As meat and fish account for 31% of the carbon footprint from food, half of the menus available at campus catering points will be vegetarian starting in September 2020. As part of this, we will readjust our food-supply chains and ensure that only seasonal fruit and vegetables are available. We will no longer buy products 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. EPFL’s vegetarian menus will contain eggs, dairy products and honey but no animal flesh (meat or fish). Only eggs from free-range hens will be served on campus. We also intend to expand our vegan offering.