Takinoa’s production kitchen in Gland and its restaurant “Le Klee by Takinoa” at the Rolex Learning Center of the Ecole Polytechnique Fédérale de Lausanne are certified Ecocook Sustainable Restaurants level 4 since December 2018, demonstrating their commitment to sustainable development.

Ecocook® is the only Swiss certification for the catering sector that recognizes the sustainable practices at all operational and management levels. For the customers, Ecocook® is a guarantee of these practices and commitments in terms of sustainability.

The Ecocook team made up of experts in sustainability, certification and communication, has developed the “Ecocook Sustainable Restaurant Certification Program” that allows restaurants to:

  • Improve their practices
  • Reduce their environmental impacts
  • Reduce their operating costs
  • Distinguish oneself

Discover below the results of the certification of Takinoa’s production kitchen in Gland, certified Ecocook® Sustainable Restaurant level 4.

The Ecocook® Sustainable Restaurant Certification Program’s online platform provides a global overview of the restaurant’s level of sustainability, at any time, and of each establishment. Above are the scores of Takinoa’s production kitchen (unit: Ecocookpoints).

Discover below the results of the certification and some examples of the commitments of « Le Klee by Takinoa » restaurant, also certified Ecocook® Sustainable Restaurant level 4.

Above are the scores of « Le Klee by Takinoa » restaurant at EPFL (unit: Ecocookpoints).

As these two graphs indicate, there are still margins for improvement.
Nevertheless, Takinoa has obtained the highest level of certification, level 4.

This is because Takinoa is compliant with a very large number of sustainability standards, but there is still some potential improvement. For example, in terms of food and beverages, Takinoa uses local, certified organic, MSC (etc.) products, but the part of these could be increased. In practice, this would be quite restrictive, but some restaurateurs could do it and this calculation system would allow them to be recognized.

Food and beverages, Menus and cooking

  • Takinoa excludes endangered species and genetically modified organisms.
  • 100% of the dishes are cooked in a healthy way, with fresh and natural products, without butter, without frying, without refined sugar, without additives neither taste enhancers, without food preservative and artificial colors.
  • Their menu adapts to all diets and specificities: flexitarian, vegetarian, vegan, lactose-free, gluten-free, Raw Food.
  • 85% of their food purchases are fruits and vegetables.
  • 88% of their fruits and vegetables are seasonal.
  • 100% of their cereals and seeds are Organic.
  • 100% of their meat is Swiss, 43% of which are Organic.
  • 89% of their dairy products are Swiss, 40% of which are Organic.

Communication et Responsabilité sociale

Communication and Social responsibility

  • They inform their customers about the nutritional values of their dishes.
  • They minimize the risk of microbiological contamination through their training and monitoring system.
  • They promote regular non-intensive physical activity by joining the Urban Training program.
  • They promote training and equity among all their employees.

Ressources, Produits et matériaux

Resources, Products and materials

  • They have implemented a control system that allows them to monitor water and energy consumption, and have also implemented an action plan to reduce these consumptions 2019-2022. For example, they favor LED bulbs and energy-efficient appliances.
  • They are committed to promoting 100% organic and eco-friendly textiles.

Déchets, Compensations et donations

Waste, Compensation and donations

  • All their cleaning products are biodegradable and eco-friendly.
  • They control, monitor, and implement waste reduction and waste valorization systems:

    • Their organic waste is recovered for the production of biogas.
    • More than 77% of their packaging is made from recycled PET and 23% is made from biodegradable materials.
    • They are committed to replacing all single-use packaging with 100% eco-responsible and reusable packaging by 2020.

All of this fits within the sustainable development strategy of the École Polytechnique Fédérale de Lausanne (EPFL).

EPFL’s commitments in the field of sustainability for a carbon-neutral campus in the catering sector are the following:

Food and beverages, Menus and cooking

  • Food from the Parmentier’s kitchen was analyzed with Beelong, the ecological indicator of food.

  • In order to prevent the risk of microbiological contamination, a systematic control and monitoring of restaurants takes place twice a year.

Communication et Responsabilité sociale

Mobility and awareness

  • Provision of bicycle parking and cargobikes.
  • 1 bikestation.
  • 1 Bike point for bike sale and repair.
  • Bike to work, bike awareness program.
  • Subsidizing the public transport subscription of EPFL employees.
  • Awareness campaigns on sustainability issues Act for Change to challenge employees and students to change their habits for more sustainable actions

Ressources, Produits et matériaux

Resources, Products and materials

  • 100% renewable electricity:

    • 97% of this energy is hydropower, 100% certified hydro-Swiss.
    • By 2020, 20% of EPFL’s hydropower will be certified Hydro Naturemade Star.
    • 3% of this comes from photovoltaic panels on the roofs of EPFL.
  • Energy efficient air conditioning and heating system:

    • 87% of energy has renewable origin:
      • 38% lake water.
      • 49% renewable electricity.
      • 13% natural gas and fuel oil.
  • Rolex Learning Center building follows the Minergie standard requirements.
  • Regarding lighting, EPFL favors LED bulbs and plans to have 100% LED for 2021.
  • EPFL has incorporated sustainability standards into its purchases of consumables, computers, biodegradable and ecological cleaning products, etc.

Déchets, Compensations et donations

Waste, Compensation and donations

  • EPFL bans single-use dinnerware with the introduction of the ReCircle reusable dishes program throughout the campus.

  • Organic waste is used to produce biogas.
  • Ecopoints with sorting channels (PET, aluminum, paper, waste at least) will be installed throughout the campus by 2020.
  • The central waste disposal has 40 recycling channels.
  • Incentives to eliminate single-use dinnerware are implemented such as 20% hot drink discounts at « Arcadie, Epicure and CyberCafé » catering services when guests bring their own cups.