• In our canteens and cafeterias, our staff ensures that everything runs smoothly every day. What sounds simple is a real challenge in view of the number of visitors and dishes: around 2.1 million dishes sold each year show that our food tastes good.
• Sustainability, current nutritional trends and regionality play an important role in the planning of the offerings. High-quality meat and fish as well as a wide range of regional vegetables are therefore a must for us.
• The division of our dishes into the menu lines "Meal 1", "Meal 2", "Meal 3", "Daily special" and "Buffet" makes it easy for you to navigate through our extensive menu. You can recognise the vegetarian dishes on the menu by the green background, the vegan dishes are highlighted in yellow.

• We place the highest value on the origin and quality of our ingredients.
• Wherever possible, the central purchasing department obtains all fresh fruit and vegetables, as well as potatoes, from local farmers in the Kaiserstuhl and Markgräflerland regions.
• Our bakers for each location also still bake fresh daily.
• We buy the fresh beef and pork exclusively from Baden-Württemberg and Bavaria and the fresh poultry meat from Germany and Alsace.
• The dairy products and the organic oat drink we buy from the regional Schwarzwaldmilch.
• The eggs we process come mainly from a regional poultry farm and from free-range farming.
• We get our mineral water, as well as the juice and mixed spritzer, from Bad Dürrheimer Mineralbrunnen in Heilbrunnen.

• We offer Fairtrade certified coffee in our canteens and cafeterias.
• The range is expanded by products such as fairtrade chocolate from GEPA, and the sustainable soft drinks Lemonaid and Chari Tea.

• Animal welfare: European Broiler Chicken Initiative
  The European Broiler Chicken Initiative comes from a coalition of about 30 animal welfare and animal rights organisations with the main aim of improving the management of broiler chickens. Important issues such as stocking density, restriction of overbreeding, light and employment material are addressed.
  As Studierendenwerk Freiburg, we support this initiative and commit to implementing the requirements of the European Broiler Chicken Initiative (https://masthuhn-initiative.de) for 100% of (purchased) chicken meat by 2026 at the latest. We publish annual reports on the progress of implementation and ensure compliance with the standards through independent audits.
  Until meat is available that meets all criteria of the European Broiler Chicken Initiative, Studierendenwerk Freiburg will use similar offers such as the entry level of the German Animal Welfare Association and gradually increase their share in the assortment.
• We are continuously expanding our range of vegetarian and vegan meals. We are continuously raising the animal welfare standards for the meat dishes.
• We support the initiative "Huhn und Hahn Baden-Württemberg" (initiative against the killing of chicks in laying hen farming).
• In our menu offering, it is important to us that the animals are kept as species-appropriate as possible. That is why the fresh poultry meat comes from Germany and Alsace and the fresh beef and pork we source exclusively from Baden-Württemberg and Bavaria.

All canteens and cafeterias of the Studierendenwerk Freiburg are certified organic.
In our facilities, we offer organic coffee, organic tea, organic lemonades, organic drinking chocolate and organic bars. The use of organic products in the kitchens of the certified cafeterias is increasing every year.
You can find more information here.

• To avoid plastic waste, we buy in the largest possible containers, because the smallest changes in purchasing often have a big impact.
• We offer many sustainable alternatives, such as the FreiburgCup. You are also welcome to bring your own reusable cup, then you get a 10 cent discount on your coffee. We also offer takeaway food, use our handy glass box for this or just bring your own reusable box.

• Sustainable cooking also includes avoiding overproduction. That's why we cook in batches in the canteens: a certain amount is prepared and then cooked again and again as needed. This way you always get a fresh lunch.
• We also offer the possibility to order a smaller portion at the food counters. If you are still hungry, you can get a second helping. We would also like to point out that you are welcome to take leftovers home in tins that you have brought with you. 

• Take leftovers home with you (Food Waste)
• Order a smaller plate at the counter if you are not very hungry (Food Waste)
• Use reusable cups instead of disposable TO-GO cups (waste prevention)
• Take fewer meat dishes, there are always vegetarian or vegan alternatives (Climate).
• Salt and pepper in sachets: first try, then get! Or bring them back again (waste prevention).
• Only take as many napkins as you need.