Implementation of the DGE quality standard for meals in an university canteen
- 20.08.2025
- English Articles
- Corinna Neuthard
- Melanie Schneider
- Katja Schneider
- Petra Lührmann
Peer reviewed / Manuscript (short paper) submitted: 25 Oct 2024; revision accepted: 25 Mar 2025
Factors of (non-)continuation
Background and research questions
Communal catering in various settings such as daycare centers, schools and workplaces offers particular opportunities with regard to health-promoting and more sustainable nutrition. One promising approach to improving eating environments is the implementation of the DGE quality standards [1, p. XVII]. In the scope of university and company catering, the number of certified catering services is stagnating [2], although new certifications are continuously being issued. This indicates that successfully certified company caterings are discontinuing their offerings.
In this study, a university canteen that has introduced a catering service certified according to DGE quality standards was exemplary examined. The decision to introduce this in a canteen was made by the Student Services at the suggestion of researchers at the university. The conversion process was scientifically monitored by the researchers. Two years after successful certification [3], the Student Services decided not to continue. During the implementation phase, a STUDY&FIT menu consisting of a main and various secondary components was designed and offered at lunchtime. On a weekly average, this corresponded to the reference values of the standard [3] at nutrient level. A discount of 20% was granted to canteen guests who selected the complete menu proposal. STUDY&FIT snacks supplemented the offer. As part of the investigations, factors were to be identified that impede a longer-term offer or promote discontinuation. ...
