Project

Team Tütchen (ATTUNE)

We took care of the bags over the last few monthspackaging in the canteen. More precisely, around the ket chup, (vegan) mayonnaise, salt and pepper sachets. Since we plastic-free methods from other areas of gastronomy we thought that it would be a good and feasible project project that we are working on as part of YGYA and ATTUNE.can go. To do this, we first have contact with the head of the canteen, Mr. Biering, in order to get anoverview of the quantities of sauces used in the canteen.sa are sold. At the same time, we have a survey in the canteen in which we asked the guests directlydirectly whether they would welcome pump dispensers. would. The survey was positive. Another on The final event was the participation in the quality circle canteen. Employees of the canteen come to the meeting, employees of the university and guests (e.g. students) totogether. Time is taken to discuss concerns that to talk about the canteen, including our concerns. We were given very detailed and well-founded explanations as to why implementation of the pump dispensers in the canteen at the standHildesheim cannot be implemented “just like that”. Here It’s about cooling, billing, hygiene and the time factor – points that we can understand. We also recorded a reel in which we give 5 tips on how to make eating outmore sustainable.
The team has summarized all the information and the results of the project in an interview podcast with Chrisoph Biering, the deputy operations manager of the canteen, which can be heard here:

The project was implemented as part of the Erasmus+-funded project “ATTUNE – Activate the University for Climate Change”.

*This project description was provided to the Green Office by the respective team.

Kenneth Poser, Elisabeth Schimpf, Carlotta Heins