At CinéFabrique, education is founded on discussions, collaboration, and autonomy. Preparing and eating meals together provides students with an opportunity not only to enjoy a repast but also to talk with one another and form collaborations.
It is also a chance for the school to help alleviate ongoing environmental concerns by serving students responsibly sourced food.
Our Suppliers and Ingredients
Ninety percent of the dining hall food is organic or responsibly farmed.
CinéFabrique sources its ingredients from networks like Bio A Pro and Via Terroir, which partner with organic farmers in the Rhône and Loire areas to reduce the distance that food travels and minimise our environmental footprint, and to help boost the local organic farming economy.
We choose to offer an alternative to daily meat consumption, instead serving quality food farmed in sustainable, environmentally friendly ways.
We even have a small garden at the school where we grow our own herbs.
Lunch at the dining hall is like eating at home. The food is healthy, homemade, and mirrors the seasons and school life.
The everyday food changes with the weather, the temperature, what produce is available, and diners’ moods. We tend towards lighter cooking methods (steaming, braising, short cooking times, and low-temperature cooking) to conserve energy and preserve food’s flavour and nutrients.
Meals are delicious, nutritionally balanced, and suitable for special dietary needs. The dining hall is full of delicious smells, colourful, mouth-watering dishes, and new and inviting flavours.
Our goal is to give diners a place to relax and have fun, all at a special rate.
A Cooperative Dining Hall
In keeping with CinéFabrique’s philosophy of collaboration, students are required to help out in the dining hall. Each morning before class, they take turns peeling vegetables, serving meals, and cleaning up.
Meal preparation is also a time when students can commune and talk to classmates in other years about everything from instructors and cooking to camera lenses, cauliflower, and music.
Reducing Food Waste
Students post the amount of leftovers discarded each day to help maintain awareness of food waste.
The dining hall features a waste sorting area, as well as a compost bin.
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