Vegan
Roasted cauliflower, yellow split pea purée
Slow-roasted cauliflower over fava with confit cherry tomatoes and herb oil.
Mediterranean, seasonal, generous.
Greek-rooted plates cooked from the freshest ingredients of the week. Always a vegan option. Portioned for real workday appetites — not garnish.
A taste of it
A few of our dishes
A sample of what lands on the plate. Menus rotate weekly with the season and the surplus we rescue.
Catch of the week
Grilled fish fillet, hummus & glazed carrots
Fresh fillet with lemon, chickpea hummus and honey-glazed carrots.
High protein
Bulgur with grilled chicken
Herbed bulgur pilaf, chargrilled chicken and blistered cherry tomatoes.
Greek classic
Pastitsio
Layered pasta and slow-cooked ragù under a golden béchamel top.
Vegetarian
Greek-style peas
Peas slow-braised with carrots, potatoes and dill in a light tomato sauce, with feta.
Vegan
Gigantes plaki
Giant beans baked in tomato, onion and olive oil — served with wholegrain bread.
Cold plate
Mediterranean pasta salad
Fusilli with peas, cherry tomatoes, red onion, olives, feta and fresh dill.
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Three ways to get GoodBite food
Pick the mix that fits how your team eats.
The Set Menu
A weekly, pre-published menu. Your team knows what's coming — you know what you're paying for.
The Surprise Menu
The dish is decided by what surplus food we rescue that day. Nutrition and portion size are agreed with you upfront — the ingredients are the surprise.
Smart Vending
A GoodBite fridge on your premises, restocked with fresh Mediterranean meals. Available 24/7 for your team.
The mastermind behind the menu
A chef who hates waste as much as he loves food.
Expertise in large-scale catering and event operations. Responsible for menu development, kitchen operations and food quality. Passionate about minimising food waste.
Want to taste it first?
We run 2-week pilots. No long-term commitment.
Book a tasting