Feeding ULiège students and staff in a healthy and sustainable way, while maintaining affordable prices, are the two main thrusts of the institution's catering policy.
ULiège finances the difference between market prices and those charged by university restaurants, to the tune of over a million euros. This financial contribution helps maintain access to a range of healthy, sustainable products.
All soups are prepared in our kitchens from 100% local vegetables and offered at attractive prices. Milk, some vegetables, fruit and meat are supplied by local producers and cooperatives and meet sustainability criteria. The coffee is also 100% fair trade and organic. A vegetable factory enables fresh vegetables to be processed directly in the kitchens, thus favouring short circuits rather than pre-cut and pre-packaged vegetables.
Since February 2022, Le Kotidien, the solidarity grocery set up by the Pôle académique Liège-Luxembourg, has been accessible to students going through a financially delicate period.
Attention is paid to food waste, recycling and waste reduction in university restaurants and cafeterias.
Disposable crockery has been eliminated for 90% and replaced by bonded crockery. Waste sorting tables have been installed. The use of water fountains is encouraged.
The institution has partially financed reusable mugs and cutlery sets, sold at a democratic price. Students are encouraged to use them, notably through discounts on their order when they use them.
Find out more about the "stop disposable cups and cutlery" initiative
Flash sales" (50% discount) aimed at combating food waste are also offered in ULiège cafeterias at the end of services to sell off the day's unsold items - salads, sandwiches and pokebowls.
Find out more about the "zero waste: flash sales in ULiège cafeterias" campaign
Un travail de sensibilisation à l’alimentation qualitative et durable est également déployé, par exemple via l’organisation d’évènements en relation avec l’alimentation saine, ou via des fiches techniques alimentaires détaillant la composition des différents repas.
The University of Liège is also a partner of the Festival Nourrir Liège et Nourrir les Campus, organized every year.
Discover the Green Office's thematic guides
After 20 years of outsourced management, ULiège is taking back the reins of its university restaurants. The doors will close on December 19 to prepare for this transition and welcome you in the best conditions from Monday January 5.
The Manger Demain unit offers students a discount card for use at a wide range of outlets, for fresh, bulk and local produce.
All soups are now made from 100% local vegetables. This initiative aims to provide healthy, sustainable and affordable options for students and staff.
Through a series of activities, Pot'Ingé invited us on Wednesday June 28 to reflect on the role of the university in the food transition. The afternoon was organized around three themes: learning, meeting and collective construction.
La finale du Concours Boulet Durable 2023, lancé par le Green Office ULiège, a eu lieu le 20 avril 2023 ! Après 1h30 en cuisine pour confectionner leurs boulets, les 5 finalistes ont été évalués par le jury final. Découvrez les trois lauréat·es !
Rendez-vous dans les cafétérias ULiège en fin de services pour profiter d’une remise de 50 % sur les invendus de la journée : salades, sandwiches et pokebowls.
