Information about Ecology, Ethics and Quality

Fair Trade - Products

Fair Trade secures that the manufacturers in the countries where the products originate from receive an appropriate amount of money for their work. The prices for these fair trade products lie above the world market prices, thereby compensating for any price fluctuation. In addition, the individual trade organizations provide those regions with social development assistance. These projects often involve the construction and operation of schools, humane accommodation and basic health care.

The Studierendenwerk Thüringen views these efforts as measures of support in the sustainable production of food stuffs, especially in the areas of coffee, tea and cocoa.

For this reason, since the 1st of Jan. 2009, only been fair trade coffee beans have been used in the dining halls and cafeterias of the Studierendenwerk Thüringen. Even fair trade tea, cacao containing hot drinks and candy bar products are available everywhere.

The Studierendenwerk Thüringen also wishes to take up using only fair trade products in the production and cafeteria sales in the near future.

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Organic Food

The following dining halls are certified organic and offer meals with organic ingredients:

  • Mensa Carl-Zeiss-Promenade, Jena
  • Mensa Ernst-Abbe-Platz, Jena
  • Mensa Philosophenweg, Jena
  • Mensa Nordhäuser Straße, Erfurt
  • Mensa Altonaer Straße, Erfurt
  • Mensa am Park, Weimar
  • Mensa Ehrenberg, Ilmenau
  • Mensa Weinberghof, Nordhausen
  • Mensa Blechhammer, Schmalkalden

You find these offers in the daily menue.

We obtain a total of about 170 organic products, such as fruit, vegetables, pasta and meat. In addition to this, different desserts and candy bars from organic cultivation are also offered at the dining halls and cafeterias. Coffee, tea and hot cocoa are also available as organic quality products.

The organic products are labelled with an organic label and have, therefore, been strictly controlled. The assigned eco-control stations watches over all of the stages of production of the foods on their way to our dining halls. This way, we can guarantee a high transparency to the consumers.

So that we do not endanger the sustaining character of the production of organic food products, we try to use regional components during the procurement.

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WWF- Seafood Guide and MSC-Criteria

In the preparation of meals with fish, we follow the recommendations of the WWF. For this reason, as of December 2009, we no longer purchase the types of fish which have been critically evaluated there.

The Studierendenwerk Thüringen only purchases MSC certified types of fish. However, due to the high costs and unnecessary amount of effort required, we have not carried out our own individual certification procedure, which is why we are not authorized to display the MSC seal.

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GMO – Genetically Modified Organisms

Products which are subject to labeling, according to the EU regulations 1829/2003 about genetically modified foods and fodder and 1930/2003 regulations about the traceability and labeling of genetically modified organisms as well as the traceability of foods and fodder produced from genetically modified organisms, are not used in our dining halls and cafeterias.

The 10 rules of the German Nutrition Society

To maintain a healthy diet outside our dining halls and cafeterias, we would like to refer you to the German Nutrition Society’s 10 rules as well as the food pyramid. Regard it as a reference and orientation guide for your own personal meal plan.

  1. Maintain a Varied Diet
  2. Eat Plenty of Wheat Products and Potatoes
  3. Vegetables and Fruit – Take “5- a day”
  4. Drink Milk and Milk Products Daily
  5. Avoid Fat and Fatty Foods
  6. Use Sugar and Salt in Moderation
  7. Drink Plenty of Liquids
  8. Prepare Tastefully but Carefully
  9. Take Time to Enjoy your Food
  10. Pay Attention to your Weight and Stay Active


HACCP concept (hygiene concept)

The maintaining of hygiene standards and the labelling of our food is something which is of course very important to us. HACCP stands for 'Hazard Analysis Critical Control Points', something which takes place at all stages of the preparation, processing, production, packaging, storage, transport, distribution, handling and sale of food. This concept is the basis of our daily work.

We check daily:

  • temperature of deliveries (daily)
  • quality and packaging of delivered goods (daily)
  • refrigerator temperatures (daily)
  • cooling temperatures of meals (daily)
  • temperature of dishwashers (daily)
  • quality of frying fat
  • cleaning and disinfection protocol (daily)
  • drinking water analysis (once a year)
  • microbiological investigation of meal samples (twice a year)
  • swab tests of surfaces (twice a year)
  • investigation of dishwashers (twice a year)
  • investigation of dishes (twice a year)
  • pest prevention audits take place every 12 weeks

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