Reducing the use of paper cups

Won't be thrown away: 
Keep the new MensaCup!

For breakfast, as wake-up drink, between lectures or in the afternoon break – drinking coffee has become a habit in students’ life. However, most of them don't drink it in the cafeteria but take it as “coffee to go”. Nearly 400 000 hot drinks per year are served in paper cups in the dining halls, cafeterias and coffee bars. Convenient for students as they are often under time pressure – but bad for the environment!


Why are disposable cups harmful to the environment?
Disposable cups cannot be recycled because the inside is coated with plastic. Therefore, they cannot be thrown away as paper waste. What is more, the cups are covered with a plastic lid that is also disposed of after a single use. In order to reduce waste produced by the cups, Studierendenwerk wants to take a step towards sustainability and against throwaway society.

The MensaCup: Unbreakable and dishwasher-safe
By buying the MensaCup, coffee lovers not only avoid waste but also save money: Customers who drink from the reusable cup pay the usual price for coffee, cappuccino, espresso, latte and other hot drinks. A disposable cup costs 10 cents.

The reusable MensaCup is available in four different colours and can be bought in all dining halls of Studierendenwerk. It is unbreakable, made of quality plastic and does not contain bisphenol-A. It is dishwasher-safe and can be put into the microwave. The cup costs 5 € - and the first drink served in it is free!

 

Customers who help reduce paper waste pay

  • the normal price for hot drinks when buying coffee in the MensaCup or a different reusable cup.
  • 10 cents when choosing a paper cup.

About the MensaCup

    • Reusable cup
    • Material: Unbreakable quality plastic, free from bisphenol-A
    • Dishwasher-safe
    • With leakproof lid
    • Price: 5 € including the first drink served in it

 

Sustainability in Studierendenwerk
Sustainability gets more and more important for Studierendenwerk Aachen. We act with environmental awareness and deal with raw materials and energy in an economical way. For instance, we cook with seasonal and regional products and construct residence halls according to resource saving and energy efficient standards. More information

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