Julien Briton and I share the same conviction: that what we eat has a major impact on the ecological state of our planet. He does this through frescoes (climate and food), awareness-raising campaigns, advice and training focused on the ecological impact, highlighting the importance of adopting plant-based cooking on a daily basis. And me, in a more practical way, through training courses held directly in our kitchens.
Camille Tabone and I are keen to help make the hotel and restaurant industry more aware of its impact on the environment and the living world. We have therefore formed a partnership to offer a 360° service. Camille will train you to optimise the use of your strategic and operational resources (skills, know-how, knowledge) so that you can improve the economic performance of your establishment. These savings will enable you to invest in becoming more eco-responsible. That's why plant-based cooking will be a real lever for reducing your carbon footprint, and I'd be delighted to train you in this area after Camille's talk.
