From the Vice-Rectorate for Sustainability at the University of Valencia, we are committed to healthy, high-quality food with social responsibility criteria. To this end, we have begun implementing some changes in our cafeterias.

We are committed to healthy eating

Promoting the consumption of fruits and vegetables at the university not only improves our health but also helps protect the planet.

Nutrition is one of the most influential factors in our health and in the development of serious diseases such as heart attacks, diabetes, or certain types of cancer. Scientific studies have shown that not only can certain diets increase the risk of these conditions, but there are also dietary patterns that can protect us.

One of these is the Mediterranean diet, recognized as one of the healthiest in the world thanks to its richness in plant-based foods such as fruits, vegetables, legumes, and whole grains, its use of olive oil, and its low consumption of animal products and ultra-processed foods. Moreover, it is one of the most sustainable diets, as it prioritizes seasonal products and has a low environmental impact due to its reduced meat consumption. It has been shown that following this diet can reduce greenhouse gas emissions by up to 72%, decrease land and energy use, and significantly reduce water consumption.

• 🍎 Fruit always available and visible, with two options offered as dessert

• 🌱 Vegan menu option

• 🥗 Option for a salad or vegetable dish as a main or side

• 🍽️ Fried, breaded, or battered dishes will be limited

• ❌ Gradual elimination of industrial pastries and ultra-processed foods

We Are Committed to Sustainable Eating:

Incorporating organic ingredients and more locally grown, seasonal fruits and vegetables into the university diet is a simple yet highly effective step toward sustainable, healthy, and planet-friendly nutrition.

Consuming seasonal and locally sourced foods is essential for reducing our carbon footprint, as it avoids long-distance transportation, prolonged storage, and excessive use of packaging or plastics. Supporting organic agriculture is also key to transitioning toward a sustainable agri-food model. Organic farming avoids synthetic chemicals, respects biological cycles, and is the only certified method in Europe that actively contributes to mitigating climate change. This certification is granted through the corresponding seal, in accordance with European regulations.

Fruits and Vegetables: A Low-Carbon Choice

Fruits and vegetables generally have a lower carbon footprint than meat or other animal products, but their environmental impact can vary greatly depending on where they are grown, when they are consumed, and how waste is managed. Choosing locally sourced, minimally processed fruits without plastic packaging and respecting their natural cycles helps protect the environment—and also allows us to enjoy tastier, more nutritious produce.

In Valencia, this recommendation is especially accessible thanks to excellent local production throughout the year, as shown by the wide variety of fruits and vegetables available year-round. To support this, you can consult the seasonal product calendar outlined by the regional regulations of the Department of Agriculture, Rural Development, Climate Emergency, and Ecological Transition.

https://dogv.gva.es/datos/2022/12/05/pdf/2022_11351.pdf

As a result, the cafeteria contracts include the following commitments:

• All citrus fruits must be grown in the Valencian Community, and all vegetables and fruits must come from a maximum distance of 200–300 kilometers.

• Rice must be produced in the Valencian Community, with DOP.

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• At least two days a week, all fruits, vegetables, and greens will be fresh and seasonal.

• One day every two weeks, all fruits, vegetables, and greens—as well as other foods such as eggs, rice, pasta, or legumes—will be organically produced.

• Fish will come from distributors with blue seal MSC,and measures to promote the use of sustainably caught fish will be implemented.

We Are Committed to Fair Trade:

By choosing fair trade products, the university community contributes through small everyday decisions to reducing poverty, protecting human rights, and moving toward a more ethical and sustainable economic model.

This type of trade promotes social justice and environmental respect, connecting consumers in the global North with producer communities in the global South. It ensures production under decent working conditions, fair prices, gender equality, the absence of child labor, and commercial relationships based on transparency and respect. This is certified with  Fair Trade seals 

from small producers and other equivalents, in accordance with European regulations.

☕ Coffee and other products such as tea and herbal infusions, cocoa powder, chocolate bars, and sugar (depending on the cafeteria) will be sourced through fair trade channels.

♻️ We Are Committed to Waste Reduction:

• Self-service water stations will be installed, using glass pitchers and cups to replace bottled water in plastic.

• All tableware will be reusable, and single-use tablecloths will be prohibited.

• Compostable containers will be available for taking away uneaten food from the cafeteria, and unsold menu portions will be offered at reduced prices at the end of service.

• Two waste separation points will be installed, sorting into four categories.

University cafeterias will embrace a more sustainable and conscious model that promotes savings, reduces single-use plastics, and offers leftover food at a lower cost.

🚯 We Are Committed to Reducing Waste:

Single-use plastic accounts for around 50% of global plastic waste, and it can take up to 400 years to decompose, causing pollution in soil and oceans. In Spain, only about 35% of plastic waste is recycled.

On the other hand, food waste is one of today’s major environmental issues: around 30% of food produced globally ends up in the trash, which means a waste of resources such as water, energy, and land.

Proper waste separation and recycling are key to minimizing waste and maximizing material reuse.

The same sustainability philosophy guiding improvements in university cafeterias has been applied to vending machines:

• Coffee, chocolate bars, cocoa, and at least two other products must be fair trade.

• Fair trade and organic products must be clearly labeled.

• At least 60% of the products offered must be considered healthy: seasonal fruit, natural nuts, 0% fat dairy products, and sweet or savory snacks low in fat, salt, and sugar.

• No more than 30% of beverages may be sugary or contain sweeteners.

• Three solid products and two beverages must carry the organic farming seal.

• Coffee machines must include a “no cup” option.