October 1, 2026 - October 31, 2026Grenoble metropolitan area, Valence metropolitan area
Grenoble Alpes University is organizing the first edition of Sustainable Food Month from October 1st to 31st. Come discover insects and edible plants, visit a farm and the Grand Alpine Market, and even take cooking classes. There's something for everyone!
As part of the Science Festival, which this year has the theme "Scholarly Flavors," come and discover the Dominique Villars Botanical Garden in the heart of the site. health and its medicinal and food plants.
Increasing the number of plant-based foods on your plate is one way to move towards a more sustainable diet. This exhibition highlights the issues and questions surrounding plant-based cuisine, from the use of legumes to...
On the menu tonight: The Meat Conference by the Gérard Gérard company, a mix between conference and theatre where the company will present its research on the meat industry.
A two-voice conference with chef Stéphane Froidevaux from the restaurant Le Fantin-Latour and Dr. Manon Paul-Traversaz, about wild and aromatic mountain plants.
The workshop has been postponed until next November. Come cook and eat during the cooking workshop organized on the theme of food waste with the Bar Radis association.
Do you dream of designing and manufacturing useful, accessible, and sustainable objects related to solar cooking in a fab lab? Sign up for the low-tech prototyping week!
Where does the bread at CROUS Valence come from? From Guillaume the Baker's bakery! Come visit the workshop to better understand how bread is made, the quantities required, and the origin of the ingredients.
How do products reach you? Some of them pass through the National Interest Market (MIN), now known as the Grand Marché des Alpes. Come visit this place and discover how it works.
- The 2026 Student Citizens' Convention formulated recommendations for UGA (University of Grenoble Alpes) on biodiversity, governance, and food. UGA has responded. See the recommendations and UGA's response .
- The book Rights and healthy and sustainable food systems: Current situation and prospects for transformation , published by UGA Éditions in August 2025.
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