Modern future begins on your plate

We are bringing plant-based food to university canteens.


How to become a green canteen?

Modern future begins on your plate

We are bringing plant-based food to university canteens.


How to become a green canteen?

Modern future begins on your plate

We are bringing plant-based food to university canteens.


How to become a green canteen?

Modern future begins on your plate

We are bringing plant-based food to university canteens.


How to become a green canteen?
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Healthy

We will help you add a variety of delicious plant-based meals to your menu. The meals are based on grains, vegetables, legumes, and products made from them.

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Tasty

We will teach you how to prepare these healthy meals so that your diners enjoy them and gladly order them. Enough with boring salads — plant-based meals are also hearty and filling.

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Ecological

We will advise you on how gradually reducing the share of animal-based foods can effectively help in the fight against the global climate crisis we are all facing.

About the Green canteen project

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The ratio of plant based foods in the world is growing both for health reasons and for environmental ones. Even though the university students schools are at the moment the biggest the largest group of consumers of plant based foods, at our university canteens they meet with they meet with insufficient offer or unattractive options.

In the Green Canteen project, we mainly cooperate with university dining facilities, to which we facilitate:

  • cooking workshop,
  • advisory, including
  • further marketing of canteen offer including plant based foods.

Project is realized by Slovak vegan society and funded by a grant from an international organization ProVeg Internationalwhose goal is to reduce the consumption of meat and animal products globally by 50% by the year 2040.

Get your canteen involved
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Contact

We will get in touch with your university canteen.

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Data

We will provide it with data on the eating habits of your students and staff.

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Recipes

We will propose specially adapted recipes with plant-based meals for the canteen.

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Workshop

We will organize an introductory cooking workshop for your chefs and cooks.

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Memorandum

We will sign a memorandum of understanding with the canteen.

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Support

We will showcase the plant-based meals on our website, social media, and events.

News

Behind every package, a smile and RAJO.

The Green Kitchen ambassadors received special packages full of joy and plant-based goodness thanks to MEGGLE Slovakia sro. Find out how a big brand teamed up with young leaders of change and why it all makes sense.
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Invitation to a public discussion

How does the food on our plate relate to the climate crisis? What steps can we take to make our food system more sustainable? And what can individuals, universities, and cities do? Come to a public discussion where we will seek answers together with experts!
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Virtual cooking workshop from 28.11.2024

In November, we organized our first virtual cooking workshop as part of the Green Canteen project, which focused on supporting the preparation of plant-based meals in university canteens. This interactive workshop, which took place in the MediCulina canteen at the Slovak Medical University (SZU), was designed to show practical options for implementing plant-based alternatives into the daily menu of large-capacity kitchens.
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Green Canteen was at Agrokomplex 2024.

In August, Zelená jedáleň participated in Agrokomplex, where we offered a tasting of vegan dishes for participants over four days. We did not have an easy task, it was really hard for us to ensure the satisfaction of such a large number of visitors.
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How we handled the Green Challenge: What do our colleagues say about a vegan diet?

We have had a meatless food policy at The Bridge for a long time and although not all of us are vegetarians, we do not buy meat and all of our parties are vegan. The Green Challenge has allowed us to expand our vegan and vegetarian horizons even further and over the past few weeks we have not only learned more about how our food choices affect the planet and our health, but most importantly we have tried a healthy vegan diet that saves our planet.
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Should Slovakia eat meat-free? (discussion)

On Wednesday, June 2, an online discussion took place in cooperation with EURACTIV Slovakia, with Radek Látal, Martin Hojsík, Zuzana Nouzovská and Ľubomír Tuchscher as participants. They discussed several topics and proposals that could help the transition to a plant-based diet, whether at the level of the state, producers, retailers or consumers themselves.
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The Bridge private language school will support the Green Dining Room

The Bridge language school has been operating for over 10 years. This week we embarked on a pilot project called Green Dining Room for Companies. Although the Bridge employees have extensive experience with vegetarian and vegan diets, they got involved not only to learn something new and eat well, but also to highlight the importance of a healthy and ethical diet.
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Students and employees will also eat healthier at UPJŠ

Since the beginning of the winter semester 2020/2021, the university has been participating in the project of the Slovak Vegan Society Zelená jedáleň. The project is part of the international Meatless Monday movement, the idea of which is to encourage people to choose a healthy plant-based alternative instead of consuming meat and other animal products at least once a week, for example on Monday.
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How to help plant-based eating in February 2020?

