Let’s eat more sustainable food... and above all, let’s enjoy it!

“Food4Future” is Restopolis’s vision for a more sustainable, conscious, and committed school and university catering service.

Towards more sustainable canteens

8 RestoGoals pave the way towards a more sustainable future

This concept is based on concrete actions around the plate: more local, organic, and seasonal products, less food waste, less packaging waste, accessible plant-based cuisine for everyone, responsible choices, and digital tools to improve sourcing and consumption.

With “Food4Future”, every meal becomes a lever for learning and positive change — for health, for the planet, and for future generations.

RestoGoal #1 More organic

At Restopolis, we choose to introduce more food from organic farming, and above all, organic and local sources. A concrete step with multiple benefits.

For the health of our guests – Organic food reduces exposure to synthetic pesticides and unnecessary additives. It’s a safer choice for children, especially at an age when food quality plays a key role in their development.
To protect the environment – Organic farming respects the soil, natural resources, and biodiversity. It reduces greenhouse gas emissions and contributes to more sustainable food systems.
To support responsible producers – By prioritizing organic products, often sourced from local supply chains, we promote ethical, small-scale farming and strengthen the circular economy.
To educate about taste and food awareness – Including organic products in meals also raises awareness among younger generations about where food comes from, its quality, and the impact of their food choices.

RestoGoal #2 More plant-based

Food is evolving with today’s expectations: healthier, more responsible… and more plant-based. We naturally incorporate plant-based options into our daily menus, without compromising on taste.

A vegetarian and vegan option every day – In all our cafeterias, except for "Daycare" facilities, a vegetarian dish and a vegan dish are offered daily. These are tasty, colorful, and thoughtfully prepared alternatives.
Plant-based everywhere – Soup, sandwich, snack, or salad: plant-based options are now everywhere in our offerings. Convenient, tasty, and balanced, they’re becoming an easy habit to adopt meal after meal.
A “M-Team” that’s inspired and committed – Our M-Team, responsible for menu creation, is trained in plant-based gastronomy. The result is creative, well-crafted, and perfectly balanced recipes.
Veggie Monday: one step further – In several institutions, Monday is 100% veggie. It’s a fun and committed way to introduce more sustainable eating and to show that we can eat well… differently.

More plant-based means more diversity on the plate, more respect for the environment, and more enjoyment in every bite.

RestoGoal #3 More local

At Restopolis, eating well also means eating local. We prioritize local and organic-local food products to ensure fresher, more responsible… and more sustainable cuisine.

Supply4Future: a direct link between producers and canteens – With our purchasing platform “Supply4Future”, we connect local producers directly to our canteens. This allows high-quality products, delivered quickly, to be integrated into menus with transparency and efficiency, all while complying with public procurement regulations.
Organic-local: the best of both worlds – Whenever possible, we choose ingredients that are both organic and local. This dual commitment supports environmentally friendly farming while promoting the expertise of our local farmers.
Fewer kilometers, more eco-friendly – Buying local also means reducing transport: less CO₂, less packaging, shorter delivery times.
A boost for our rural economy – By working with nearby producers, Restopolis contributes to the vitality of local agricultural sectors. It’s a win-win partnership in support of responsible food.

RestoGoal #4 More seasonal

At Restopolis, following the seasons is a deliberate choice—one that is culinary, ecological, and educational. Our menus are designed in harmony with the natural rhythm of harvests, for fresher, more responsible… and flavourful cuisine.

Menus aligned with the natural calendar – We create our recipes based on what nature provides during each time of the year. No tomatoes in winter or strawberries in February: with us, menus follow the seasonal cycle.
Rediscovering forgotten vegetables – Parsnip, Jerusalem artichoke, yellow beetroot, kohlrabi… These once-overlooked vegetables are making a comeback in our kitchens. They are prepared in creative, delicious ways, tailored to today’s tastes.
A simple step for greater sustainability – Eating seasonal means reducing the carbon footprint of meals, avoiding heated greenhouse farming or long-distance transport. It also means supporting local producers who work with natural cycles.

