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
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 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.
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.
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.