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La Consigne by Valrhona

La Consigne by Valrhona

An Environmentally Friendly Approach to Reuse - a practical initiative for reducing waste, based on circular economic principles

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B The Change : Together, let's work toward inclusive gastronomy

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.

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2050: gastronomy that looks great, tastes great and does great things for the world

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.

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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.

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Together, let's build a more inclusive, equitable and regenerative economy

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 ...

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B-The-Change Let's bring gastronomy and well-being together

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.

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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.

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B The Change : Together, let’s move towards zero waste

B the Change : Discover this month our initiatives, along with our customers' actions and other inspiring changes contributors to achieve the zero waste objective.

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B the Change - Together, let’s prioritize ethical sourcing

B the Change : after tackling food waste last month, in February we will discuss ethical sourcing with three inspiring examples.

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B the Change - The Fight Against Food Waste

B the Change: in January 2021, we are addressing the issue of food waste, a major issue for our modern societies.

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