The Carasso Foundation, whose discretion is matched only by its efficiency, finances the most diverse initiatives aimed at achieving a more sustainable agricultural and food system. (Article in French)
At Festival #ENSEMBLE ! a lovely installation is being produced from jars filled with pasta that are progressively becoming conserves, which will then in turn become objects for bartering or donation. The entire process is being guided under the sage tutelage of Michel Troisgros. (Article in French)
Grapevines have returned to the doorstep of Paris with two young entrepreneurs who have planted a three-hectare vineyard in Yvelines, the first in the Île-de-France in nearly 200 years. (Article in French)
As part of a major effort to recycle its waste, the City of Paris has launched the collection of organic waste in two arrondissements, which will be methanized and converted into green electricity and compost — enough to reduce the capital’s carbon footprint. (Article in French)
How can food waste be reduced, during this time when the number of disadvantaged people continues to rise? Phénix is a company attempting to tackle this problem: since 2014, it has been bringing supermarkets and charities together.
‘Bleu-Blanc-Cœur’ (Blue-White-Heart)… Behind these three words lies an association who is attempting to spread an agriculture focused on health. A thousand doctors and 5,000 farmers are part of it today. Meet Pierre Weill, co-president of the ‘Bleu-Blanc-Cœur’ association.
A chicken can live up to ten years yet usually dies at 18 months. So it was important to invent a pre-retirement home for them, which is exactly what has been done with PouleHouse!
They were chefs somewhere in Ethiopia, Afghanistan, Syria, or India; they have their ingredients, their know-how, their recipes, and they work them, in the double sense of the word, to help you discover their delicious universes, and thus their cultures. (Article in French)
This Sunday, in Paris, there is still time to participate in the ‘Family Lunch’ organized by Fulgurances. You will discover how cuisine generates dialogues and how chefs speak all languages. In addition, the price of your meal will go to refugees. (Article in French)
Because ‘organic is not only for the rich’, VRAC offers organic and/or local products at wholesale prices in the suburbs of Lyon. It is an initiative that is spreading to Strasbourg and Bordeaux. (Article in French)