Wir überwinden Grenzen

Step by step to green enjoyment

Reusable instead of disposable

Coffee, soups and hot meals are also available in reusable crockery on request: for a deposit, University Hospital employees can purchase the desired containers in the casino and cafeteria in Killianstraße, in the bistro on Lorenzring, in the Café am Ring and in the Women's Hospital kiosk and exchange them for a fresh container on their next visit.

Sustainable coffee enjoyment

Since 2021, only certified organic coffee from sustainable cultivation, which is also traded fairly, has been used in the coffee machines at the hospital's catering outlets. When you pick up a to-go cup, you are holding a product made from 100% renewable raw materials from sustainable forestry with a bio-based coating made from sugar cane. Even more sustainable is the enjoyment of coffee from the reusable RECUP cup, which is available for a deposit in several cafeterias at the University Medical Center Freiburg.

Short distances to the plate

The shorter the delivery routes, the better. This is why the catering at the hospital is taking part in a test phase of the online platform nearbuy. It brings together food producers, processorsand suppliers with professionals from the out-of-home catering sector. Using a digital map, they can see who offers which food and make new contacts.

More organic, please!

For many years now, the catering at the hospital has been serving organic potatoes as standard, which are grown in the Markgräfler Land region and delivered peeled, pre-cooked and vacuum-packed by a cooperation partner of the University Hospital. The University Hospital also participates in the nationwide initiative "BioBitte - more organic in public kitchens" by the Federal Agency for Agriculture and Food, which aims to increase the proportion of organic food in out-of-home catering through good examples and networking.

Accurately calculating instead of throwing away

In the_{carbon footprint} of the University Hospital, the food we buy is responsible for around 3,000 tons of_CO2 every year. Producing less and more accurately is therefore an important way of avoiding food waste. Menu assistants ask patients what they would like to eat to ensure that only what they like is put on their plates. In addition, the required portions are precisely pre-calculated and served using calibrated scoops to avoid leftovers. Leftovers are weighed at random to determine whether any changes need to be made to the recipes or quantity calculations. More...