Sustainability
- with organic certificate,
- with MSC certificate,
- fair trade,
- with regional origin as well as
- from species-appropriate animal farming are used.
Environmental score legendThe score maps climate impact in four areas. First, an average score is calculated and displayed for each dish in the menus. This is calculated from the scores in the four areas of climate, water, animal welfare and rainforest, whose scores can be viewed in the detailed overview.

Climate:
Depending on the level of CO₂ emissions in grams, stars are awarded. (Datei nicht mehr verfügbar zum Download!) If consumption is particularly low (3 stars), the "Klimateller" is also awarded.
Important: We rate the dishes/products independently of the portion size. This means that even if a portion is smaller, this does not automatically mean that the CO₂ emissions will be lower.
Water:
Depending on the consumption in litres, 0-3 stars are awarded. Particularly low consumption is marked with 3 stars.
Animal welfare:
3 stars: | vegan/species-appropriate |
2 stars: | partially certified |
1 star: | no certification |
Rainforest:
3 stars: | protected |
2 stars: | partially protected |
1 star: | not protected |
You can view the detailed 3-star rating system here (Datei nicht mehr verfügbar zum Download!)
.Note: For most of our dishes, the environmental score has already been calculated and is shown accordingly. However, this is constantly being updated and expanded.
Calculation average score
In calculating the environmental score, CO₂ emissions are taken into account as the crucial parameter in the food production system. Compared to the other metrics - water, animal welfare and rainforest - the reduction of greenhouse emissions has the greatest impact on improving the sustainability of a dish or increasing the careful use of our resources.In order to include the scientifically measured planetary boundaries, the parameter CO₂ emissions is included in the calculation of the environmental score of our dishes with a weighting factor of 50%. The three other parameters - water, animal welfare and rainforest - share the remaining 50%.

Rounding up and down the average environmental score:
> 0.50 = round up
< 0.49 = round downExamples:
1.25 = round down to 1 star
1,50 = round up to 2 stars
1.75 = round up to 2 stars
What is the KlimaTeller?
The KlimaTeller is an initiative of the non-profit NAHhaft e.V.

Where does the data come from?The Eaternity Database (EDB) contains CO₂equivalence values and unit processes for all common foods based on seasonality, cultivation methods, transport, preservation and processing models. Here, a greenhouse model was developed to determine CO₂equivalence emissions associated with greenhouse heating in both organic and traditional agriculture. The individual CO₂equivalence values are the result of a collaboration with scientists from the Zurich University of Applied Sciences (ZHAW) and Quantis World Food Database, University of Zurich (UZH), Swiss Federal Institute of Technology Zurich (ETHZ), Research Institute of Organic Agriculture (FiBL), ecoinvent v3.6, Agribalyse, Agrifootprint, peer-reviewed literature, reports (grey literature), extrapolated; or based on Eaternity's own research, subsequently adjusted to ensure comparability. 6, Agribalyse, Agrifootprint, peer-reviewed literature, reports (grey literature), extrapolated; or based on Eaternity's own research, subsequently adjusted to ensure comparability. The EDB is currently the largest and most comprehensive database performing CO₂equivalence calculations for food products worldwide. It includes nutritional values, water scarcity footprint and our Health Score to assess the health risk factors of your food consumption.More information on the Eaternity CO₂ footprint also at:
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Du verlässt nun die Webseite des Studierendenwerks Karlsruhe (sw-ka.de)
Bitte beachte, dass du auf die externe Webseite https://eaternity.org/foodprint/ weitergeleitet wirst, auf der deine personenbezogenen Daten anders verarbeitet werden als bei uns.
Ehe du mit „Ja, weiter“ dieser Verarbeitung zustimmst, solltest du hier nachlesen, was bei der externen Webseite zum Datenschutz zu beachten ist.
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Du verlässt nun die Webseite des Studierendenwerks Karlsruhe (sw-ka.de)
Bitte beachte, dass du auf die externe Webseite https://www.youtube.com/watch?v=iK1iaBxViaQ weitergeleitet wirst, auf der deine personenbezogenen Daten anders verarbeitet werden als bei uns.
Ehe du mit „Ja, weiter“ dieser Verarbeitung zustimmst, solltest du hier nachlesen, was bei der externen Webseite zum Datenschutz zu beachten ist.
All other packaging, straws and our disposable tableware, including cutlery, are made exclusively from so-called renewable raw materials. Specifically, we use polylactic acid (PLA), which is obtained from lactic acid and is biodegradable. Of course, we try to use packaging made of recycled paper wherever possible.You want to do without disposable packaging for your lunch? That's possible too!You can choose:
- 1. Mensa TO GO: All meals can be taken away in sustainable disposable packaging. An environmental fee of 1 euro is charged for this, which is added to the regular meal price. As we attach great importance to food hygiene and safety, we use high-priced materials that are safe and hygienic for single use in the heating process. The environmental contribution of 1 Euro for the to-go packaging only covers these costs proportionally, the rest is paid by the Studierendenwerk Karlsruhe.
- 2. Mensa TO PACK: Alternatively, you can pack the food "to pack" in containers you have brought yourself. All you have to do is inform the food counter. You will then receive the meal on reusable dishes and can transfer it at the packaging station. Partial to-go serving is not possible in this case.

More information on the broiler chicken initiative at: www.masthuhn-initiative.de/

FACTS:
- Construction period: 2012 to 2013
- Commissioning: 2013
SPECIFICATIONS:
- Base: combination of liquid ice, propane and CO2
- Liquid ice: 25% ice, 75% liquid (water with approx. 8% ethanol)
- Production: 6 ice generators with 14 kW cooling capacity each
- Distribution: 3km pipe network to 90 delivery points
- Propane gas: natural refrigerant R290 for normal refrigeration
- CO2: transforms the liquid ice temperature from -3.5°C to -25°C
- Tank volume: total 40m³
- Investment: approx. 1 million euros
Partner:
- Scientific support: Prof. Dr. Michael Kauffeld, University of Applied Sciences Karlsruhe
- Planning: Günther Schmidt Engineering Office, Hochheim
- Implementation: Hafner-Muschler, Balingen / IBV, Tiefenbach
- Funding: Ministry of Science, Research and the Arts / Vermögen und Bau Baden-Württemberg

FACTS:
- Construction time: 6 weeks
- Commissioning: 2011
- Redundant wet waste disposal plant: System with one central tank and two independently operating disposal plants.
- Planning: vtechnik, Gaggenau
- Implementation: Meiko, Offenburg
- Funding: Ministry of Science, Research and the Arts / Property and Construction Baden-Württemberg
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