Team for the Planet
Founded in 2019 Team for the Planet is a company with a mission working against global warming by financing innovative projects aimed at limiting the production of greenhouse gases. The aim is to detect and deploy 100 innovations. Open to all, it unites thousands of shareholders, forming a veritable community in France and around the […]
Alain Alexanian
Alain Alexanian, a Lyon-based chef of Armenian origin, now puts his creativity at the service of his passion for the art of tea. He believes that cooking, and what we consume in the broadest sense of the term, is inextricably linked to health and environmental preservation. He is actively committed to responsible cooking and social […]
Arpejeh
The French association arpejeh supports disabled youth aged 15 to 30 in their educational and professional careers. It promotes their integration by providing personalized support throughout their studies and their transition into the world of work. The association plays a crucial role in promoting equal opportunities and combating disability-related discrimination in France.
Epices
The association Epices, an acronym for Espace de Projets d’Insertion Cuisine Et Santé, was founded by Isabelle Haeberlin in 2013 in Mulhouse. She provides cooking workshops for young people and adults, encouraging them to take care of themselves, adopt healthy eating habits and boost their self-esteem in order to achieve personal success. Epices is committed […]
Marc Haeberlin
An emblematic figure in French gastronomy, Marc Haeberlin is the heir to a renowned lineage. At the Auberge de l’Ill, a family-run establishment with two Michelin stars, he has modernized traditional cuisine while preserving its excellence. The chef has always been committed to issues he feels strongly about. For example, he collaborated with physician Claude […]
Léon Bérard
The Centre Léon Bérard is a renowned cancer treatment center in Lyon. It was founded in 1969 by Professor Léon Bérard, a pioneer in radiotherapy. 1,800 people work here every day, in care, research, teaching and support functions, to contribute to the fight against cancer. The partnership between chef Christian Têtedoie and contract caterer SHCB […]
Christian Têtedoie
Lyon’s Christian Têtedoie is a committed Michelin-starred chef. He has always cooked with local produce, which inspires his creations. In 2015, he decided to take his commitment to the environment a step further and make an ecological transition. From the choice of suppliers to electricity and the recycling of all materials, the change has been […]
Amandine Chaignot
For over twenty years, French chef Amandine Chaignot has been showcasing her cuisine in the world’s most prestigious venues. With a wealth of experience working with some of the greatest names in gastronomy, she now heads two restaurants: Pouliche and Café de Luce in Paris, and Sauge, an Auberge Percheronne located in Réveillon, 2 hours […]
Antoine Bouaziz
Chef Antoine Bouaziz has worked in both gastronomic and bistronomic restaurants. He developed his sense of commitment at Dans le noir, a dark service concept run by a team of visually impaired people. Sharing, respect for products and people, as well as culinary self- questioning, are fundamental values that he puts forward in his role […]
Afuté & Biscornu
The project originated with Olivier Tran, the father of a child with severe autism spectrum disorders. Wanting to offer a future to his son, as well as to all disabled young people left behind, he launched two projects in 2020:
Secours Catholique
At Secours Catholique-Caritas France, 58,900 volunteers and nearly 900 salaried employees work to fight against poverty and promote solidarity in France and around the world. Secours Catholique tackles all the causes of poverty, inequality and exclusion. The association calls on public opinion and public authorities, and proposes long-term solutions. It places at the heart of […]
Harouna Sow
Harouna Sow, originally from Mauritania, discovered French culture through cooking after leaving Mali to take refuge in France in 2012. He discovered the culinary profession as a volunteer at Roland-Garros, where chef Alain Losbar helped him discover his calling. After stints at the Pullman Tour Eiffel and the Royal Monceau, he set up as an […]