Food and Beverage

In our on-campus outlets, vegetarian or plantbased options are increasingly becoming the standard. Currently:

• 75% of the assortment in the outlets on campus consists of vegetarian or plantbased products. We encourage our guests to make sustainable choices by giving extra attention to sustainable choices.
• Are the catering guides fully vegetarian or plantbased by default.
• We offer plant-based milk in all coffee corners and in more and more coffee machines.

Over the past year, a food waste measurement was conducted in the Refter by Orbisk. Orbisk is a smart monitor that can register waste by type and weight, providing a clear picture of what is being discarded.

Three different types of measurements were taken:

1. What is leftover from catering?
2. What comes back from the plate?
3. How much overproduction occurs at the counters?

Reducing food waste is our goal. So far:

• We combat food waste by producing and ordering on demand. Whatever is left over is offered through the Too Good To Go app. 
• We separate waste at all food service locations and encourage our guests to do the same. We take back deposit bottles and cans and donate them to a good cause (the Radboud Fund). 
• We collect and reuse coffee grounds as a raw material. 
• Whenever possible, we use filtered tap water in reusable bottles within the department. 
• We have introduced the Billie Cup as a sustainable alternative to disposable cups. 
• We actively approach departments where there is "a lot" of waste in catering. 
• We provide takeaway bags with catering so that people can take food home. 
• We adjust portion sizes for dishes and replace or eliminate less popular ingredients. 
• We analyze customer satisfaction measurements and incorporate feedback into our recipes.

• We are joining MVO Netherlands' Natural Food & Drink Collective. The aim is to make natural farming the new normal.
• We actively participate in initiatives that contribute to the health of our guests and our living environment. Examples include the National Week Without Meat, I Pass / Dry January and the Radboud Impact Festival.
• In vending on campus, we use the Health Food Wall, among other things. Here, users can buy a fresh, healthy and plant-based meal or snack 24/7. There are now 8 Health Food Walls spread across the campus.
• Several water taps have been realised on the campus. You can buy a Join the Pipe bottle through the campus shop or at one of our coffee corners. The money from the purchase of these water taps goes to water projects around the world.
• We work with local and/or sustainable suppliers whenever possible.

• We are committed to inclusivity and a safe working environment for all. That is why we have been working with people with a disadvantage on the job market for many years. We do this by training and employing people. We train people in our Hospitality team through a two-year apprenticeship programme and employ people with a disadvantage on the job market in several departments.