Revolutionizing the way we eat

EPFL’s commitment to sustainable catering

What will change on our plates in 2022

Find out about the first steps in our EPFL 20-30 strategy

Driving the change

Bruno Rossignol, head of RESCO

EPFL’s commitment

The charter signed by President M. Vetterli

The team

The people behind our food revolution


Tell us what you think!

Your opinion matters

We’re talking about

Press, interviews, etc…

No scheduled events