Nutrition team

The nutrition sub-team has been newly formed and is now looking at how catering at the University Hospital of Cologne can be made more sustainable.

One aim is to make the distribution of food in the canteens more sustainable, for example by reducing food waste. The nutrition sub-team also aims to increase the use of ecological, regional, seasonal and organic food in the canteens and bistros. The canteen menu should be based on the Planetary Health Diet, which aims to protect the health of both people and the planet. Another aim is to raise awareness of sustainability among employees at Cologne University Hospital. To this end, the sub-team is currently working on a survey for patients and employees of the University Hospital of Cologne to record their satisfaction with the current canteen offer and to collect suggestions for improvement and wishes. In addition, the sub-team plans to hold talks with the catering department of the University Hospital of Cologne and those responsible for nutrition-related decisions in order to put forward their demands.

Information on the topic of sustainable nutrition:

Cookbook "Climate-friendly cooking and enjoyment"

Guide from BKK provita