B the Change - The Fight Against Food Waste
Because being an agent of change involves concrete action, we have launched the B the Change campaign on our social networks.
At the beginning of each month, we report on our initiatives as well as those of our customers – chefs, artisans, restaurateurs – or inspiring companies, to build a better world.
In January 2021, we are addressing the fight against food waste, a major issue for our modern societies.
Les Cabossés: giving our products a second chance
Created in 2016 upon the initiative of Valrhona employees, the “Les Cabossés” range consists of imperfect-looking products or products with a limited shelf life. Today, it includes 12 products that those who love Valrhona chocolate will recognize, such as Equinoxes, Crunchy Pearls, Orangettes or chocolate fèves. They will be for sale exclusively at the Cité du Chocolat Valrhona store in Tain l’Hermitage.
Since the launch of this range, more than 80 tons of products have been purchased, of which 13 tons in the year 2020 alone.
Alongside this initiative which symbolizes Valrhona’s commitment to fighting food waste, we are continuing to optimize our production process to improve our inventory management or our sales forecasts in order to produce the right amount of chocolate as efficiently as possible.
An example of the fight against food waste in restaurants – Têtedoie restaurants
Promoting short supply chains and seasonal products, avoiding stocking up on large quantities of ingredients and respecting the nutritional qualities of foods when cooking them: these are all ways that Christian Têtedoie, Michelin-starred chef and Meilleur Ouvrier de France, and Christophe Carlier, executive chef at Têtedoie restaurants in Lyon, are striving for sustainability.
But for these advocates of "joyful frugality", the fight against food waste is a major challenge in the kitchen and in the restaurant industry in general.
On this topic, Chef Christian Têtedoie tells us: "Before, we did tend to waste food, since we cut the best pieces and didn't really use the rest. Today, the fact that we have three locations [ed.: a gourmet restaurant, a bistro and a rooftop bar] means that we can actually use the best cuts here at the gourmet restaurant and still use the other lesser-known cuts in the two other locations."*
By not throwing anything away, using all the consumable parts of the ingredients in one or more recipes, and reprocessing organic or non-organic waste, these establishments have pulled out all the stops to create a virtuous cycle between producers and consumers, committing to the future of the planet.
Too Good To Go, the anti-waste app at your fingertips
Created in 2016 by Lucie Basch, the Too Good To Go application was a reaction to an alarming observation: one-third of the world's food production ends up being thrown away - that's 1.3 billion tons per year. The app aims to offer a service that allows consumers to directly fight food waste and help reduce these worrying figures.
It enables food retailers (bakeries, grocer's stores, restaurants, etc.) to make a list of their unsold products every day and sell them to customers at a lower price.
Present today in more than 14 countries in Europe, the Too Good To Go application owes its success to increased collective awareness of food waste, but also to professionals who firmly believe in the need to preserve the planet's resources by producing and consuming in a more sustainable way.
To date, more than 55 million "magic bags" have been saved from going to waste thanks to the network of partner stores around the world, saving 136,000 tons of CO2 altogether. Feel free to join millions of anti-waste heroes by downloading the app!
We'll see you next month for a new topic with B the Change.
Together, Good becomes Better
*source : Christian Têtedoie https://www.france24.com/fr/20200925-too-good-to-go-label-green-food-le-gaspillage-alimentaire-c-est-fini