Sustainability
In accordance with the guidelines of the German Student Union, we are committed to responsible and sustainable procurement and management, as well as to preparing food and beverages in our facilities in a way that is mindful of the environment and health.
How do we incorporate sustainability into our dining halls and cafeterias?
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Consistent waste monitoring
Batch production
Daily FoodSaver buffet / additional FoodSaver offerings
Reusable options (Kahla coffee mugs, Relevo food boxes, reusable beverage options)
Recycling of unavoidable food scraps
Unavoidable food scraps and non-edible waste from food preparation are sent to biogas plants or composting facilities, while used cooking oil is sent for fat recycling, including for biodiesel production.
Through all these measures, we contribute to waste reduction and support the circular economy.
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We pay close attention to the origin of our animal products and, where economically feasible and when a reliable supply in the required quantities is available, we gradually source them from farms that practice animal-friendly husbandry.
By looking at the symbols in our menus (green animal symbols), you can make your own decisions directly and consciously choose such options or specifically avoid others, thereby helping to shape consumer demand.
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By purchasing and using regional and seasonal products, we help support local suppliers, reduce our overall environmental footprint through shorter transportation distances and lower energy consumption in production, and thereby contribute to more sustainable cycles.
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Our menu features a wide variety of vegetarian and vegan dishes that are not only healthy and modern but also minimize overall resource consumption and, as a bonus, help us offer more affordable meal prices. You can also identify these dishes by the green V or V+ symbols on our menus and display boards.
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We use Fairtrade-certified products wherever it makes sense and is feasible to support sustainable social and environmental development in the countries of origin. You can identify these products by the Fairtrade seal, which is displayed directly on-site or on the product itself.
In addition, our dining halls and cafeterias are certified organic, and we regularly review which products can be economically sourced in organic quality. The goal is to help reduce the use of synthetic fertilizers and pesticides in agriculture, as well as antibiotics in animal husbandry, and to support food production that is as environmentally friendly and close to nature as possible.
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Our seafood products come almost exclusively from MSC-, ASC-, or organic-certified fisheries. Exceptions may include regional seafood products, which we select and purchase to the best of our knowledge and belief. Please also look for the symbols in our menus (green animal symbol, organic or regional symbols)
By choosing a fish dish at our facilities, you are supporting environmentally friendly and responsible use of the oceans and the preservation of biodiversity. In the WWF Fish Guide, in addition to the recommendation to primarily opt for plant-based foods, you can use a simple traffic light system to determine which fish is a good choice and which may not be.
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We use only products that have not come into contact with genetically modified organisms (GMOs) or contain any such organisms.
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Over the past 10 years or more, we have regularly participated in, supported, or assisted with 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 sourced diet overall
2024 / 2025: Participation in the “Stadt-Land-Küche” organic regional cuisine project of the State Office for Environment, Agriculture, and Geology. Through 2027, the project supports restaurants in Saxony in developing sustainable and regionally rooted menus.
2017 and 2023: Participation in the “Vegan-Friendly Cafeteria” competition organized by PETA Deutschland e.V. and awarded 3 stars (Reichenhainer Straße Cafeteria in Chemnitz / Scheffelberg Cafeteria in Zwickau)
2015–2018: “Go Next! – Sustainability Days” event series in cooperation with the NATUC department of the StuRa Chemnitz
2014 / 2015: Participation in a project at Martin Luther University Halle to develop sustainability tools for institutional dining
As described, we also highlight some of the sustainability aspects mentioned here through corresponding symbols in our illustrated menus.