Mass catering (e.g. school, student, staff and institutional catering) is a key part of Finnish food culture. Its importance in maintaining health, enthusiasm and well-being in general is important. It is possible to reach most people belonging to different age groups and social groups through mass meals and thus to influence the well-being of Finns extensively. One special group of mass catering is conscripts. During military service, meals are divided into two: for refuelling the body in a catering centre and terrain, as well as in the evening-free delicacies, such as monks in the military home (Ojajärvi 2015). However, during service there would be an excellent opportunity to influence the health behaviour of young men if there were good ways to do so. The individual makes choices that affect well-being on a daily basis, but these choices are influenced by many factors within and outside the individual. Social interaction and the impact of the group on individual choices, especially for young people and young adults, are high. This project explores and develops mass catering service systems and maps the conditions for optimised food products. The resulting know-how can be used, on the one hand, to support the performance and well-being of individuals and, on the other hand, to develop companies’ business. The aim is to study the importance of factors related to the selection environment in the food choices made, well-being and recovery, and to test the functionality of the solutions in terrain conditions and their impact on the performance and recovery of conscripts. In addition, digital groupings will be developed to support motivation. The project benefits business in several industries, from mass catering companies to health technology operators.