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Food and food services

Tips for ordering food services

KTH strives to minimise environmental impact as much as possible, therefore we strongly encourage you to order locally produced, plant-based and according to season.

- KTH's procured catering services are knowledgable and can help guide you in sustainable menu choices.

- Avoid disposable items. Porcelain and kitchenware must be used for catering and events.

- Do not order disposable plastic items at all.

- Choose primarily plant-based meals.

- Locally produced is recommended.

- One planet Plate guides you to sustainable meals that consider the climate. Eating within the limits of the planet with One Planet Plate is colorful, healthy and exciting.

One Planet Plate - Sustainable meals (SWE, World Wide Fund for Nature WWF)

Sub-targets for food and food services to be achieved by the end of 2025 at the latest 

5.23 KTH shall be a driving force with respect to considering the environment and sustainable development within the scope of food and food services.

5.24 KTH sets requirements in its procurements and orders regarding what each meal may maximally emit in the form of carbon dioxide equivalents per meal.

Sub-targets for food and food services to be achieved by the end of 2022 at the latest

5.25 KTH systematically sets concrete climate and sustainability requirements in procurement and framework agreements for catering, as well as climate and sustainability requirements on restaurants where KTH has an agreement with the tenant.

5.26 KTH's procurements and orders of catering services comply with KTH's Guidelines for sustainable events and conferences, and specifically those on food and drink.

5.27 KTH and the property owner have, in cooperation with the restaurateurs, developed sustainability criteria for their operations.

Action plan for the university-wide sustainability objectives 2021-2025

The action plan describes measures, decision-makers, responsible manager in the line organisation, resources, and when the measures must be implemented at the latest and how decisions on the measures are to be communicated.

Action plan for the university-wide sustainability objectives 2021-2025 (docx 89 kB)


  1. Ensure systematic and well-founded climate requirements and sustainability requirements on catering in both procurement and orders. This is based on generally accepted requirements and standards within the field.
  2. Knowledge exchange between researchers and restaurateurs take place on KTH's campus areas to promote society's awareness of food, climate, and sustainable development.