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)
They are Afghans, Tibetans, or Syrians and they have experienced the worst moments of their lives before arriving in Strasbourg for the second edition of the Refugee Food Festival. Warmth, exchanges, craftsmanship, recognition of the other, acceptance of differences, and integration, here you will see all that the experience of cuisine has to offer. (Article in French)
It may be past its sell-by date, but for many Danes it’s a tasty proposition: A supermarket in Copenhagen selling surplus food has proved to be so popular it recently opened a second store.
Yesterday, the day-long Fermes d’Avenir event was held at Château de la Bourdaisière in Montlouis-sur-Loire. It was a project developed by Maxime de Rostolan from experiments in permaculture and agroecology conducted at the Bourdaisière Farm. (Article in French)
There’s not a lot of green in the urban jungle of Sao Paulo, but thanks to Fernanda Danelon, restaurants in the Brazilian mega-city are turning their waste back into food at innovative gardens tucked amid the skyscrapers.