Food Cafés

EPFL’s ambitious sustainable catering strategy: questions, answers, progress and ongoing challenges

At EPFL, we’re completely revamping our catering provision as part of our drive to reduce the impact on the climate of what we eat. In 2020, we began serving more sustainable food across all our outlets, based on local, seasonal produce, and with more vegetarian and vegan options available. Reactions to this major shift in eating and lifestyle habits have been mixed, and we’ve received a lot of questions.

On Wednesday, 19 May 2021, we invited members of the campus community to Food Cafés, the first in a series of meetings designed to shed light on the next steps in our far-reaching strategy, and to answer these questions. The Zoom event was attended by Bruno Rossignol, the head of EPFL’s Catering and Shops Unit (RESCO), Gisou van der Goot, EPFL’s Vice President for Responsible Transformation, Manon Boissat, the vice president of AGEPoly, and Christian Schwab, the executive director of EPFL’s Integrative Food and Nutrition Center (IFNC).

You can watch a recording of the event on EPFL’s YouTube channel here: