Marie Curry
“Cooking is one of the few things women take with them into exile. It’s a transferable skill that makes it easy to forge links. We were keen to develop an integration project based on women’s passions and skills. In France, where 90% of chefs are men, it’s crucial to be able to make the talents […]
SOS Sahel
Founded in 1976 to combat drought and provide access to drinking water in sub-Saharan Africa, SOS Sahel is now an international NGO recognized for its work in food and nutrition security, and sustainable development. In particular, the association supports rural communities in the arid and semi-arid zones of 11 Sahelian countries, by developing local know-how […]
Vincent Brassart
While catering for a CAC 40 event, Vincent Brassart was forced to throw away 500 meals that could not be served due to timing issues. Shocked by this food waste, he went home that evening, vowing to do something to stop it happening again. But where to start? He discovered La Tablée des Chefs, founded […]
La Tablée des Chefs
Founded in 2002 in Canada by Jean-François Archambault, La Tablée des Chefs aims to educate young people about healthy eating through hands-on cooking, while also fighting food insecurity and food waste.The organization was introduced in France in 2013 by Vincent Brassart and relies on a strong network of professional chefs to carry out its actions, […]
Pacific Food Lab
Pacific Food Lab “is setting up an economic model that tests what our food system can be, based on the importance and pleasure of healthy, appealing-tasting food, while securing local production”. A key player in sustainable food in New Caledonia, the organization brings together canteens, restaurants, farms and other players to integrate more local products […]
Laurence Upigit
“In school catering, we have the most difficult ‘customers’!” Yet this is the specialty chosen by chef Laurence Upigit after her training at the hotel school. Inspired by her father, a chef of West Indian origin, Upigit had always wanted to work in the restaurant business, so she took up her post as canteen manager […]
Guillaume Gomez
Head chef at the Elysée Palace for 25 years, Guillaume Gomez has served French presidents and other world leaders. Now an ambassador for French gastronomy and know-how, his mission is to defend and promote the entire food service industry, both in France and internationally. Above all, he advocates a humanistic approach to food. A 360° […]
Emmanuel Renaut
In chef Emmanuel Renaut’s establishments, nothing is left to chance. A pioneer in eco-responsibility, Emmanuel transforms his kitchens into a veritable ecosystem where every gesture counts. While he favors short circuits and local produce for a cuisine that pays homage to Alpine nature, the chef also supplies his gourmet restaurant, Les Flocons de Sel, with […]
Compagnie fruitière endowment fund
After a decade of action in the fields of health, education, culture and sustainable development, the Compagnie Fruitière Endowment Fund is now primarily committed to promoting access to healthy, environmentally-friendly food, particularly in Africa and Marseille. Focusing on 3 main areas (human health and food safety – food education – agricultural entrepreneurship, resilience and biodiversity), […]
Justine Piluso
“Almost all problems can be solved in the kitchen. And the others? Maybe with a smile.” This sentence, which she has placed at the top of her website, sets the tone. Justine Piluso is a luminous, bubbling chef who embodies the future of accessible, conscious and supportive cuisine. After opening “Le Cappiello” with her husband, […]
Ernest
Ernest is named after Hemingway, the favorite writer of chef Eva Jaurena, who founded the association in 2015. Little Ernest has grown up a lot since then, and hasn’t stopped weaving a unique link between solidarity and gastronomy. Starting with the “pourmanger” initiative, a few centimes that round off the bill at over 200 partner […]
Bondir.e
Passionate about their profession and determined to change the world for the good of all, some twenty female chefs have co-founded the Bondir.e association, with the mission of combating all forms of violence in the hotel and restaurant industry. Their mantra? “Gentle words rather than malicious acts. Words rather than silences that offend and damage. […]