What will change on our plates in 2021

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

January 2021

• Restaurants reinvest their former furniture costs in our plates
• Restaurants begin offering one vegetarian day per week
• No more single-use plastic utensils – only washable utensils for take-out meals
• Localomates installed at various sites
• Daily student meals between CHF 5.50 and CHF 7.50
• Too Good To Go system becomes mandatory across the campus
• Beelong, Quantis and Kitro carbon-footprint assessments of our food services
• No more than 10% of imports by plane
• No more than 30% of imports by boat
• More water fountains installed
• New cash-register system will keep statistics on food consumption
• RFP issued for a “food truck village”
• Sustainable catering strategy rolled out at interested companies

March

• Bassenges farm expands its range of fruits and vegetables
• Restaurants audited to assess implementation of our 20-30 sustainability strategy
• New restaurants opened, such as Energypolis, Ginko and a vegetarian/vegan restaurant

April

• Student associations begin using eco-friendly utensil sets at their events
• nutriMenu used for all restaurant dishes

May

• Meal delivery service begins (by shuttle bus, bicycle and scooter)
• 18 Caulys-designed greenhouses built to grow herbs for our restaurants

August

• Restaurants obtain Swiss food-quality (OIC) certification

September

• Inclusive approach: meal options for different nationalities, religions and food intolerances

October

• Restaurant and kitchen opened that can be operated entirely by students

December

• No more off-season, mass-produced fruits and vegetables served (cucumbers, tomatoes, etc.)
• All lamb sourced from Switzerland