Limiting food waste in corporate restaurants thanks to Too Good To Go
16 Oct. 2020
Planet
Today, reducing the impact of our activities on the environment is a key preoccupation for everyone. It is vital to step up the transition in our eating habits and production methods and adopt a model that is respectful with regard to our planet.
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Central-kitchen food donations to limit food waste
14 Oct. 2020 -
Displaying the carbon footprint of recipes in restaurants for greater transparency
05 Oct. 2020 -
Supporting agroecology to promote biodiversity and participate in agricultural model transition
29 Sep. 2020 -
In the UK, surplus food redistributed among local communities
25 Sep. 2020 -
Check out the photos of Verger Saint Rock High Environmental Value (HEV) grapes
14 Sep. 2020 -
What is a sustainable ingredient?
23 Jul. 2020 -
Limiting the carbon impact of our activities
01 Jul. 2020 -
Fabiana Matos, UK Catering Manager : “we have reduced the number of plastic cutlery utensils by one million”
20 May. 2020 -
Increase the proportion of locally grown produce in meals: the Adour kiwi
11 Mar. 2020 -
Franck Reneaud, Director of the Moulins central kitchen : "donating our surplus food allows us to reduce waste"
02 Mar. 2020