Our canteens

An excellent quality, an excellent price-performance ratio and regular action weeks are offered in our canteens. Here you are spoiled for choice: a large selection of different dishes is on the menu every day, both during the semester and during the lecture-free time. At least one meatless meal is available for vegetarians in each of our canteens. We also offer vegans a wide range: Every day, there is a vegan meal in the central cafeteria and the cafeteria at the tower. The Nordmensa and the Mensa Italia as well as the Bistro HAWK offer vegan food alternately.

Attention: In the summer months our canteens and cafeterias have different opening hours, some facilities are entirely closed. An overview of all opening and closing times can be found here.

Healthy nutrition is very important in the canteens. Most of the purchases are German food. Regional suppliers are preferred. We require from our meat and sausage suppliers a guarantee statement, which must show that the marketed animals were born and reared in Germany.

Our kitchen managers attach great importance to the preservation and dye-free food processing of the purchased goods (e.g., without phosphates). To flavour the dishes, the canteen chefs use only iodized table salt. All fresh and frozen goods are checked at their delivery to the legally prescribed inlet temperature and best before dates.

In our canteens, the principles of the Hazard Analysis Critical Control Points System (HACCP) are respected. In addition, a random check of the food by a specialist institute of the University of Göttingen takes place without prior notice. Samples of all food are kept for 10 days to prove their quality.

The Studentenwerk is against the use of genetically modified food. Therefore, we only use food and food products that do not contain genetically modified substances and are traceable within the meaning of EC regulations 1829/2003 and 1830/2003.

Where about 14,000 guests a day are to be cared for, there can be a lot of waste. The Studentenwerk has counteracted this for a long time with the concept of "Avoiding before Reduction".

We are increasingly focusing on bulk packs and reusable systems and do not rely solely on the "Green Dot". In addition, we have taken further measures:

• Implementation of reusable dishes in all canteens and cafeterias
• Water and energy savings by replacing old appliances (e.g., dishwashers)
• Demands on suppliers to use reusable containers
• Delivery of the resulting fats depending on origin (frying fat, separator)

Finally, we rely on the active support of our guests, whom we provide with containers for waste separation and the collection of recyclables.