"Measuring waste in the kitchen is a real eye-opener"
17 Nov. 2021
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.
-
-
Making children aware of the fight against waste with Too Good To Go
14 Oct. 2021 -
The deposit system: a solution designed to achieve zero waste
07 Oct. 2021 -
Using artificial intelligence in the fight against food waste
30 Sep. 2021 -
Elior commits to reducing its food waste by 30% between now and 2025
29 Sep. 2021 -
From field to fork: compote made from locally-sourced apples for children in the Paris region
24 Sep. 2021 -
Regional products: strong local foothold in the Auvergne-Rhône-Alpes region
21 Sep. 2021 -
Making long-term commitment with local producers
16 Sep. 2021 -
Packaging: a key issue for responsible collective catering
16 Jun. 2021 -
Responsible fishing: guiding consumers to choose the right fish, at the right season
20 May. 2021 -
Cédric Delaunay, sector manager at Elior: "Too Good To Go makes it possible to reduce food waste and provides an additional take-out service"
12 May. 2021