Topic outline
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An essential pillar of sustainability is our individual consumer behaviour. This behaviour is not only based on needs and tastes, but is also influenced by advertising and personal experiences. Habits and decisions are based on the imprinting that takes place in childhood, education that continues through school and the social environment in everyday life (at work).
Accordingly, products with a lot or little packaging, with or without certification, from organic or conventional agriculture, fair trade or from discounters can be found in our shopping basket. Whether we travel by bicycle or car, by plane or train also depends on our desires and convictions. The knowledge that every kilometre flown is a burden on the atmosphere alone hardly prevents anyone from refraining from going on holiday.
At the Kottenforst campus, we have opted for a catering system that meets the requirements of a sustainability-based facility management. Food waste and waste should be reduced and the CO2 balance of the meals should be transparent. In doing so, we rely on a vegan or vegetarian menu selection. Meat is only offered in reduced quantities.
If you would like to find out more about the principles followed in the kitchen and catering at the Kottenforst campus, please visit the L&D website.
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