Responsible Food

Action 2.6.1 of the Sustainability Master Plan, responsible food is a "set of food practices that aim to feed human beings in sufficient quality and quantity, today and in the future, while respecting the environment, being economically accessible and profitable throughout the food chain". ADEME

Leader of the action: Aude Favre - aude.favre@gmail.com – 06.61.83.95.76

Responsible Food Charter

As well as being a benchmark for Avignon Université in terms of catering, the charter is also a tool for dialogue with its partners and service providers.

• Board decision of 10/09/2024 (.pdf)
• Charter (.pdf)
• Annex to the charter (.pdf)
• How to use the charter (.pdf)

Video clips ,public health france's "Increase, Move Towards, Reduce" campaign:

To raise awareness and inform the university community about responsible eating, we have created educational and entertaining video clips:

• Capsule 1 Fruits and vegetables, dairy products, sitting time
• Capsule 2 Physical activity, wholemeal starch, alcohol
• Capsule 3 Homemade, rapeseed, walnut and olive oil, products with Nutriscore D and E.

Campaign Eat Move Santé publique France.

• For more information, students can discuss this with a healthcare professional (doctor or nurse) by making an appointment on the calcium platform: https://calcium-rdv.univ-avignon.fr/

Rethinking the management of vending machines on OUR campuses

The agreement with a new service provider to manage the Avignon Université vending machines was approved by the Board of Governors on Tuesday 7 October.

This project is in line with the objective of "promoting sustainable food on campus", action 2.6.1 of the Sustainability master plan. After the introduction of the responsible food charter.

From 1 January 2026, the company will Cafés Bibal Vendingour new partner, will be installing distributors to promote a healthier, sustainable and responsible offer.

What's new :

• More than 60 % of the offer will comply with our responsible food charter
• Healthy (Nutriscore A to C) and/or organic products
• Organic coffee beans served in recyclable cups
• A personal cup detection system with differentiated pricing
• Responsive, local after-sales service, with warehousing less than 60 km away
• Fewer plastic bottles, more aluminium containers

Summary presentation of the project (.pdf)