Organic canteens
Organic food for universities
Development of a concept for the conversion to organic and regional products for a large Austrian restaurant.
Concept for Austrian canteens
On behalf of Österreichische Mensen GmbH (ÖBMG), Werner Lampert and his team developed a concept for the sustainable procurement of food in May 2019. On the initiative of Rector Meinhard Lukas, the Johannes Kepler University Linz (JKU) is switching its catering to organic and regional products as far as possible without increasing prices.
The JKU focuses on sustainability and the circular economy in teaching and research. If we want to be credible in this regard, we must also pay attention to our everyday behavior on campus.
Meinhard Lukas, JKU Rector
The first step was to switch to organic meat, organic sausage and organic poultry across the board. Over time, the aim is to source all other food from regional or organic production.
Around 350 tons of meat and sausage products were processed in Austrian canteens throughout Austria in 2018. The Johannes Kepler University Linz accounted for around a tenth of this.
We are more than aware of our responsibility in the area of catering for our guests with regard to sustainability. Our target group - young, educated and trendy - is particularly critical and has high expectations. This is a trend that is becoming increasingly important in society as a whole.
Franz Haslauer, Managing Director of the canteen
As a public institution, the JKU has a role model function and is fulfilling its social responsibility with this change. After all, we are talking about 1,300 to 1,500 meals a day. This decision sets an example for sustainable nutrition and against factory farming.
With this project, the JKU and the ÖMBG are taking an important step in the right direction: conscious consumption of meat, sustainable, organically produced food for the health and future of people, animals and the environment.
Werner Lampert, organic & sustainability pioneer
Results of the changeover:
- Sustainable and regional procurement
- Reduction of the ecological footprint
- Avoidance of factory farming
- Promotion of animal welfare
- High food quality
- Raising awareness in public institutions
- Transparency and traceability
LAMPERT concept
The concept for sustainable procurement developed by the LAMPERT team includes
- Analysis of existing recipes
- Selection of suitable suppliers
- Tracing
- Adaptation and new development of recipes
- Sensitization of the kitchen staff
- Gradual introduction of the new recipes, starting with pilot projects
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