As far as is possible, we strive to use additive-free foodstuffs and, in principle, do not use any genetically modified ingredients. We also demand this from our suppliers. We place great emphasis on fair trade as well as responsible and sustainable food production. On the menus, we identify all the foods containing potential allergens or ingredients that can trigger intolerances such as soy, lactose, and gluten. We also identify the additives and give the average nutritional values, such as energy content, fat, protein, carbohydrates, and salt.
The bio label stands for the use of food from ecological farming and food processing. This means, among other things: no chemical plant protection; no easily soluble mineral fertilizers; no use of synthetic growth regulators or hormones; stocking density strictly limited to the amount of land available; the livestock is given own-produced feeds as far as possible; broad renunciation of antibiotics; and natural raw materials instead of additives.
Two times a week, we offer organic dishes that contain only ingredients from purely organic farming and animal keeping. We also offer organic food and drinks in our cafeterias.
For more information: https://www.oekolandbau.de/en/bio-siegel/
We only use fish that come from MSC-certified fisheries. This means that the fishery has been independently certified for exemplary and sustainable fishing in accordance with the MSC guidelines. The MSC's blue seal of approval gives consumers the opportunity to make an environmentally conscious choice.
MSC Certification Code Studierendenwerk Stuttgart: MSC-C-51632
For more information: https://www.msc.org
All our coffee specialties – whether espresso, latte macchiato or just coffee pure and simple – are made with coffee beans from organic farming and fair trade.
For more information: www.fairtrade-deutschland.de
The Studierendenwerk Stuttgart works with a self-checking system specifically developed for the different canteens and cafeterias. The self-monitoring system according to HACCP principles is used to identify, evaluate, check, and control health hazards in each individual stage of production – from the receipt of the goods right through to the finished dish and where it is served. Defined guidelines and limits provide the framework for product safety. The HACCP concept includes, for example, cleaning rotas, incoming goods checks, temperature records and training certificates. HACCP stands for "Hazard Analysis and Critical Control Point".
All employees working with food receive regular training on the topic of infection control and general hygiene conditions (e.g. personnel, product, and work hygiene). Likewise, so-called retain samples of all the ingredients are taken in all the canteens. These are kept frozen for at least seven days so that they may be tested for harmful bacteria.
Above the legal requirements, we regularly and voluntarily review our strict quality assurance and hygiene concept by means of an external, neutral institute.
For more information: www.haccp.de