{"id":4285,"date":"2024-10-10T14:04:52","date_gmt":"2024-10-10T14:04:52","guid":{"rendered":"https:\/\/www.positivemayo.com\/?post_type=chefs&p=4285"},"modified":"2026-02-14T07:09:25","modified_gmt":"2026-02-14T07:09:25","slug":"vincent-brassart","status":"publish","type":"chefs","link":"https:\/\/www.positivemayo.com\/en\/chefs\/vincent-brassart\/","title":{"rendered":"Vincent Brassart"},"content":{"rendered":"\n

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 Tabl\u00e9e des Chefs<\/a>, founded in Canada by Jean-Fran\u00e7ois Archambault, whose mission is to fight food waste and educate people about healthy eating. He joined the association to open a branch in France in 2013. This realization led him to set up initiatives to feed the most vulnerable and teach cooking in educational and social establishments. His commitment is not limited to distributing meals: he also strives to adapt food education to current economic realities, stressing the importance of eating well without increasing expenses. <\/p>\n\n

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