University of Mainz: soon half a price for mensa meal before closing!

University of Mainz: soon half a price for mensa meal before closing!

In order to tackle the problem of food waste at universities, the Johannes Gutenberg University in Mainz is planning an exciting measure. The aim is to reduce the prices for cafeteria and thus to save costs as well as use excess foods.

The following regulation stipulates that the warm food is offered at half price a quarter of an hour before the canteen is closed. The students currently pay an average of 3.60 euros for a meal. During the semester, around 2,500 meals are output in the canteen, but a considerable amount remains unaffected and ends up in the trash. The canteen operators report that a large amount of food, about 500 kilograms is thrown away every day.

The board of directors decides

In order to meet the need for fresh and affordable dishes, the university catering has taken the initiative. However, the proposal must first be approved by the Board of Directors. If that comes okay, the regulation could come into force this month. In addition, sandwiches are also to be offered shortly before the end.

Similar efforts are available in other universities, where students also look for inexpensive options. The idea of "tapes" - sharing food remains - is popular in many locations, but was not considered in Mainz. The managing director of the Studierendenwerk Mainz, Alexandra Diestel-Feddersen, made it clear that there are no such practices in the canteen of the University of Mainz.

These actions are not only aimed at waste, but also to the pricing. Especially for students, the food in the cafeteria is an important source of care, and reducing the costs could be considerable relief.

food waste is also a high priority in Rhineland-Palatinate. Various initiatives such as food sharing and regional associations are actively involved in minimizing reverse and at the same time supporting people in need. However, this also results in challenges for organizations such as the boards that are dependent on donations. The competition for resources will thus become more intensive.

A detailed analysis of this development shows that the University of Mainz takes a decisive step with its price reductions, which not only makes ecologically sensible, but could also offer economic advantages for the students. Information on the latest developments related to cafeteria meals at the University of Mainz can be found in an article on www.swr.de .

The efforts to reconcile the effort and environmental awareness could be pioneering for other universities that consider similar situations. The approach of reducing the remains of the food through a targeted pricing policy could take a pioneering role in university catering.