The guide is designed to help restaurant owners, hotel operators and caterers implement sustainable practices more respectful of natural resources and the environment, without compromising on taste or the pleasures of the table.
Through 25 interviews with leading chefs and experts, the guide investigates nine major topics including sourcing, fighting food wastage, waste management, plant-based cooking and communicating with customers.
Each topic section includes:
- a summary of applicable regulations;
- a set of good practices illustrated by the experiences of engaged local stakeholders;
- solutions and support available in the local area, all tried and tested by professionals.
Contributors to the guide include chefs Jean-François Têtedoie, Olivier Canal, Emilie Dader, Nicolas Guilloton and Jérémy Galvan, not to mention the Ninkasi, La Commune, HEAT, caterer Magner le Moment M, and the Lyon Street Food Festival. Their insights are essential for helping professionals reconcile economic profitability with environmental responsibility.
Download the guide here :