More eco-conscious shopping and cooking in Bayreuth

In the additional study "sustainability", students independently design a concept for a sustainable project in which theoretical knowledge is to be put into practice. Sarah Schmitt, Riccarda Hieke, Maximilian Warzecha and Marius Fischer have opted for a regional and seasonal cookbook “by students for students”. Their aim is to encourage students in Bayreuth to make more conscious choices when shopping and cooking. By emphasizing fresh, local ingredients, they want to raise awareness of sustainable nutrition and strengthen the connection between consumers and local producers. Planning began in October 2023 and the cookbook has been available digitally since March 2024.

The idea for the cookbook came from Sarah Schmitt. She is studying Culture and Society in her Bachelor's degree. In her free time, she enjoys cooking and creating her own recipes. The four-person team wanted to create a seasonal cookbook that was specifically tailored to students and the Bayreuth region.

“We all think it's really important to eat consciously and make conscious decisions when buying food,” says Riccarda Hieke, who is studying Environmental and Resource Technology for her Master's degree. The other two team members are studying law and mechanical engineering. When shopping, the team members from the different faculties ask themselves questions such as: Where does the product come from and what route has it taken? When are vegetables and fruit in season? What can be done with leftovers so that they don't have to be thrown away? What emissions are caused by my eating habits? And how can I improve this and become more sustainable? The students wanted to answer these questions in the form of a cookbook.

During the development phase, the original plan for the cookbook was expanded to include a number of features such as a map showing direct suppliers in the region. “You think you know your way around your own region, but we learned a lot ourselves. We didn't know some of the places and niches where regional products are offered,” says Warzecha. “In general, we realized: There is more than meets the eye. You just have to know about it.”