In gastronomic services, regional and seasonal products are used as much as possible. For example, meat products are sourced from the region, and attention is also paid to the animals' form of husbandry. The focus is on using as few convenience products and additives as possible. Pasta and spätzle are homemade and, with egg-free recipes, suitable for vegan dishes.

The vegetarian and vegan offerings have been continuously expanded in recent years. At least one vegan dish is on the menu daily. For beverages, you can choose between cow's milk and the oat drink as a vegan alternative. The cafeterias' special theme weeks, such as "Veganuary" or the university-wide Sustainability Week, provide additional impetus. They invite experimentation, make plant-based cuisine visible, and help reduce barriers and prejudices against vegetarian and vegan diets.

Since 2021, particularly climate-friendly dishes have been labeled as "KlimaTeller" (climate plate - english website not available). These produce at least 50% fewer CO₂ emissions than the average of comparable dishes. The basis is a data-driven calculation of the emissions along the ingredients used. Additionally, since the beginning of 2025, all offered dishes are categorized on a five-level rating scale (english website not available). This provides insight into the CO₂ footprint of all dishes.

Furthermore, the university dining services aim for demand-oriented production planning. The quantities produced should align as closely as possible with actual demand, thus reducing food waste in advance. However, since food waste cannot be completely avoided, the Studentenwerk Hannover collaborates with Foodsharing e.V. (english website not available) to ensure that surplus but still edible meals are used.

Moreover, the Studentenwerk Hannover partners with the "WasteSide" app (english website not available). Developed by students, it makes sustainable behavior in the cafeteria visible with small challenges such as "clean your plate" or "choose veggie". Points are collected through successfully completed challenges, which can be redeemed for rewards—such as a coffee.

Menus are provided digitally on screens on-site and in the "Studifutter" app (english website not available), reducing paper consumption.

Sustainable packaging and/or reusable products are increasingly being used. The "KeepCup" reusable coffee cup, as an alternative to disposable paper cups, can be purchased for 9.50€. Naturally, all guests are welcome to bring and fill their own reusable cups. There is a 10 Cent discount on every hot beverage served in a reusable cup. Additionally, the "Hannoccino" deposit cup system has been integrated at the Expo Plaza and is planned for expansion to other facilities in the future. With practical reusable bowls, meals in the cafeterias can also be taken "to go" without packaging waste; these can be borrowed for a 7€ deposit. Guests can also bring their own takeaway containers.

The gastronomic offerings are continuously reviewed and developed in collaboration with students and universities to make food and beverages on campus more sustainable.