In line with the guidelines of the Deutsches Studierendenwerk, we are committed to responsible and sustainable procurement and management, as well as the preparation of food and drink in our facilities in a way that takes the environment and health into account.
We also indicate some of the sustainability aspects mentioned here, as described below, using appropriate symbols in our illustrated menus.
We ensure consistent waste monitoring and batch-by-batch production. Through our daily Foodsaver buffet, we reduce the amount of waste generated, as we do through our reusable options (Kahla coffee mugs, Relevo food boxes, reusable drinks range). We recycle the majority of unavoidable food waste.
Unavoidable food waste and non-edible waste from food preparation are sent to biogas plants or for composting, whilst used cooking fat is sent for fat recycling, including for the production of biodiesel.
Through all these measures, we contribute to reducing waste and support the circular economy.
We pay close attention to the origin of our animal-based products and, where economically viable and where a reliable supply in the required quantities is possible, we are gradually sourcing them from farms that practise animal-friendly husbandry.
The symbols in our menus (green animal symbols) allow you to make your own direct decisions and consciously choose such options or deliberately opt out of others, thereby helping to shape consumer demand.
By sourcing and using regional and seasonal produce, we aim to support local suppliers where possible. In this way, we seek to reduce our overall environmental footprint through shorter transport routes and lower energy consumption in production, thereby also promoting more sustainable cycles.
Our menu features a wide variety of vegetarian and vegan dishes, which are not only healthy and contemporary, but also minimise overall resource consumption and, ‘as an added bonus’, help us to offer more affordable meal prices. You can also recognise these dishes by the green V or V+ symbols on our menus and display boards.
We use Fairtrade-certified products wherever it is appropriate and feasible, in order to support sustainable social and environmental development in the relevant producing countries. The Fairtrade mark can be identified directly on site or on the product itself.
In addition, our canteens and cafeterias are certified organic, and we regularly review which products can be sourced in organic quality in a cost-effective manner. The aim is to help reduce the use of artificial fertilisers and pesticides in agriculture, as well as antibiotics in livestock farming, and to support food production that is as environmentally friendly and close to nature as possible.
Our fish products come almost exclusively from MSC- or ASC-certified fisheries, or from certified organic fisheries. Exceptions may include regional fish products, which we select and purchase to the best of our knowledge and belief. Please also look out for the symbols in our menus (green animal symbol, organic or regional symbols)
By choosing a fish dish at our venues, you are supporting the environmentally friendly and responsible use of the oceans and the preservation of biodiversity. In the WWF Fish Guide, alongside the advice to prioritise a predominantly plant-based diet, you’ll find a simple traffic-light system that helps you identify which fish are good choices and which may not be.
We use only products that have not come into contact with, or contain, genetically modified organisms (GMOs).
Over the past 10 years or more, we have regularly taken part in, supported or facilitated sustainable projects. Here is an overview:
2026: Supportive participation in the ‘Linse’ project, an initiative of the Federal Agency for Agriculture and Food led by the Faculty of Agricultural Sciences and Landscape Architecture at Osnabrück University of Applied Sciences, aimed at increasing legume consumption and promoting a healthier and more regionally-based diet overall
2024 / 2025: Participation in the ‘Stadt-Land-Küche’ organic regional cuisine project run by the State Office for the Environment, Agriculture and Geology. The project supports catering establishments in Saxony in developing sustainable and regionally-based menus until 2027.
2017 / 2023 / 2026: Participation in the “Vegan-Friendly Canteen” competition organised by PETA Deutschland e.V. and awarded 3 stars (Reichenhainer Straße Canteen, Chemnitz / Scheffelberg Canteen, Zwickau)
2015–2018: ‘Go Next! – Sustainability Days’ event series in cooperation with the NATUC department of the Chemnitz Student Union (StuRa)
2014 / 2015: Participation in a project at Martin Luther University Halle to develop sustainability tools for communal catering
René Rothenburger
Head of the Hygiene and Nutrition Management Department
University catering
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