The Campus Cafeteria: A closer look

The Campus Cafeteria: A closer look

The cafeteria serves between 1,000 and 5,500 meals per day and is, for many, the heart of campus life. But what’s at the core of this important place? A behind-the-scenes look reveals the complexity, challenges, and changes the cafeteria faces every day.

Approximately 100 employees offer a diverse menu to the cafeteria's visitors, which adapts to the tastes of guests depending on the semester and season. Vegan dishes are particularly popular. Spaghetti Bolognese and Soy Gyros are popular throughout the year, while meat portions are generally in lower demand. The busiest days are Tuesdays and Thursdays, with Fridays hosting guests.

But how are the dishes created? To design the menu and meet all requirements, the team has set its own framework. The six-week menu is seasonally adjusted and offers a full vegan dish every day. Only twice a week is there a meat option in stations 1 or 2, with 50% of the meat sourced from ethically responsible farming. Additionally, factors such as equipment usage, staff availability, and the constantly changing eating habits of students must be considered. To accommodate various food intolerances, the menu also ensures a rotating offer.

Sustainability is a key priority from the menu planning stage. Many measures are taken to act ecologically responsible. In addition to reducing meat products and focusing on ethical animal farming, organic products are used wherever economically feasible. For example, 100 percent of dairy products are already available in organic quality. To avoid overproduction, casseroles are offered depending on availability, and just before closing, a “Zero-Waste Plate” is offered. Furthermore, adjustments like a deposit system, the introduction of "To Go" cups, and reusable containers help make the cafeteria free of disposable packaging.

Along with the implementation of various sustainability concepts, numerous improvements have been introduced to optimize operations. A special focus is placed on in-house production of products to ensure their freshness. For instance, pasta production is now carried out in-house. Additionally, the option for card payments with debit or credit cards was introduced after the cafeteria card was launched in 2000.

While progress has been made on many levels, operations are not without their challenges. One of the biggest issues lies in staffing: difficulties in filling positions and high absenteeism due to illness put a strain on the cafeteria. Despite these often challenging conditions, operations must run smoothly. Another obstacle is the backlog of renovations. After the cafeteria burned down in 1998, it was equipped with new technology, but due to the long passage of time, this technology is now considered outdated.

Looking ahead, the cafeteria has set clear goals: Café Central will be renovated, and the cafeteria in the NW1 building is set to reopen in early 2025. Furthermore, sustainability efforts will continue to be advanced. In the winter semester, a "Climate Plate" will be added to the menu to actively contribute to reducing CO2 emissions.

All in all, the cafeteria is much more than just a place for lunch – it is a vibrant part of campus life that continues to evolve to meet the ever-changing needs of its community.