ETH canteen as a “living lab” for sustainable catering
What happens behind the scenes of one of the major canteens at ETH Zurich? Which efforts are being undertaken to make canteen operations more sustainable? And what turns the university’s canteen into a “living lab” for sustainable catering?
Those questions guided this year’s sustainability excursion, organized by ETH Sustainability. Roughly 35 people from various staff units as well as researchers of ETH Zurich and the University of Zurich participated in the tour behind the scenes of the ETH canteen. At different onsite-spots, participants gained insights into the variety of concepts of the caterer in charge, the SV Group. Participants learned about facts, figures, and challenges of sustainability in the catering business.
Besides this tour, the excursion focused on the research project “Sustainable Catering at ETH Zurich”. The project was initiated by the university’s Catering Commission and is managed in cooperation between Seed Sustainability and the World Food System Center. By applying a “living lab” approach, students of ETH Zurich and the University of Zurich cooperate with the SV Group to conduct research with support of supervisors from various departments of ETH Zurich. This cooperation not only results in solid interdisciplinary research and sound education for students, but it also presents engagement opportunities to all stakeholders on campus dealing with nutrition.