Supported by the association Le Pan Vert – AMAP UniLaSalle Rennes, this project has been in place since January 2026. It aims to give students—and eventually the residents of Bruz—access to healthy, local, fair, and environmentally friendly food.

One thing is clear: eating well should not be a privilege

Today, many students face financial difficulties that prevent them from accessing quality products. Food inflation, a lack of awareness about nutrition, and budget constraints make it difficult to achieve a balanced diet.

Yet food is a key issue:

• It is essential for academic success (energy, concentration, health).
• It is the second largest source of greenhouse gas emissions in the carbon footprint of French people.
• It plays a key role in ecological and social transition.

The project therefore offers a comprehensive response that is social, environmental, and educational.

Three concrete ways to transform student life

Local, socially responsible food baskets

The core of the project is the weekly distribution of baskets containing organic, fair trade, and seasonal products, offered at reduced prices or free of charge depending on the situation.

Inspired by the AMAP model, the scheme makes it possible to:

• Support local producers (Rennes, Bruz, and surrounding areas)
• Prioritize short supply chains
• Reduce waste
• Democratize access to quality food.

Students can choose between a “large” basket for €12 or a “small” basket for €9. 
 

Cooking and nutrition workshops to learn how to eat well

Because eating well depends not only on budget but also on knowledge, the project includes monthly workshops led by professionals.

• Presentations by nutritionists to understand dietary needs, including specific diets (vegetarian, vegan, gluten-free, etc.).
• Practical cooking workshops: batch cooking, plant-based cooking, anti-waste cooking, quick and balanced recipes.
• Conferences, debates, and social gatherings on sustainable food.

Fighting waste and carbon-free mobility

One of the student associations at UniLaSalle Rennes, Eco-Challenge, is already working with a local grocery store to recover unsold food.

It's been an instant hit: the food gets snapped up in minutes.

A collective dynamic serving the region

The Ker Lann campus is home to nearly 10,000 students and 2,000 employees spread across 16 institutions. The project is part of a drive to strengthen cooperation between schools, associations, and local stakeholders.

Numerous partnerships are planned or already underway, involving local producers, fair trade stakeholders, social and solidarity economy organizations, CROUS, the City of Bruz, Rennes Métropole, and others.

A project with multiple impacts

The expected results are ambitious

• Democratize access to healthy and sustainable food
• Support the local and fair economy
• Reduce food waste
• Decrease the carbon footprint
• Limit student precariousness
• Reach as many students as possible
• Strengthen interconnection on campus

A student project, a collective ambition

This project illustrates the ability of student associations to propose concrete solutions to social and environmental challenges. By combining mutual aid, inclusion, and eco-responsibility, the associations at the Ker Lann campus demonstrate that another way of consuming—one that is more socially responsible and sustainable—is possible.

This project is not just a food initiative: it is a lever for social, ecological, and human transformation at the heart of student life.