Policy: Sustainably Food

1. IMT Atlantique has implemented a Sustainable Food Policy
   • to express IMT Atlantique’s commitment to ensure that food on campus is sustainably farmed.
   • to improve the sustainability of its own catering services and subcontractors and suppliers
   • encourage the development of new modes of restoration and more sustainable services
2. Sustainable Catering
   IMT Atlantique  has been committed to offering environmentally friendly food in its catering facilities, favouring seasonal and local produce, as well as organic and fair options.
3. IMT Atlantique's objective is to very significantly increase the consumption of ethical, organic and seasonal products in the various restaurants. The catering service providers will propose a progressive and proactive strategy to bring the majority of users to this type of food and to make it a broad educational communication.
4. The service provider offers a daily vegetarian meal, fresh fish and sustainable fishing products  (from sustainable MSC-accredited sources https://www.msc.org/), meats from respectful production (organic, local, regional accreditation), a fresh vegetable cooked daily from among the vegetables on offer, organic fruit and raw vegetables, and half of the fruit and vegetables come from fresh produce, and it has to buy locally.
5. The cafeterias offer fair trade coffee and organic tea in reusable cups. 
6. As part of the societal commitment policy, restaurant users must have the possibility, for the same price, of choosing food from organic, sustainable agriculture, fair trade or from short circuits. The seasonality of fruits and vegetables must be strictly observed. (Example: no tomatoes from October to May). Thus, for each component of the meal (starter, main course, cheese, dessert), the service provider offers each day an organic, reasoned, fair trade item or from short circuits.
7. Labeling of the origin of fish served in the restaurant is mandatory. the service providers provide suitable signage for this purpose and must be able to provide the necessary information on traceability. 
8. Many events (5 to 6 per day) are organized by the students during the national sustainable development week (1st week of April). The service providers will offer special entertainment for every day of this week, both in terms of content and in terms of communication.
9. The service providers will only offer organic and if possible local fruit juices, local, organic and fair trade alternative drinks. These “eco-responsible” drinks should be promoted to the detriment of other soda-type drinks. The brands promoting these sodas must not appear on the equipment. 
10. The service providers will offer a solution favoring a reusable container (mug system or equivalent of the eco-cup type). A variable rate system may be set up depending on whether the guest requests a cup to consume on the spot, the returnable mug to take away, a recyclable cup to take away, etc.
11. The sustainable development approach also extends to the management of waste from the restaurant industry with the implementation of innovative recycling solutions: hot composting of organic waste or recycling of cardboard and plastics with http://www.solution-recyclage.fr/.

See our policy on Waste management

* This policy is written in English to make our commitments visible internationally