Studies

"Farm to Table" – The Future of University Gastronomy

In the research project "Farm to Table," ZHdK, ZHAW, and ZFV tested over four weeks how regional and climate-friendly food can be implemented in the cafeteria of the Toni-Areal. The results show: Sustainability and enjoyment are not mutually exclusive. Read the final report now and discover how creative and climate-conscious catering can shape the future of university gastronomy.

Final Report
Article

[Translate to English:] Farm to Table

Study "Student Food Culture — Food Waste"

Project execution: 2020/2021

As part of the "Polar-Project" ZHdK cooperated with the Federal Office for the Environment (FOEN), ZFV catering enterprises and other universities to better understand which student eating habits and preferences cause food waste at higher education institutions. Which incentives need to be created to reduce food waste or prevent it in the first place? These questions align with ZHdK’s Sustainability Strategy. The outcome is a study titled “Student Food Culture - Food Waste” which explores these aspects in-depth and describes scenarios for reducing food waste.

Student Food Culture