Interview with Ms. Alejandra González Cuesta, Technical and Sustainability Director of the Mediterránea Group.

2022-09-15T18:52:44+02:00Wednesday 22 June 2022|Testimonials|

The Mediterránea Group, with more than 9,000 employees in more than 1,000 centers in Spain and Latin America, is a large family that has kept its original concept of "close and personalized management of its customers". Since its inception, Mediterránea has been committed to generating a positive impact on the community in which it operates.

Interview de Monsieur Éric Lamoureux, fondateur de la cuisine de production de Croq-Midi

2022-04-19T16:26:34+02:00Thursday 21 April 2022|Testimonials|

1. Could you tell us a few words about yourself and your background? « In my job I have always paid particular attention to the quality of the food and the happiness that comes from a good meal. As a cook since my teenage years, this desire to do well and to share is still very

Interview with Mr. Clément Gerber, in charge of the EcoCook project at Cinq Sens.

2022-04-19T16:13:55+02:00Thursday 21 April 2022|Testimonials|

1. Could you tell us a few words about yourself and your background? « Originally, I come from the sports world where events and gastronomy are very present. I have always had close contact with Cinq Sens. After a career break and a trip, I was contacted by the company to join their team. One

Interview with Mr. Grégoire Santschi, Director of BG Gastronomie

2022-02-14T19:11:13+01:00Wednesday 16 February 2022|Testimonials|

1. Could you tell us a few words about yourself and your background? « I was trained as a chef and worked in various large restaurants before turning to management and logistics in general. For more than 10 years, I held various positions at the Confederation with the Department of Defense as well as a

Interview to Mrs Susan Sax, Vidy Lunch Café director and GastroLausanne president

2019-12-11T12:14:31+01:00Wednesday 11 December 2019|Testimonials|

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

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

2022-09-15T18:55:50+02:00Tuesday 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.

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+02:00Thursday 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.

EcoCook® and the EHG

2019-03-01T14:31:50+01:00Tuesday 19 December 2017|Testimonials|

EcoCook® Sustainable Restaurant Certification Program «A program enhancing the good practices implemented, as well as continuous improvement, costs reduction and communication program» Discover the interview of Mr. Emmanuel Douillet, Responsible for Sustainable Development and Professor at the Ecole Hôtelière de Genève. The restaurant of the Ecole Hôtelière de Genève, Vieux-Bois, has recently obtained the 3rd