Sustainability
Every day, our staff ensures that everything runs smoothly in our dining halls and cafeterias. While this may sound simple, it’s a real challenge given the number of visitors and meals served: The approximately 2.1 million meals sold annually show that our food is a hit.
For questions regarding procurement and sustainability in our dining halls, please feel free to contact us at:
gastronomie@swfr.de.
- The Mensa-FoodPrint is made up of the evaluation of the parameters CO2, water, animal welfare and rainforest.
- Illustration of selected sustainability parameters for your Mensa food.
- Find out more about the Mensa-FoodPrint here.
Reusable instead of disposable: By using a reusable cup system and a discount of 10 cents on the cup you bring yourself, the number of disposable cups has been reduced by 88% since 2017 and we save 300,000 disposable cups per year. In April 2024, we introduced the new reusable cup, the SWFR Eco Cup.
- 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 required. This means you always get a fresh lunch and leftovers are kept to a minimum.
- We also offer the option of ordering a smaller portion at the food counters. We would also like to point out that you are welcome to take leftovers home in cans you have brought yourself or in our reusable box.
- Take leftovers home with you.
- If you are not very hungry, order a smaller portion at the counter.
- Use reusable cups (SWFR eco-cup) instead of disposable cups.
- Opt for plant-based dishes more often.
- Only take as many napkins, salt and pepper (in sachets) as you need.