Cooking exclusively with plant-based ingredients for three days – that’s what facility managers, chefs, assistant chefs and serving staff at Studentenwerk Leipzig’s Mensas and Cafeterias got to work on last week. Each day of the three-day workshop, held in the Cafeteria am Elsterbecken, had a different focus: seasonal and international vegan dishes as well as the vegan Cafeteria offering. The workshop menu included dishes such as lentil-mushroom roast, sliced pumpkin and potatoe stew, and quinoa salad with grilled eggplant.
On the one hand, the cooking course took place because Studentenwerk Leipzig places great importance on sustainability in its Mensas and Cafeterias. Additionally, the last satisfaction survey on the Mensas and Cafeterias revealed that there is a desire among students to improve the vegan dishes. The knowledge solidified and newly acquired during the workshop will now be put into practice by the Cafeteria staff in their daily routines, with some dishes set to be offered soon.
