Commitment acording to Giuseppe Franco
What does responsible commitment mean to you? My desire to get involved began with a chance encounter. At the end of a class I was teaching at École Ducasse, a participant came up to speak with me and mentioned his involvement with Les Restos du Cœur. It felt as though a whole new world had […]
La Cantine des Arbustes
An initiative by Refugee Food. At the heart of La Cantine des Arbustes, a third-party food aid center in Paris (14th arrondissement), focused on accessibility to quality food: the space transforms throughout the day to offer a unique culinary and human experience, adapted to the needs of each individual! In the morning, the restaurant is […]
Circular gastronomy
Circular gastronomy is a concept that applies the principles of the circular economy to the field of cooking and food. Its goal is to reduce waste, maximize the use of food resources, and promote sustainable practices throughout the entire food chain—from production to consumption. Its key principles are: Fighting food waste: using all parts of […]
This woman is inspiring
Felicity Spector is an experienced British journalist, specializing in international news for over 30 years, and currently serves as a senior producer for Channel 4 News. She has also covered major historical events such as the fall of the Eastern Bloc. Alongside her journalism career, she is a well-known food influencer, with a passion for […]
The Zero-Waste Chef
Anne-Marie Bonneau, well known as “Zero-Waste Chef”, is a leading campaigner for sustainable living, focusing on reducing food and plastic waste, particularly in the kitchen. She has been living plastic-free since 2011 and shares practical tips and recipes for reducing waste on her blog, social media platforms and cookbook, The Zero-Waste Chef. The book features […]
The world is full of wonderful bakers!
Since launching Positive Mayo, I continue to be amazed every day as I discover incredible initiatives and unsung heroes who truly deserve to be in the spotlight. Let me tell you about the emotion I felt yesterday while scrolling through a thread that began on the Instagram page of a little-known French baker, Loïc Nervi, […]
This chef is inspiring
Joe Bentley, Executive Chef at Cedar Court Huddersfield, also known by the provocative pseudonym Fat Albino, is an ambassador for The Burnt Chef Project, an organization that supports mental health in the hospitality industry. From September 19th-29th, 2025, he’s embarking on a 10-day climb up Mount Kilimanjaro, all to raise £7,000 For the organization. Would […]
Italian Borlotti Beans
Ingredients 250 g dried borlotti beans (or canned, to save time) 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 sprig rosemary (or thyme) 1 bay leaf 400 g tinned crushed tomatoes (optional) Salt and pepper to taste Optional: a little fresh parsley for garnish Cook the beans If using dried […]
Frijoles refritos
Frijoles refritos perfectly embody the simplicity and rich flavors of traditional Mexican cuisine. They are often served as an accompaniment to tacos, burritos, enchiladas or simply with tortillas. The beans, usually black or pinto, are cooked, mashed and re-cooked with fat, such as oil, lard or butter. Ingredients 500 g dried kidney or black beans […]
Wasted! The story of food waste
“Wasted! The story of Food Waste” (2017), narrated by Anthony Bourdain, explores the global impact of food waste and highlights innovative solutions. The film features chefs like Massimo Bottura and Dan Barber, transforming discarded food into gourmet dishes, and shows how to reduce this waste at every stage of the food chain. Through inspiring initiatives, […]
The famous Japanese ANKO
A classic Japanese recipe for Anko (sweet azuki bean paste), mainly used as a filling in desserts (dorayaki, mochi, or daifuku). Ingredients 200 g dried azuki beans (or canned to save time) 150-200 g sugar (adjust to taste) A pinch of salt Preparing the beans Rinse dried beans. Soak in cold water for 8 to […]
Indian dahl with coral lentils
Quality proteins, warmth and exotic pleasure as a bonus Ingredients for 4 people 200 g coral lentils 1 medium onion, finely chopped 2 garlic cloves, minced 1 piece fresh ginger (about 2 cm), grated 1 can peeled tomatoes (or 2 fresh tomatoes, diced) 400 ml coconut milk (optional for a creamier version) 1 CS vegetable […]