The canteen at RUC
Canteen opening hours
Weekdays: 7:30– 15.00.Ordering catering for meetings
Meeting catering can be ordered via the canteen contact page: https://www.grabngo.dk/kontakt-os/ Please note: This page will be updated in connection with the start of operations after the summer break.- Users must be registered before placing an order.
- Once registered, meeting catering can be ordered through the system.
Contact
Contact person for events and catering: Lynda Wilson, Head Chef, Mobile: +45 3143 0189. Email: lynda@dinnerdeluxe.dkContact Information for the Canteen Committee
maylis@ruc.dk Please note that the Canteen Committee accepts written enquiries only.New canteen agreement
RUC has signed a new catering agreement with DinnerdeLuxe following a competitive procurement process for the operation of the campus canteen. The supplier was selected based on an overall assessment of quality, concept, pricing structure, and operational reliability.
Why DinnerdeLuxe was selected
DinnerdeLuxe presented a strong overall proposal that combines high food quality with a focus on healthy, varied, and appealing meals.
At the same time, the company offers a more flexible and needs-based catering service for meetings and events. The catering range will become more differentiated and can be tailored more closely to different types of events and budgets.
DinnerdeLuxe also has extensive experience operating canteens at educational institutions, contributing to a high level of operational reliability.
Supporting RUC's ambitions for a greener campus
The new agreement supports the university's ambition to create a more sustainable campus.
DinnerdeLuxe has committed to a number of specific targets and initiatives that will be implemented gradually over the coming years:
- The proportion of organic ingredients used in food produced and sold in the canteen will increase to 60%, doubling the current level of 30%.
- Food waste will be reduced from the current level of below 10% to below 5% by 2029.
- Menus will be developed with a focus on seasonal ingredients and a higher share of plant-based meals.
- Meat accounted for 13% of DinnerdeLuxe's total ingredient purchases in 2025, and the target is to reduce this share to 10% by 2029.
- The company will actively work with upcycled ingredients sourced from producers and wholesalers where the products would otherwise have been discarded.
- The use of single-use packaging will be reduced through initiatives including reusable takeaway solutions.
- Social sustainability and inclusion are integrated into the company's operations through initiatives such as supported employment schemes, apprenticeships, and internship programmes.
Focus on quality and dialogue
The new agreement is not only about sustainability; it is also about creating an even better everyday dining experience for students and staff.
Through the Canteen Committee, a formal framework for dialogue on quality, product range, and the ongoing development of the canteen service will be established, ensuring that user feedback can continuously inform future improvements.
Roskilde Univesity looks forward to working with DinnerdeLuxe to further develop a catering service that combines quality, sustainability, and excellent customer service.
Order meeting catering through Lynda
As part of the agreement with DinnerdeLuxe, Roskilde University is committed to purchasing catering for meetings and events from DinnerdeLuxe.
In practice, this means that DinnerdeLuxe's Head Chef, Lynda Wilson, is available to help create a catering solution tailored to your specific needs. Feel free to contact Lynda to discuss the best option for your meeting and budget. Lynda Wilson, Head Chef, Mobile: +45 3143 0189. E-mail: lynda@dinnerdeluxe.dk
