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 […]
Going for Zero Plastic: what role for the foodservice industry?
The issue of plastic pollution has become a global priority, and the foodservice sector is no exception to this need for change. The “Zero Plastic in Foodservice” initiative aims to drastically reduce the use of plastic in commercial and institutional foodservice establishments, by adopting sustainable practices and offering environmentally-friendly alternatives. Here are a few aspects […]
Christophe Aribert: instinctive commitment
Many chefs and restaurateurs are doing their part, in their own small way, to combat climate change and other problems facing our planet. We like to talk about them to reinforce the feeling that it’s possible. Today, let’s turn the spotlight on the Maison Aribert Born in the Alps into a farming family, Christophe Aribert’s […]