The RettIch shelf is a drop-off and take-away point for rescued food and was opened in the summer semester of 2024. It is located behind the Science & Humanities cafeteria in the university's Brecht Building, Wilhelmstraße 50. People inside and outside the university's field are invited to share and take food for free that would otherwise have ended up in the waste stream. The RettIch shelf is an initiative of the Advisory Board of Sustainable Development in cooperation between the Competence Centre for Sustainable Development (CCSD), the brechtbauplenum and the initiative foodsharing.
Who set up the "RettIch" shelf and who is responsible for it?
The RettIch shelf is a food drop-off point and was created in the summer semester of 2024 in a cooperation between the Brechtbauplenum, a joint committee of the various student councils in the university's Brechtbau building, and the Competence Centre for Sustainable Development (KNE). The university's Beirat für Nachhaltige Entwicklung and the civil society initiative foodsharing are also closely involved. The main responsibility for the drop-off point, e.g. vis-à-vis the veterinary office, lies with the KNE. However, this does not include the responsibility for rescued food, which lies with the respective ‘food saver’ themselves.
Who is allowed to take food from the "RettIch" shelf?
Anyone from inside or outside the university can take food from the drop-off point at any time and consume it themselves or pass it on. The more food that is saved from being thrown away, the better.
Everyone is allowed to put food in the drop-off point. Our rules must be observed: For example, the drop-off centre is not open around the clock, and certain perishable foods or foods that need to be refrigerated are not permitted in the drop-off centre.
The foodsharing initiative connects food rescuers with businesses that regularly dispose of food because it no longer meets consumer requirements (e.g. apples with dents) or because the best-before date (BBD) has passed. On this page, foodsharing provides information on how anyone can become a ‘foodsaver’. Our drop-off centre is registered with foodsharing, so food savers from foodsharing also bring food to the drop-off centre that has been rejected by food businesses.
Can other things (apart from food) be shared at the drop-off centre?
No, the drop-off point is intended and designed exclusively for food (also no medicines, no food accessories, etc.). There is a book exchange shelf next to the food drop-off point where books can be exchanged.
All persons who share food at the drop-off point should feel responsible for keeping the drop-off point in a tidy and hygienic condition. The RettIch shelf is checked and maintained once a day during opening hours (on weekdays during term time). The tongs are disinfected, spoilt food is disposed of and, where necessary, swept and wiped. Once a week, all shelves are also wet wiped and the boxes are cleaned.
Is the food at the drop-off point safe to consume?
In principle, only safe, edible food may be brought to the drop-off centre. All those who bring food to the drop-off centre must check all food to the best of their knowledge and belief to ensure that it is safe and fit for consumption. Even food that has passed its best-before date may still be fit for consumption. However, it is important to remember that it cannot be ruled out that there may be food in the drop-off centre that is no longer good. Therefore, everyone who takes food from the drop-off point should check it again: Are baked goods free of mould and dirt? Does a kiwi still smell good and is a packet of jelly babies still unopened? Hazardous food must be disposed of immediately. On this page, foodsharing has compiled information on when various foods are likely to be safe and when they are not.
Why is the RettIch shelf a drop-off point and not a "Fairteiler"?
Only the drop-off points operated by foodsharing are called Fairteiler. Our drop-off point is not operated by foodsharing, but by KNE and the Brechtbauplenum, and is therefore simply a ‘drop-off point’. More information here.
