© Vivi D'Angelo
© Vivi D'Angelo / Sarah Hartel
© Vivi D'Angelo / Sarah Hartel
© Vivi D'Angelo / Sarah Hartel
© Vivi D'Angelo / Sarah Hartel
© Vivi D'Angelo / Steffen Borowski
© Vivi D'Angelo / Vivi Lowre
© Vivi D'Angelo / Vivi Lowre

foodlab.

Work, produce and network in one place

The foodlab is a meeting place for foodies. Whether start-up, medium-sized business or industry: foodlab wants to offer everyone the opportunity to network and produce.

Coworking with a view

At FoodLab, everything is conveniently housed under a single roof: a workspace with a picturesque view of the Elbe River and sufficient space for private calls and meetings can be found, along with opportunities for engaging with fellow coworkers. Your physical well-being is well taken care of too, with delectable specialty dishes and snacks available in the café. For lunch, a visit to the current pop-up restaurant downstairs is all that's required.

Facilites of the foodlab

  • On-site facilities: flexible workstations, phone booth, meeting rooms
  • More than coworking: content studio, café, pop-up restaurant
  • Facilities: WLAN, printer, scanner, filtered water, lockers
  • Highlight: the best view of the river Elbe

What is the foodlab?

The FoodLab serves as a gathering spot for enthusiasts of gastronomy. It provides a co-working area, a kitchen space for experimentation, creation, and production, a media studio for content creation and event hosting, a flexible pop-up venue for rotating restaurant concepts, and an accelerator program that offers expert guidance and coaching to budding enterprises. Within their onsite café, you can savor sandwiches, cinnamon buns, and an ever-evolving selection of guest coffees, along with products crafted by the resident start-ups.

Working, producing and networking sustainably

The foodlab in Hamburg - the place for companies from the food sector - shows that sustainability does not only mean foodwaste and waste consumption. The foodlab is all about building sustainable businesses and supporting startups with a platform to make the right contacts right from the start.
The best example of this is the foodlab itself: instead of scaling quickly, individual areas are built up piece by piece. "This is the only way we can ensure that we use our resources optimally - both on a personnel and financial level."

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