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

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.

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.

What is the history of Concordance, this family business, how was society born?

EcoCook® is the only Swiss certification for the catering sector that recognizes a restaurant’s sustainable practices, at all operational and management levels. For consumers, EcoCook®’s first rule is to guarantee these sustainable practices. Our team, made up of experts in sustainability, certification and communication, has developed the EcoCook’s support and certification program that allows restaurants

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

Discover now the testimony of the Concordance Group, a key player in the French collective catering sector, on the implementation of the EcoCook program within their production sites. The Concordance Group was awarded the highest level of EcoCook certification, level 4, for their Puidoux production site, as well as level 3 for their restaurant Urban

"Since 2014, ProCert actively collaborates with Biolia in the preparation and establishment of the EcoCook label, whose owner is Biolia. As a certifying body, ProCert has certified now up to a dozen establishments. The certification process has been simplified thanks to a close collaboration between Biolia and its client during the implementation of this sustainability management

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

Discover now the full interview with Mr. Gilles Meystre, Chairman of the Gilles Desplanches group, who give you their advice on the EcoCook® excellence and sustainability certificate. From a family of bakers, Gilles Desplanches, began his career in 1987 by taking over an old bakery at the age of 23. Today it leads five brands