Green Buffet - save money and the environment!
Now you can get the green buffet for only NOK 16.90 per hg đ„ 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 19,70 per hg.
PS! Use porcelain when you sit down to eat with us!
The prices are valid for students and does not apply at Eilertâs eatery.
Choose the reusable container when taking your meal to go
In 2025, our goal was to reduce the use of single-use packaging by 20%, and we achieved an impressive 24% reduction.
One of the measures we have introduced is offering reusable containers, allowing guests to avoid single-use packaging. You can now try the reusable container free of charge at Frederikke Eatery, Eilert Eatery, Medica Eatery, Sverdrup Eatery, Helga Eatery and Ole-Johan Eatery.
Hooray! All our eateries are now introducing reusable containers. The rollout starts in May 2026, and from August, reusable containers will be available at all our eateries. We look forward to offering more sustainable takeaway solutions to all our guests!
Read more about the reusable container here
Use porcelain!
Are you going to sit in our dining areas to eat? Help us reduce the amount of waste-Â use porcelain!
Our goal is to reduce waste from single-use packaging. Thatâs why we encourage using single-use packaging only when taking food to go.
Our selection of organic food and beverages
At our eateries, we serve Green World Organic Coffee.
Green World Organic Coffee is Debio-certified, which means the coffee is guaranteed to be grown without the use of chemical pesticides or artificial fertilizers.
Other organic products
We use organic sour cream and organic plain yoghurt in addition to other organic products such as flour, grains, coconut, juice and other dairy products. Our goal is to increase the purchase of organic raw ingredients by 50% each year going forward
Sustainable Choices in Our Menus
Fish and seafood
We do not use fish or seafood that is rated red in WWFâs Seafood Guide. Occasionally, we are offered fish or seafood with a red rating, but only as bycatch. In such cases, we assess each situation individually before deciding whether to offer it.
Reducing meat consumption
We work continuously to reduce the use of red meat in our dishes and to lower the amount of meat per portion.This allows for more vegetables and gives guests the opportunity to enjoy other exciting protein sources such as chickpeas, beans, lentils, and more.
Locally sourced and seasonal ingredients
We prioritize the use of locally sourced and seasonal ingredients when they are in season. Our definition of locally sourced refers to products and ingredients produced in Norway. We aim to ensure that all products and ingredients have as short a transportation distance as possible.
We have committed to GrĂžntlĂžftet â the Green Pledge
We have committed to increase the consumption of fruit and vegetables by serving green and flavourful meals to our guests at our eateries.
GrĂžntlĂžftet (the Green Pledge) is a collaboration across Norwayâs entire fruit and vegetable sector, including the grocery trade, with the aim of increasing both consumption and the share of Norwegian fruit and vegetables.
That is why promoting fruit and vegetables, along with offering a strong selection of tasty plantâforward dishes, is an important part of our offering. Our work with GrĂžntlĂžftet strengthens what we already do to support a healthy and balanced diet for our guests.
What have we committed to?
đ„Š Always offering plantâbased dishes at our eateriesđ„ Giving fruit and vegetables a prominent placement to inspire greener choicesđ Working to ensure that fruit and vegetables are the most affordable optionđ« Providing our staff with increased competence and training in green dishesđ„ Developing our recipes to include more vegetables wherever possibleđ Ensuring that our buffet offers the largest share of green options
Together, we can reduce food waste â join us!
Over the past few years, we have worked systematically to reduce food waste. In 2025, food waste per guest was 8.6 grams â a reduction of 3 grams compared to 2024.
Buffet service, hot meals and salad sold by weight also help reduce food waste. When you serve yourself what you want to eat and pay by weight, it becomes easier to adjust portion sizes. Simple and effective.
We also implement several measures across our eateries that give you the opportunity to purchase good food and beverages at a reduced price, while helping to minimize food waste:
- Dagens KUTT: A hot meal made from ingredients that are approaching their expiration date
- Dagens KUTT: Yesterdayâs sandwiches
- Hot meals and salad at half price during the last 30 minutes of service. This applies only when the eatery has food left that cannot be saved for the next day or used in other dishes
- Products marked KUTT: Items that are approaching their âbest beforeâ date or âuse byâ date
An important success factor in our efforts to reduce food waste is the creativity and commitment of our employees. A great example of this can be found at Eilert Spiseri at Blindern.
This team does more than welcome students with a warm smile. They have developed a range of recipes that make use of ingredients that would otherwise be discarded or are nearing their expiration date. Through creative use of these ingredients, they help reduce food waste and promote a more sustainable food practice.
Examples include meringues, cookies and brownies made from chickpea liquid (aquafaba), crispbread made from beetroot peels, and lentil cake made from carrot peelings.
To share their experience and knowledge, the team has compiled these recipes into a dedicated recipe book. The book provides practical tips and inspiration for how other units can use ingredients creatively to reduce food waste.
Our employees do everything they can to avoid throwing away food. They use the whole vegetable, make stock from bones, and share ingredients with other units if they are unable to use them themselves. In addition, we place strong emphasis on good routines for ordering and inventory management.
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.
All our eateries are EcoâLighthouse certified!
The certification is proof that we meet strict requirements in areas such as waste management, food waste reduction, procurement and energy use. For us, this is an important tool in our efforts to offer more sustainable meals â every day.
The Green Buffet is featured in the example database for sustainable and innovative procurement practices
We are especially proud that the Green Buffet has been included in the Norwegian Agency for Public and Financial Managementâs (DFĂ) example database for sustainable and innovative procurement đ„
The example database highlights initiatives that have delivered benefits for areas such as climate, the environment and citizens. The tool makes it easier to learn from others and gain inspiration â something we truly appreciate!
Our experience with the Green Buffet shows that students choose more climateâfriendly food when meals are priced by weight and when meatâfree options are more affordable đ„Š
Oslo Environmental Award 2025 â Green Company of the Year
We were proud to be nominated for an award that highlights initiatives making Oslo greener and more environmentally friendly â and that serve as a strong example for others through their efforts. Although we didnât take the top prize this time, it is a great honour to be recognised in such an important context.
We were nominated for the following three initiatives:
â»ïž Pilot project for reusable packagingđ„ Green Buffet â a greener and more affordable choiceđœïž Food waste well below the industry average
These initiatives are not only good for the environment â they are also the result of creativity, collaboration and a willingness to think differently.
Inspiration of the year 2024
We were proud finalists for Inspiration of the Year 2024 â the Audience Award, organized by EcoâLighthouse (MiljĂžfyrtĂ„rn). Unfortunately, we didnât win, but it is still a great honour to be nominated.
Sustainability is a key focus area for us and is also important to our students. We have reduced food waste, singleâuse packaging and meat consumption on campus, while increasing the availability of green and healthy food for students. We are proud to contribute to a more sustainable society while also supporting healthier lifestyles for our students.
Inspiration of the Year and EcoâLighthouse of the Year are annual awards that highlight organisations leading the way toward a greener and more sustainable future. The goal of the awards is to inspire more Norwegian organisations to take action and accelerate the green transition.
Healthy Food in the Canteen 2024
OleâJohan Spiseri at UiO took part in the competition to become Norwayâs Healthiest Canteen. The competition was based on the Norwegian Directorate of Healthâs dietary guidelines.
Unfortunately, we did not win, but it was nevertheless exciting to participate in the competition.