Social and Professional Practice - Sustainable Development / Erg à table

Erg à Table is a sustainable and participatory kitchen project within the School of Graphic Research; formed and thought out by the students and the administration. The intention is to offer quality and inclusive food diets at low cost for students, teachers and administrative staff of the institution.

The management has set up a technical course to support the project and help make it sustainable.

The course aims to train students to maintain and develop the Erg à Table project in a community setting, in compliance with health and safety standards, with a long-term vision. To aim at the good transmission of the knowledge and know-how developed in the course.

We want to encourage experimentation in the way of sharing the governance of the project between students, coordinators and the school administration and allow students to invest in positions of responsibility within the project.