The ETSE Cafeteria applies the following sustainable and healthy practices:
- A vegan menu is available.
- All bottled drinks (water, soft drinks) are served in reusable containers, avoiding plastic bottles and aluminum cans.
- A permanent area with free glass pitchers and cups is available for easy refilling from water fountains.
- Reusable aluminium bottles are available for purchase.
- All tableware (cutlery, plates, glasses, and cups) is made from reusable materials.
- The use of disposable tablecloths is prohibited on tables and individual trays.
- Food and beverages taken outside the premises are served in compostable packaging.
- Two waste separation points are provided: for organic waste, paper/cardboard, and light packaging.
- Sustainability and nutrition measures are actively communicated via digital signage.
- All fruits, vegetables, and greens served are fresh and seasonal, every day.
- All coffee, sugar, teas, instant cocoa, and cookies offered are fair trade.
- A salad or vegetable dish is always available as the main first course and as a side with both main dishes.
- Two fruit options are offered daily as desserts.
- A guaranteed offering of natural fruit juices, fresh fruit, and healthy nuts for between-meal snacking.
- Total elimination of industrial pastries and ultra-processed foods.
- Every two weeks, all vegetables and greens on the menu come from organic agriculture.
- Organic eggs, rice, or legumes are included in the food offerings.
- Citrus fruits (mandarin, orange, lime) come from the Valencian Community and bear the PGI “Valencian Citrus” label or CAECV certification.
- Commitment to purchase only from suppliers with MSC blue label: all fish served comes from certified fisheries.
- Portions not sold or distributed through other channels that ensure later consumption and avoid food waste will be offered at a reduced price.