| University, Service, Studies

For more sustainability in the cafeteria

They want to promote more sustainability in the canteen. That's why students at the university are now supporting the Thuringian Student Services Organisation (Studierendenwerk Thüringen) in calculating the CO2 footprint of the cafeteria dishes - in other words, the CO2 emissions that the dishes cause in their production cycle.

The students' main aim is to sensitise the cafeteria guests to the issue and at the same time extend an invitation to participate in a sustainable change of their own environment.

The first step was to look for suitable software that could be used to track the sustainability of the canteen meals. Among other things, criteria such as short transport routes and (resource-) friendly processing of ingredients were taken into account. The students found what they were looking for with "Eaternity", a calculation software that the  Student Services Organisation is now using. The first results are already available: they show that vegetarian and vegan dishes are significantly more sustainable than dishes with fish or meat. Overall, the vegan and vegetarian dishes already offered in the dining halls in Erfurt, Jena and Ilmenau show good climate compatibility.

The Thuringian Student Services Organisation has now announced in a press release that it will make its food even more climate-friendly in the future. To this end, more food is to be purchased that demonstrably meets more environmentally friendly criteria. No one has to fear that the menu will become more "monotonous". Rebecca Heuschkel, spokesperson for the  Student Services Organisation: "Of course, our menu will remain diverse. But in the future it will enable guests to pay more attention to their own carbon footprint - an idea that is shared by more and more students."