Who will be the first restaurant to achieve EcoCook Silver, EcoCook Gold and EcoCook Platinium certification? Today, we are extremely happy to share with you the new version of the EcoCook certification! The REVOLUTIONARY Sustainable Restaurant Certification!
We will review these aspects for the main groups of materials on our next publications. Each publication will be dedicated to one type of material. In this second publication we will focus on biodegradable materials.
We are pleased to present to you hereafter reCIRCLE - the smart packaging for take-out offers. Why ? To do good for the environment, retain your customers and reduce your costs. How to do ? It's easy: Your customers pay 10 francs for the reCIRCLE BOX, they can keep it for as long as
La Garenne restaurant in Switzerland is certified EcoCook Sustainable Restaurant level 3 since April 2020, demonstrating its commitment to sustainable development.
Dear « EcoCook-Angels, Partners, and Friends ». Following the launch of our first Corporate video in June, we are extremely happy to share some wonderful news with you.
Packaging has an impact on our environment not only during its production and distribution but also when it becomes waste. So how to choose the best material? What is its environmental impact? What is its lifetime? Is it reusable, recyclable? Is it appropriate in terms of use and cost?
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
