Samenvatting

This research was made to determine how HZ University of Applied Sciences (further referred to as HZ) could change its catering options to be more sustainable and healthier while staying financially viable. Even though the catering has already implemented a number of sustainable measures, like sourcing local ingredients and receiving a Green Key certificate (for twelve years already), there are still many opportunities to improve the inclusivity, health and environmental impact of the menu items. The primary goal of this research was to identify feasible, acceptable, and suitable solutions that could improve the sustainability and health of the catering for the diverse students and employees at HZ.

A mixed methods research approach was used. It included desk research, case studies, an observational pilot during Vitality week, a mystery visit to a similar education institution, and stakeholder interviews, including HZ employees, outside experts, a supplier, and students. This triangulation made it so that a thorough understanding of the current gaps, practical limitations, and strategic potential was developed. Some of the key challenges that were identified included the limited availability of plant based and halal options, and a lack of visibility around sustainability offerings already present in the catering.

Based on these findings, several recommendations were developed. These included the introduction of plant based milk on both campuses, improved labelling for sustainable meals that are already in place, fruit and/or vegetable snack boxes, more halal options, and the strategic use of communication tools. A budget overview, and implementation plan, and a proposed KPI structure were also created to help with the actual implementation.

The Professional Product that resulted from this research offers a structured, achievable plan for making HZ Catering more inclusive, healthy and sustainable without compromising the financial viability.