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.
Since January 2026, ULiège has been directly managing its university restaurants. The aim is to accelerate the transition of our canteens by offering local, fresh, seasonal, and organic products as often as possible, with at least one vegetarian option always available. This in-house management allows us to serve more balanced, healthier, and environmentally friendly dishes, while maintaining affordable prices and improving service quality and working conditions.
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
Efforts are also being made to raise awareness about high-quality, sustainable food, for example by organizing events related to healthy eating and providing food fact sheets detailing the composition of different meals.
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
Le Green Office organise une nouvelle édition de son petit-déjeuner durable et équilibré ! Partagez un moment convivial avec vos amis/collègues.
Découvrez les coulisses des cuisines universitaires : fonctionnement d’une cantine collective, gestes du personnel, et nouvelle stratégie d’internalisation de l’ULiège pour une restauration plus durable, locale et de qualité.
Comment rendre l’alimentation durable accessible à tous ? Débat sur le rôle des modèles de distribution, y compris la grande distribution, face à la demande croissante d’une éventuelle Sécurité sociale de l’alimentation.
Les restaurants universitaires proposent, durant une semaine, des menus inspirés de l’objectif 2030 : 80 % d’approvisionnement durable. Produits locaux, recettes revisitées et Jeudi Veggie : une semaine pour goûter l’alimentation durable de demain.
L'Université de Liège, via son Green Office, participe au Festival Nourrir les Campus en organisant et proposant diverses activités aux membres ULiège du 9 au 19 avril 2026 !
The Board of Directors of ULiège has approved eight new flagship projects that will strengthen the integration of sustainability into all university activities and practices.
