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Sustainable restaurants

All restaurants at the UG are working hard on becoming more sustainable every day.

For example, they use mostly regional products and offer lots of vegetarian and vegan options. International students in particular are requesting more vegetarian and vegan meals in the University restaurants, and Food & Drinks is delighted to respond. As a result, they prepare not only a vegetarian meal every day, but also a vegan meal. Vegetable stews, quinoa with sweet potatoes and broccoli or Indian peanut curry, there is plenty of choice. Click here to read more.

They also offer regional snacks made from mushrooms grown on old coffee-grounds. Not just tasty, but an amazing initiative recycling otherwise useless material.

Last March, Jeroen van der Meij, who is taking a Master’s degree in Communication and Information Studies, manipulated menus in the Academia Restaurant to test whether his intervention would affect the consumption of vegetarian and vegan dishes. He provided information about social trends with the menus (‘More and more people choose the vegetarian or vegan option!’) to see whether this would influence customers’ eating habits. Read the research here.

UG wants to set a positive example by investing in sustainable foods. In this interview you can read more about how that is done.

Laatst gewijzigd:24 augustus 2017 16:55