Nachhaltig essen in Uni-Mensen
The Swiss journal for the hotel and gastronomy sector, Hotellerie Gastronomie Zeitung, interviewed Dörte Bachmann about the Sustainable Catering project. In their article, they report on sustainable campus catering initiatives at ETH Zurich and University of Basel.
The article entitled "Eating sustainably at campus restaurants" is published in the section on "Concepts" of the Swiss journal for the hotel and gastronomy sector. Hotellerie Gastronomie Zeitung's Anna Shemyakova writes about the "living lab" experiments in the Sustainable Catering project at ETH Zurich. Some of the main findings of the project (find more information here) are highlighted and the article concludes with ETH Zurich's aim to have a concept for all caterers at ETH until end of this year. The article also reports about the sustainable catering concept of University of Basel. Their concept includes vegan options twice a week and a logo for especially climate-friendly meals.
Read full article external pagehere (in German).