Scrumptious Eats
The Rathaus-Kantine in Neuss Town Hall is making a significant shift towards sustainability, with a focus on offering more diverse and locally-sourced meals. This initiative aims to reduce the carbon footprint associated with transportation and production, promote environmental responsibility, and encourage healthier eating habits among employees and visitors.
From Monday to Friday, breakfast can be enjoyed in the canteen between 7 am and 10 am, while lunch dishes are available from Monday to Thursday, between 11 am and 2 pm. At least one meal per day will be made entirely from regional products.
Eggs for the canteen are now sourced from Kuppers chicken farm in Kaarst, which stands against the practice of "cockerel shredding." Fruit and vegetables are now sourced via a fruit wholesaler based in Düsseldorf, and when possible, from operations in the district area.
Lutz Geuenich, the owner of the canteen, is actively seeking new suppliers to promote regionality. The offer will continue to be improved, with a focus on a more diverse range of regional and vegetarian meals.
In addition to the changes in the canteen, subscribing to the free newsletter offers in-depth information about social developments, culinary arts, art, and culture in Neuss. The newsletter, which does not send spam, provides access to detailed information about Neuss and serves as a valuable source for learning more about the city.
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By implementing these sustainability initiatives, the Rathaus-Kantine in Neuss Town Hall is contributing to the broader sustainability goals of the Neuss municipality. This move towards a more sustainable future is a commendable step towards a greener and healthier community.
[1] Sustainable Public Catering Practices (n.d.). Retrieved from https://www.sustainablecateringalliance.org/ [3] Sustainable Food in Institutions (n.d.). Retrieved from https://www.sustainablefoodtrust.org/ [5] Sustainable Procurement of Food in Public Institutions (n.d.). Retrieved from https://www.fao.org/3/a-i6787e.pdf
In alignment with the Rathaus-Kantine's shift towards sustainability, Lutz Geuenich is proactively seeking local suppliers to ensure diverse and regional meals, with at least one daily meal made entirely from regional products. The newsletter, offering insights into Neuss's social developments, culinary arts, and culture, also features an organic dish made exclusively from organic ingredients every week.
