Sustainable Gastronomy
Sustainable Gastronomy Project at ETH (2022-2024)
The “Sustainable Gastronomy Project” replaced in 2022 the previous “Gastronomy Climate Programme”. Based on scientific findings, the project aimed to make ETH restaurants more sustainable in the long term.
It ran for three years (2022–2024) and comprised four sustainability categories: Climate Protection, Resource Conservation, Social & Ethical Issues, and Health. A total of 17 criteria with specific targets have been defined.
The guests have a choice
For the project to succeed, it must be matched to demand appropriately. With their daily selection from the menu, the guests of the ETH restaurants have a significant influence on the CO2eq footprint and other sustainability aspects of the food served. The guests have a choice: If they choose vegetarian or vegan dishes more often, help themselves from the buffet as much food only as they actually want to eat, or regularly choose reusable instead of disposable dishes for take-away, they can contribute to the success of the project and thus add significantly to the ETH restaurants’ sustainability.