My UM
My UM
Search

Maastricht University takes a step towards a more sustainable catering offer

UM is working step by step towards a climate-neutral campus. Sustainability is an important part of our strategy and is reflected in many aspects of daily life on campus, including what we eat.

In a video, various stakeholders explain why UM is choosing to place a stronger emphasis on more plant-based and fewer animal proteins in banqueting and catering orders charged to budget numbers. Banqueting refers to the organisation and provision of catering for business events such as meetings, receptions, or conferences. This step is part of the university’s broader sustainability ambitions and will be incorporated into the new catering contract with supplier Appèl, which will take effect on 1 July.

Where actual protein consumption previously consisted of approximately 40% plant-based proteins, we are now aiming for at least 56% plant-based by 2027, with the shared goal of growing to 70% by 2031.

In this video, Professor Gaby Odekerken-Schröder (member of the Sustainability Supervisory Board), Mike van Gerwen (Contract Management Facility Services), and Jeroen Warnier (Director of the UM Sustainability Office) explain this development. They discuss the considerations behind this decision and how the current catering tender has been designed and implemented: Why is this step necessary? What do we as the UM community aim to achieve with it? And what does it mean for staff and students in practice?

What does this mean in practice?

  • From 1 July, this change will apply to banqueting and catering orders placed using a university budget number.
  • Under the new contract, the option to purchase meat using a budget number will be discontinued from that date onwards. Exceptions may be made for a very limited number of formal events.
  • At the campus outlets, such as the Mensa and other coffee bars, the different food selections with meat and without meat will remain available. The offer will be gradually included in the transition towards more plant-based options, but freedom of choice will remain at these locations.

Why this step?

With this approach, UM aims not only to make its catering offer more sustainable, but also to demonstrate that sustainable choices can be normal, attractive, and high quality—without compromising on taste or freedom of choice. By making the sustainable option the default more often, we encourage awareness in a way that aligns with our social responsibility as a university.

At the same time, there is still room for feedback, so that the food selection can continue to improve together with staff and students.

Also read