Food has impacts on biodiversity, climate (carbon impact), water and soil quality, natural resources (water and land), waste.

The impact on the climate is particularly significant since food accounts for 30% of global greenhouse gas emissions. EPFL is therefore undertaking a programme to reduce its impact in this area through several initiatives.


For EPFL, the climatic impact of food represents one third of its global CO2 impacts.

Vegetarian and vegan menus

The vegetarian and vegan offer is being developed in restaurants, with dedicated pictograms for both offers

curry von seite

Washable lunchboxes

The introduction of washable lunchboxes in 2017 is a success with more than 6,000 official lunchboxes in circulation in all catering outlets and a central washing service.

Students’ projects



A market is held on the Esplanade at EPFL on Mondays from 10am to 4pm.

Participatory vegetable gardens

Several participatory vegetable gardens have been created in recent years and the movement is growing


The first zero-waste grocery on the campus: organic, local, and bulk products.

Bassenges Farm

The farm market takes place every Tuesday from 4 to 7 pm. Vegetables, sheep’s cheese, seedlings, sourdough bread: everything comes from organic farming.



Several electric barbecues are available on the Ecublens campus and in Neuchâtel (Microcity). Students and employees can book them for free on myCamipro. Monday to Friday, 11am to 2pm and 5pm to 10pm.


[email protected]

EPFL Sustainability
BS 101 (BS building)
Station 4
CH-1015 Lausanne