Food preferences and habits: feedback on the survey at the Green Café on November 7

The "Food" section in the Green Team would like to thank all those who came along to the presentation of the results of the questionnaire on "Your food preferences and habits" at the Green Café on November 7. The survey was run over the summer.

The discussion session, held on the first Thursday of each month on a given topic, was an opportunity to outline emerging CSR trends with regard to the restaurants and cafés on campus. The aim was to identify new ideas and areas for improvement with a view to adopting new measures that reflect changing consumer expectations.
 
Significant results include:
 
•    The need to place more emphasis on the "environmental" dimension of dishes: use of organic and local products, short food supply chains, more variety in vegetarian dishes. This approach should involve clear labeling to provide more information and raise awareness;
 
•    The need to make some dishes more nutritionally "balanced," especially vegetarian dishes, and the need to reduce the cost of vegetarian dishes as they are currently more expensive than dishes containing meat.
 
Specific suggestions:
 
•    Widen the range of organic products,

•    Introduce an entirely vegetarian day and reduce the range of dishes containing meat,

•    Reintroduce the "Too Good To Go" scheme,

•    Offer better value for money; one way of doing this could be to adjust portion sizes.
 
These results are important as they will also help improve the estimations related to the "food" category in the Institut Pasteur's carbon footprint analysis. They were also shared with a view to a future call for catering services, which will necessarily incorporate several of the CSR dimensions specific to Institut Pasteur's commitment.
 
Click here to access the full results (in French)