The university restaurants of the Unithèque, Le Réfectoire and La Brasserie are certified EcoCook® Sustainable Restaurant level 4 (version 2020), thus showing their commitment to sustainability.

EcoCook® is the only Swiss certification for the catering sector that recognizes the sustainable practices at all 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 impact
  • Reduce their operating costs
  • Differentiate themselves

Discover the results of the certification below.

The online platform of EcoCook® Sustainable Restaurant Certification Program provides a global overview of the sustainability level of each restaurant at any time. Above the scores of the university restaurants of Unithèque, Le Réfectoire and La Brasserie (unit: EcoCookpoints).

The university restaurants of Unithèque, Le Réfectoire and La Brasserie meet a large number of sustainability criteria, which is why they have achieved level 4 certification, with potential for improvement in each area of certification.

Below is an overview of the sustainable actions of these restaurants.

Food and beverages, Menus and cooking

  • Endangered species and genetically modified organisms are excluded.

  • 70% of products are of plant origin.

  • 98% of fish and seafood is MSC or ASC certified.

  • 47% of food products are Swiss, including

    • 88% of dairy products are of Swiss origin
    • 72% of meat is of Swiss origin
    • 55% of fruit and vegetables are of Swiss origin
  • The dishes are labelled “Fait Maison”.

  • 78% of food products are unprocessed.

  • Balanced menus are offered because they are prepared according to the requirements of the “Fourchette verte”.

  • The number of dishes with fried components is well below 20% of the total number of dishes offered.

  • Vegetarian dishes account for 60% of the total number of dishes offered.

  • The catering service minimises the risk of contamination through a system of microbiological control, monitoring and analysis.

  • A program to improve sustainable food purchasing and menu offerings has been put in place to reduce its environmental and health impact.

  • Each year, Beelong conducts a study of the food purchases of these restaurants. The report and a summary of the environmental performance on food purchases are published on the UNIL website.

Communication et Responsabilité sociale

Communication and Social Responsibility

  • The catering service communicates its sustainability policy and commitments in its Sustainability Charter. The latter is part of the UNIL sustainability strategy for food.

  • Sustainable food products and dishes (sustainable fishing, local/regional products, vegetarian dishes, home-made dishes, etc.) are highlighted on the menu.

  • The UNIL campus promotes soft mobility, for example through programs encouraging the use of bicycles.

  • A task force dedicated to sustainability has been appointed.

  • The catering service is committed to involving management, staff and suppliers in its sustainability objectives.

  • Restaurant staff received training in good sustainable practice in June 2021.

  • The catering service guarantees pay equity and family/work balance.

  • The catering service supports its employees in their career development plans and promotes professional integration by offering apprenticeships.

  • The catering service commits to conducting an annual employee satisfaction survey.

Ressources, Produits et matériaux

Resources, Products and Materials

  • A register and a program to reduce energy and water consumption has been set up.

  • The electricity consumed at UNIL comes from HydroVaud renewable sources.

  • The kitchen appliances and installations are periodically checked by external service providers.

  • The windows are double glazed.

  • The catering service is committed to increasing the proportion of certified ecological cleaning products to 30% by December 2021.

  • Their cooling system is HCFC-free.

  • An annual program to reduce the environmental impact of cleaning products and materials has been put in place.

Déchets, Compensations et donations

Waste, Compensation and Donations

  • Instructions on waste separation and a waste reduction register and program have been put in place.

  • Tap water is offered as an alternative to bottled drinks.

  • The UNIL campus has implemented the ReCircle program to eliminate single-use packaging for take-out meals.

  • Organic waste (waste and oil) is recovered for the production of biogas.

  • The tables in the Refectory and La Brasserie do not have tablecloths or placemats.

  • The catering service at the Refectory and La Brasserie undertakes not to provide bread and single-dose sugar, cream, etc. systematically, but to ask for the needs of each customer.