Sustainability
Everybody talks about it, the Studierendenwerke are doing it: they act and work
sustainably in university catering.
Competition "Capital of Fair Trade 2021"
The Hanseatic City of Greifswald is one of the winners in the "Capital of Fair Trade 2021" competition. A total of four municipalities from the last round in the competition won a video production as part of a prize draw. The Studierendenwerk, as a pioneer of fair trade, is also significantly involved in this.
Click here for the video "Fair-Trade-Stadt Greifswald".
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.
