The Mensas of the Studentenwerk Leipzig are expanding their menu with the introduction of the “Regio-Teller,” available on the first Thursday of every month. This dish is characterized by the use of ingredients sourced from local producers within approximately 100 kilometers of Leipzig. The aim is to support regional businesses and prioritize sustainability.
The first “Regio-Teller” will be available on 6 June 2024, featuring a millet tabouleh with asparagus, tomatoes, and rhubarb chutney.
The ingredients are sourced from:
- Asparagus: Spargelhof Beelitz, Lehnin
- Rhubarb: Saatgut Plaußig Voges KG, Leipzig
- Millet & carrots: Gemüsebau Maria Bienert, Taucha
- Cucumbers: Gartenbau Plänitz, Radebeul
- Tomatoes: TOGAZ Thüringer Obst & Gemüse, Unterkaka
- Parsley: Gartenbau Fischer, Großweitzschen
- Lollo Bionda: Steffen Schladitz Gartenbau, Pegau
This Regio-Teller is completely free from allergens and additives!
If you want to learn more about the origin of our ingredients, visit the information booth of our supplier Köhra in the Mensa at Elsterbecken on 6 June 2024.
How to recognize the Regio-Teller
On the day the Regio-Teller is offered, a display will be placed at the serving counter to inform our cafeteria guests about the origin of the ingredients and to highlight the participating regional producers. In the menu, Regio-Teller dishes will be marked with the following icon:
Here you can find the Regio-Teller
Sustainability and quality in focus
By shortening transportation routes, CO2 emissions are significantly reduced, making an important contribution to environmental protection. These short distances also prevent quality and nutrient losses that can occur during long transports. Unlike products that are harvested unripe and need to ripen during transportation, the ingredients of the Regio-Teller come from fully ripe plants. This ensures that the flavors and secondary plant substances are optimally developed. At the same time, smaller regional businesses are supported. Another ecological advantage is the avoidance of packaging. The vegetables are obtained unpackaged directly from the producers, reducing the use of plastic films, nets, or cardboard trays.
And otherwise?
Sustainability is a central concern in the canteens and cafeterias of the Studentenwerk Leipzig. Aspects such as the origin and cultivation of food, their preparation, and the handling of surplus food are thoroughly considered. The commitment includes promoting regional and seasonal products, providing vegan and vegetarian dishes, using Fairtrade products, and implementing measures to reduce packaging waste. Furthermore, only green electricity is used, and an environmentally friendly reusable system for takeaway food and drinks is established.
