• A Strasbourg student recently launched a petition to encourage the Strasbourg Crous to "offer a daily plant-based option in all of its university restaurants in Alsace".

  • For the time being in Strasbourg, only the restaurant U Paul-Appell offers a vegetable center, with 500 portions distributed per day.

  • Faced with growing demand, the Crous wants to continue to move in this direction, without however substituting plant-based meals for conventional meals.

Saving the planet also involves forking.

This is essentially the commitment of Léa Bollecker, student in Master 2 of Neuropsychology at the University of Strasbourg.

The 22-year-old young woman recently launched a petition aimed at encouraging the Crous (Regional Center for University and School Works) in Strasbourg to “offer a daily vegetable option in all of its university restaurants in Alsace”.

Namely dishes including legumes, cereals, seeds, nuts, vegetables and fruits, without any trace of animal products.

Vegan "for three years", the student believes that the current offer is "not sufficient": "In Strasbourg, only one RU (university restaurant), the Paul-Appell, offers a daily vegetable offer, and in the others, the dishes are not very elaborate, there is not much vegetable protein in them for example.

»

Encourage the Crous to “train chefs”

So much so that she and her friends who share the same diet have gradually turned away from U restaurants: “I went there less frequently, and I'm not the only one in this case.

The solution was to bring our tupps.

»

Its objective: to encourage the Crous to "train chefs", so that they can offer recipes for more elaborate vegetable dishes.

Among the dish ideas, Léa Bollecker cites “couscous with chickpeas, but also lentil dahl or even a pad Thai with tofu”.

For the time being, the petition has collected more than 570 signatures, including “350 students at the University of Strasbourg”, indicates the young woman.

At Paul-Appell, 500 vegetable portions per day

The vegetable meal, fad or real trend?

Julien Ledogar, director of the U Paul-Appell restaurant, makes a clear observation: “When we launched the plant division in 2018, we made 70 portions and only on Wednesday lunchtimes.

Today, we serve 500 portions a day to the approximately 2,000 students who eat with us.

This represents a quarter or a third of our daily production.

»

Faced with such success, the director of the UK took the “symbolic” decision to “transform the grill pole into a vegetable pole”: “The demand was much greater than we imagined.

There are even students who cross the campus to come and eat with us!

»

An evolution which, according to him, requires “more work, especially for desserts”: “We work with technical sheets, and for the cooks, it's another way of working.

It's not that simple, and not necessarily cheaper.

There is a balance to be found, both nutritionally and financially, but for the past four years, we've been getting there!

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“A subject we care about”

On the Crous side, "it's clearly a subject that we care about", notes the head of the Communication and Marketing department Sarah Boos, who also insists on the efforts already made in this direction: "Casing nothing, the Crous has already done on that level.

There is a real appetite on the part of chefs and a dynamic in this direction.

Afterwards, there is still a lot of substantive work to be done because the vegetable is more complex to make than the vegetarian.

»

Nor is there any question, according to Sarah Boos, of substituting plant-based meals for more traditional meals: “We are not heading towards systematization.

We want to go further towards plants, but gradually.

It doesn't happen overnight.

»

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  • Strasbourg

  • Crous

  • Restoration

  • vegan

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