We didn't set ourselves any half-hearted goals. No Meatless Monday, but to repeat what was achieved in Mlyný. One vegan meal every day, in cafeterias all over Slovakia. It was up to me to reach out to school cafeterias and convince them to join the project.
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Green Dining Room sampled vegan food in Malta

The Green Dining Room coordinator explored the beauties of the island of Malta and tasted Maltese plant-based dishes such as Ftira Maltija, pastizzi, kunserva, as well as Indian and Thai dishes. You can find out what these dishes were and how they tasted in the article.
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Do college students want a plant-based diet?

Globally, there are more and more students who prefer a plant-based diet. How are Slovak students doing? Do they want more plant-based food in their university cafeterias? Or is our population heading in a different direction and the global climate crisis is not bothering them yet?
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How to make soy meat a gourmet experience

chilli sin carne so sójovým mäsom a ryžou
A tasteless sponge? Or a gourmet experience? Soy meat itself is tasteless, so it will soak up any marinade. It is cheap, durable, cholesterol-free and saturated fat-free. It can easily replace animal meat in traditional recipes. But how do you prepare it so that it doesn't just turn into a tasteless sponge?
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With tofu for health and longevity

Some call it soy cheese or tofu cheese. It contains 2 to 3 times more calcium than cow's milk and 2 to 3 times more iron than meat. What is tofu, how is it made and what are the benefits of consuming it? How to prepare tofu to make it really tasty? Sweet or savory?
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About Lentil Mayonnaise and Fried Cauliflower

Make a healthier mayonnaise with red lentils. Potato salad with lentil mayonnaise is not only great with fried cauliflower, but also for Christmas dinner with celery or tofu "fish". In this article, you will learn how to make the mayonnaise, as well as why lentils are one of the most nutritious legumes.
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Legumes are the food of the future

This summer, we filmed 10 legume video recipes suitable for the cafeteria, but also for home use. Because legumes contain a large amount of protein and are the basis of a balanced plant-based diet. At Zelená jedální, we help university cafeterias include plant-based dishes on their menus.
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November Vegan Cooking Workshops

In cooperation with Bidfood Slovakia, sro, we have once again prepared interactive vegan cooking workshops at Zelená jedální, focusing on quick cooking with tofu and plant-based meat alternatives. The workshops are intended for chefs from all types of schools, as well as restaurants and other gastro establishments.
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Green canteens have improved their cooking again

The Green Dining Room was in full swing this September. In addition to many other activities led by new coordinator Lucie Trefná, we also managed to organize 2 great vegan cooking workshops, in Prešov and Nové Mesto nad Váhom – both in Bidfood's well-equipped gastro studios.

Source: veganskaspolocnost.sk
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All news

Why offer plant-based food at a university?

0

%

students and university employees are fed unconventionally (reductarians, vegans, vegetarians, people with dietary restrictions)

0

%

students and university staff wants reduce consumption of meat and animal products

0

%

students and university employees would go to the university cafeteria to eat if the meals were healthier

0

%

students and university employees would go to the cafeteria to eat more than 2 times a weekif the cafeteria offered a plant-based diet

The data comes from a survey conducted on a random sample of 1,076 university students in Slovakia.

More about the survey at universities

Join the project

I am a student.

I want to join you and help you, I want to involve my school in the project, or I want to support you in some other way.

Fill out the form

I am a college student.

We want to join the project and cook healthy plant-based food at our place.

Fill out the form

They said about us

There is considerable interest in the entire project. Students at the University of Veterinary Medicine and Pharmacy in Košice are looking for vegan food and were pleased that we included this type of food in the menu.

There is enormous interest in the Green Dining Room project at TUKA. Veganism is a lifestyle that offers us endless opportunities to discover the variety of foods, dishes, and their flavors.

We attended a workshop where we learned some new, amazing recipes. We are very grateful for this opportunity and definitely want to introduce more and more "green" dishes into our dining room.

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