Cafeteria

Our canteen team currently consists of seven staff members.

•  We mainly source our food from a wholesaler who can meet our high standards of flexibility and on-demand delivery.
•     Some ingredients come from regional cultivation and are delivered directly. For example, from WirGemüse in Annen.

•   We strive for a balance between organic quality, regionality and price. We are therefore gradually increasing the proportion of organically produced food and at the same time making sure that the food remains affordable for everyone.
•     On Wednesdays there is always a 'fresh from the field' meal, for which almost exclusively organically produced ingredients from the region are used.

• The team of chefs creates the menu together and pays attention to creative, seasonal and varied dishes. In particular, the focus is on expanding the vegan and vegetarian range. We are happy to respond to requests and feedback if they can be implemented in our kitchen.

• Organic vegetables delivered fresh from the field are often smaller and have more nooks and crannies. This means that they require more time-consuming washing and preparation. It also means higher processing costs with a lower yield.
  Crop failures due to pests or unfavorable weather conditions sometimes limit availability at very short notice.

• The kitchen team puts a lot of thought into a healthy and balanced diet.  Among other things, we follow the guidelines of the German Nutrition Society (DGE).
  Our focus is on organic, primarily vegetarian and nutrient-rich dishes.

• Smaller dishes such as freshly prepared salads or sandwiches are available chilled in the vending machines.

  Café LARIX offers an extensive selection of sweet treats until 5 pm. The extent to which food can also be made available outside regular opening hours is currently being tested. For example, by using deposit dishes in the vending machines.

• Keeping the escape routes clear does not currently allow any additional seating in the building.

• The opening hours and times of the food vending machines are based on the busiest times. If you are still hungry in the afternoon, you can also find hearty food in the snack vending machines.
• The afternoon time is also used in the kitchen for cleaning, planning and preparations.

• The prices for students do not cover the full cost of goods, staff and rent. The food is therefore cross-financed from your social contributions.

  Unfortunately, we do not receive any subsidies from state funds like state universities.

• Paying with the (topped-up) SmartCard is much faster and takes the pressure off staff. What's more, you only have to queue once at the food counter.

  You can view your current account balance and an overview of all bookings online if you are logged into the university network: https://print.uni-wh.de/

   

• In some cases, we produce fresh food according to daily demand and thus minimize a large proportion of surplus food.
• If you are only a little hungry, we are happy to adjust the portion sizes on request to avoid leftovers on your plate.

• Up to 400 meals are prepared every day, depending on the day of the week and daily demand.

• Yes, the expansion of the kitchen has been in the pipeline for some time. The university has grown steadily and it is becoming increasingly challenging to meet the increased demand. We are currently exploring different locations and options.

• The cafeteria team has expanded and Daniel Lammert has been the new head chef since the beginning of 2024.
• New dishes and more intensive consideration of feedback are key innovations, as is the innovation of vegan dishes and the increasing use of regional vegetables from the field in connection with the field trial. The increase in the proportion of vegetarian options has already been a major change.

• Then come by and ask us directly or send us an e-mail.

We would like to thank the students from the field trial colloquium in winter semester 24/25 for their curiosity in asking these questions and compiling the answers!