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Desired dishes in the FernUni cafeteria: over 400 ideas and increasing demand!
With the “Make a Wish” campaign, the FernUni Hagen offers individual cafeteria dishes that are served until the summer holidays.
Desired dishes in the FernUni cafeteria: over 400 ideas and increasing demand!
The cafeteria at the FernUniversität in Hagen aroused great interest with its “Make a Wish” campaign. Students and employees can submit their desired dishes until the summer holidays. So far, over 400 suggestions have been registered within the first two weeks. The cafeteria operator Alina Dickhut and her team are positively surprised by the response.
Every week a desired dish is now served instead of the regular offering. Currywurst and fries are currently on the menu, after tagliatelle with spinach and feta cheese were initially on the menu. “Spaghetti Bolognese” is planned for the coming week, a dish that is particularly popular with the students.
The most popular dishes
The campaign to submit your favorite dishes has produced some clear favorites. The top 8 most requested dishes are:
| rank | Court |
|---|---|
| 1. | Fish |
| 2. | Currywurst |
| 3. | Schnitzel/kebab |
| 4. | More vegetable side dishes |
| 5. | Stews and soups |
| 6. | Fewer fried recipes (e.g. pure chicken) |
| 7. | Vegan dishes (e.g. vegan lasagna) |
| 8. | Desserts (e.g. tiramisu, pancakes, crepes) |
Around 30 wish lists are submitted to the cafeteria every day. The implementation of these wishes will continue throughout the summer. Those interested can use the “Make a Wish” menu to be notified by email as soon as their desired dish is on the menu.
Sustainability in catering
The topic of sustainability also plays an important role in catering at universities. That's how it is Leipzig Student Union set an example for conscious nutrition and sustainability in 2025. During Veganuary, the Studentenwerk offers special vegan highlights in its canteens and cafeterias.
The offer includes purely plant-based lunches as well as vegan baked goods made in-house and plant-based drinks at coffee stations. Special attention is paid to the regional plate, which is offered on the first Thursday of the month. The ingredients come from producers within a radius of around 100 kilometers around Leipzig, which promotes support for local producers.
Innovations for less food waste
The Student Union Schleswig-Holstein also relies on a sustainable concept. Reusable tableware with a deposit system is offered at all locations. This initiative supports the reduction of single-use plastic and promotes an environmentally conscious eating culture. You also have the option of bringing your own dishes and having them filled.
In addition, the cooperation with “Too Good To Go” offers a platform for saving food. Leftovers from prepared food will be served on another opening day as part of a limited offer, and unavoidable leftovers will be used in a biogas plant to generate electricity or made available to charitable organizations.
Overall, the current initiatives show that both the FernUniversität in Hagen as well as the Leipzig Student Union and the Schleswig-Holstein Student Union are making intensive efforts to shape the food culture at universities in terms of both taste and sustainability.