We are going through difficult times, the current situation is complex and delicate. But we also believe this is a wonderful opportunity to start again with good sustainable practices and healthy cooking. We need to start living and acting both individually and collectively differently.That is why we present you the EcoCook video where we project
The Covid-19 pandemic has already cost more than 250'000 lives worldwide (1). This scourge has not only created a global health crisis but has also disrupted the functioning of our society, our economy and our way of life. However, can we identify any positive sides to this pandemic? Some aspects suggest that it could bring
Sugar was recently once again in the news in Switzerland. From the initiative to limit sugar in beverages and ultra-processed foods in Geneva to the European tax, attempts to limit sugar in foods are resurfacing. Is sugar that bad? What can we do ? Do we consume too much sugar today in Switzerland? Here
Pour continuer à soutenir tous les restaurateurs et aussi à rapprocher les amateurs de la cuisine en ces temps difficiles nous allons tirer au sort 5 accès gratuits à notre plateforme en ligne d'auto-évaluation et certification EcoCook Restaurant Durable.
There is a phrase that says "every crisis is an opportunity". We know that these are very hard times. But we also believe that we are facing a collective challenge to change some of the dynamics that had been integrated into our lives and that were not positive.Since the COVID-19 crisis has begun, we have
This distinction awarded to Banco Santander certifies that Sodexo's restaurant services in the Financial City offer a balanced and healthy diet in the 5 700 meals served daily.
During this holiday season, we tend to buy and produce too much! This often results in tons of plastic bags, gift wrap, boxes, etc., that will be thrown away. Food surpluses represent a significant part of this waste.EcoCook takes this opportunity to focus on the problem of food waste.
1. Could you tell us a few words about yourself, your background? « I am from Lausanne. I walked around the Greater Lausanne, I lived at Mont, Servion and Cugy for example. I completed my professional education and obtained my CFC in a company that works in relocation domain and then worked in organizations such
In Switzerland, 28% of environmental impacts are due to food! And about 44% of the environmental impact related to food would be due to products of animal origin. Our food has an impact on our health and well-being, but also on our planet.
The K&Co restaurant in Madrid is certified EcoCook Sustainable Restaurant level 4 since July 2018, demonstrating its commitment to sustainable development.
