Nutrition policy

We want to introduce and maintain a good approach to a sensible diet as an important part of a healthy lifestyle.

We produce food based on good ingredients and, as far as possible, prioritize making the food from scratch.

We are climate-conscious and consider sustainability. We focus on serving a high proportion of plant-based food, but we also enjoy meat and fish as part of a varied, delicious diet.

The seven dietary guidelines

We follow the seven official Danish dietary guidelines when planning our meals:

Eat plant-rich, varied and not too much
Eat more vegetables and fruit
Eat less meat – choose legumes and fish
Eat wholegrain foods
Choose vegetable oils and low-fat dairy products
Eat less sweet, salty and fatty foods
Thirsty? Drink water

Our food is varied and often inspired by the change of seasons.

We mostly serve wholegrain bread, wholegrain pasta and brown rice.

The kitchen staff

Our kitchen staff has a wide knowledge and long experience with producing and serving nutritious food rich in vitamins.

Most of the time we bake our own bread.

A buffet is prepared every morning with home-baked buns, a selection of breakfast cereals, low-fat dairy products, fruit and vegetables. Oatmeal or porridge is served weekly.

Cold buffet with a warm dish. Open rye bread sandwich is served with a selection of cold cuts and fish and at least 2 types of salad on each buffet.

On Fridays, the concept is “Build your own sandwich” with salad bar.

Once a week lunch is served at the table as a hot dish with side dishes.

The hot main course with side dishes is served as a buffet. Salad or vegetables are always available as a side dish.

Snacks are served 3 times a day on weekdays. They can be served as a bun, crispbread, fruit or carrots. “Spoon snacks” and cake are served once a week in the evening. Tap water is self-service at all meals.

Weekend meals can be slightly different. Breakfast is served later than usual and sometimes we serve a little extra such as juice, pancakes, chocolate spread and sliced fruit.

We offer special diets for students with allergies and intolerances. Vegetarian food is offered for all meals. You agree any special diet with the kitchen staff at the start of your stay.

We do not offer a vegan full diet.

Climate friendly food

Our kitchen staff is very aware to produce healthy food while considering sustainability. We prioritize buying seasonal foods, and we also often help the suppliers avoid food waste by taking large lots that are approaching the last sell-by date, while still being fresh. With more than 300 boarders, we can quickly use large quantities of raw materials in the kitchen.

We focus on making nutritious plant-based meals, and we use more and more plant-based protein in the diet. It has also meant that we have reduced the amount of meat and especially beef in the diet.

We go to great lengths to avoid food waste in the kitchen, and very little food now ends up in the bin.

Our effort for sustainability and climate