/Press

Ecocook® and Carte Blanche

2019-03-05T16:47:48+01:00Sunday 9 July 2017|Press, Testimonials|

Discover the testimony of Mr. Gilles Wegmüller, Managing Director of the Carte Blanche group, who recently obtained the Ecocook® certification in his flagship restaurant, Bleu Lézard, and its neighbor, Café Enning. His third restaurant, Java, will soon follow the example. Could you tell us a few words about you and your restaurants? Carte Blanche is

Sustainability as a fundamental value for the Geneva Hospitality School and its gastronomic restaurant Le Vieux-Bois

2019-03-01T14:31:56+01:00Monday 27 March 2017|Press|

« For the Ecole Hôtelière de Genève, the certification certifies their practices and their education values » Download PDF    

Ecocook® at the Ecole Hôtelière de Genève

2019-03-01T14:31:56+01:00Friday 3 March 2017|Press|

The Gastronomic restaurant « Vieux-Bois » from the Ecole Hôtelière de Genève is the first restaurant in the world to be certified Sustainable Restaurant Ecocook, Level 3 : The Sustainable Restaurant Certification Program Ecocook is an innovative concept easy to apply, thanks to a program that leads to the Ecocook certification recognising the efforts accomplished in terms of

Sustainable Restaurant Certificate

2019-03-01T14:31:58+01:00Tuesday 12 April 2016|Press|

A promising Sustainable Restaurant Certificate March 16th 2016 LABEL In order to respond to the challenges associated with food, traceability and energy consumption in this sector, a young business woman from Vaud has created ECOCOOK®, a program and certificate aimed at the food industry. GastroVaud was attracted by the idea and it has tested the

When the food industry turns organic

2019-03-01T14:31:59+01:00Friday 4 March 2016|Press|

When the food industry turns organic March 4th 2016 It is called ECOCOOK, the new tool aimed at the food industry. Its philosophy is to achieve a 20 to 60% reduction in water consumption costs, guaranteeing sustainable practices on every operational and management level. Consumers are increasingly more sensitive to sustainable development, and product quality

GastroVaud release

2019-03-05T17:01:47+01:00Thursday 3 March 2016|Press|

To reduce costs, risks and the environmental impact: the ECOCOOK® program! Consumers are always very sensitive to issues regarding sustainable development, quality and product traceability. Through the ECOCOOK® program, the HoReCa sector now has a tool tested by GastroVaud, a source of savings and benefits in terms of corporate image. Developed by and for professionals

Le Prêt-à-Manger certifies itself ECOCOOK®

2019-03-05T16:25:05+01:00Monday 25 January 2016|Certifications, Press|

The program and certificate of excellence and sustainability for the food industry We are proud to announce that "Prêt-à-Manger" in the international airport in Geneva (AIG), part of the Gilles Desplanches Group, is the first Geneva organization to acquire the ECOCOOK green leaflet! Our sincerest congratulations! Thanks to this certificate, "Prêt-à-Manger" makes us part of

La Pinte Vaudoise restaurant is ECOCOOK® certified.

2019-03-01T14:32:01+01:00Monday 25 January 2016|Press|

The program and certificate of excellence and sustainability for the food industry We are proud to announce that La Pinte Vaudoise, the GastroVaud training restaurant, the largest professional hotel and food industry association in Swiss Romandy (French-speaking part), has received the ECOCOOK certificate, a label of excellence and sustainability! Thanks to this certificate, La Pinte

A chemist challenges the restaurants to “écocook”

2019-03-01T14:32:02+01:00Friday 22 January 2016|Interview, Press|

Published in Tribune de Genève and in 24heures by Gilles Simond. Image: Vanessa Cardoso Portrait. Olivia Grebler has presented her concept to the École Hôtelière de Genève. She has been invited by Harvard Topelement identity card Born on 17 March 1981 in Barcelona Five important dates 2001 She leaves Spain to study in the US.

ECOCOOK in GastroJournal

2019-03-01T14:32:03+01:00Thursday 3 December 2015|Press|

ECOCOOK®, a new sustainable label for the food industry that really stands out Certificate of good practices Published by Romain Wanner in GastroJournal. Sustainable development is scary. And until now, there was nothing to acknowledge the efforts made by the food industry. For the first time in Switzerland, a label appears on the market for

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