The topic of sustainability and the related issue of using precious resources sparingly have always been important to us. The responsibility of conserving nature and the environment for the benefit of future generations governs our thinking and our actions.
In our student canteens and bistros we produce dishes that are as sustainable as possible within the limitations imposed by the requirements of catering on a large scale. Part of this means modifying our purchasing policies accordingly and making sure that our service is organised in line with principles that make logistic good sense.
From the region – for the region
For us, using regional produce means enhanced transparency because by buying locally we know more about the origin of the ingredients we use in our dishes, and it also allows us to develop a relationship with our local farmers and primary producers and consider them as part of the equation. In addition, regional produce has an authenticity because vegetables and fruit for example are harvested in season when they are ripe. Local produce also requires shorter transport pathways to the consumer and therefore has fewer “food miles”. These are buying practices that save the climate. In this way the added value remains in the region, creates and maintains jobs locally.
Here we explain further about some of the regional produce we use:
Münsterlandknolle (Münsterland potato)
The 'Münsterlandknolle' is a type of potato that is grown in the Münsterland region according to specific standards. The decision to use this local speciality was an easy one because besides meeting the quality criteria of consistency and taste, it also fulfils the ecological aspirations of buying locally from a grower who adheres to the farming guidelines of the Regionale Landwirtschaft Münsterland e.V. (RLM) which is Münsterland’s regional agricultural association.
Milk and dairy products sourced from regional sustainable production
Around 70,000 litres of milk, 35 tonnes of quark and 20–25 tonnes of yogurt are used and consumed annually in our student canteens, bistros and cafés. It makes perfect sense to work with local producer for whom sustainability is also an important factor in the production of dairy products. We found just such a producer in the local dairy farm 'Große-Kintrup' from the Münster farming community of Kasewinkel.
We use fresh free range eggs
In line with our participation in the animal and consumer protection project 'Käfigfreie Mensa' (cage-free student canteens) our student canteens and bistros use only fresh whole eggs from free range producers. Our requirements for fluid eggs products are filled by producers who keep hens in a cage-free environment.
Ecological coffee consumption
We only use 'good origin' coffee in our bistros which means that we always offer our customers an ecologically sound coffee experience. From how it is grown to how it is sold and distributed, this coffee is produced according to standards that ensure sustainable growth in a number of areas of the coffee farmers’ working and living conditions. There is also particular attention paid to environmental protection and accordingly, the highest standards of organic production are guaranteed.
Vegetarian and vegan
Every one of us can make a positive impact on the climate, the environment and on their own health by reducing the consumption of meat and seafood. Due to popular demand, we are constantly expanding the range of vegetarian and vegan dishes available on our menus. Please watch out for the appropriate labelling with logos vegan and vegetarian.
Collaboration with the Münster University of Applied Science’s Institute for Sustainable Nutrition and Dietary Science (iSuN)
We don’t like to waste perfectly good food and so we participated in a research project to reduce the amount of food wastage in the food service sector. The aim is to reduce the amount of foodstuffs that are discarded, save costs and increase efficiency in the use of resources. We implement the solutions proposed by the Institute to reduce the amount of wasted food in a targeted manner.
Currently we are participating in the project NAHGAST. This project involves developing, trialling and gaining acceptance for concepts around sustainable production and consumption in the food service sector.