The globalization of food-supply chains means that we’re used to being able to eat whatever we want whenever we want. But strawberries in December and eggplant in February are a thing of the past. We are committed to offering only seasonal products, and caterers will have to follow a strict calendar. At all catering points, we’ll offer seasonal menus that comprise only the products available during that time of year. This means that we will no longer buy produce grown in fossil-fuel-heated greenhouses. Half of all fruit and vegetables will be produced in Switzerland and carry the “IP Suisse” sustainability certification. EPFL will also turn some of its empty plots of land into vegetable gardens.