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B The Change : Together, let's encourage short supply chains
Doing the job well means respecting people and the environment, first and foremost. This new “B the Change” program promotes 3 short supply chain initiatives, for a more responsible, ethical and seasonal gastronomy.
B The Change : Together, let’s reduce our environmental impact!
This new “B the Change” week is dedicated to our organizations’ environmental impact and the corporate actions taken to address the current climate emergency.
Our actions in Ivory Coast
Côte d'Ivoire, located in West Africa, is considered to be a leading cocoa-producing country. Since 2014, Valrhona has been working with ECOOKIM to improve communities’ living conditions, with a particular focus on access to education.
La Consigne by Valrhona
An Environmentally Friendly Approach to Reuse - a practical initiative for reducing waste, based on circular economic principles
B The Change : Together, let's work toward inclusive gastronomy
Baking is a great way to promote professional and social integration. Graînes de Pâtissier, Farinez-vous, Refugee Food Festival. This month, discover three solidarity initiatives taken to promote a more inclusive world of gastronomy.
Gastronomy of the Future research unit
What will the gastronomy of tomorrow look like ? Thierry Marx, multi-Michelin-starred chef, and Raphaël Haumont, a physicochemist, studied how the issue should unfold by 2050.
Supporting education in Ghana
Since 2017, Valrhona and FEDCO have carried out a far-reaching program to improve educational conditions in their eleven sourcing communities, benefitting 5613 children.
B The Change : Together, let's build a more inclusive, equitable and regenerative economy
This month, read about some companies that, like Valrhona, have obtained B Corporation certification.
This demanding label rewards companies that combine making a profit with supporting the wider public good and that aim to make a positive contribution to society without wanting to be the best ...
B The Change : Let's bring gastronomy and well-being together
This month, we have met three extraordinarily talented individuals who, in their own way, break the rules to redefine gastronomy in a healthy yet indulgent way.
The AMAZCACAO Project & the Quest for the Next Grand Cru
By studying cocoa’s genetics and biochemistry in depth, the AMAZCACAO project seeks to better understand how certain varieties resist disease and even climate change, as well as the secrets behind the varying aromatics produced by different cacao trees.