Food in UZH canteens and cafeterias

According to the Implementation Strategy 2030 for the Sustainability Policy, UZH «strives to continuously improve the sustainability of its catering services.» The production, transportation and packaging of food have a significant impact on the environment. Catering emissions are part of UZH's climate neutrality target; at least 50 percent of the reductions compared to 2018 shall be achieved through own measures. 

Greenhouse gas (GHG) emissions generated in canteens and cafeterias decreased by 20 percent in 2025 compared to 2018. Further efforts are needed to achieve the goal of a 50 percent reduction by 2030.

Since the Spring Semester of 2026, new, more refined recipes with special taste experiences have been offered on a weekly rotating basis in the "Garden" or "Farm" menu line. This is made possible by freeing up staff resources from the "Butcher" line, which is not operating on that day. This measure replaces the "No-Butcher" option – the introduction of which was scientifically monitored. The results of the analysis are available online in German:
Vom Menü-Wechsel zum Kulturwandel

A pilot project to reduce food waste is currently being prepared, supported by researchers from UZH and Agroscope. A real-world experiment in the food sector has also been running since February 2026 as part of the RealTransform project.
RealTransform project

According to current projections, GHG emissions from all food services at UZH (including catering) amounted to 3,454 tons of CO₂e in 2025 (exact figures will be available in summer 2026). This represents a reduction of 20 percent compared to 2018.

[1]The 2018 figure is based on an extrapolation. The figures for 2019 and 2022–2024 were calculated in detail by myclimate on behalf of ZFV-Unternehmungen. The figures for 2020 and 2021 were estimated based on revenue. The 2025 figure is currently based on a projection.

Compared to 2024, the share of vegetarian and vegan menus in the total number of menus sold decreased by one percent and was 56 percent.

[2]Until September 2021, the number of vegan dishes was determined by the number of vegan dishes sold at the cafeterias Rämi 59, Lichthof, and Mercator. Since September 2019: Platte 14 (this corresponds to approximately 30 percent of vegetarian and vegan dishes) and the assumption that one-third of the vegetarian dishes sold at all other locations were vegan. The following menus were included: einfach gut, natürlich vegi, de foifer, pure asia, traditional, global, immer pasta, hit, voll anders. If a dish was sometimes vegetarian and sometimes meat-containing, it was counted as meat, as these were more often meat-containing than vegetarian.

According to the Implementation Strategy 2030 for the Sustainability Policy, the Mensarat and the Mensaboard commit to ensure that the catering provider continuously implements measures to reduce the environmental and social footprint of their services while at the same time improving their contribution to healthy eating. To this end, UZH works together with its canteen operator - the Genossenschaft ZFV-Unternehmungen (ZFV).

Since the revision of the strategy for UZH canteens in 2021, the sustainability has been a central pillar of the strategy for UZH canteens. Therefore, the offer of vegetarian and vegan menus shall be promoted. Another focus is the avoidance of food waste and other waste.

Promotion of vegetarian and vegan menus

• There were price adjustments in both 2021 and 2023, in which the prices of all menus were increased – but less for the vegetarian and vegan menu than for the meat-based menu. Since 2023, the vegetarian or vegan menu has been 19 percent cheaper than the meat-based menu.
• At least half of the daily menu offerings are vegetarian or vegan.
• In the large canteens, there is one vegetarian, one vegan and one meat-based menu every day. In the smaller canteens, there is a vegetarian or vegan menu and a meat-based menu.
• From the Spring Semester 2025 to the Spring Semester 2026, UZH cafeterias offered more vegetarian options on Mondays. The "Butcher" menu line was transformed into the vegetarian/vegan "No-Butcher" on these days. The results of the analysis are available online in German:
  Vom Menü-Wechsel zum Kulturwandel

• Starting in the Spring Semester of 2026, new, more refined recipes will be offered on a weekly rotating basis in the "Garden" or "Farm" menu line. This will be made possible by freeing up staff resources from the "Butcher" line, which will be cut out on that day.

• When arranging the menus, the vegan or vegetarian menu usually comes first before the meat menu.

• Meat is only offered at the salad buffets to avoid food waste.
• There are five vegetarian or vegan and two meat sandwiches on offer.
• Plant-based alternatives to milk are always offered in cafeterias.

Further measures

• The potential for global warming is shown for all menus with the help of the ZFV menu guidance system «FOOD2050».
  All locations and menu plans (German)
• Fish and shellfish are no longer offered in the menu lines.
• Meat in the menu lines is 100 percent from Switzerland.
• Products with the IP-Suisse label are preferred for fresh meat.
• Milk and coffee cream are certified organic.

Together with ETHZ, UZH has published a guide to sustainable catering.
Guideline Sustainable Catering

The catering offer includes many vegan and vegetarian options. These are highlighted with a symbol on the catering menus. The catering menus also make explicit reference to the option of ordering tap water for catering.

In the Get Active section of the website, you'll find various tips for sustainable working life. There are also some things to consider when it comes to food.
read more about sustainable food

Source: Parts of this text were originally published in a similar form in German in the Sustainability Report 2021/2022 and have been continuously updated for this website.