Sustainability
We try to make our gastronomy as sustainable as possible. This starts with the selection and purchase of products, continues with the production of the dishes and ends with the avoidance of food waste. It is important to us that the price of the food is socially acceptable and the food is wholesome.
Further information on sustainability issues throughout SWFR can be found here.
- The Mensa-FoodPrint is made up of the evaluation of the parameters CO2, water, animal welfare and rainforest.
- Transparent illustration of selected sustainability parameters for your Mensa food.
- Find out more about the Mensa-FoodPrint here.
- We place high value on the origin and quality of our ingredients.
- Wherever possible, the central purchasing department obtains all fresh fruit and vegetables, as well as potatoes, from local farmers in the Kaiserstuhl and Markgräflerland regions.
- Our bakers for each location also still bake fresh daily.
- We buy the fresh beef and pork exclusively from Baden-Württemberg and Bavaria and the fresh poultry meat from Germany and Alsace.
- The dairy products and the organic oat drink we buy from the regional Schwarzwaldmilch.
- The eggs we process come mainly from a regional poultry farm and from free-range farming.
- We get our organic mineral water, as well as the juice and mixed spritzer, from Bad Dürrheimer Mineralbrunnen.
- Rapeseed and sunflower oils come from the region and we produce our own mayonnaise in Freiburg.
- We offer Fairtrade-certified organic coffee and organic espresso in our canteens and cafeterias.
- The range is expanded by products such as fairtrade chocolate from GEPA, and the sustainable soft drinks Lemonaid and Chari Tea.
- Since April 1, 2024, university catering has only offered organic beef (farming method 5) in all of Freiburg's canteens. This decision is not only based on the philosophy of the Student Union, but also on a survey conducted in 2022. In this survey, 90% of the students questioned stated that they preferred organic meat and 75% of those questioned were prepared to pay a slightly higher price for it. Organic quality guarantees that the cattle have more space, exercise, light and fresh air than in conventional farming.
- European Broiler Chicken Initiative: The European Broiler Chicken Initiative originates from an association of around 30 animal welfare and animal rights organizations with the main aim of improving the keeping of broiler chickens. It addresses important issues such as stocking density, limiting overbreeding, light and housing material. As Studierendenwerk Freiburg, we support this initiative and are committed to implementing the requirements of the European Broiler Chicken Initiative for 100% of (purchased) chicken meat by 2026 at the latest. We publish annual reports on the progress of implementation and ensure compliance with the standards through independent audits. The current progress report can be found in the info box under “Progress report on the broiler chicken initiative”.
- The fish dishes labeled “from sustainable fishing” in the menu comply with the MSC-certified guidelines for sustainable fishing.
These guidelines are intended to contribute to the protection of the sea and support the preservation of ecosystems. The fishing companies whose fish we use must comply with all applicable laws and constantly adapt their fishing and all associated activities to changing ecological conditions. - Almost 90% of the eggs we use are free-range and 10% barn eggs.
- In line with demand, we offer a selection of vegetarian and vegan dishes in our large canteens every day. The Rempartstraße canteen has been one of the most vegan-friendly canteens in Germany since 2016, the Littenweiler canteen since 2019 and the Institutsviertel canteen since 2024 and has received an award from the animal rights organization PETA. We are constantly developing our range of meals and increasing the selection of meat-free dishes. We have been cooking more vegan and vegetarian dishes than fish or meat dishes since 2019 and this trend is continuing.
- All canteens and cafeterias of the Studierendenwerk Freiburg are certified organic.
- In our facilities, we offer organic coffee, organic espresso, organic tea, organic lemonades, organic drinking chocolate and organic bars.
We also use organic ingredients in our dishes: e.g. fresh beef, tofu, asparagus. - The use of organic products in the kitchens of certified canteens is increasing every year. In 2023, around 8% of the food used (in kg) was purchased in organic quality.
- To avoid plastic waste, we buy in the largest possible containers.
- We produce pasta and vegan mayonnaise in our own factory.
- 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. If you are still hungry, you can get a second helping. 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.