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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.