Satisfaction Survey 2025 / survey results

April 28 to May 17, 2025

2025 Satisfaction Survey

The online survey was conducted from April 28 to May 17, 2025.

Out of 3,056 responses, 1,453 (48%) were from students and 1,603 (52%) from staff members. Across all dining facilities, satisfaction with the different stages of the customer journey is as follows:

• Welcome: 71%
• Meal: 62%
• Service: 79%
• Dining area: 65%
• Overall average: 69%

The most important factors remain stable compared to 2022:

• Price (23%)
• Food quality (22%)
• Nutritional balance (18%)
• Available options (11%)
• Portion size (9%)
• Variety (7%)
• Sustainability (7%)
• Welcome/service (3%)

In line with the goals of the 20–30 dining strategy, the main concerns are:

• Health impact of food (89%)
• Seasonal calendar compliance (85%)
• Purchase of unsold items (78%)
• Exclusively Swiss meat (70%)
• 50% IP-Suisse origin (69%)
• Reusable dishware (64%)
• Carbon footprint of meals (51%)
• 50% vegetarian menus (45%)

The main reasons for using the Campus dining services are:

• Not needing to prepare food (77%)
• Proximity and time-saving (57%)
• Sharing meals with friends/colleagues (32%)
• Culinary options different from home (27%)
• Appreciation of the Campus food offering (17%)
• Affordable prices (11%)

Lunch is the main meal of the day for 59% of respondents.

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Study conducted in collaboration with  ALTELLA SA