RestoGoal #5 Less food waste

At Restopolis, every plate counts. Reducing food waste is one of our daily priorities — to respect food and reduce our impact on the environment.

AntiGaspi2Go: tasty leftovers to take away, for free – Instead of throwing food away, we redistribute it. Thanks to the AntiGaspi2Go initiative, unsold items from the day that are not eligible for sale the next day can be taken home for free at the end of the school day. A simple, solidarity-based, zero-waste solution.
“Ugly food” fruits and vegetables have their place in the kitchen – A crooked carrot or a blemished apple hasn’t lost any of its flavor. Our teams use them to create delicious recipes.
Online booking = less surplus – Our optional booking system via the Restopolis app allows us to more accurately estimate the quantities to be prepared.
“Anti-Waste” dishes – Balanced portions, well-used ingredients, and optimized cooking: we also offer Anti-Waste dishes to minimize food waste.

RestoGoal #6 Less trash

Our fight against waste goes beyond proper sorting. It’s a comprehensive approach that rethinks habits, packaging, and even everyday items. Less disposable, more reusable.

#ZeroWaste: a concrete commitment – Lunch boxes, reusable water bottles, washable napkins… We encourage pupils, students, and adults to adopt sustainable habits.
Goodbye single-use plastics – No more unnecessary packaging. We favor eco-friendly solutions: compostable packaging, reusable containers, durable cutlery, or simply no packaging at all.
Free water stations and a “polluter pays” approach – To reduce disposable bottles, free water fountains are available in several institutions. And for the disposable containers still in use, a fee is applied: a way to encourage responsibility without guilt.

RestoGoal #7 More awareness

For us, feeding people is not just about filling plates. We also want to raise awareness. Because eating well also means knowing what we eat, where it comes from, and why it matters. The RestoGoal “More awareness” embodies this commitment: to inform, educate, and engage… in a positive and dynamic way.

Themed weeks to better understand what we eat – Throughout the year, we organize themed weeks focused on the key topics of our Food4Future concept: organic, local, the fight against food waste, “zero waste”, seasonal eating, and more. It’s an opportunity to discover regional products, understand how they are grown, and why they make a difference on our plates.
And sometimes, we also open a window to the world’s flavors, to spark students’ culinary curiosity and celebrate diversity.
Learning through brochures, posters, and campaigns – Colorful posters, informative fact sheets, brochures to take home or read on site: everything is designed to raise awareness among young and old about food, the origin of products, and the right habits for health and the planet.
Committed teams always on the move – Our staff don’t just cook: they explain, support, and share. Regularly trained, they are driven by a shared mission: to make food more conscious and accessible to everyone.

RestoGoal #8 More responsibility

We believe that every action counts. To build more responsible canteens, we make thoughtful choices — and we invite everyone to do their part. Together, guests, teams, partners… we all have a role to play.

Sustainable choices in our menus – No more bluefin tuna, out-of-season exotic fruits, or products with a high ecological footprint. Our menus are evolving to respect natural resources and support responsible supply chains. Eating well also means eating responsibly.
Cleaner deliveries – Our meals are not only prepared sustainably; they are also delivered more responsibly. Restopolis invests in short supply chains to minimize our environmental impact, right down to logistics.
Acting every day, in every action – We sort our waste and recycle whenever possible. Our sites are equipped with more energy-efficient solutions, and our teams are trained to innovate on a daily basis. Less waste, more efficiency: that’s our guiding principle.
Responsible use of resources.

20+

YEARS OF EXPERIENCE

Sustainable has never tasted so good

Decades of experience in canteen operations

Several decades of experience in school and university canteens have allowed us to develop a committed vision: the “Food4Future” concept. As a pioneer in the transition towards sustainable canteens, “Food4Future” transforms every meal into a concrete action for the environment, by promoting practices that respect resources and future generations.

Ready to join the S4F digital platform?

With the S4F platform, we aim to ensure all interested economic operators have fair access to selling food products in our canteens, and to help small and medium-sized producers find opportunities to introduce their products into our canteens—provided they meet a minimum set of selection criteria.