Designed for restaurant owners, hotel owners and caterers, it addresses concrete needs in the hospitality industry and helps professionals adopt sustainable approaches. They can learn how to protect natural resources and the environment without compromising on taste or the pleasures of fine dining.
Through 25 interviews with leading chefs and experts, it covers nine main topics from sourcing to fighting food waste, managing waste, cooking with plants and vegetables, and communicating with customers.
Each topic section includes:
- a summary of applicable regulations
- good practices, illustrated by the experiences of engaged local actors
- solutions and support available in the local area, all tried and tested by professionals
Contributors to the guide included the chefs Jean-François Têtedoie, Olivier Canal, Nicolas Guilloton and Jérémy Galvan, the brewery Ninkasi, the food court La Commune, the food hall HEAT, the caterer Magner le Moment M and the Lyon Street Food Festival. The experiences they shared are essential and open up new avenues for professionals to strike a balance between economic profitability and environmental responsibility.
The guide was presented to the industry at SIRHA (the world reference event for food service and hospitality) during a round table on changing practices in catering. It is also available to read online:
And to download:
We strongly encourage you to read it and try out the solutions in your businesses and organisations. We’d also love to hear from you if you have any other good practices to share with us!