Summary of the main measures:
Use EPFL food-service providers, as they’ve adopted our 20-30 sustainability strategy
Select healthy dishes with a low carbon footprint
- Opt for vegetarian dishes (no meat or fish) with some vegan options (no products of animal origin).
- Choose seasonal produce.
- Use and serve local products.
- Avoid products containing palm oil (such as hazelnut spreads) and monosodium glutamate (such as sauces, bouillon cubes and some kinds of potato chips). These ingredients have been banned from EPFL restaurants.
- Indicate dishes that might contain allergens and list the allergens clearly.
Minimize waste from packaging and tableware
- Provide reusable tableware and avoid using the disposable kind.
- Provide free drinking water.
Minimize food waste
- Calculate the amount of food to prepare ahead of time to minimize leftovers.
- Serve food in a way that limits waste.
- Think about what you’d like to do with any uneaten food.