Actualités et agenda
Nos formations
Présentation
ESPOL moved into a new building in 2022, which foresees among others a cafeteria for all students and staff. The MA Food programme seizes the opportunity to propose a concept for a sustainable cafeteria for the School. In the course, a concept for such a cafeteria is developed. We will reflect on the ‘big’ questions, such as what sustainable food means, how to achieve more sustainable practices through education, nudging, choice-editing etc., as well as on more practical questions such as what difference food consumption in a cafeteria can make, how to realise sustainability goals on the ground, and how to overcome institutional and other barriers.
The aim of this extracurricular course is to collectively work on a cafeteria concept that 1) aims to promote sustainability in the consumption of food and beverages, 2) takes up the wishes and needs of the future customers, 3) is feasible in the institutional context of the University. The overall objective is to subsequently put the cafeteria concept into practice.
Session 1 – Introduction: Sustainable food @ ESPOL
Session 2 – Objectives: What is sustainable food?
Session 3 – Impact: What difference can a sustainable cafeteria make?
Session 4 – Strategy: To which extent shall the cafeteria be either consumer-oriented, or sustainability-oriented (demand vs mission-driven)?
Session 5a – English Workshop
Session 5b – French Workshop
Session 6 – Transformation I: What is the role of education in the cafeteria context?
Session 7 – Transformation II: What is the role of nudging in the cafeteria context?
Session 8 – Conclusion & Writing up report
Modalités
The course work is organised in plenary and group work. Each plenary session contains a part dedicated to 'deep' reflection, and a part in which the more practical and organisational aspects of the future cafeteria will be discussed. All students are part of a working group which collaborate on more specific topics and regularly report on their progress in the plenary sessions.