Green Buffet - save money and the environment!
Now you can get the green buffet for only NOK 16.90 🥗 We hope the reduced price can contribute to more green consumption, which is good for the environment.
Pick and mix what you like from our great selection of hot and cold dishes.
For those who like fish, meat, and chicken, we still have them in the buffet, but it costs NOK 18.90 per hg.
PS! Use porcelain when you sit down to eat with us!
The prices are valid for students and does not apply at Eilert’s eatery.
In 2023, we saved the environment 58 tons of food that would otherwise have been thrown away!
In 2023, we used 58 tonnes of surplus food from our suppliers that would otherwise have been thrown away. These are ingredients that helps us serve varied and exciting dishes in our restaurants, and that we also contribute to less food waste. Our goal was 70 tonns.
We do everything we can to not throw away food. We use the whole vegetable, make brough on bones and give away products to other departments when they not can be used.
Youfood, - warm food and salad are sold by weight to help reduce food waste. You help yourself to how much you want to eat and pay by weight. Easy!
We also take several measures in our departments, to ensure that you can get good food and drinks at reduced prices - and at the same time help us minimize food waste:
- Today's KUTT: Main course with ingredients that will soon be out of date.
- Today's KUTT: Yesterday's sandwiches, hot food and salad bar sold at half price at the last 30 minutes. This only applies when the canteens have food left that cannot be used the next day or in other dishes.
- Products marked with KUTT stamp: products that soon will be "best before" or "last day of consumption".
What else do we do?
Organic productsWe use organic products when possible - flour, cereals, juices and dairy products. Now we also have organic coffee in our eateries.Our goal is to increase our procurement of organic products by 50% every year.
Fish and shellfishWe do not use fish and shellfish that are listed by red lights in the seafood guide from WWF. Sometimes we offer fish and shellfish that have red light in the seafood guide, but then there is bycatch, and we consider in each case whether we should offer this.
Reducing the consumption of meatWe are constantly working to reduce the use of red meat in our dishes. The advantage is that you eat more vegetables, and get to taste other exciting protein sources such as chickpeas, beans, lentils, etc.
Local and seasonal ingredientsWe prioritise the use of local and/or seasonal products. Our definition of local products are when they are produced in Norway.
Use porcelain!
Are you going to sit in our dining areas to eat? Help us reduce the amount of waste- use porcelain!
Our tips to reduce food waste!
- Do not throw away food even if it has passed "best before" date. Use your senses and check if the food is still good. Example: Milk, yoghurt, eggs and butter.
- Plan your purchases and use a shopping list.
- Clean the fridge so you know what you have.
- Note that some items are marked "Best before, not bad after". This means that we should use our senses to determine if the food can still be used.
- Meat and fish can be frozen before the last day of consumption. Remember to mark the packaging on which day it is frozen. Are you worried that frozen food is going bad? A good rule of thumb is that when you freeze an item that has two days left before the last day of consumption, you have two days to eat it.
- Store your food properly. Remember that fish and meat must be stored colder in the refrigerator than for example vegetables.
- Cool hot food quickly, for example in a cold water bath. You can eat the food as leftovers or lunch the next day, or it can be frozen if you have a lot left overs. Store left overs in tight boxes.
- Freeze bread that is not going to be eaten the next day. Cut the bread in slices and thaw the bread slices in a toaster.
- Thursday is a good to use all your left overs before you buy new food for the weekend.