Catering at WUR: towards a positive contribution for people, animals and the planet

You may have already seen them somewhere on campus, with your lunchtime sandwich or your hot meal: the products that demonstrate WUR’s vision on Food & Beverage. Like the cappuccino with oat milk that you can get at some of the vending machines, which contributes to the protein transition. Or the vegan croissants you can buy in the Grand Café, which are no longer made with butter. Or, something completely different, Orbisk, an automated food waste monitor. Using a scale and a smart camera, caterers record what quantities and types of food are thrown away. With this information, they can fine-tune their offerings to prevent food waste.

Healthy, sustainable and inclusive

The above examples are just a selection of the first visible results of a series of new contracts signed in recent years. There are four to be precise: in 2021, caterer OSP Vermaat started catering in Impulse, a year later Hutten started catering in Omnia, and since this academic year Compass provides the catering in the restaurants in the education buildings (see boxes). And last but not least, from July 2023, supplier MAAS will be responsible for all 240 coffee machines in the WUR buildings. Central to all these contracts is WUR's vision on Food & Beverage. The food and beverage offerings must be healthy, sustainable and inclusive. These rather abstract concepts are elaborated on the basis of eight principles: healthy and vital, protein transition, food waste, seasonal, fresh and regional, sustainable operations, packaging-conscious, innovative and inclusion as a core value.

Partnership between WUR and caterer

In the tender process, we asked directly for a concrete implementation of the above principles. Marcha explains: 'We asked caterers to indicate what their services would look like according to our vision. What can they offer? What does the assortment look like? What is the pricing?' We asked not only about supply and concepts, but also about their willingness to cooperate with WUR. 'Because we were looking for a real partnership, where caterers and WUR work together and make the vision ever more concrete.' So in the end, OSP Vermaat, Hutten, Maas and Compass were chosen, and are now enthusiastically getting down to work.

Measurement is the key

Marcha emphasises that each caterer is currently working hard on the concrete shaping of these principles. 'We’ve made clear agreements on this. About what they are going to do and how they are going to measure it. The measurement is based on a number of detailed indicators. Consider, for example, the desired ratio of vegetarian to non-vegetarian, and the salt and fat content of the products on offer. We are currently measuring whether we have already taken steps in the area of healthy food and what caterers can improve. News on a solution for single-use plastics will also follow within a month.' Marcha does note, however, that it will take time before caterers can fully comply with the vision.

Finding the right balance

Clearly, there is a lot involved in catering. Clear communication by the caterers and by WUR is a requirement to include people in the choices in the area of health, sustainability and inclusion. And to explain the selling prices. Marcha clarifies this: ‘The caterers on campus set their own prices. The condition, however, is that they make sure they offer a range that fits everyone's budget. That’s why the assortment in Forum and Orion has recently been supplemented with attractively priced loose bread and spreads.' WUR explicitly asks the caterers to implement its Food & Beverage wishes. And this sometimes creates an area of tension between supplying a healthy, sustainable and varied range on the one hand and a range that suits everyone's wallet on the other hand. Finding the right balance here is an ongoing process.

In the future, we expect a great deal from the caterers. Scientists and students will be involved in the catering facilities, which will then function as a Living Lab. We are happy to receive suggestions and tips for research assignments and experiments, as catering ultimately concerns us all, from caterer to student, scientist and employee.