With its catering services at the University of Basel, SV Schweiz is implementing a special sustainability concept.
The food for students and staff at the University of Basel should be ecological and social, but also attractive and varied. An expert commission determines the course for catering at seven locations.
To perform on a high level, you have to eat well – today that means sustainably, the decision-makers at the University of Basel are convinced. To ensure that this is achieved, a special catering commission has been set up. It consists of representatives of the various university departments, students and the catering partner SV Group.
Swiss meat only
The central factor of the "One Two We" catering concept is sustainability: the catering should meet high ecological and social standards
and at the same time be attractive and varied
. A further objective is to avoid waste
. Both the waste of food should be reduced as well as the amount of packaging waste.
SV Group / University of Basel: Sustainable with "One Two We"
The president of the Catering Commission, Jennifer Kimmel, is satisfied. In 2019, for example, the processed meat was exclusively sourced from Switzerland. 90 percent of the fish in the university's catering establishments were MSC/ASC certified
. In 2018, this figure was still 84 percent. The CO2
balance of the meals was also better. In comparison to 2012, 13 percent less climate-damaging gases were produced
, according to the statement. This was achieved, among other things, by using fewer products that are transported by air.
University of Basel Catering
Sustainability balance 2019
100 % meat from Switzerland, 68 % of which comes from BTS/RAUS husbandry
100 % fish from sustainable sources, 90 % of which is MSC/ASC certified
100 % eggs and egg products from Swiss free range farming
100 % meadow milk and carrots according to IP-Suisse standard
-13 % CO2 emissions compared to 2012
Fair trade products: Bananas, SV Ice Tea, SV Lemonade, sugar sticks, Michel juices, rice and much more
Currently in operation with reduced opening hours
4 cafeterias and 1 restaurant (with restricted access)
in each case from 11:30 to 14:00
According to Stefan Brandes, manager of the catering sites, the SV Group is regularly expanding its range of meat from animal-friendly farms
: At the end of 2019, the proportion of meat from particularly animal-friendly stables (BTS) and with regular outdoor exercise
(RAUS) was already 68 percent. In 2018, the proportion was still 51 percent. However, a target of 80 percent meat from BTS/RAUS husbandry
has been agreed with the Swiss animal welfare authorities.
As (still) the sole buyer of this meat in the Swiss community gastronomy, 100 percent is still utopian for cost reasons. Nevertheless, the veal is now entirely from BTS-/RAUS husbandry and eggs and egg products are sourced entirely from Swiss free-range husbandry. He is also satisfied with the increased demand for meat-free dishes: "The Schnitzel with French fries is still number one today, but our coconut milk curry is in third place. The seitan boef stroganoff with ribbon noodles is also catching up noticeably", Stefan Brandes can report.
Aiming for higher goals
Medical student Julian Muff is not entirely satisfied with the status quo achieved with regard to animal-friendly meat. As a member of the catering commission, he thinks the university is on the right track – but still believes that more should be possible
. In view of the advancing climate change, one should never be satisfied with what has been achieved, but must always demand the next step. Muff grew up on an organic farm and defines sustainable nutrition as regional, seasonal, organic, fair trade and health-promoting
. Meat consumption is a significant factor in global warming, which is why he argues that meat-based dishes should simply be priced in real terms
. He believes that the so-called "grey amount", i.e. the harmful effects on the environment, should be included.
The SV Group, headquartered in Dübendorf, is a gastronomy and hotel management group with the business segments community catering, public catering and hotel. Under the brand SV Restaurant, the company operates more than 300 employee restaurants and refectories in Switzerland. The company goes back to the non-profit organisation "Schweizer Verband Soldatenwohl", founded in 1914 by pioneer Else Züblin-Spiller. It operated soldiers' rooms and offered balanced and inexpensive catering there. The ideological values of the founding association are today carried on by the SV Foundation. In the exclusive Top CH ranking of foodservice, the catering and community catering specialist SV Group Schweiz occupies third place with a net gastronomic turnover in 2018 of 513 million Swiss francs (+ 1.6 % to the previous year; estimated values of the editorial staff) in 316 establishments. SV (Germany) is ranked 7th in the exclusive gv-praxis ranking of contract caterers 2019
with annual net sales of € 187.8 million (+2.8 %).