The healthy canteen by Fundació Drissa is transforming meals at ERAM-UdG

Almost a year ago, the University School of the Arts ERAM-UdG decided to rethink the concept of fast food within a university campus.
Where snacks, soft drinks and ultra-processed products are usually the norm, the Fundació Drissa installed an automated canteen offering organic salads, fideuà, mushroom risotto, vegetable soups and homemade brownies.

The initiative, promoted by BDrissa, the food division of Fundació Drissa, a non-profit organization dedicated to the employment integration of people with mental health difficulties, has served more than 1,500 meals during its first year to students, lecturers and staff, with an average of nearly 215 dishes per month.

ERAM director Miquel Bisbe highlighted that the project “fits perfectly with the innovative and socially minded vision of the school.” According to Bisbe, “the university should also be a space where healthy habits, sustainability and social commitment are encouraged. The BDrissa canteen adds value to everyday campus life and connects very well with the concerns of younger generations.”

This Wednesday, May 20, an event was held at ERAM’s facilities to review the first year of operation of this innovative food service model.

The gathering also served to announce a new stage for the project: starting in September, the canteen will introduce new dishes created in collaboration with the Escola d’Hostaleria de Girona, including sausage with mushrooms, hake with potatoes, and meatballs with cuttlefish. The goal is to expand the menu, continue promoting high-quality food, and adapt to new consumer profiles and habits within the university community.

👉 Activity linked to the ERASMUS+ INNPACT! project.
Co-funded by the European Union. This communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.