council, a member of the Club of Rome Germany and the Association of German Scientists VDW.
The United Sustainability Group, which he founded in 2010, focuses on strategic impact investments in sustainability. In 2011, he initiated the world's first trade fair for sustainable consumer goods, ‘goodgoods’, with HMC Hamburg Messe u. Congress. Previously, he was (co-)founder of the internet portal Utopia.de, the Eco-Social Forum Germany and the Desertec Foundation, among others.
Carl-Otto Gensch
Carl-Otto Gensch is Head of the Department of Product & Material Flows at the renowned Eco-Institute in Freiburg. He is an expert in the development of sustainability assessments for technologies and corporate strategies, and was one of the developers of the recognised ProSA method (Product Sustainability Assessment).
Rainer Roehl
Rainer Roehl is a nutritionist and entrepreneur and has been working in the out-of-home market for more than 30 years. During this time, he has advised more than 1,000 restaurants and canteen kitchens on the implementation of a health, ecologically and economically sustainable catering service, led more than 150 conferences and 500 seminars for players in the food service market and supported more than 50 manufacturers and retailers in the development and marketing of an organic range of catering products.
Rainer Roehl is a lecturer at Münster University of Applied Sciences for the subject "Sustainable Catering Services", a member of the advisory board of the German Institute for Community Catering, as well as 2nd managing director of Gärtnerhof Entrup eG, a Demeter farm in the Münsterland region.
Hanni Rützler
Hanni Rützler is the founder and director of futurefoodstudio in Vienna and Europe's leading food trend researcher. In lectures, studies and her food reports on the future of nutrition, she traces the changes in our eating culture. She understands how to identify developments in the food system at an early stage, analyse them and embed them in larger contexts in order to help companies actively shape the future. As a nutritionist and health psychologist, she is known for her multidisciplinary approach to questions of eating and drinking behaviour.
As a speaker and workshop leader, she impresses with her excellent qualities as a mediator between theory and practice. She understands the different ‘logics’ of gastronomy and agriculture, health policy and the food industry, as well as nutrition science and consumers, and knows how to communicate these in a way that is clear to all involved.
In her latest publication, ‘Food Context Pilot’ (published by Zukunftsinstitut in 2025), she takes a systemic look at our complex food system that goes far beyond food trends. Hanni Rützler is a member of numerous scientific advisory boards (including Forum Ernährung Heute and the Dr. Rainer Wild Foundation) and was one of the first public tasters of in vitro meat, which was prepared in the form of a burger at a press conference in London on 5 August 2013.
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