For the GoodPlanet Foundation, sustainable food is a key lever for addressing the major environmental and social challenges of our time. Food has a significant impact on the climate, biodiversity, and natural resources, but it also lies at the intersection of issues related to health, equity, and access to quality nutrition.
The Foundation promotes a vision of the food transition that is progressive, inclusive, and appealing. It recognizes that everyone moves forward at their own pace, with their own economic, cultural, and social constraints. This is why it favors an approach based on guidance rather than prescriptions: the goal is not to make people feel guilty, but to inspire them to take action by showing that meaningful change is both possible and achievable.
Its work is built around five key principles: eating more locally produced and seasonal food, choosing organic products whenever possible, gradually incorporating more plant-based foods into our diets, fighting food waste, and prioritizing minimally processed ingredients while reducing the consumption of ultra-processed foods.
To communicate these messages, the Foundation places a strong emphasis on hands-on experience. Cooking becomes a powerful educational tool that enables people to learn by doing, discover new flavors, and overcome the barriers that often accompany change. By cooking together, participants experience firsthand that it is possible to eat more sustainably without sacrificing pleasure, conviviality, or the enjoyment of good food.
Through this positive, accessible, and non-judgmental approach, the GoodPlanet Foundation seeks to empower citizens and contribute, step by step, to a broader transformation of our food systems.
