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Menu lines

Menu lines


We cater for several thousand guests every day - and we are aware that our offer also influences their consumption behaviour. To fulfil this task conscientiously, we invest a lot of time and know-how in the development of new catering concepts. The goal is to make a sustainable offer available to all guests. To this end, we have developed, among other things, the sustainable "Klimaessen" (climate food) range. The "Klimaessen" dishes are designed and cooked according to strictly defined principles.

1. Homemade: With our "Klimaessen", mainly fresh and unprocessed food is put on the plate. This is the only way we know exactly what is in the food.

2. Regional ingredients: Regionality is very important to us and means that we buy food from the least distance, taking into account the desired quality.

3. Seasonal recipes: Everything in its own time - we mainly cook with fresh produce according to our seasonal calendar.

4. No meat: Vegetable products generally have a much better climate balance than animal foods. That's why we only serve vegetarian and vegan dishes as "Klimaessen".

5. Less greenhouse gases: We do not use rice. The cultivation of rice produces methane gas, which is twenty times more harmful to the climate than CO2.

6. Dairy products with low fat content: We use fresh milk with 1.5% fat and dairy products with a maximum of 15% fat - this requires less raw milk.

7. Less packaging waste: Food with multiple packaging usually does not end up in our shopping basket.

8. Less energy consumption: We do not use cooking methods that require a lot of energy, such as deep-frying, cook & chill or sous vide. We also avoid canned and jarred foods and frozen products.

9. Soy: We mainly use soy products that have been grown and produced in EU countries and for which no rainforests had to be cleared.

Why is rice not used?

Growing rice not only uses a lot of water, but also produces large amounts of methane gas, which contributes to the negative effects of climate change. Methane is 21 times more harmful to the climate than CO2. In addition, rice has to be brought to us via long import routes. That is why we use more climate-friendly alternatives such as potatoes, spelt or barley.

Why does Climate Eating avoid dairy products with a high fat content?

In the production of dairy products, the fat content in the overall product is an indicator of how much raw milk has to be used. The higher the percentage of fat in the product, as is the case with butter in particular, which consists almost entirely of fat, the more raw milk is needed and the more emissions are then produced per kilogram of food that is produced. So we can save emissions by consuming less fat-containing dairy products. For this reason, we do not use butter at all in our recipes, because butter is even more harmful to the climate than beef.

Why are spices not taken into account in climate food?

Since spices are used in small quantities in the overall proportion of a dish and play a significant role in the good taste of the food, we do not want to do without them at the moment. At the moment, there is not enough data to identify climate-unfriendly spices that can be specifically avoided.

Why does deep-frying require a lot of energy?

When deep-frying, fat is heated to a temperature of at least 160°C and this temperature must be kept constant throughout the cooking period. Since deep-fried products are usually produced on demand, they are operated over a long period of time. In addition, the deep-fat fryers are open, so a lot of heat energy is also lost. Furthermore, the batches that are produced are small in relation to cooking potatoes, which extends the operating period and increases energy consumption.

Why are frozen products not used?

In most cases, frozen products also involve a high degree of processing and go through many steps before they are frozen. It is not uncommon for food to be pre-cooked before freezing and then flash-frozen, which requires an enormous amount of energy in order to meet hygiene and quality requirements. The longer food is stored, the more energy is consumed, which is why we want to avoid frozen food and use mainly fresh food.

Which seasonal calendar is used for climate food?

There are many different seasonal calendars for fruit and vegetables. After a long research phase, we decided on a compilation of different seasonal calendars in order to be able to provide a well-founded and at the same time clear presentation. We use the seasonal calendar of BUND and www.Regional-Saisonal.de as a basis. This seasonal calendar is constantly being expanded and updated. The seasonal calendar includes harvest periods as well as storage periods, as in exceptional cases it is necessary to fall back on certain stored goods in order to maintain a certain variety of recipes.

What is climate-damaging about preserved food in jars or from cans?

Both the materials used for storage and the manufacturing process of preserved food in cans and in jars involve a lot of energy input, intensive resource consumption and high emissions.

What are convenience products and what are the distinctions?

There are convenience levels 0 to 5, which describe the degree of processing of food.

Convenience level 0 - basic level (no convenience) (unwashed vegetables)

Convenience level 1 - Ready to cook (cleaned vegetables)

Convenience level 2 - Ready to cook (noodles)

Convenience level 3 - Ready to process (pudding powder)

Convenience level 4 - Ready for regeneration (frozen pizza)

Convenience level 5 - Ready to eat/table (canned fruit)

The higher the convenience level, the more energy has to be used. For this reason, we do not use convenience level 4 (ready to regenerate) and convenience level 5 (ready to eat/table).

Why is there no CO2 balance in the menu?

A CO2 balance indicates how many kg of climate-damaging CO2 are emitted per kg of food. We work with very strong climate criteria that exclude foods with high CO2 balances in advance. Thus, our climate logo with the green tree is our meaningful label for low CO2 emissions and thus an important contribution to climate protection.


You spend a large part of your everyday life sitting: On the train, in a lecture, writing a paper, in the evening on the sofa,... The mensaVital menu line was developed precisely for this purpose: for people who have a predominantly sedentary job and therefore want a fresh and balanced diet. Meals offered under the mensaVital logo are particularly gentle on vitamins and prepared with sufficient fresh fruit and vegetables. Highly processed fats, breaded or deep-fried dishes are not served at mensaVital - instead, high-quality vegetable oils, lean meat and low-fat dairy products are served. All ingredients are fresh and natural, without flavours or taste enhancers. In this way, mensaVital creates the optimal conditions for you to master your daily study routine fit and full of energy.

By the way, mensaVital is a brand of the German Student Union and is offered in refectories throughout Germany.



Good to go! greenie's are our fresh, creative snacks for on the go. Lots of fresh fruit, quark dishes with various toppings, fruity smoothies and more. If you prefer something hearty, you can look forward to delicious sandwiches and bagels or light salads. All recipes have been developed by our chefs so that you can eat a balanced diet even when you're in a hurry or on the go.

Only selected ingredients are used in our greenie's. Whether bagel, salad or smoothie - everything is prepared fresh daily. Our greenie's do not contain any artificial flavourings, colourings, preservatives or flavour-enhancing additives.


The small and large cafeteria campaigns that accompany the year always provide more variety in the menu. Every spring and autumn, all locations hold campaign weeks with different themes. These campaign weeks are supplemented by smaller campaign days, e.g. at asparagus, kale or Christmas time.

These were the campaign weeks of the last few years: