We’re not entirely sure that Charles Kloboukoff is particularly fond of putting his name out there. Nevertheless, Léa Nature’s quarter-century long history, which has just announced a €100 million investment program, is proving that he may be an example to follow. (Article in French)
Christophe Collini is one of those who has changed how he lives in order to give meaning to it. A former executive at Siemens in Morocco, he has replaced the commotion of big cities with the chatter of birds. Now, the only constraints that weigh on him are those imposed by the seasons.
We are following up on an article from our friends at La Ruche Qui Dit Oui!, titled ‘Le Recho, a food truck helping to provide a bit of bread and butter for refugees’, that talks about an association working in the migrant camp of the Grande-Synthe commune.
Michel Troisgros is one of the dedicated chefs who is also cooking up a storm in society’s kitchen. Among his many activities, here, with his son César, he runs a socially committed vegetable garden. He explains.
It was one of the grand moments of the Nantes Food Forum. Gilles Fumey, geographer of food culture, inaugurated the first edition of the festival with a conference imagined as a vast tour of the world of eaters.
Juan Ignacio Pereyra is an Argentine lawyer, specializing in environmental law. He participated in the Tribunal Monsanto which was held in The Hague (The Netherlands) in October 2017. He came to the Nantes Food Forum to share his experience.
The incredible chef of Laguiole, Michel Bras, was one of the participants at the first edition of the Nantes Food Forum. There, he cooked the meat of an extraordinary animal — a Nantaise cow. It is a breed that once faced extinction had it not been for the efforts of Laurent Chalais and his merry band to save it.
Hitting on the subjects of Jacques Mézard, France’s new Minister of Agriculture; Nicolas Hulot’s area of expertise; and the FNSEA’s international relations, Christiane Lambert was at the Nantes Food Forum where she answered our questions.
Thierry Geffray is a farmer in the Drôme and a member of a Groupement Agricole d’Exploitation en Commun (GAEC). An agricultural engineer by training, he discovered during his travels different ways of being a farmer. According to him, what is most important in this profession is not simply being an engineer, but being ingenious!
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.