TOWARD A LOW-CARBON STRATEGY
One of the main focuses of the “Horizons” strategy is centered on the actions we have carried out for our campus – a sustainable campus providing a good illustration of our quest for exemplarity. This focus has given rise to the adoption of a low-carbon strategy aimed at reducing our greenhouse gas emissions, adapting our campus to future environmental impacts and reducing other environmental impacts (notably biodiversity and resources).
Read more about ISAE-SUPAERO’s low-carbon transition
ENCOURAGING SOFT MOBILITY ON CAMPUS
Located in a setting that is perfect for soft mobility, the ISAE-SUPAERO campus is near the Canal du Midi providing staff and students with the possibility of coming to work or going shopping by bike. Today, the institution has a fairly active cycling population making up approximately 20% of the staff/students. This figure can be explained by the site’s layout, notably with its immense bicycle park open to all as well as the many points of directs access to the Canal du Midi.
Read more about ISAE-SUPAERO’s encouragement soft mobility on its campus
EAT HEALTHY, DELICIOUS ORGANIC FOOD!!
For several years now, ISAE-SUPAERO has organized contracts with a food service provider applying new measures. These measures tend toward sustainable food services on campus, with low-waste meals and a vegetarian menu available every day alongside other menus, the Menu 2foisBON. Students and staff at ISAE-SUPAERO are regularly reminded about food waste at the university restaurant, with waste being weighed during the European Week for Waste Reduction (EWWR).
“ZERO Waste” activities are also organized on site.
Vegetarian dishes are served daily for those who prefer meals without meat or fish. This stand attracts nearly 14% of our students.
The Menu 2foisBON operation is a national project to get all food services to commit to buying more fresh local, ecological products that are in season, with official marks of quality and origin (BIO, LABEL ROUGE, etc.), as well as homemade. Initiated by a catering collective in 2015, it seeks to speed up the dietary transition in cafeterias and to help as many people as possible to understand the stakes.
Our news Sustainable Development
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