What gave you the idea for a vegan week?

The project started with vegan rolls and sandwiches. There were no bread rolls or snacks for vegans available in the mornings and I missed that because it is very handy if you can buy something to eat in the cafeteria during one of the morning breaks, especially if you didn't have time to have breakfast or to bring something with you from home. So, I approached the cafeteria team and they recommended that I write a letter and post it in the cafeteria feedback box, which is sadly seldom used by students. Anyone at the university can make suggestions or express criticism, and the cafeteria team welcomes this because it makes it much easier for them to respond to requests.

How did it come about?

There was an immediate response to my letter. A few days later vegan sandwiches with hummus and vegetables were offered daily -  they taste great, by the way. Sébastien, the cafeteria manager, asked me for a selection of vegan recipes suitable for the cafeteria in order to broaden the lunchtime menu. We then sat down to talk through the recipes and the idea of a vegan week was born, during which at least one vegan dish would be offered every day. We developed a campaign both to promote vegan week and also to motivate non-vegans to try a vegan dish with the reasoning that they are a healthy, delicious and sustainable option.

What did you like about the offer and what are your wishes for the future?

I was delighted with the speed and quality of the turnaround and with the range of creative dishes that Sébastien and his team came up with. I hope we will do vegan week even more frequently and that in general, more vegan dishes will be available in the cafeteria.

How was the campaign received by your fellow students?

Vegan week went down very well and many students gave positive feedback to both the cafeteria team and to myself. Many students at Hochschule Geisenheim University are also keen on a healthy and sustainable way of life and a vegan diet is the best way to achieve this, given that it is environmentally friendly because of low CO2 emissions and it prevents animal suffering, too.

Pauline Fischen was interviewed by Tina Kissinger.