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Catering content seems to be based on a misunderstanding: the belief that young people like burgers, fries and junk food above all else. While the majority of them aspire to a healthy, sustainable diet on a daily basis.
So, how can we transform the foodservice offer to promote low-carbon, gourmet eating, while keeping prices affordable? And what individual choices can we make to eat healthily and reduce the CO2 on our plates?
To find out, I went to meet :
🔸Bruno Rossignol, director of catering and shops at EPFL, who took on the challenge of transforming the food supply for 6,500 students.
🔸Anouchka Bagnoud, head of the food dossier at the University of Lausanne’s Center of Competence in Sustainability (CDD)
Welcome to this episode of the “2040 j’y vais!” podcast on CO2 emissions from our plates.
A few images from the EPFL website
References
- Restaurant le native, EPFL
- www.planetbaseddiets.org
- Environmentally-friendly food – For our common good, WWF fact sheet
Further reading: recommendations from Payot booksellers
Would you like to find out more about this topic? Here are the recommendations of Pierre, bookseller at Payot Lausanne:
– Can we still eat bananas? L’empreinte carbone de tout, éditions l’arbre qui marche, 2024.
– Je mange pour le futur: petit guide pratique pour adopter une alimentation saine et durable, éditions Ulmer, 2023.
– Le guide du consommateur pour une alimentation saine: comprendre ce qu’on l’mange et préserver sa santé, éditons Artemis, 2022
Support
The “2040, j’y vais!” podcast is made possible thanks to the support of the Giovannini Foundation, the canton of Vaud, the city of Fribourg, the city of Meyrin, HEKS Transform’Action Lab, One Planet Lab and Services Industriels de Genève. We would also like to thank our distribution partners: Impact Hub Lausanne-Geneva, the Swiss Business Federation and sanu.
