Making the healthier choice,
The easier choice

At Myravan we specialize in understanding health trends and applying the latest science and technology to create cost effective solutions for you

For chefs, restaurants and food producers

Myravan helps you analyses the nutritional quality of your products and creates nutrition labels according to national standards.

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For managers and organizations

Myravan guides your team towards better health through customized nutrition, health and wellness programs.

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For community and school responsibles

Myravan provides you with customized tools and support to improve nutritional quality of foods in schools and communities.

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Adoption of nutriMenu by the City of Lausanne to improve nutritional balance of school lunches received the First Prize in the European Public Health Prize "Citizen@Work" Swiss section.

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Our services

utriMenu evaluation menu nutrition sain label restaurant équilibre healthy


Evaluate, improve and showcase nutritional qualities of your daily menus.

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Myravan, Maryam Yepes Phd nutrition seminars

Nutrition Seminars

Organize a nutrition training for professionals and communities.

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Myravan, marriage of health and technology

Nutrition Analysis

Communicate nutritional qualities of your food products on you labels and menus.

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Myravan, digital menu with nutrition facts

Digital Menus

Wow your customers with interactive digital menus with personalized nutrition information.

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témoignages de nos clients

In the implementation of our 20/30 strategy, an essential and integral part of our mission is to offer healthy and sustainable food. As EPFL aims to enhance the nutritional quality and sustainability of its meals, we have relied on the expertise and professionalism of Dr. Maryam Yepes and her team at Myravan Solutions to evaluate and optimize the nutritional quality of all foods consumed in our outlets. With a rigorous and scientific approach, the program was implemented in twelve restaurants located on various campuses and has allowed us to successfully improve the nutritional balance of all meals including vegetarian and Vegan meals, and to link them to important sustainability aspects. A detailed nutriMenu reporting has allowed us to monitor the nutritional balance, the seasonality and the origin of the ingredients of our meals over time. The tool has proved to be a cost effective and real asset for the implementation of our 20/30 catering.

Bruno Rossignol

Responsable de la restauration et des commerces du campus EPFL
VPRHO-Restaurants & Commerces

Ville de Lausanne

Myravan in the Press

gastroJournal nutriMenu logiciel repas sain article mars2020
Tribune de Genève logo nutriMenu
Engagement Migros nutriMenu
Hebdo D menu
Bialn D Menu
Market D Menu
regional D Menu
Hotel Revue Menu nutrtion
24 heure carbophobie
Gault Millau D menu
Express D menu
Expension Menu nutrition
HGH D menu

Hours of training provided


Number of recipes analyzed


Web and mobile users


nutriMenu Restaurants