Abundance
Sustainability in university gastronomy
Surveys show: 68% of 15 to 24 year olds have an awareness of sustainable development: they know that an intact environment is the basis for any further economic, social and cultural development. This is especially true for students.
The Studierendenwerk Greifswald is aware of its responsibility for sustainable development. Environmentally conscious action as well as the economical use of raw materials and energy is a major issue in all areas of the Studentenwerk.
This also applies to university gastronomy: sustainability covers a wide field from planning and purchasing to production processes and waste management.
In the cafeterias of the Studentenwerk Greifswald, for example, only fair trade coffee beans and fair trade drinking chocolate from organic farming are used. Furthermore, neither shell eggs nor egg products (liquid egg) from cage farming (including small group cages) are used in the refectories and cafeterias. Fish is purchased from sustainable fisheries.
In addition, demand and quantity planning is optimised. The kitchen processes are made more flexible in order to throw away less food. The aim is to cook as many dishes as possible, as exactly as the number of dishes that are taken away. Instead of cooking "in stock" on a massive scale, the kitchens will work according to demand.
Saving resources: The Studentenwerk Greifswald uses environmentally friendly dishwashing and cleaning agents as well as water- and energy-saving food preparation.
Vegan & vegetarian
We offer at least one vegetarian dish daily in all canteens. In the canteens in Greifswald and Neubrandenburg, we also offer at least one vegan dish daily. The vegetarian and vegan offerings are being continuously expanded, especially in the canteen in Stralsund. The proportion of meat-free dishes in relation to dishes containing meat or fish is being increased step by step. Our goal is to increase the proportion of meatless dishes to at least 50% in all canteens.
Sustainability in university gastronomy
Surveys show: 68% of 15 to 24 year olds have an awareness of sustainable development: they know that an intact environment is the basis for any further economic, social and cultural development. This is especially true for students.
The Studierendenwerk Greifswald is aware of its responsibility for sustainable development. Environmentally conscious action as well as the economical use of raw materials and energy is a major issue in all areas of the Studentenwerk.
This also applies to university gastronomy: sustainability covers a wide field from planning and purchasing to production processes and waste management.
In the cafeterias of the Studentenwerk Greifswald, for example, only fair trade coffee beans and fair trade drinking chocolate from organic farming are used. Furthermore, neither shell eggs nor egg products (liquid egg) from cage farming (including small group cages) are used in the refectories and cafeterias. Fish is purchased from sustainable fisheries.
In addition, demand and quantity planning is optimised. The kitchen processes are made more flexible in order to throw away less food. The aim is to cook as many dishes as possible, as exactly as the number of dishes that are taken away. Instead of cooking "in stock" on a massive scale, the kitchens will work according to demand.
Saving resources: The Studentenwerk Greifswald uses environmentally friendly dishwashing and cleaning agents as well as water- and energy-saving food preparation.
Sustainability in university gastronomy
Surveys show: 68% of 15 to 24 year olds have an awareness of sustainable development: they know that an intact environment is the basis for any further economic, social and cultural development. This is especially true for students.
The Studierendenwerk Greifswald is aware of its responsibility for sustainable development. Environmentally conscious action as well as the economical use of raw materials and energy is a major issue in all areas of the Studentenwerk.
This also applies to university gastronomy: sustainability covers a wide field from planning and purchasing to production processes and waste management.
In the cafeterias of the Studentenwerk Greifswald, for example, only fair trade coffee beans and fair trade drinking chocolate from organic farming are used. Furthermore, neither shell eggs nor egg products (liquid egg) from cage farming (including small group cages) are used in the refectories and cafeterias. Fish is purchased from sustainable fisheries.
In addition, demand and quantity planning is optimised. The kitchen processes are made more flexible in order to throw away less food. The aim is to cook as many dishes as possible, as exactly as the number of dishes that are taken away. Instead of cooking "in stock" on a massive scale, the kitchens will work according to demand.
Saving resources: The Studentenwerk Greifswald uses environmentally friendly dishwashing and cleaning agents as well as water- and energy-saving food preparation.
„Aktion Tandem“ - a dialogue between Studierendenwerke
The project "Aktion Tandem - Studentenwerke im Dialog", which the East German student unions have jointly initiated, has been in existence since 2005. Two student unions form so-called tandems and present each other with regional cuisine in their dining halls. In this way, the cooking teams can exchange experiences, the cafeteria guests get to know the signature of another master chef and are not only provided with the culinary specialities but also with a lot of information from other regions.
The next "Aktion Tandem" will take place in 2024 with the student union Gießen. An exact date has not been set yet.