With 3.8 billion meals served each year, institutional catering represents a key lever for accelerating the food transition. Since 2016, the Fondation pour la Nature et l’Homme (FNH) has been supporting canteens and restaurants in this evolution through its Mon Restau Responsable® (MRR) program.
With the support of the Michelin Corporate Foundation, the project aims to strengthen the impact of the program and the actions carried out by the FNH with participating restaurants, while continuing to expand the network of supported restaurants. By the end of 2025, 334 university catering sites will be involved in the initiative!
By drawing on the best practices of restaurants that have followed Mon Restau Responsable®, the FNH also aims to co-construct a method for diners and their families, inspiring new narratives about food and encouraging them to change their eating habits at home.
By structuring a committed network and disseminating solutions adapted to the regions, the FNH makes collective catering a key driver of sustainable food, in line with the ambitions of the EGAlim law.
