nutriMenu brings balance in your plate.
NEW AT EPFL
Make the right score for the planet and your body
nutriMenu is an informative and educational tool. It assists campus catering professionals to compose the right menu profile. It also helps them innovate by diversifying the daily meal offer through a better nutritional balance and sustainability of ingredients. As of November 19, 2021, this tool will be enriched with two new indicators for each menu: the ecoMenu score and the nutriMenu score. On a scale from A to E, the first will inform you about the environmental impact of a dish served in the EPFL kitchens. The second, on its nutritional quality. A simple and transparent tool to guide you in your daily meal choices.
Change starts in the stomach.
EPFL is persuaded that the answers to climate challenges reside in the need for a healthy diet. nutriMenu is an informational and educative tool. It helps campus restaurant owners create menus with good nutritional value. It is also innovative and diversifies daily meals with more balanced ingredients and products that are in season. nutriMenu is first and foremost the initial stage of an ambitious nutritional revolution at EPFL that will materialise over the next decade
How are the scores calculated:
ecoMenu scores is calculated according to a scientific methodology, using 5 specific indicators, based on the choices and quantities of ingredients in each recipe:
- Average emissions of ingredients in kg CO2/ kg ingredients, based on consumable quantities,
- Quantity of organic products and MSC fish in the recipe,
- Quantity of seasonal fruit and vegetables,
- Origin of products: Switzerland, EU or Non-EU,
- Proportion of animal products in the recipe, including meat, fish, eggs and dairy products.
nutriMenu score is calculated according to the conformity of the ingredients with the official Swiss nutrition recommendations (SSN/OSAV).
A nutritional label
Too salty? Too buttery? Lacking vegetables? Starting in september, EPFL commits to balancing your menus. Almost all of the restaurants on campus are adhering to the nutriMenu label. This scientific tool evaluates and corrects the nutritional quality of your meals on a daily basis according to national recommendations. The goal? To propose balanced and healthy meals, as well as transparent information regarding the quality of your menus.
One can learn how to eat better
Change is in the plate. EPFL is persuaded that the answers to climate challenges reside in the need for a healthy diet. nutriMenu is an informational and educative tool. It helps campus restaurant owners create menus with good nutritional value. It is also innovative and diversifies daily meals with more balanced ingredients and products that are in season.
A healthy and sustainable offer
Strawberries in February, chicken from Brazil. The nutriMenu tool helps EPFL’s restaurant owners find local, sustainable and in season alternatives to compose their meals. In this sense, they commit to the improvement of the quality of their menus, while reducing their impact on the environment. This effort is collective, for the well-being of everyone.
