Le soleil s’annonce enfin de retour : une excellente occasion de profiter de la terrasse du Jacques & Laurent. Le restaurant lance sa carte d’été et propose un menu spécial à 32 € mettant à l’honneur les produits locaux.
27 activities, 1,100 participants, and a glimpse into the cafeterias of 2030. A look back at this year’s Nourrir les Campus Festival, which was full of discoveries, discussions, and commitments.
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.
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.
ULiège publishes the4th edition of its annual report, highlighting the actions carried out in favor of social and environmental transition during the 2023-2024 academic year.
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.
For the4th year running, Eclosio, the ULiège NGO, is appealing to the university community for solidarity. The appeal for donations aims to support Cambodian rice growers in their agro-ecological practices.
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 !
Le boulet à la liégeoise peut-il être « durable » ? …
C’est le défi lancé par le Green Office aux étudiant·es et au personnel de l’ULiège : inventer une recette la plus durable possible du fleuron de la culture culinaire liégeoise !
Les cafétérias et restaurants ULiège ont pour objectif de réduire de 50 % le gaspillage alimentaire avant fin 2030. Parmi les mesures prises : une nouvelle app pour quantifier et intensifier les efforts en matière de réduction des déchets.
