Launched in 2016, Swiss based company nutriMenu facilitates the creation of healthy, seasonal and regional menus in canteens.

Too fatty, too salty, too much meat or not enough vegetables? Canteens in Lausanne, Zürich and other cities across Switzerland are now equipped to analyze what they put on their menu. Thousands of people, especially children, have been tasting for more nutritious lunch thanks to nutriMenu, an application that measures the nutritional quality of meals.

Developed by the Swiss start-up Myravan Solutions in partnership with the City of Lausanne, the application is used in ten kitchens managed directly by the Cities as well as in private catering sector such as SV Group and university canteens such as EPFL. NutriMenu facilitates the creation of healthy, seasonal and regional menus through its web portal, helping chef balance their choice of ingredients.

Based on Swiss quality standards for collective catering that promote healthy eating (OSAV and SSN), nutriMenu uses a scientific and detailed approach to evaluate and monitor the nutritional quality of menus and allows for a clear communication to consumers through a visual scoring system. The software will also evaluates overall balance of meals throughout the week.

Launched by a team of qualified dieticians with expertise in public health:

At the origin of the project, clinical dietitian’s Maryam Yepes realized the importance of training cooks while teaching at the Ecole Hôtelière de Lausanne and through her Ph.D. research in public health at the University of Lausanne: “Canteens chefs’ impact on public health is enormous: they prepare millions of meals and if you can reduce salt or fat even just a little, you dramatically improve the nutritional quality of a dish.”.

In her experience as a trainer, consultant and independent dietician for catering professionals, Maryam is convinced that technology can help cooks. “There isn’t sufficient training when it comes to nutrition. Chefs do not necessarily have the tools or the time to properly apply the theory they have learned.” 

Today, Maryam’s mission is to improve public health through nutriMenu, a tool to facilitate the preparation of healthy, sustainable and deliciously balanced meals in the catering industry using a digital and innovative approach. 

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Dear Reader,

As we enter a new period and welcome 2021, we’re taking a few minutes to reflect back on an unprecedented first year. As for many others, the Swiss Food & Nutrition Valley expected 2020 to go quite differently. 

Not so long ago, our schedules were filled with in-person events and meetings with many of you across the country and around the globe. These plans quickly changed due to the current pandemic. But innovation never sleeps and instead, we’ve had to pleasure to connect with many of you through video calls, webinars, as well as our first General Assembly which was a first step towards gathering the Swiss food ecosystem under one – albeit virtual – roof.

The pandemic has also been revealing. On the one hand, we’ve accelerated the need to transition to a more resilient food system, locally and across the globe. On the other hand, it’s highlighted consumers’ willingness to change their habits towards healthier and more sustainable practices. These developments further underline the relevance and necessity of initiatives such as the SFNV.

We’d like to thank you for your part in keeping Switzerland’s food innovation ecosystem growing; and to all of our new members who have joined us in our mission to establish Switzerland as a global food and nutrition innovation hub.

Wishing you a very happy new year and look forward to continuing the discussion with many of you in 2021,

Christian Schwab, EPFL
President of the Executive Committee
Swiss Food & Nutrition Valley

Our goals for 2021 :

Levels of Action

We Foster Ecosystems

We strengthen and promote the Swiss food innovation ecosystem by uniting key stakeholders, enabling collaboration and attracting talent, startups and investment to Switzerland.

To Advance Innovation

We create content and establish project plans to address major challenges in food, nutrition and agriculture, from a sustainability perspective, using cutting-edge science and technology.

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