Fernuni canteen: Over 400 desired dishes for summer!

Fernuni canteen: Over 400 desired dishes for summer!

Hagen, Deutschland - The cafeteria of the FernUniversität Hagen received over 400 suggestions for wish courts with its “Wish you” campaign in the first two weeks. The campaign that runs until the summer vacation is enjoying an enormous response. Mensa operator Alina Dickhut and her team are pleasantly surprised by the high participation. Every week, a desired dish from the submitted proposals is served instead of the regular offer. Currywurst is currently on the menu with fries, while band noodles with spinach and feta cheese were served in the first week. "Spaghetti Bolognese" will be offered next week.

Not all suggestions can be implemented for a large kitchen; For example, elaborate desserts and sushi are not feasible. Some of the sought-after dishes, such as tarte flambee and crepes, are to be offered in the neighboring Fernuni-Café. For the interested students, there is also the possibility to be informed by email when their desired dish will be served.

popular dishes and trend reversal

The campaign has produced a list of the eight most desired dishes that indicate the trends in the food culture:

• Fisch
• currywurst
• Schnitzel/Doner
• More vegetable side dishes
• stews and soups
• less fried recipes (e.g. pure chicken)
• vegan dishes (e.g. vegan lasagna)
• desserts (e.g. Tiramisu, pancakes, crepes)

Around 30 wish lists are thrown in daily, which shows the great hunger for more diversity and adaptability in the cafeteria. The implementation of the wishes will continue over the summer.

sustainability as a common concern

Awareness of nutrition and sustainability also increases in other university trens. The Studentenwerk Leipzig , for example, offered purely vegetable lunch, vegan baked goods and numerous vegan campaign courts during the veganuy. A special initiative, the Regio plate, relies on ingredients of producers from a radius of around 100 kilometers around Leipzig to guarantee short transport routes and support regional manufacturers. These measures not only promote sustainability, but also ensure high -quality and fresh dishes.

In addition, the Studentenwerk Schleswig-Holstein and other facilities have introduced pledge systems for reusable dishes. In all canteen, deposit cups and shells are available to reduce waste. In addition, guests can bring their own dishes and have it filled. These are steps towards a "zero waste" mentality, which is also supposed to combat food waste. Inevitable food residues are used in biogas plants for electricity generation or given to food sharing clubs.

The canteen at the universities not only show that the need for individual food offers grows, but also that the topic of sustainability plays a central concern in public catering.