The Sibelicious team makes sure to contribute to a more sustainable environment at our campus. Here examples of their actions!
News
Next to the restaurant, Sibelicious also entails the visitor center, cater outlets, banqueting, The Bar and the kitchen. These are all part of the inhouse learning company of Hotel and Facility Management programmes.
So how do they contribute to a more sustainable campus?
Restaurant Sibelicious
No meat option instead of just meat/fish
70-30 balance meat/vegetables
Critical look on plate waste
Use of herbs/vegetables from our own community garden
Use of honey from the beehives on the rooftop of Frontier
Sous-vide cooking (expiry date extended)
Fermenting vegetables
Use of vegetable skins, fried as garnish so we have less cutting waste.
Make vegan stock from leftover vegetables.
Serve organic sodas
The waste on Friday is minimized (freezing, vacuuming); leftovers to students (creativity day)
Bar & Banqueting
Use of paper straws
As few packages as possible (everything is “real”, e.g., coffee cups)
More sustainable packages of EARTH water instead of plastic bottles
Vegetarian options available and more promoted
Catering
Plant-based milk as option
Soups are always all vegan
Option to donate pet bottles
Reusable cutlery
Bulk production to reduce food waste by ordering larger packages of food.
Sandwiches are wrapped in paper instead of plastic.
These are the things Sibelicious already does. In the coming year they will invest even more in separating waste, and we will try to get rid of all plastic packaging.
