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So far Ecocook has created 159 blog entries.

Interview to Mr Jean-Charles Berdah, Project Manager for the Cuisine des Bonnettes

2019-09-03T13:37:33+01:00Tuesday 17 September 2019|Testimonials|

La cuisine de production des Bonnettes de la Fondation Beau-Site est certifiée Restaurant Durable Ecocook niveau 3 depuis juillet 2019. Découvrez ci-après le témoignage Monsieur Jean-Charles Berdah, Responsable de projet pour la Cuisine des Bonnettes.

Beau-Site Foundation’s production kitchen, Bonnettes, is certified Ecocook Sustainable Restaurant Level 3

2019-09-03T13:36:36+01:00Tuesday 10 September 2019|Certifications|

La cuisine de production des Bonnettes de la Fondation Beau-Site est certifiée Restaurant Durable Ecocook niveau 3 depuis juillet 2019, montrant ainsi son engagement en faveur du développement durable.

A smart holiday

2019-07-22T09:50:33+01:00Tuesday 16 July 2019|News|

Summer is already here and many of us will take vacations. And when we say holidays, we mean accommodation and eating out.This is an opportunity to take action and make responsible choices for both the restaurant owner and the consumer!

Takinoa’s production kitchen in Gland and its restaurant “Le Klee by Takinoa” at EPFL are certified Ecocook Sustainable Restaurants Level 4

2019-04-03T09:46:09+01:00Tuesday 2 April 2019|Certifications|

Takinoa’s production kitchen in Gland and its restaurant “Le Klee by Takinoa” at the Rolex Learning Center of the Ecole Polytechnique Fédérale de Lausanne are certified Ecocook Sustainable Restaurants level 4 since December 2018, demonstrating their commitment to sustainable development.

Interview to Mr Eric Lebel, founder of Takinoa & Mrs Aurore Nembrini, Sustainability Manager at the sustainability unit of the Swiss Federal Institute of Technology in Lausanne

2019-03-28T11:57:57+01:00Monday 25 March 2019|Testimonials|

Takinoa's production kitchen in Gland and its restaurant "Le Klee by Takinoa" at the Rolex Learning Center of the Ecole Polytechnique Fédérale de Lausanne were certified Ecocook Sustainable Restaurants Level 4 in December 2018. Discover here the testimonial of Mr. Eric Lebel, founder of Takinoa SA, and Mrs. Aurore Nembrini, head of sustainable development projects at the sustainability unit of EPFL.

Interview to Chef Pascal Beaud’huin from TOM Café at the Olympic Museum of Lausanne

2019-04-09T13:35:50+01:00Thursday 28 February 2019|Testimonials|

Le TOM Café, le restaurant du Musée Olympique de Lausanne, a obtenu en novembre 2018 le plus haut niveau de certification Ecocook, le Niveau 4. Découvrez ci-après le témoignage du Chef du TOM Café, Pascal Beaud’huin.

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