Sustainability at Sit Food and Beverages

Project Minus - Our Sustainability Initiative

Project Minus aims to reduce: less use of plastic, less waste, less food waste and less emissions and transportation distances.

We are dedicated to tackling student loneliness, reducing social exclusion, and addressing mental health challenges. Our goal is to support students in staying active and engaged, and to be a supportive presence that helps students persist in their studies.

Sit Food and Beverage is committed to a more sustainable future with a focus on food waste reduction, creating social spaces for students, using biodegradable packaging, environmentally friendly food production, and maximizing the use of locally sourced ingredients.

Increased Plant-Based Options

We are committed to reducing environmental impact by offering more plant-based food. Our dining locations feature at least one vegetarian option daily in the hot buffet. Our goal is for at least 25 % of the hot buffet selection to be plant-based, in addition to a salad bar that is nearly entirely plant-based.

- our own plant-based food concept, can be found in our kiosks and of our some cafeterias.

Reduction of Food Waste

We have implemented various measures to minimize food waste:

• Dagens Kutt We sell yesterday’s fresh items and products nearing their expiration date at half price.
• We offer food by weight, allowing customers to choose their portion sizes, which has nearly eliminated food waste from guests.
• We purchase food that would otherwise be discarded due to short shelf life and use it fully, ensuring zero waste.

Local and Fair Trade

A significant portion of the ingredients used at Sit Food and Beverages is sourced from local suppliers. This ensures better control over the quality of our food and reduces transportation distances.

Biodegradable Single-Use Products

Our goal is for all single-use products to be biodegradable. We also aim to increase awareness about choosing porcelain and steel over disposable items. We always deduct the weight of the porcelain when weighing and charging for food and strive for all diners to use reusable items instead of disposables.

Electric Vehicle Fleet

We provide catering and meeting food to various locations on campus every day. Our delivery vehicles are exclusively electric.

Supplier Collaboration

We partner with suppliers who focus on sustainability. Our main supplier, ASKO, aims for zero emissions in transportation. We also source weekly from Plateful, a key player in rescuing food from waste. New supplier Mer Enn provides delicious focaccia made with 49 % carrots.