Ghent (The Brussels Morning Newspaper): Ghent University is launching a two-year pilot project at the Coupure campus, prioritizing plant-based meals to enhance nutrition and variety, with student feedback collected via iPads.
Ghent University’s student restaurants use a system called the “regeneration kitchen.” In this setup, parts of the meals are cooked somewhere else, brought to the university, and then heated up and finished before being served. It has been said that this way of working has several advantages, like making cooking easier and not needing full kitchens at every restaurant. It also helps produce meals more efficiently and saves money across different locations.
Will Ghent University’s new vegetable-focused dining project improve meal variety?
According to resources, this method has some downsides. One main issue is that there aren’t many meal choices because everything is prepared in one place. The dishes often have fewer vegetables, which raises concerns about nutrition for students and staff. Ghent University knows about these problems and is looking for ways to make the system better so they can offer a wider variety of meals that are healthier in the future.
Ghent University is launching a pilot project that prioritizes vegetables as the main ingredient in meals, instead of meat or fish. This initiative aims to create a variety of nutritious and appealing dishes for students and staff. By focusing on plant-based options, the university seeks to enhance the nutritional quality of meals and address concerns about limited meal choices. The project is part of efforts to improve meal variety and balance in the university’s dining services.
From Monday 23rd September, Ghent University will start making fresh meals in the student restaurant on the Coupure campus, focusing on vegetables instead of meat or fish. This means there will be lots of salads and veggie dishes. They want to use seasonal ingredients and reduce food waste by turning leftovers into soups or sandwiches. The restaurant will only use reusable cups for drinks, and students can bring their cups or buy one. The dining area will be updated to feel more welcoming, and this project will run for two years, allowing students and staff to give feedback using iPads in the restaurant.
