The Food Chain is dedicated to sustainable food production and conscious consumption. It maps the entire value chain of food production and processing through to gastronomic use.

In a food laboratory, work is done on new and, above all, sustainably produced food (“super food”). In an urban participatory garden (“Urban Gardening”) and inner-city greenhouse, vegetables, fruit, herbs and flowers are grown, processed and refined. The kitchen section required for this can also be used for catering and gastronomic services. The cooking studio or show kitchen enables accessible and inclusive experience and participatory oriented gastronomy (cooking shows, European cooking events, courses and other educational offerings) that address all facets of food and nutrition.

The food produced here is primarily supplemented by products from other regional suppliers and forms the basis for the gastronomic offerings based on the campus. Many of the products processed on site are offered alongside other goods in the marketplace and can be taken home. The entire infrastructure of the food garage can also be used by entrepreneurs in the food sector as a “founders’ kitchen”