Question 31250 — higher education

Summary

Ms. Frédérique Tuffnell draws the attention of the Minister of Higher Education, Research and Innovation to the fact that increasing the share of plant proteins in the diet is one of the urgent measures indicated by the IPCC, the UN and thousands of scientists around the world to counter climate change and environmental destruction. A plant-based dish emits 60% less greenhouse gases than a meat dish. Massive plant choice is therefore a public sustainable development policy that is particularly effective in collective catering. In addition, ANSES recommends for public health to consume more cereals, legumes, nuts, vegetables and fruits. Demand from users, mainly students, is strong and growing. The CROUS vegetarian offering would benefit from being mainly based on vegetable proteins, available daily in all their catering outlets, cooked with care, balanced and presented by default to users instead of being an option. It would therefore be possible for at least a third of the total of 70 million annual CROUS meals to be ecologically responsible, as is already the case in certain French university restaurants. She therefore asks her if she plans to develop an offer vegetarian rich in plant proteins in the food offering of university restaurants and CROUS cafeterias, and what measures it intends to take to ensure that this is the case.

Machine translation from French. The official text remains authoritative.

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